VEGETABLE PULAO WITH CUCUMBER RAITA RECIPE
5/5
: Vegetable Pulao is a flavorful rice dish made with a combination of aromatic spices and mixed vegetables. It is a popular Indian dish that is not only delicious but also nutritious. Paired with refreshing Cucumber Raita, it makes for a complete and balanced meal. This recipe provides step-by-step instructions, along with the nutrition value, to help you prepare a healthy and satisfying Vegetable Pulao with Cucumber Raita.
INGREDIENTS
Vegetable Pulao:
- 1 cup basmati rice
- 2 cups mixed vegetables (carrots, peas, bell peppers, beans, etc.), finely chopped
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee
- Fresh coriander leaves for garnish
Cucumber Raita:
- 1 cup plain yogurt
- 1 cucumber, peeled and grated
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped coriander leaves
- Salt to taste
INSTRUCTIONS
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- Heat oil or ghee in a large pan or pot. Add the cumin seeds and let them splutter.
- Add the sliced onions, minced garlic, grated ginger, and green chilies to the pan. Sauté until the onions turn translucent.
- Add the chopped tomatoes and cook until they soften.
- Add the mixed vegetables, turmeric powder, garam masala, and salt. Mix well and cook for a few minutes.
- Add the soaked and drained basmati rice to the pan. Stir gently to combine with the vegetables.
- Pour 2 cups of water into the pan and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- While the pulao is cooking, prepare the cucumber raita. In a bowl, whisk the yogurt until smooth. Add the grated cucumber, chopped mint leaves, coriander leaves, and salt. Mix well.
- Once the pulao is cooked, remove it from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh coriander leaves.
- Serve the Vegetable Pulao hot with a side of Cucumber Raita.
TIPS
- Use fresh and seasonal vegetables for the best flavor and nutritional value.
- Soaking the rice before cooking helps in achieving separate and fluffy grains.
- Adjust the spice levels according to your preference by adding or reducing the amount of green chilies or spices.
- You can add other spices like cinnamon, cardamom, or bay leaves for additional flavor.
- Feel free to customize the vegetable pulao by adding or substituting vegetables of your choice.
- For weight loss, use minimal oil or ghee in the cooking process.
- Serve the pulao with a side of salad or yogurt to increase the nutritional value and enhance the taste.
- Leftover pulao can be refrigerated and enjoyed the next day for a quick and healthy meal.
NUTRITION VALUE
- Calories: Approximately 300-350 calories
- Carbohydrates: Approximately 50-60 grams
- Protein: Approximately 8-10 grams
- Fat: Approximately 6-8 grams
- Fiber: Approximately 5-7 grams
