Vegetable Pulao (with leftover Thanksgiving vegetables)

Enjoy a flavorful twist on a classic dish with Rupen's Curry Sauce, blending perfectly with your leftover Thanksgiving vegetables in this aromatic and satisfying pulao. It's a delightful way to repurpose your holiday leftovers into a brand new culinary experience.


1 cup Basmati rice
1 cup Rupen's curry sauce
1 cup water
1 cup sliced mushrooms
1 cup diced leftover vegetables
1/4 cup dried cranberries
2 tablespoons ghee
1 small red onion, thinly sliced
1-inch piece of ginger, minced
Salt to taste
Fresh cilantro leaves for garnish
Slivered almonds for garnish (optional)


Rinse and soak the Basmati rice for 20 minutes, then drain.
Sauté the red onion in ghee until translucent, then add ginger.
Add rice, Rupen's curry sauce, water, and salt. Simmer, covered, until the rice is cooked (about 15 minutes).
Gently fold in mushrooms, leftover vegetables, and dried cranberries.
Rest, covered, for 5 minutes.
Garnish with cilantro leaves and slivered almonds (if desired).
Serve hot and enjoy your flavorful pulao!

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