Veg Pulav
Elevate your meal with this aromatic and flavorful Veg Pulav, a one-pot Indian rice dish that’s perfect for any occasion. This recipe combines fragrant basmati rice, wholesome mixed vegetables, and an array of warming spices like cinnamon, cardamom, and cloves to create a delicious medley of flavors. Enhanced with the richness of ghee, the sweetness of raisins, and the crunch of golden fried cashews, this dish is as visually appealing as it is satisfying. With just 15 minutes of prep time and 30 minutes of cooking, Veg Pulav makes for a wholesome, quick, and comforting meal. Serve it with raita or a side of curry for a delightful vegetarian feast. Perfect for a weeknight dinner or a festive gathering, this easy-to-make recipe is sure to impress! Keywords: Veg Pulav recipe, Indian rice dish, vegetarian one-pot meal, easy pulav with spices, basmati rice recipe.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup mixed vegetables (carrots, peas, beans, and potatoes)
- 1 onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 green chili, slit
- 2 tablespoons oil or ghee
- 1 bay leaf
- 1 black cardamom
- 2 green cardamom
- 3 cloves
- 1 inch cinnamon stick
- 1 teaspoon cumin seeds
- 0.25 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
- 10 cashew nuts (optional)
- 10 raisins (optional)
Instructions
Rinse the basmati rice in water until the water runs clear. Soak it in enough water for 20 minutes, then drain and set aside.
Heat oil or ghee in a deep pan over medium heat. Add cashew nuts and raisins, fry them until golden, and set aside for garnishing.
In the same pan, add bay leaf, black cardamom, green cardamom, cloves, cinnamon stick, and cumin seeds. Sauté until they are fragrant.
Add the sliced onion and green chili, and sauté until the onion turns golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the mixed vegetables and turmeric powder. Stir well and cook for about 3-4 minutes until the vegetables are slightly tender.
Add the drained rice to the pan and gently mix it with the vegetables, ensuring the rice grains don't break.
Pour in 2 cups of water and add salt. Stir once and bring the mixture to a boil.
Once it starts boiling, lower the heat, cover the pan with a lid, and let it cook for about 15-20 minutes or until the rice is cooked and water is absorbed.
Turn off the heat and let it stand covered for another 5 minutes.
Fluff the rice gently with a fork, garnish with fried cashew nuts, raisins, and fresh coriander leaves before serving.
Nutrition Facts
Calories |
3617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 532.5 g | 194% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 284.8 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 6314 mg | 134% | |
*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.
