Indian style vegetable pilaf

Indian-style vegetable pilaf is ideal for vegetarians or those who are fasting. And if you think that the non-meat version of the famous dish is insipid and boring, then you are deeply mistaken: the garlic, cilantro and turmeric that make up the composition provide the treat with a bright taste and rich aroma. By the way, what we call "pilaf" is called "pulao" in India. A similar word, and the principles of cooking too! However, Indian-style vegetable pilaf is much easier to digest than traditional one, so it can be served for dinner, especially since the dish is prepared simply and not too long.

Ingredients

• 360 g basmati rice
• 3 medium carrots
• 100 g green beans
• 1 medium onion
• 1-2 cloves of garlic
• 2 sprigs of cilantro
• 650 ml vegetable stock or water
• 40 g ghee or vegetable oil
• 5-6 g turmeric
• salt to taste

Directions

1. Rinse rice for vegetable pilaf thoroughly, cover with cold water and leave for 30 minutes. Then fold over a sieve. Cut the carrots into thin longitudinal strips, then into thin strips. Break off the ends of the beans, cut the beans into 1 cm pieces.
2. Chop the onion and garlic for pilaf. Wash and dry the cilantro. Then separate the leaves from the twigs. Transfer to a mortar. Add garlic and turmeric and rub into a paste.
3. Vegetable pulao
4. Heat oil in a thick-walled saucepan and sauté the onions, 5 minutes. Add the mixture prepared in a mortar, fry for 2-3 minutes. Add rice, stir, reduce heat and cook, stirring gently, for about 5 minutes. Salt, add carrots and beans, cook, stirring occasionally for 5 minutes.
5. Pour in warm broth or water and bring to a boil over high heat. Then reduce heat, cover and cook for 15 minutes. Remove from heat and leave the vegetable pilaf covered for another 15 minutes. Stir gently before serving.