Vegan Mixed Vegetable Pulao

Vegan Mixed Vegetable Pulao
Vegan Mixed Vegetable Pulao

Vegan Mixed Vegetable Pulao

5/5

Vegan Mixed Vegetable Pulao is a fragrant and flavorful rice dish that combines aromatic basmati rice with a medley of mixed vegetables and spices. This vegan version of the classic Indian pulao is easy to prepare and makes for a satisfying one-pot meal.

INGREDIENTS

  • 1 cup basmati rice, washed and soaked for 30 minutes
  • 2 cups mixed vegetables (e.g., carrots, peas, bell peppers, beans), diced
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons vegetable oil or coconut oil
  • 1 cinnamon stick
  • 2-3 cloves
  • 2-3 green cardamom pods
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 cups vegetable broth or water
  • Fresh cilantro leaves for garnish (optional)
  • Lemon wedges for serving (optional)

INSTRUCTIONS

  1. In a large skillet or a heavy-bottomed pot, heat the vegetable oil over medium heat.

  2. Add the cinnamon stick, cloves, green cardamom pods, bay leaf, and cumin seeds. Sauté for a minute or until they become aromatic.

  3. Add the sliced onions and sauté until they turn golden brown.

  4. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.

  5. Add the diced mixed vegetables and cook for 3-4 minutes until they start to soften.

  6. Drain the soaked basmati rice and add it to the skillet. Stir-fry for 2-3 minutes until the rice is lightly toasted.

  7. Add the turmeric powder, garam masala, ground coriander, ground cumin, and salt. Mix well to coat the rice and vegetables with the spices.

  8. Pour in the vegetable broth or water. Bring the mixture to a boil.

  9. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Do not stir the rice during this time to prevent it from becoming sticky.

  10. Once the rice is cooked, fluff it gently with a fork.

  11. Remove the cinnamon stick, cloves, green cardamom pods, and bay leaf.

  12. Garnish the Vegan Mixed Vegetable Pulao with fresh cilantro leaves if desired.

  13. Serve hot with lemon wedges on the side, if you like.

TIPS

  • Customize the vegetables to your preference or based on what’s in season.
  • You can add a handful of cashews or almonds for added crunch and flavor.
  • Adjust the spice level by adding more or less garam masala and ground coriander.
  • For extra fragrance, you can toast the rice in a little oil before adding it to the pot.
  • Use vegetable broth for a richer flavor, or water for a lighter version.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

NUTRITION VALUE

  • Calories: 250-300 (approximate values)
  • Carbohydrates: 45-50g
  • Protein: 4-6g
  • Fat: 7-9g
  • Fiber: 3-4g

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