Mild Vegetable Pulao
A fragrant, comforting rice dish packed with garden-fresh vegetables.
⏱️ 40 min🍽️ Serves 1
🔥 320 kcal💪 8g protein🍚 55g carbs🥑 7g fat🌾 5g fibreper serving
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servings
Ingredients
- 🍚1 ½ cup basmati rice
- 🧅1 onion, thinly sliced
- 🥕½ cup carrots, diced
- 🟢½ cup green peas
- 🥔½ cup potatoes, peeled and diced
- 🧈2 tbsp ghee or vegetable oil
- 🌿1 tsp cumin seeds
- 🌱2 green cardamom pods
- 🍃1 bay leaf
- 💛½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 💧2 ½ cup water or vegetable broth
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- For extra flavor, you can add a pinch of saffron soaked in warm milk along with the water.
- Do not overstir the rice once the water is added, as this can break the grains.
- Adjust the amount of water based on your rice type and desired consistency; some rice may require slightly more or less liquid.
- Serve with raita (yogurt dip) or a simple salad for a complete meal.
Method
- 1Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it in fresh water for 15-20 minutes, then drain.
- 2Heat ghee or oil in a large pot or pressure cooker over medium heat. Add cumin seeds, cardamom pods, and bay leaf; sauté until fragrant, about 30 seconds.
- 3Add the sliced onion and cook until golden brown, stirring occasionally.
- 4Stir in the diced carrots, potatoes, and green peas. Sauté for 3-5 minutes until the vegetables are slightly softened.
- 5Add turmeric powder, garam masala, and salt. Mix well to coat the vegetables.
- 6Add the drained rice to the pot and gently stir for 1-2 minutes, ensuring it's well combined with the spices and vegetables.
- 7Pour in the water or vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and rice is cooked.
- 8Turn off the heat and let the pulao rest, covered, for 5-10 minutes. Fluff gently with a fork before serving.
- 9Garnish with fresh chopped cilantro and serve hot.