Soy-Free Vegetable Pulav
Discover the vibrant flavors of this Soy-Free Vegetable Pulav, a wholesome one-pot rice dish brimming with aromatic spices and fresh vegetables like carrots, green beans, peas, and potatoes. Perfectly cooked basmati rice is infused with cumin, cloves, and cinnamon, creating a fragrant base for this satisfying meal. This easy-to-make recipe is naturally soy-free, making it a healthy and allergy-friendly option. Ready in just 45 minutes, it’s perfect for busy weeknights or an impressive side dish when hosting guests. Garnish with fresh cilantro and pair it with vegan raita or plain yogurt for a comforting, delicious, and nutritious feast.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 medium, diced Carrot
- 0.5 cups, chopped Green beans
- 0.5 cups, fresh or frozen Green peas
- 1 small, diced Potato
- 1 medium, thinly sliced Onion
- 1 medium, chopped Tomato
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 teaspoon Cumin seeds
- 3 whole Cloves
- 1 inch Cinnamon stick
- 1 whole Bay leaf
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.75 teaspoons Garam masala
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped Cilantro
- 2 tablespoons Neutral vegetable oil
Instructions
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat 2 tablespoons of neutral vegetable oil in a heavy-bottomed pot or deep pan over medium heat.
Add the cumin seeds, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until aromatic.
Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until the raw smell disappears.
Add the diced tomato and cook until it softens and breaks down, about 3-4 minutes.
Add the turmeric powder, red chili powder, and garam masala. Stir well to mix the spices with the tomato mixture.
Add the diced carrot, chopped beans, peas, and potato. Mix well and cook for 3-4 minutes to coat the vegetables in the spices.
Pour in 3 cups of water and add 1 teaspoon of salt. Bring to a boil over medium-high heat.
Once the water is boiling, add the drained basmati rice. Gently stir to combine.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-18 minutes until the rice is cooked and the water is fully absorbed. Do not uncover or stir during this time.
Turn off the heat and let the pulav rest, covered, for 5 minutes.
Fluff the rice gently with a fork. Garnish with freshly chopped cilantro.
Serve hot with vegan raita or plain yogurt for a delicious and wholesome meal.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 27.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1659 mg | 35% | |
*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.
