Rice Pulao
Elevate your mealtime with this vibrant and aromatic Rice Pulao recipe, a one-pot wonder that's both nourishing and packed with flavor. Perfectly fluffy basmati rice is infused with the warm, earthy goodness of whole spices like cumin, cinnamon, and cardamom, then paired with a medley of fresh vegetables including carrots, green peas, and beans. Sautéed in ghee or vegetable oil for an added depth of richness, this dish is lightly seasoned with turmeric for a golden, appetizing hue. Ready in under 40 minutes, it's an easy yet elegant dish that's ideal for weeknight dinners or festive gatherings. Garnished with fresh cilantro and best served with cooling raita or plain yogurt, this vegetarian-friendly delight is a comforting classic suitable for any occasion.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 2 pieces Green cardamom pods
- 3 pieces Cloves
- 1 medium (thinly sliced) Onion
- 1 teaspoon Ginger-garlic paste
- 1 small (slit lengthwise) Green chili
- 1 medium (diced) Carrot
- 0.5 cups Green peas
- 0.5 cups (chopped) Green beans
- 0.25 teaspoons Turmeric powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Cilantro
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain and set aside.
Heat the vegetable oil or ghee in a large pot over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until aromatic.
Add the sliced onions and cook until golden brown, stirring occasionally, about 5-7 minutes.
Stir in the ginger-garlic paste and green chili, cooking for 1-2 minutes until the raw aroma disappears.
Add the diced carrot, green peas, and green beans. Sauté the vegetables for 3-4 minutes.
Add turmeric powder and salt, mixing well to combine.
Gently stir in the soaked and drained rice, ensuring it is well coated with the spices and vegetables.
Pour in 3 cups of water and bring to a boil. Once boiling, 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 cooked and water is absorbed.
Turn off the heat and let the pulao rest, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, garnish with chopped cilantro, and serve warm with raita or yogurt on the side.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1072 mg | 23% | |
*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.
