VEGETABLE PULAO
Vegetable Pulao is such a light and fragrant one-pot rice dish, and it is good to go with it for a quick, healthy meal. It is prepared from the fluffiest basmati rice and sautéed vegetables of carrots, peas, and beans flavoured with cumin seeds, turmeric, and garam masala-it completes its versatility in the Indian household with a mix of aromatic spices perfectly getting into the grain of rice, the texture and nutrition of vegetables forming a wholesome meal. Vegetable Pulao is one very versatile dish. It can be served alone with spiced yoghurt dip or even as a curry. Vegetable Pulao is perfect to be served lunch or dinner and forms a great addition to any festive spread or potluck.
RECIPE CATEGORY
Lunch, Dinner, Side, Entrée
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION / TECHNIQUES
One-Pot Wonders, Quick & Easy, Stir-Fry
OCCASION / HOLIDAY
Weeknight Dinner, Family Meals, Potluck, Picnic
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Gluten-Free, Low Fat, High Fibre
DISH TYPE
Rice Dish, Main Course, Side
INGREDIENTS
- 60g basmati rice
- 1/4 onion, finely chopped
- 20g mixed vegetables (carrot, peas, beans)
- 1/4 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp ghee or oil
- Salt, to taste
- 150 ml water
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:180
- Protein: 4g
- Fat: 3g
- Carbohydrates: 35g
- Fibre: 3g
- Sodium: 220mg
PREPARATION OF VEGETABLE PULAO
- Heat oil or ghee: Place a pan over low-medium heat. Take half a teaspoon of oil or ghee. Add cumin seeds, allowing them to crackle for some time.
- Sauté onion and vegetables: Add the finely chopped onion to the pan; sauté until it becomes translucent. Stir together the vegetables: carrots, peas, and beans and then continue to cook for another 2-3 minutes until softened.
- Add spices: Add 1/4 tsp turmeric powder and 1/4 tsp garam masala. Mix it well so that the vegetables get a coat of these spices.
- Add rice and water: Add basmati rice and mix all the ingredients well. Then add 150 ml of water to the mixture and add salt according to your taste. Then, boil this mixture.
- Cook the pulao: Boil, then let the heat off. Cover that pan and cook the rice with that covered until all water is absorbed and the rice is almost done about 12-15 minutes.
- Fluff and serve: Take the pan off the fire, then fluff the rice with a fork and serve it hot. Vegetable Pulao goes well with spiced yoghurt dip or any curry.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- Using pre-prepared rice saves time.
- Add a little richness by adding a tablespoon of cream or butter just before serving.
- One can add green chillies or red chilli powder for increased spiciness.
VARIATIONS
- Add in some cashews or raisins for a sweet-nutty flavour background.
- Add cubes of paneer or tofu for a protein-enhancing ingredient.
PREPPING AND STORAGE
- Fridge: Store the leftover pulao in an airtight pack and refrigerate for up to 2 days before serving. Reheat the same either by microwaving or by stovetop.
- Freezing: Vegetable Pulao can be frozen for up to 1 month. Refrigerate overnight and reheat it before serving.