Indian Vegetable Rice Pulao
Fragrant, colorful, and bursting with authentic Indian flavors, this Indian Vegetable Rice Pulao is a wholesome one-pot dish that's perfect for any occasion. Made with aromatic basmati rice, a medley of fresh vegetables, and an array of warm spices like cumin, cardamom, and cinnamon, this recipe strikes the perfect balance between simplicity and sophistication. The addition of turmeric and optional red chili powder adds a gentle kick and vibrant color, while fresh cilantro and mint provide a refreshing finish. Ready in just 45 minutes, this pulao is an ideal vegetarian meal or side dish, best served with creamy yogurt or raita for a complete dining experience. Whether you're looking for a quick weeknight dinner or a flavorful accompaniment to a festive spread, this Vegetable Rice Pulao won't disappoint!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 tablespoon Ghee (optional)
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 3 pieces Green cardamom pods
- 3 pieces Cloves
- 2 pieces Green chilies (slit)
- 1 medium Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 medium Carrot (diced)
- 0.5 cup Green beans (chopped)
- 0.5 cup Green peas
- 0.5 cup Cauliflower (small florets)
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Mint leaves (chopped)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the vegetable oil and ghee in a large, heavy-bottomed pot over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 30 seconds until aromatic.
Add the green chilies and sliced onion. Cook for 5 minutes or until the onions turn golden brown.
Stir in the minced garlic and ginger. Cook for another minute.
Add the diced carrots, green beans, green peas, and cauliflower florets. Sauté the vegetables for 5 minutes.
Sprinkle in the turmeric powder, red chili powder (if using), and salt. Mix well to coat the vegetables with the spices.
Add the soaked and drained rice to the pot. Gently stir to mix the rice with the vegetables and spices, being careful not to break the rice grains.
Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the pulao sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped cilantro and mint leaves before serving. Serve hot with yogurt, raita, or a side of your choice.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 358 mg | 8% | |
*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.
