Nut-Free Veg Pulav
Looking for a flavorful, allergy-friendly meal? This Nut-Free Veg Pulav is the perfect choice for a wholesome and satisfying dish packed with vibrant vegetables and fragrant spices, all without the use of nuts. Featuring aromatic basmati rice, fresh ingredients like carrots, green beans, and peas, and a medley of warm, whole spices including cumin, cinnamon, and cardamom, this recipe delivers a delightful blend of textures and flavors. The rich seasoning with turmeric, garam masala, and chili powder adds depth to this easy one-pot meal that comes together in just 30 minutes of cooking time. Ideal for family dinners or special occasions, this nut-free vegetarian pulav pairs beautifully with raita, pickles, or a crisp salad. Perfectly suited for those with nut allergies, this recipe is both nutritious and safe, ensuring everyone at the table can enjoy its comforting goodness!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 cup Carrot (chopped into small cubes)
- 0.5 cup Green beans (chopped)
- 0.5 cup Green peas (fresh or frozen)
- 1 medium Onion (thinly sliced)
- 1 medium Tomato (finely chopped)
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 3 Green cardamom pods
- 3 Cloves
- 1 inch Cinnamon stick
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil
- 2 tablespoons Cilantro (finely chopped, for garnish)
Instructions
Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rinsed rice in water for 20 minutes, then drain and set aside.
Heat the cooking oil in a large pan or pot over medium heat.
Add cumin seeds, bay leaf, green cardamom pods, cloves, and the cinnamon stick. Sauté for 30 seconds until the spices release their aroma.
Add the sliced onion to the pan and sauté until it turns golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomato to the pan. Cook for 2-3 minutes, stirring occasionally, until the tomato softens and blends with the spices.
Add the chopped carrots, green beans, and green peas. Stir well and cook for 2-3 minutes.
Season the vegetables with turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.
Add the drained rice to the pan and gently stir to combine. Toast the rice for 1-2 minutes, ensuring it is evenly coated with the spices and vegetables.
Pour in 3 cups of water. Stir once gently to distribute the rice and vegetables evenly.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to settle.
Fluff the rice gently with a fork and garnish with finely chopped cilantro.
Serve hot with raita, pickle, or a side salad.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 146.0 g | 53% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 26.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1948 mg | 41% | |
*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.
