Low Sodium Pulao Rice
Delight in the flavors of this Low Sodium Pulao Rice, a healthier twist on the traditional Indian favorite. Crafted with fragrant basmati rice, a medley of colorful vegetables, and aromatic spices like cinnamon, cardamom, and cumin, this recipe offers a flavorful experience without relying on excessive salt. Perfect for those seeking a low-sodium option, this one-pot dish balances wholesome ingredients with zesty hints of lemon juice and fresh cilantro for a vibrant finish. Easy to prepare in just 45 minutes, it’s a versatile choice for a light lunch, a side dish for dinner, or a satisfying meal on its own. Serve it alongside yogurt or a simple salad for a complete and nourishing plate!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 medium Carrot, diced
- 0.5 cup Green beans, chopped
- 0.5 cup Green peas
- 1 medium Onion, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 unit Bay leaf
- 1 inch Cinnamon stick
- 4 units Cloves
- 2 units Cardamom pods
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
Heat the vegetable oil in a large pan or pot over medium heat.
Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant, about 1 minute.
Add the sliced onion and cook until golden brown, stirring frequently, about 5 minutes.
Stir in the garlic and ginger, and cook for another 2 minutes until aromatic.
Add the diced carrot, green beans, and green peas to the pan. Sauté for 4-5 minutes until the vegetables start to soften.
Stir in the turmeric powder and black pepper.
Add the soaked and drained rice to the pan. Gently mix to coat the rice with the spices and oil.
Pour in the water, add the lemon juice, and bring to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pulao sit covered for 5 minutes to allow it to steam.
Fluff the rice gently with a fork and garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 16.7 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1137 mg | 24% | |
*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.
