Vegan Vegetable Pulav
Elevate your plant-based cooking with this vibrant and aromatic Vegan Vegetable Pulav, a dish that combines fluffy basmati rice with tender mixed vegetables and the warm, rich flavors of Indian spices. Perfectly spiced with a blend of garam masala, cumin, cinnamon, and cardamom, this one-pot wonder is cooked to perfection in coconut oil, ensuring it's fully vegan-friendly while delivering an irresistibly fragrant finish. Quick to prepare in under an hour, this recipe is ideal for busy weeknight dinners or festive gatherings, offering a hearty and wholesome meal for everyone to enjoy. Serve this flavorful pulav with vegan raita or a crisp salad for a complete dish that's both nourishing and satisfying!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Coconut oil
- 1 leaf Bay leaf
- 3 pods Cardamom pods
- 1 2-inch piece Cinnamon stick
- 3 pieces Cloves
- 1 teaspoon Cumin seeds
- 1 medium Onion, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 small Green chili, finely chopped
- 1.5 cups Mixed vegetables (carrots, peas, green beans, bell peppers), chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Heat coconut oil in a large pan or pot over medium heat. Add the bay leaf, cardamom pods, cinnamon stick, cloves, and cumin seeds. Sauté for 1-2 minutes until fragrant.
Add the sliced onion and cook until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Sauté for another 1-2 minutes.
Add the mixed vegetables and stir well. Cook for 2-3 minutes.
Mix in the turmeric powder, garam masala, and salt. Combine thoroughly to coat the vegetables with the spices.
Add the drained rice to the pot and gently stir to mix it with the vegetables and spices.
Pour in 2 cups of water. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15-18 minutes without lifting the lid.
Turn off the heat and let the pot sit undisturbed for 5 minutes to allow the rice to finish cooking in its steam.
Remove the lid and fluff the rice gently with a fork. Stir in the lemon juice and garnish with chopped fresh cilantro.
Serve the Vegan Vegetable Pulav hot with vegan raita or a side salad.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 20.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1252 mg | 27% | |
*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.
