Pulao
Elevate your mealtime with this fragrant and flavorful Pulao recipe, a one-pot rice dish that combines the delicate aroma of basmati rice with a medley of vibrant vegetables and warm spices. Infused with cumin, bay leaf, cinnamon, and cardamom, this dish delivers an irresistible blend of earthy and aromatic flavors. Golden caramelized onions, a touch of turmeric, and garam masala accentuate the taste, while fresh cilantro and mint provide a refreshing finishing touch. Perfectly cooked in just 30 minutes, this easy-to-make vegetarian Pulao is a delightful harmony of health and comfort, making it ideal for weekday dinners or festive gatherings. Serve it with creamy yogurt or a tangy raita for an authentic and satisfying Indian meal experience.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 2 pieces Green cardamom pods
- 3 pieces Cloves
- 1 medium (sliced) Onion
- 1 teaspoon Ginger-garlic paste
- 1 piece (slit) Green chili
- 1 medium (chopped) Carrot
- 1 cup (chopped) Green beans
- 0.5 cup Green peas
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro
- 2 tablespoons (chopped) Fresh mint leaves
Instructions
Wash 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 ghee or vegetable oil in a deep pan or pot over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until the spices are aromatic.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and green chili. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped carrots, green beans, and green peas. Sauté for 3-4 minutes until slightly tender.
Sprinkle turmeric powder, garam masala, and salt. Mix well to coat the vegetables with the spices.
Add the soaked and drained basmati rice to the pot. Gently stir for 1-2 minutes to toast the rice lightly with the spices and vegetables.
Pour in the water and bring it to a gentle simmer.
Cover the pot with a lid, reduce the heat to low, and cook for 15-20 minutes, or until the rice is cooked and the water is fully absorbed.
Turn off the heat and let the pulao rest, covered, for 5 minutes.
Garnish with freshly chopped cilantro and mint leaves before serving.
Serve hot with yogurt, raita, or a side of your choice.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 19.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1241 mg | 26% | |
*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.
