Vegan Vegetable Pulao
Vegan Vegetable Pulao is a fragrant and flavorful rice dish that’s loaded with mixed vegetables and aromatic spices. This dish is a classic in Indian cuisine and makes for a satisfying and wholesome meal.
INGREDIENTS
- 1 cup basmati rice, washed and soaked for 30 minutes
- 2 cups mixed vegetables (e.g., carrots, peas, green beans, corn), chopped
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, chopped (adjust to your spice preference)
- 2 tablespoons vegetable oil or vegan ghee
- 1 cinnamon stick
- 2-3 cloves
- 2-3 green cardamom pods
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground coriander
- Salt to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
INSTRUCTIONS
Prepare the Rice:
- Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
Make the Vegetable Pulao:
In a large skillet or pan, heat the vegetable oil or vegan ghee over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom pods, bay leaf, and cumin seeds. Sauté for about 1-2 minutes until they release their aroma.
Add the thinly sliced onions and sauté for 3-4 minutes until they turn translucent and start to brown.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until fragrant.
Add the chopped mixed vegetables to the pan. Sauté for 3-4 minutes until they begin to soften.
Stir in the turmeric powder, garam masala, ground coriander, and salt. Mix well to coat the vegetables with the spices.
Add the drained basmati rice to the pan. Stir gently to combine the rice with the vegetables and spices.
Pour in 2 cups of water. Bring the mixture to a boil.
Once it starts boiling, reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Do not stir during this time.
Turn off the heat and let the vegetable pulao sit, covered, for an additional 5 minutes to steam.
Serve the Vegan Vegetable Pulao:
Fluff the rice gently with a fork.
Garnish with chopped fresh cilantro leaves and serve hot.
Optionally, serve with lemon wedges for a zesty touch.
TIPS
- You can customize the vegetables based on your preferences or what’s in season.
- Adjust the level of spiciness by adding more or fewer green chilies.
- For extra flavor, you can add a handful of cashews or almonds during the sautéing process.
- Use vegetable broth instead of water for added richness.
- This pulao pairs well with vegan raita or a side salad.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 45-50g
- Protein: 4-6g
- Fat: 6-8g
- Fiber: 3-4g
