Gluten-Free Vegetable Pulav
Colorful, fragrant, and naturally gluten-free, this Vegetable Pulav is a perfect one-pot dish that's packed with flavor and nutrients. Featuring aromatic basmati rice, a medley of vibrant mixed vegetables, and warming spices like cumin, turmeric, and garam masala, this recipe is both wholesome and satisfying. Ready in just 40 minutes, it's ideal for a quick weeknight meal or a festive side dish. Completely customizable, you can adjust the spice level by adding green chili or switching up the veggies to suit your taste. Garnished with fresh cilantro for a burst of freshness, this gluten-free vegetable pulav pairs beautifully with yogurt or a side of tangy pickle. A must-try dish for anyone seeking a healthy, flavorful, and allergen-friendly meal!
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Recipe Information
Ingredients
- 1 cup Basmati rice (gluten-free certified)
- 2 cups Water
- 2 tablespoons Cooking oil (e.g., vegetable oil or coconut oil)
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 medium Onion, finely sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 chili Green chili, finely chopped (optional)
- 1.5 cups Mixed vegetables (e.g., carrots, peas, green beans, bell peppers), diced
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves, chopped (for garnish)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak the rice in water for 20-30 minutes. Drain and set aside.
In a medium-sized pot, heat the cooking oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the bay leaf and sliced onion to the pot, and sauté until the onion becomes soft and golden brown.
Stir in the minced garlic, ginger, and green chili (if using). Cook for 1-2 minutes until fragrant.
Add the diced mixed vegetables to the pot and cook for 3-4 minutes, stirring occasionally.
Mix in the turmeric powder, coriander powder, and garam masala. Stir well to coat the vegetables evenly with the spices.
Add the drained rice to the pot and gently mix so the rice is lightly toasted and coated with the spices.
Pour in the 2 cups of water, add the salt, and bring the mixture to a boil.
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes or until the rice is fully cooked and the water is absorbed. Do not open the lid while cooking.
Turn off the heat and let the pot sit covered for 5 minutes to allow the rice to steam.
Fluff the rice gently with a fork and garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 23.6 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1341 mg | 29% | |
*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.
