Vegetable Pulao with Curd
A fragrant, one-pot rice dish with a cooling curd accompaniment.
⏱️ 40 min🍽️ Serves 1
🔥 410 kcal💪 12g protein🍚 65g carbs🥑 11g fat🌾 7g fibreper serving
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servings
Ingredients
- 🍚1 cup basmati rice
- 🫛½ cup green beans, chopped
- 🥕½ cup carrots, diced
- 🟢½ cup green peas
- 🥔¼ cup potatoes, diced
- 🧅1 onion, sliced
- 🧄1 tbsp ginger-garlic paste
- 🌱1 tsp cumin seeds
- 🌿2 green cardamom pods
- 🍃1 bay leaf
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 🧈2 tbsp ghee or oil
- 💧2 cups water
- 🍦1 cup plain curd (yogurt)
- 🧂 salt, to taste
Pro tips
- For extra richness, add a few cashew nuts and raisins along with the vegetables.
- Adjust the amount of water based on your rice type and cooking method; usually, a 1:2 rice-to-water ratio works well.
- Freshly chopped cilantro can be added as a garnish just before serving for added flavor and aroma.
Method
- 1Rinse basmati rice thoroughly and soak in water for 20-30 minutes. Drain and set aside.
- 2Heat ghee or oil in a heavy-bottomed pan or pressure cooker. Add cumin seeds, cardamom pods, and bay leaf; sauté until fragrant.
- 3Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and sauté for another minute.
- 4Add all the chopped vegetables (green beans, carrots, peas, potatoes), turmeric powder, and garam masala. Sauté for 3-5 minutes.
- 5Add the drained rice to the pan and gently mix with the vegetables and spices for 1-2 minutes.
- 6Pour in 2 cups of water and add salt to taste. Bring to a boil.
- 7If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. If using a pan, cover tightly, reduce heat to low, and cook for 15-20 minutes, or until water is absorbed and rice is tender.
- 8Once cooked, let it rest for 5 minutes before fluffing gently with a fork.
- 9Serve the hot vegetable pulao with a side of plain curd.