Classic Vegetable Pulao
A fragrant, one-pot rice dish loaded with fresh vegetables and aromatic whole spices.
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Ingredients
- 1 1/2 cups Basmati rice
- 1 1/2 cups Mixed vegetables (carrots, peas, beans)
- 1 large Onion, thinly sliced
- 2 tablespoons Ghee or vegetable oil
- 1 tablespoon Ginger-garlic paste
- 1 assorted set Whole spices (cinnamon, cardamom, cloves, bay leaf)
- 1 teaspoon Cumin seeds
- 2 3/4 cups Water
- 1 1/2 teaspoons Salt
- 1/4 cup Fresh cilantro, chopped(optional)
Instructions
- 1
Wash the Basmati rice under cold water until the water runs clear, then soak for 20 minutes.
- 2
Heat ghee in a heavy-bottomed pot or pressure cooker and add cumin seeds and whole spices until fragrant.
- 3
Add sliced onions and sauté until they turn translucent and slightly golden.
- 4
Stir in the ginger-garlic paste and sauté for one minute until the raw smell disappears.
- 5
Add the mixed vegetables and sauté for 2-3 minutes on medium heat.
- 6
Drain the soaked rice and add it to the pot, stirring gently for a minute to coat the grains with ghee.
- 7
Add water and salt, bring to a boil, then reduce heat to low and cover with a tight lid.
- 8
Simmer for 12-15 minutes until the water is absorbed, then let it rest for 5 minutes before fluffing with a fork.
Nutrition per Serving
320
Calories
6g
Protein
58g
Carbs
8g
Fat
4g
Fiber
3g
Sugar
880mg
Sodium
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