Vegetable Pilau
Transport your taste buds to a world of aromatic spices with this vibrant Vegetable Pilau recipe! Featuring fluffy basmati rice infused with a symphony of warm flavors from cumin seeds, cinnamon, cardamom, and garam masala, this dish is a celebration of wholesome vegetables like carrots, peas, and green beans. Perfectly seasoned with turmeric and coriander, and crowned with a touch of fresh cilantro, this easy one-pot wonder is ready in just 45 minutes, making it an ideal choice for weeknight dinners or special occasions. Whether you're craving a comforting vegetarian meal or looking to elevate your side dish game, this Vegetable Pilau is packed with nutrients and bold flavors that'll leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 3 cups water
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 large onion, thinly sliced
- 1 tablespoon ginger-garlic paste
- 1 cup carrots, diced
- 0.5 cup peas
- 0.5 cup green beans, chopped
- 1 medium bell pepper, diced
- 1.5 teaspoons salt
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 inch cinnamon stick
- 3 cardamom pods
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Sauté for about 30 seconds until the spices release their aroma.
Add the sliced onion to the pot and cook, stirring frequently, until it turns golden brown.
Stir in the ginger-garlic paste and cook for an additional 1 minute until the raw smell disappears.
Add the diced carrots, peas, green beans, and bell pepper to the pot. Cook for 3-5 minutes, stirring often, until the vegetables are slightly tender.
Mix in the salt, ground turmeric, ground coriander, and garam masala. Sauté for 1 minute to blend the spices with the vegetables.
Add the drained rice to the pot and stir gently to combine with the vegetable mixture, ensuring the rice is well coated with spices.
Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
Once the rice is cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, then garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 27.6 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1850 mg | 39% | |
*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.
