Vegan Pulao Rice
Vegan Pulao Rice is the perfect one-pot wonder, blending aromatic spices with colorful mixed vegetables for a wholesome, plant-based dish that's as flavorful as it is satisfying. Featuring fragrant basmati rice, infused with the earthy notes of cumin, cardamom, cinnamon, and cloves, this recipe combines sautéed onions, ginger, garlic, and a medley of vibrant vegetables like carrots, peas, and bell peppers, all enhanced with turmeric and coriander. Finished with a splash of zesty lemon juice and a sprinkling of fresh coriander leaves, this vegan-friendly pulao is an easy, nutritious meal that pairs beautifully with raita, salad, or even a side of warm curry. Ready in under an hour, it’s a delightful and versatile option for everyday dinners or casual entertaining. Perfect for fans of quick and flavorful vegan rice recipes!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 1 2-inch stick Cinnamon stick
- 4 whole Cloves
- 3 pods Green cardamom pods
- 1 medium, thinly sliced Onion
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 2 cups Mixed vegetables (carrot, peas, green beans, and bell pepper)
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 2 tablespoons, chopped Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15-20 minutes.
Heat the coconut oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 2-3 minutes until fragrant.
Add the sliced onion and cook until they are soft and golden brown, about 5 minutes.
Stir in the grated ginger and minced garlic. Sauté for another 1-2 minutes until fragrant.
Add the mixed vegetables and cook for 5 minutes until they are slightly tender.
Drain the soaked rice and add it to the pot. Gently mix it with the vegetables and spices.
Add the water, salt, turmeric powder, and coriander powder. Stir well and bring the mixture to a boil.
Once it starts boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 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 rice gently with a fork. Stir in the lemon juice and garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 340 mg | 7% | |
*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.
