Nepalese Vegetable Pulao
Embrace the vibrant flavors of the Himalayas with this Nepalese Vegetable Pulao recipe, a fragrant and colorful one-pot rice dish bursting with wholesome ingredients and aromatic spices. Made with fluffy basmati rice, a medley of fresh vegetables like carrots, peas, and green beans, and seasoned with warming spices such as cumin, cinnamon, and garam masala, this pulao is both comforting and flavorful. Optional additions like cashews and raisins lend a delightful touch of texture and sweetness. Perfect as a hearty main dish or a show-stopping side, this quick and easy recipe is ready in just 45 minutes, making it ideal for weeknight dinners or festive gatherings. Serve it with yogurt or tangy pickles for an authentic Nepalese culinary experience that's sure to impress!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 1 cup, diced Carrots
- 0.5 cup Green peas
- 0.5 cup, chopped Green beans
- 1 medium, peeled and diced Potato
- 1 medium, thinly sliced Onion
- 0.5 cup, diced Red bell pepper
- 1 tablespoon, minced Ginger
- 2 cloves, minced Garlic
- 1 teaspoon Cumin seeds
- 1 piece (2 inches) Cinnamon stick
- 1 whole Bay leaf
- 3 whole Cloves
- 3 whole Cardamom pods
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons, chopped Fresh cilantro
- 0.25 cup Cashews (optional)
- 0.25 cup Raisins (optional)
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 vegetable oil in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the cumin seeds, cinnamon stick, bay leaf, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
Add the sliced onion and cook until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for an additional minute.
Add the diced potatoes, carrots, green peas, green beans, and red bell pepper. Cook for 5 minutes, stirring occasionally.
Sprinkle in the turmeric powder, garam masala, and salt. Mix well to evenly coat the vegetables with the spices.
Add the drained basmati rice and gently stir to combine, ensuring the rice is well-coated with the spices.
Pour in the water, and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let the pulao rest for 5 minutes with the lid on.
Fluff the rice gently with a fork and garnish with fresh cilantro. Add cashews and raisins if desired.
Serve hot and enjoy your Nepalese Vegetable Pulao with yogurt or a side of pickles.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 52.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2627 mg | 56% | |
*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.
