Introduction
Looking for something easy to make a delicious meal? Then look no further and try this one-pot dish called vegetable pulao. It’s a colorful fluffy rice dish that is super healthy. This mildly spicy flavorful dish is an ideal main course option perfect for both lunch and dinner.
What Is Vegetable Pulao?
It’s a very easy and common one-pot dish in India. There are many ways to make vegetable pulao. Generally, it is a combination of vegetables and rice with spices. It’s simple yet delightful and healthy. This dish is very popular among vegans.
How to Make Vegetable Pulao?
To make vegetable pulao, you need basic ingredients like Basmati rice, spices such as green cardamom, cloves, cinnamon sticks, and vegetables like cauliflower, beans, and carrots. The rice and vegetables are sauteed with the spices and then cooked together until the rice is tender and infused with the flavors of the spices.
Vegetable Pulao Recipe
Servings: 4, Prep Time: 10 minutes, Soaking Time: 30 minutes, Cook Time: 30 minutes, Course: Main Dish, Taste: Lightly spicy Calories: 430 kilocalories, Cuisine: India
Ingredients
Let’s see what are the ingredients you will need for this recipe.
- Basmati Rice: 500grams
- Water: 1 liter
- Cashew nuts
- Raisins
- Cooking oil (as needed)
- Green Cardamom: 5 pieces
- Cinnamon stick: 1 piece
- Black Cardamom: 2 pieces
- Cloves: 4 pieces
- Jayatri: 1 piece
- Onion Slice: ¼ cup
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Cauliflower: 1 cup
- Beans: ½ cup
- Carrot: 1 cup
- Salt: (to taste)
- Sour yogurt: ⅓ cup
- Sugar: 1 tsp
- Frozen green peas: 100 grams
- Green chillies
- Rose water: 1 tablespoon
- Keora water: 1 tablespoon
- Ghee: 1 tablespoon
- Garam Masala Powder: ½ tablespoon
Directions
Here is the step-by-step direction for the recipe for vegetable pulao.
- Start rinsing the rice in water until it comes clean. Then soak the water for about 30 minutes.
- Next, take a bowl and soak some nuts and raisins for 10 minutes of maximum.
- Now take a pan, add some cooking oil, and heat a little bit. Add the spices into the oil, 5 Pieces of Green Cardamom, 1 Cinnamon stick, 2 Pieces of Black Cardamom, 4 Cloves, and 1 piece of Jayatri. Gently saute them for 30 seconds on medium heat. Now you shall have an aromatic smell around you.
- Then add ¼ cup of onion slices and saute for 2 minutes. Now add 1 tablespoon of ginger paste and garlic paste and saute again for another 3 minutes.
- Next, the vegetables, you can add vegetables according to your choice, here is what I added, 1 cup of cauliflower, ½ cup of beans, and 1 cup of carrots. Saute for five minutes on medium-high heat. Then add the soaked cashews and raisins, salt to taste, and ⅓ cup of sour yogurt. Again saute on very low heat for 1 minute.
- Pour 1 liter of warm water into the pan. Make sure the water is warm because this step is essential here, this will allow you to keep the bright color and crisp texture of your veggies. Then, add the soaked rice, 1 tablespoon of sugar, and 100 grams of frozen green peas. Cook the rice.
- When it’s almost done, add some green chilies for, 1 tablespoon of rose water, 1 tablespoon of keora water, and 1 tablespoon of ghee. Cook on a low flame again for around 15-20 minutes.
- Finally, in the last step, add ½ teaspoon of garam masala powder to the rice and stir well. Make sure the flavor goes everywhere into the pot. Cook for another 7 minutes on low flame.
- It’s ready for serving. Now enjoy the crispy vegetable stir-fry rice with your loving family.
What To Serve With Vegetable Pulao?
Vegetable pulao can be enjoyed on its own, however, a simple raita could be more than enough on any day. For better taste, you can pair it with curries like chicken or egg, or kababs. If you are in a hurry, papads and curd can also be very enjoyable with this delicious meal.
Cooking Pro Tips:
- If you are in a hurry, use chopped frozen veggies, it will save you time.
- For better results, use aged long-grained basmati rice.
- If you are a vegetarian just avoid using ghee, instead use cooking oil.
- Before serving, it’s better to allow some time for cooling the rice. It will help reduce the excess moisture and prevent the rice from breaking.
- If you use a pressure cooker to cook this dish, use a 1:2 ratio of water to rice, i.e., 2 cups of water for each cup of rice.
Nutritional Facts (per serving)
| Per Serving Nutrient Breakdown | Amount Per Serving | % Daily Value* |
| Calories | 430 kilocalories | 22% |
| Cholesterol | 25 milligrams | 8% |
| Protein | 30 grams | 60% |
| Fat | 12 grams | 15% |
| Calcium | 1000 milligrams | 77% |
| Sodium | 69 milligrams | 3% |
| Carbohydrates | 76 grams | 25% |
| Fiber | 7 grams | 25% |
| Vitamin C | 470 milligrams |
Disclaimer: The % Daily Value indicates the contribution of a nutrient in one serving to a daily diet. General nutritional guidance is based on a 2000-calorie daily intake. Also, This nutrient information is estimated using an online calculator. I am not a certified dietitian. If you have any dietary concerns, please consult with an expert for an accurate estimation.