Zucchini Pulao

Name: Zucchini Pulao
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 teaspoon cumin seeds; 1 onion, finely chopped; 1 small hot pepper, finely chopped; 2 garlic cloves, grated; 1 pound (approximately) of zucchini, chopped into thin half-moons; 1 teaspoon garam masala; 1/2 teaspoon chilli powder; 1 1/2 teaspoons salt; 1 cup basmati rice; 2 1/4 cups boiling water

Serves 4

Adapted from Healthy Indian Vegetarian by Chetna Makan

summer squash

Method

1
Heat the oil in a pan and add the cumin seeds. When they start to sizzle, add the onion and cook on a medium heat for 5 minutes, until it begins to change color. Add the pepper and the garlic and cook for another minute.
2
Add the zucchini and cook for 10 minutes, stirring occasionally, until the slices turn slightly golden. Add the spices and salt and mix well.
3
Stir in the rice and boiling water. Cover and cook on low heat for 12–13 minutes. Turn off the heat and let the pulao rest for a minute before serving.
4
Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving.
5
*Consider serving with cucumber raita .

From the farm's kitchen

View the original recipe