Ingredients
Scale
- 3 tbsp Truly Grass Fed Ghee butter
- 2 cups cooked rice
- 1 tsp ginger, minced
- 1 green chili, minced
- ½ onion, julienned
- ½ onion, diced
- 1 small potato, cubed
- ½ bell pepper, cubed
- ½ cup peas, boiled and drained
- ½ cup corn
- 1 tomato, cubed
- ½ cup mint
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
- 1 tsp red Chili powder
- ½ tsp garam masala
- Salt, as needed
- Splash of lime juice
Instructions
- Heat 1 tbsp ghee in a nonstick pan and add in the thin onion slices. Cook until translucent and set aside.
- In the same pan, heat 1 tbsp ghee, then add the cinnamon stick, star anise, bay leaf, ginger, and green chili. Sauté on low to medium heat for about 1 minute.
- Turn up the heat, add in the potatoes, and let them cook for 6-7 minutes until softened.
- Stir in the onions, bell peppers, peas, and corn. Cook for 5 more minutes or until softened.
- Mix in the tomatoes, seasonings, and cooked rice with another 1 tbsp of ghee.
- Top off your vegetable pulao with the caramelized onions, mint, and a splash of lime juice. Enjoy hot with a side of yogurt!
