VEGETABLE PULAO

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.