This dish is popularly known as ‘Pulao’ Traditionally Pulao is made with while Basmati rice, to make it a little healthier, I add quinoa to this recipe.

Ingredients for 4 servings

  • 1/2 cup Basmati Rice
  • ½ cup Quinoa
  • 1/4 tsp olive/canola oil
  • ½ tsp cumin seeds
  • 3 green cardamom, lightly cracked
  • 1” cinnamon stick
  • 2 whole cloves
  • ½ medium sized yellow/red onion, finely chopped
  • 1 serrano chili pepper cut lengthwise in 2
  • 1 tsp minced ginger
  • 1 cup chopped Cauliflower
  • 1 carrot, peeled and sliced
  • 1 red potato, diced small
  • salt to taste ( ¼ -½ tsp)
  • ½ tsp garam masala
  • ½ tsp turmeric powder (optional, this will make the dish bright yellow)
  • 2 cups water
  • 2 tbsp chopped cilantro
  • ¼ cup frozen green peas, thawed


  1. Soak rice and quinoa for 20 minutes. Rinse, drain and keep aside.
  2. To the hot pan, add oil. Once oil is hot add cumin seeds, green cardamom, cinnamon and cloves and then quickly add onion. Cook for 2 minutes just to sweat the onion then add serrano pepper and ginger, cook another minute.
  3. Add cauliflower, carrot and potatoes and stir for 2 minutes now add salt, garam masala and turmeric powder (if using), Cook 1 more minute, now add water and bring it to a boil, add rice and cilantro. Once it comes to a boil, reduce the heat to simmer, cook covered for 20 minutes. Fluff rice with a fork sprinkle peas on top and put the lid back on. Leave it covered until ready to serve.

Note: Use of turmeric makes the rice yellow in color and adds ton of flavor.