Vegetable Pulao
Elevate your weeknight dinner routine with this flavorful and aromatic Vegetable Pulao, a one-pot Indian rice dish packed with vibrant, nutrient-rich vegetables like carrots, green beans, peas, and potatoes. Made with fragrant basmati rice and infused with the bold flavors of cumin, cloves, cinnamon, and bay leaves, this recipe strikes the perfect balance between spice and subtlety. The sautéed onions, ginger-garlic paste, and a hint of garam masala create a rich, savory base, while the golden hue of turmeric adds a gorgeous touch. Ready in under 45 minutes, this versatile and wholesome dish is perfect as a stand-alone meal or a flavorful side dish. Garnish with fresh coriander leaves for an added burst of color and freshness, and enjoy this easy-to-make, crowd-pleasing recipe with a dollop of yogurt or your favorite curry. Perfect for both busy weeknights and special occasions, this Vegetable Pulao is sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 medium, chopped Carrot
- 10 sliced Green beans
- 0.5 cup Green peas
- 1 medium, diced Potato
- 1 medium, sliced Onion
- 1 slit Green chili
- 1 teaspoon Ginger-garlic paste
- 1 teaspoon Cumin seeds
- 3 whole Cloves
- 1 inch Cinnamon stick
- 1 whole Bay leaf
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons Butter or ghee
- 2 tablespoons, chopped Coriander leaves
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat butter or ghee in a deep pan or pressure cooker over medium heat.
Add cumin seeds, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until aromatic.
Add sliced onions and green chili. Cook until onions are golden brown.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Toss in the chopped carrots, green beans, green peas, and diced potatoes. Stir well and cook for 3-4 minutes.
Sprinkle turmeric powder, garam masala, and salt. Mix well to coat the vegetables evenly.
Add the drained basmati rice and gently stir it into the vegetable mix. Cook for another 2 minutes.
Pour in 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
Once done, fluff the rice gently with a fork. Garnish with chopped coriander leaves before serving.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 422 mg | 9% | |
*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.
