Rice Staple Dish of India
Discover the essence of Indian comfort food with this vibrant and aromatic Rice Staple Dish of India, a versatile one-pot recipe bursting with earthy spices, colorful vegetables, and fluffy basmati rice. Highlighting the magic of whole spices like cumin, cardamom, and cinnamon, this dish is elevated with the richness of ghee and the freshness of coriander and mint leaves. Perfected in just 40 minutes, this pulao-style recipe is as nutritious as it is flavorful, making it an ideal choice for a wholesome family meal or an impressive dish for your next gathering. Serve it hot and pair it with cool raita, tangy pickle, or your favorite curry for an authentic Indian culinary experience! Keywords: Indian rice dish, vegetable pulao, basmati rice recipe, Indian comfort food, one-pot Indian meals.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 tablespoon Ghee (clarified butter)
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 3 pieces Green cardamom pods
- 3 pieces Cloves
- 1 inch Cinnamon stick
- 1 large Onion (thinly sliced)
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoon Ginger-garlic paste
- 1 medium Carrot (diced)
- 0.5 cup Green beans (chopped)
- 0.5 cup Green peas
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Mint leaves (chopped)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in water for 20 minutes and then drain.
Heat vegetable oil and ghee in a large, heavy-bottomed pan over medium heat.
Add cumin seeds and let them splutter. Add the bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
Add the sliced onion and green chilies. Cook until the onions turn golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the diced carrots, chopped green beans, and green peas. Sauté the vegetables for 2-3 minutes.
Mix in the turmeric powder and salt. Combine well with the vegetables.
Add the drained rice to the pan. Gently stir to coat the rice with the spices and vegetables, being careful not to break the rice grains.
Pour in 3 cups of water. Bring the mixture to a boil on high heat.
Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 12-15 minutes, or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pulao sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pulao gently with a fork. Garnish with fresh coriander leaves and mint leaves before serving.
Serve hot as a standalone dish or with raita, pickle, or a side curry.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2043 mg | 89% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 17.2 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1102 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.
