How long does Edamame Pulao keep in the fridge?

Edamame Pulao keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Edamame Pulao ahead of time?

Yes. Edamame Pulao is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegan dishes taste better the next day once the masala has had time to meld.

What can I serve with Edamame Pulao?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VeganRice Mild

Edamame Pulao

Name: Edamame Pulao
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 1.5 cups basmati rice, soaked 20 min; 1.5 cups shelled edamame, fresh or frozen; 1 medium onion, sliced; 1 inch cinnamon; 3 green cardamoms; 4 cloves; 1 bay leaf; 1 tsp cumin seeds; 1 tbsp ginger-garlic paste; 1 green chilli, slit; 2 tbsp oil; 3 cups hot water; 1 tsp salt

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One-pot rice

Time: 30 min
Serves: 3
Calories: 410 kcal
Protein: 18 g

0:00 / 1:32

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Method

1Heat oil, drop in cinnamon, cardamom, cloves, bay leaf and cumin — let them pop.
2Add onion and cook till lightly golden, 4 minutes.
3Stir in ginger-garlic and green chilli, 30 seconds. Gently mix in edamame, cook 2 minutes.
4Drain rice; add to the pan with salt and toast 1 minute.
5Pour in hot water; heat until bubbling, then cover and cook on lowest heat 12 minutes.
6Rest off heat 8 minutes, fluff with a fork. Serve with a quick cucumber raita (use coconut yoghurt for vegan).

About this recipe

Edamame swap for green peas pushes protein from ~6 g to ~18 g per plate.

Ingredients

Method

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