Mixed Vegetable Pulao

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.

Cooking Method: Boiling, Frying

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 1

Calories: 531

Dietary: Vegetarian

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.

Directions

1
Lightly crack the cardamom pods to release their aroma.
2
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.
3
Add 3 tablespoons of ghee to the same pan and sauté the tomatoes, peas, green beans, cauliflower, and carrots for 5 minutes until slightly tender. Remove the vegetables and set aside.
4
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.
5
Add the raw rice to the spiced ghee and fry for 2-3 minutes, stirring constantly to coat the grains.
6
Bring 3 cups of water to a boil in a large pot and add the salt.
7
Add the fried rice mixture and the sautéed vegetables to the boiling water. Stir well to combine.
8
Cover the pot and reduce heat to low. Cook for about 20 minutes or until the rice is tender and the liquid is absorbed.
9
Fluff the rice gently with a fork, garnish with the reserved browned onions, and serve hot.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 531kcal

% Daily Value *
Total Fat 25.4g40%
Saturated Fat 15.5g78%
Cholesterol 65mg22%
Sodium 9984mg416%
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.

Keywords: pulao, rice, vegetables, indian, vegetarian, ghee, spices, cardamom, cinnamon, cloves, peas, cauliflower, green beans, carrot, onion, tomato, aromatic, one-pot, dinner, side dish

Read it online: https://www.chefs-mate.com/recipe/mixed-vegetable-pulao/