Vegetable Pulao
Pulao is a weeknight staple in many Desi households, as it can be made in one pot, has a flexible ingredient list and makes no sacrifices on flavor. Whole spices, which give the pulao its intense, complex flavor, are key in this recipe. But the beauty of pulao is that it can be easily adjusted according to your preferences and what you have around. You can swap the carrots for cauliflower, or the potatoes for sweet potatoes. In a pinch, a frozen bag of carrots, peas and corn will work just fine. And if you don’t have one of the spices, fret not and carry on. Pulao is often served with achaar, or pickle, yogurt and papad — but it’s also wonderful by itself.
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