Meera Sodha’s vegan recipe for simple vegetable pulao | The new vegan

An easy, one-pot rice dish for a quick, inexpensive family meal

A percentage of my bones are made up of vegetable pulao. It’s a daily part of Gujarati life that I’d overlooked until a recent trip to see my parents. My mum now has arthritis in her hands and her cooking has had to adapt. She can’t, for example, make chapatis any more, with all the kneading and rolling they require, and even the ginger, garlic and chillies that she uses for today’s recipe are processed in a blender in bulk then frozen until needed. Pulao, however, for all its ingredients, is actually a very simple recipe that remains at the heart of her family cooking.

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