Vegetable Pulao
A fragrant and flavorful one-pot rice dish loaded with fresh vegetables and aromatic whole spices.
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Ingredients
- 2 cups Basmati rice
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 set Whole spices (Cinnamon, Cardamom, Cloves)
- 1 large Onion, thinly sliced
- 1 tablespoon Ginger-garlic paste
- 1 1/2 cups Mixed vegetables (Carrots, Peas, Beans, Potato)
- 2 pieces Green chilies, slit(optional)
- 3 1/2 cups Water
- 1 1/2 teaspoons Salt
- 1/4 cup Fresh cilantro, chopped
- 1 teaspoon Lemon juice(optional)
Instructions
- 1
Wash the Basmati rice under cold water until the water runs clear, then soak it for 20 minutes.
- 2
Heat ghee in a heavy-bottomed pot or pressure cooker and add the cumin seeds and whole spices until fragrant.
- 3
Add the sliced onions and sauté until they turn translucent and slightly golden brown.
- 4
Stir in the ginger-garlic paste and green chilies, cooking for one minute until the raw smell disappears.
- 5
Add the mixed vegetables and sauté for 2-3 minutes to slightly soften them.
- 6
Drain the soaked rice and add it to the pot, gently stirring for a minute to coat the grains with oil.
- 7
Pour in the water and add salt; bring to a boil, then reduce heat to low, cover tightly, and simmer for 12-15 minutes.
- 8
Turn off the heat and let it rest for 5 minutes before fluffing with a fork and garnishing with cilantro and lemon juice.
Nutrition per Serving
320
Calories
6g
Protein
58g
Carbs
7g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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