Yummy Pulav from Leftover Rice

This Yummy Pulav recipe is vegetarian and can easily be made vegan by omitting any dairy-based sides. If you're gluten-free, ensure that the spices used are certified gluten-free. You can also substitute the leftover rice with quinoa or cauliflower rice for a low-carb option.

If you don't have peas, you can use corn or bell peppers instead. For the spices, if you don't have garam masala, a mix of cumin, coriander, and a pinch of cinnamon can work. You can also replace the carrot with any other vegetable you have on hand, such as zucchini or green beans.

To store leftover Yummy Pulav, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent it from drying out and heat it in a pan or microwave until warmed through.

Yummy Pulav pairs wonderfully with chutney, raita, or a side of masala onions. You can also serve it with a simple salad or yogurt for a refreshing contrast. For a heartier meal, consider adding some grilled paneer or tofu on the side.

To make Yummy Pulav, heat oil in a pan and add cumin seeds until they splutter. Sauté sliced onions until golden brown, then add chopped tomatoes and cook until soft. Add diced carrots and peas, cooking until tender. Stir in spices and salt, then gently mix in the leftover rice. Cook until heated through and garnish with chopped coriander leaves before serving.