Vegetarian Traditional Mutton Pulao
Indulge in the deliciously aromatic flavors of Vegetarian Traditional Mutton Pulao, a plant-based twist on the classic South Asian dish. This recipe masterfully replaces mutton with a savory plant-based substitute, perfectly seasoned with fragrant spices like cardamom, cinnamon, and cloves, paired with tender basmati rice. Layered with golden caramelized onions, creamy yogurt, and hints of cilantro and mint, this dish captures the rich essence of traditional pulao minus the meat. Ready in just one hour, it’s a wholesome and hearty choice for vegetarians looking to enjoy authentic flavors without compromise. Serve it with a refreshing side of raita for a satisfying meal that's as comforting as it is flavorful! Perfect for any gathering or weeknight dinner, this vegetarian pulao will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Plant-based mutton substitute
- 3 tablespoons Cooking oil
- 2 medium Onion, thinly sliced
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 Green chili, slit
- 1 cup Yogurt
- 4 cups Water
- 1 Cinnamon stick
- 4 Cloves
- 3 Cardamom pods
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 2 tablespoons Cilantro, chopped (for garnish)
- 2 tablespoons Mint leaves, chopped (for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
Heat the cooking oil in a large pot over medium heat. Add the cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Sauté for 1-2 minutes until aromatic.
Add the sliced onions and sauté until they turn golden brown, about 8-10 minutes.
Stir in the garlic paste, ginger paste, and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
Add the plant-based mutton substitute and cook for 5 minutes, stirring occasionally, until lightly browned.
Lower the heat and stir in the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 3-4 minutes.
Add the soaked and drained rice to the pot, gently mixing it with the spices and plant-based mutton.
Pour in the 4 cups of water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and cook for 20 minutes.
Turn off the heat and let the pulao rest for 5-10 minutes without removing the lid to allow the flavors to settle.
Fluff the rice gently with a fork and garnish with chopped cilantro and mint leaves.
Serve hot with yogurt or raita on the side for a wholesome meal.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5923 mg | 258% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 36.3 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 972 mg | 75% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2950 mg | 63% | |
*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.
