Pulao Rice
Transform your mealtime into a fragrant, flavorful celebration with this classic Pulao Rice recipe! Made with aromatic basmati rice, vibrant mixed vegetables, and a medley of warm, whole spices like cinnamon, cardamom, and cloves, this dish is a true feast for the senses. Cooked to perfection in ghee or oil, the tender grains are infused with turmeric and garam masala, creating a vibrant, golden hue. A final touch of fresh cilantro and a spritz of lemon juice adds a burst of freshness to every bite. Ready in just 40 minutes, this one-pot wonder is perfect as a hearty side dish or a base for your favorite curries. Ideal for weeknight dinners or festive occasions, this easy-to-follow recipe promises authentic Indian flavors in every bite!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons ghee or vegetable oil
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 cup mixed vegetables (carrots, peas, beans, etc.)
- 1 piece bay leaf
- 1 inch cinnamon stick
- 3 pieces green cardamom pods
- 3 pieces cloves
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Heat ghee or oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until fragrant.
Add the sliced onions and cook until they turn golden brown.
Stir in the ginger-garlic paste and sauté for another minute.
Add the mixed vegetables and cook for 2-3 minutes until they start to soften.
Mix in the turmeric powder, garam masala, and salt.
Add the drained rice to the pot and lightly sauté for 2 minutes, allowing it to mix with the spices and vegetables.
Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes until the rice is cooked and water is absorbed.
Once cooked, remove the pot from heat and let it sit for 5 minutes, covered.
Fluff the rice gently with a fork. Sprinkle with chopped cilantro and drizzle lemon juice on top.
Serve hot as a side dish or as a base for curries.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 228 mg | 5% | |
*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.
