Veggie Pulav Recipe
5/5
Veggie Pulav is a flavorful and aromatic rice dish made with a mix of vegetables and fragrant spices. It is a one-pot meal that is easy to make and packed with nutrition. Basmati rice is cooked with a variety of colorful vegetables like carrots, peas, bell peppers, and beans, along with aromatic spices like cumin, cloves, cardamom, and cinnamon. The result is a delicious and wholesome pulav that can be enjoyed as a main course or served as a side dish. Veggie Pulav is a versatile dish that can be customized with your favorite vegetables and spices to suit your taste.
INGREDIENTS
- Basmati rice: 1 cup
- Mixed vegetables (carrots, peas, bell peppers, beans, etc.): 1 cup, chopped
- Onion: 1, thinly sliced
- Ginger-garlic paste: 1 teaspoon
- Green chili: 1, slit
- Whole spices (cumin seeds, cloves, cardamom, cinnamon): 1 teaspoon
- Garam masala: 1/2 teaspoon
- Turmeric powder: 1/2 teaspoon
- Salt to taste
- Water: 2 cups
- Ghee (clarified butter) or oil: 2 tablespoons
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes and then drain it.
- Heat ghee or oil in a large pan or pressure cooker. Add the whole spices (cumin seeds, cloves, cardamom, cinnamon) and sauté for a minute until they release their aroma.
- Add the sliced onions and green chili to the pan and sauté until the onions turn golden brown.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the mixed vegetables and sauté for 2-3 minutes until they are slightly tender.
- Add the soaked and drained basmati rice to the pan and mix well with the vegetables.
- Add garam masala, turmeric powder, and salt. Mix everything together.
- Pour water into the pan and give it a gentle stir.
- If using a pressure cooker, cover the cooker with the lid and cook for 2 whistles on medium heat. Then, turn off the heat and let the pressure release naturally.
- If using a regular pan, cover the pan with a tight-fitting lid and cook on low heat for about 15-20 minutes or until the rice is cooked and all the water is absorbed.
- Once the pulav is cooked, fluff the rice gently with a fork.
- Garnish with fresh coriander leaves.
- Serve the Veggie Pulav hot with raita or a side of your choice.
TIPS
- Soaking the rice helps in achieving separate and fluffy grains. Ensure you drain the rice well before cooking.
- Use fresh and seasonal vegetables for the best flavor and nutrition.
- Adjust the spice levels according to your preference. You can increase or decrease the amount of green chili or add more spices like coriander powder or fennel seeds.
- You can add a handful of soaked and drained green lentils (moong dal) or cooked chickpeas to the pulav for added protein and texture.
- For a richer flavor, you can add a few strands of saffron soaked in warm milk to the pulav.
- Serve Veggie Pulav with raita, pickle, or any side dish of your choice.
- Leftover Veggie Pulav can be refrigerated and enjoyed the next day. Reheat it in a microwave or on the stovetop with a little water to prevent it from drying out.
NUTRITION VALUE
- Calories: Approximately 250-300 calories
- Carbohydrates: Approximately 50-60 grams
- Protein: Approximately 5-8 grams
- Fat: Approximately 5-8 grams
- Fiber: Approximately 4-6 grams
