Nut-Free Vegetable Pulav
This Nut-Free Vegetable Pulav is a perfect one-pot meal that’s bursting with vibrant flavors and colors, designed for those who love wholesome rice dishes but need to avoid nuts. Featuring fragrant basmati rice cooked to fluffy perfection, this recipe combines a blend of aromatic spices like cumin, cardamom, and cinnamon with fresh vegetables to create a savory, nutrient-packed dish. With turmeric and coriander lending depth, the addition of lime juice and cilantro provides a refreshing finish. Ready in under 40 minutes, this nut-free take on traditional vegetable pulav makes for a crowd-pleasing and allergy-friendly choice, ideal for weeknight dinners or as a side dish for festive occasions. Pair it with cooling yogurt or tangy pickle for the ultimate comfort meal!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Oil (neutral, such as sunflower or vegetable oil)
- 1 teaspoon Cumin seeds
- 1 large Bay leaf
- 3 pieces Green cardamom pods
- 2 pieces Cloves
- 1 1-inch piece Cinnamon stick
- 1 medium Onion, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 pieces Green chilies, slit lengthwise
- 1.5 cups Mixed vegetables (carrots, peas, green beans, etc.)
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
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 oil in a large pot or deep pan over medium heat.
Add the cumin seeds, bay leaf, green cardamom pods, cloves, and cinnamon stick. 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, ginger, and green chilies. Sauté for another minute.
Add the mixed vegetables and cook for 3-4 minutes, stirring occasionally.
Sprinkle turmeric powder, ground coriander, and salt over the vegetables. Mix well.
Add the drained basmati rice and gently stir to combine with the vegetables and spices. Toast the rice for 1-2 minutes.
Pour in 3 cups of water. Bring to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Cook for 15 minutes, or until the rice is tender and all the water is absorbed. Avoid opening the lid too frequently to retain steam.
Turn off the heat and let the pulav rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh cilantro and a splash of lime juice.
Serve hot with yogurt or pickle on the side.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 21.3 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1270 mg | 27% | |
*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.
