This Mixed Vegetable Pulao is a comforting and aromatic one-pot meal that brings the warmth of Indian cuisine to your table. Fragrant basmati rice is cooked with a medley of fresh vegetables including peas, green beans, cauliflower, and carrots, all infused with the rich flavors of ghee, cardamom, cinnamon, and cloves. The result is a dish with distinct, fluffy grains and tender-crisp vegetables, offering a perfect balance of savory and subtly sweet notes. It is an excellent vegetarian option for weeknight dinners, potlucks, or as a side dish alongside curries or grilled meats. The use of whole spices and clarified butter gives it a luxurious depth of flavor that is simple to achieve yet deeply satisfying. Serve it hot for the best texture and aroma.
Mixed Vegetable Pulao
Description
This Mixed Vegetable Pulao is a comforting and aromatic one-pot meal that brings the warmth of Indian cuisine to your table. Fragrant basmati rice is cooked with a medley of fresh vegetables including peas, green beans, cauliflower, and carrots, all infused with the rich flavors of ghee, cardamom, cinnamon, and cloves. The result is a dish with distinct, fluffy grains and tender-crisp vegetables, offering a perfect balance of savory and subtly sweet notes. It is an excellent vegetarian option for weeknight dinners, potlucks, or as a side dish alongside curries or grilled meats.Ingredients
Directions
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Lightly crack the cardamom pods to release their aroma.
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Heat 2 tablespoons of ghee in a large pan over medium heat and brown the sliced onions until golden. Remove and set aside for garnishing.
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In the remaining 3 tablespoons of ghee, carefully fry the cardamom pods, cinnamon stick, cloves, bay leaf, and black pepper for 2 minutes until fragrant.
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Add the raw rice to the spiced ghee and fry for 2-3 minutes, stirring constantly to coat the grains.
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Bring 3 cups of water to a boil in a large pot and add the salt.
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Cover the pot and reduce heat to low. Cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
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Fluff the rice gently with a fork, garnish with the reserved browned onions, and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 531.3kcal
- % Daily Value *
- Total Fat 25.4g40%
- Saturated Fat 15.5g78%
- Cholesterol 64.5mg22%
- Sodium 9983.9mg416%
- Total Carbohydrate 63.1g22%
- Dietary Fiber 19.1g77%
- Sugars 8.7g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cardamom pods should be lightly cracked before frying to release their essential oils.
Use long-grain rice such as basmati for the best texture and aroma in this pulao.
If you prefer a lighter version, you can substitute ghee with vegetable oil or butter, though the flavor will be less rich.
Ensure the rice is rinsed before cooking to remove excess starch, which helps prevent clumping.
This recipe is adapted from "A Taste of India" by Mary S. Atwood.
