Vegetable Pulav
Transport your taste buds to the vibrant kitchens of India with this flavorful Vegetable Pulav recipe! Infused with aromatic whole spices like cumin, cloves, and cinnamon, this one-pot rice dish combines fluffy basmati rice with a medley of fresh vegetables, including carrots, peas, and beans. A hint of turmeric adds a beautiful golden hue, while the garnishing of cilantro and mint leaves brings a pop of freshness. Perfect for weeknight dinners or celebratory meals, this easy-to-make pulav is ready in less than 40 minutes and pairs beautifully with raita, curry, or pickles. Whether you’re searching for a vegetarian rice dish or a quick and wholesome meal, Vegetable Pulav checks all the boxes for simplicity, taste, and nutrition.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1.5 cups Water
- 1 cup Mixed vegetables (carrots, peas, beans)
- 1 medium Onion, sliced
- 1 teaspoon Ginger-garlic paste
- 2 Green chilies, slit
- 1 teaspoon Cumin seeds
- 3 Cloves
- 1 inch Cinnamon stick
- 1 Bay leaf
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Ghee or vegetable oil
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Mint leaves, chopped
Instructions
Rinse the basmati rice under running water until the water runs clear, then soak it in water for 20 minutes. Drain and set aside.
Heat ghee or vegetable oil in a large, heavy-bottomed pan over medium heat.
Add cumin seeds, cloves, cinnamon stick, and bay leaf. Sauté for about 30 seconds until the spices are aromatic.
Add the sliced onion and sauté until golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another 1 minute until the raw smell disappears.
Add the mixed vegetables and turmeric powder, and sauté for 5 minutes.
Add the drained rice to the pan, gently stir to mix with the vegetables and spices for 2 minutes.
Pour in the water and add salt. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pulav sit, covered, for 5 minutes to allow the flavors to meld.
Garnish with chopped cilantro and mint leaves before serving.
Fluff the rice gently with a fork and serve hot as a main dish or alongside any side dish of your choice.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 24.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1519 mg | 32% | |
*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.
