Zucchini Pulao

Adapted from Healthy Indian Vegetarian by Chetna Makan


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


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. 

Add the zucchini and cook for 10 minutes, stirring occasionally, until the slices turn slightly golden. Add the spices and salt and mix well. 

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.

Store any leftovers in an airtight container in the fridge for 4–5 days. Reheat thoroughly before serving. 

*Consider serving with cucumber raita.