Five Colour Pretty Indian Pulao Pilaf
Brighten up your dinner table with the vibrant and flavorful Five Colour Pretty Indian Pulao Pilaf! This visually stunning dish combines the aromatic appeal of basmati rice with a medley of colorful vegetables—green peas, carrots, red and yellow bell peppers, and purple cabbage—creating a true feast for both the eyes and the taste buds. Infused with fragrant spices like cumin, cinnamon, and turmeric, this pilaf is gently cooked to perfection, ensuring each grain of rice is fluffy and aromatic. A garnish of fresh cilantro and slivered almonds (optional) adds a delightful finishing touch. This wholesome, one-pot meal is perfect for family dinners, festive gatherings, or a healthy weeknight treat. Serve it hot and let its vibrant colors and rich flavors steal the show! Keywords: Indian pulao recipe, colorful pilaf, vegetable pulao, basmati rice pilaf, easy one-pot meals.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 1 cup Green peas (fresh or frozen)
- 1 cup Carrot (diced)
- 1 cup Red bell pepper (diced)
- 1 cup Yellow bell pepper (diced)
- 1 cup Purple cabbage (shredded)
- 2 tablespoons Ghee or vegetable oil
- 1 large Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 1 small Cinnamon stick
- 1 large Bay leaf
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Chopped cilantro (for garnish)
- 2 tablespoons Slivered almonds (optional, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds, cinnamon stick, and bay leaf. Sauté until fragrant, about 30 seconds.
Stir in the sliced onion and cook until golden brown, about 5–7 minutes.
Add the minced garlic and grated ginger. Stir-fry for another 1–2 minutes.
Mix in the turmeric powder and salt, then stir in the diced carrots. Cook for 2–3 minutes, allowing the carrots to soften slightly.
Add the red and yellow bell peppers, green peas, and shredded purple cabbage. Stir-fry the vegetables for 4–5 minutes to keep them vibrant and slightly crisp.
Add the soaked and drained basmati rice to the pot and gently mix it with the vegetables, ensuring the rice is well-coated with the aromatic spices.
Pour in 3 cups of water and bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for 18–20 minutes, or until the water is fully absorbed and the rice is tender.
Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming.
Remove the lid and fluff the rice gently with a fork. Discard the cinnamon stick and bay leaf before serving.
Garnish with chopped cilantro and slivered almonds, if using. Serve hot and enjoy your vibrant Five Colour Pretty Indian Pulao Pilaf!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 193.3 g | 70% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 42.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2515 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
