Low Sodium Veg Pulav

Nutriscore Rating: 78/100

Elevate your mealtime with this flavorful and nutritious Low Sodium Veg Pulav, a wholesome twist on a classic Indian rice dish. Perfectly cooked basmati rice is combined with vibrant vegetables like carrots, green beans, peas, and cauliflower, infused with aromatic spices including cinnamon, cardamom, and cloves. By using low-sodium vegetable broth and fresh herbs like coriander and mint, this recipe delivers mouthwatering flavor while being heart-healthy and gentle on your sodium intake. Ready in just under an hour, it’s an easy, one-pot meal ideal for lunch, dinner, or meal prep. Serve it with a side of yogurt or a refreshing salad for a satisfying, light, and balanced feast. Let this low-sodium vegetable pulav become your go-to recipe for effortless, healthy eating!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 1 cup Basmati rice
• 0.5 cup Carrots (diced)
• 0.5 cup Green beans (chopped)
• 0.5 cup Green peas (fresh or frozen)
• 0.5 cup Cauliflower florets
• 1 medium Onion (sliced thinly)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 small Green chili (slit)
• 2 tablespoons Coriander leaves (chopped)
• 2 tablespoons Mint leaves (chopped)
• 1 inch Cinnamon stick
• 1 leaf Bay leaf
• 3 whole Cloves
• 2 whole Cardamom pods
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Turmeric powder
• 2 cups Low sodium vegetable broth
• 2 tablespoons Olive oil or any neutral cooking oil

📝 Instructions

12 steps

1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes and then drain it completely.

2. Heat oil in a large, deep pan or a heavy-bottomed pot over medium heat.

3. Add cumin seeds, cinnamon stick, bay leaf, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.

4. Add the sliced onions and sauté until golden brown.

5. Stir in the minced garlic, grated ginger, and slit green chili. Sauté for 1–2 minutes until the raw smell disappears.

6. Add the diced carrots, green beans, green peas, and cauliflower florets. Stir well and cook for 3–4 minutes.

7. Sprinkle in the turmeric powder and mix well to coat the vegetables evenly in the spice.

8. Add the soaked and drained basmati rice. Gently stir to combine with the vegetables and spices.

9. Pour in the low sodium vegetable broth. Add chopped coriander and mint leaves, and give it a gentle stir.

10. Bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it cook for 15 minutes until the rice is tender and the liquid is absorbed.

11. Turn off the heat and let the pulav rest, covered, for 5 minutes to allow the flavors to meld.

12. Fluff the rice gently with a fork, garnish with additional coriander leaves if desired, and serve warm.

Nutrition Facts

1 serving (1204.2g)

Calories		764
% Daily Value*
Total Fat		30.1 g	39%
	Saturated Fat	4.6 g	23%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		422 mg	18%
Total Carbohydrate		110.6 g	40%
	Dietary Fiber	18.9 g	68%
	Total Sugars	23.8 g
Protein		20.2 g	40%
Vitamin D		0.0 mcg	0%
Calcium		282 mg	22%
Iron		9.4 mg	52%
Potassium		2038 mg	43%

*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.

Source of Calories

Fat: 270 cal (34.1%%)

Protein: 80 cal (10.2%%)

Carbs: 442 cal (55.7%%)