Vegetable Pulao with Raita
Aromatic rice and veggies, crowned with cooling raita.
⏱️ 50 min🍽️ Serves 1
🔥 480 kcal💪 12g protein🍚 65g carbs🥑 19g fat🌾 8g fibreper serving
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Ingredients
- 🍚200 g basmati rice
- 🧅1 onion, sliced
- 🥕1 carrot, diced
- 🫛½ cup green peas
- florets½ cup cauliflower florets
- 🫚1 inch ginger, grated
- 🧄2 cloves garlic, minced
- 🌶️1 green chili, slit
- 🌱1 tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🍂1 tsp garam masala
- 🧈2 tbsp ghee or oil
- 🍲3 cup vegetable broth
- 🍦200 g plain yogurt
- 🥒½ cucumber, grated
- 🌿 fresh coriander, chopped, for garnish
Pro tips
- For extra richness, add a few cashew nuts and raisins along with the vegetables.
- Adjust green chili to your spice preference; omit for a milder version.
- A spoonful of mint chutney can elevate the raita's flavor.
- Ensure rice is soaked for perfect, fluffy grains; do not overcook the vegetables.
Method
- 1Wash basmati rice thoroughly and soak in water for 20 minutes, then drain.
- 2Heat ghee or oil in a large pot or pressure cooker. Add cumin seeds and let them splutter. Add sliced onion and sauté until golden brown.
- 3Add ginger, garlic, and green chili. Sauté for one minute until fragrant. Add turmeric powder and garam masala, stir well.
- 4Add diced carrot, green peas, and cauliflower florets. Sauté for 3-4 minutes.
- 5Add the drained rice and stir gently to coat with spices and vegetables. Pour in vegetable broth and add salt to taste. Bring to a boil.
- 6Reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed and rice is cooked. If using a pressure cooker, cook for 1 whistle on medium heat.
- 7While pulao cooks, prepare the raita: whisk plain yogurt until smooth. Stir in grated cucumber, a pinch of salt, and a dash of roasted cumin powder (optional).
- 8Once pulao is done, let it rest for 5 minutes, then fluff gently with a fork. Garnish with fresh coriander.
- 9Serve the hot vegetable pulao with the cooling cucumber raita on the side.