Tasty Indian Pulao Rice
Experience the irresistible flavors of Tasty Indian Pulao Rice, a fragrant one-pot wonder that combines perfectly cooked basmati rice with a medley of colorful vegetables and bold spices like cinnamon, cardamom, and garam masala. This easy yet elegant dish offers a delightful balance of warmth and vibrancy, thanks to sautéed onions, tomatoes, and a touch of turmeric and red chili powder for that signature golden hue. Topped with fresh cilantro, this vegetarian pulao is a versatile and wholesome choice, ideal as a standalone meal or a flavorful accompaniment to curries and raita. Ready in just 45 minutes, it's the perfect recipe for weeknight dinners or festive gatherings!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 2.5 cups Water
- 1 medium (diced) Carrot
- 0.5 cups (chopped) Green beans
- 0.5 cups (fresh or frozen) Green peas
- 1 medium (thinly sliced) Onion
- 1 medium (chopped) Tomato
- 1 tablespoon Ginger-garlic paste
- 1 2-inch piece Cinnamon stick
- 4 whole Cloves
- 3 whole Cardamom pods
- 1 whole Bay leaf
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Garam masala powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Oil or ghee
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Rinse the basmati rice in cold water 2-3 times until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
Add the cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until soft and mushy, about 3-4 minutes.
Mix in the turmeric powder, red chili powder, garam masala powder, and salt. Cook for 1 minute.
Add the diced carrots, chopped green beans, and green peas. Sauté the vegetables for 2-3 minutes.
Pour in the 2.5 cups of water and bring it to a gentle boil.
Stir in the soaked and drained basmati rice. Mix well and reduce the heat to low.
Cover the pot with a tight-fitting lid and let the rice cook for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Turn off the heat and let the pulao rest for 5 minutes before fluffing it with a fork.
Garnish with freshly chopped cilantro and serve hot with raita or pickle.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 26.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1362 mg | 29% | |
*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.
