Description
A flavorful and aromatic Vegetable Pulao made with basmati rice, mixed vegetables, and a blend of traditional Indian spices. This one-pot dish combines sautéed vegetables, fragrant whole and ground spices, and creamy yogurt to create a delicious, wholesome meal perfect for any occasion.
Ingredients
Scale
Rice and Grains
- 2 cups Basmati Rice
Vegetables
- 1 large Onion, peeled and sliced
- 1 large Carrot, chopped
- 10 no Green Beans, chopped
- 1 cup Green Peas
- 1 large Potato, peeled and chopped
Dairy
- ½ cup Yoghurt
- 1 cup Milk
- 1 tbsp Ghee
Oils and Fats
- 3 tbsp Oil
Herbs and Spices
- 1 tbsp Ginger Garlic Paste
- ¼ cup Coriander leaves, chopped
- ¼ cup Mint Leaves, chopped
- 1 tsp Coriander powder
- 1 tsp Chilli powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala powder
- 1 stick Cinnamon
- 4 no Cardamom pods
- 1 tsp Cumin seeds
- Salt to taste
Liquids
- 2 cups Water
Instructions
- Soak the Rice: Rinse and soak the basmati rice in water for 30 minutes. After soaking, drain the rice using a colander and set aside to remove excess water.
- Heat Spices in Oil: In a heavy-bottomed pan, heat ghee or oil over medium heat. Add cinnamon stick, cardamom pods, and cumin seeds, sautéing for about 1 minute until fragrant.
- Sauté Onions and Ginger Garlic Paste: Add the sliced onions to the pan and fry until they turn slightly golden. Stir in the ginger garlic paste and cook for 2 more minutes to develop the aroma.
- Add Ground Spices and Vegetables: Mix in coriander powder, chili powder, turmeric powder, and garam masala. Stir well, then add chopped carrot, green beans, green peas, and potato. Sauté everything together for 4 to 5 minutes.
- Add Herbs and Yogurt: Incorporate chopped coriander and mint leaves into the vegetable mix. Pour in the yoghurt and stir to combine, letting the yogurt blend with the vegetables.
- Add Rice and Liquids: Add the drained basmati rice to the pan and mix gently. Pour in 2 cups of water and 1 cup of milk, season with salt, and stir to combine all ingredients evenly.
- Cook the Pulao: Bring the mixture to a full boil. Then, cover the pan with a lid and reduce heat to low. Simmer for 10 to 12 minutes until rice and vegetables are cooked thoroughly.
- Rest and Fluff: Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff the rice gently with a fork and then let it sit covered for an additional 10 minutes to develop flavors and texture.
- Serve: Serve the Vegetable Pulao hot, accompanied by raita or your choice of side dishes.
Notes
- Soaking the rice helps achieve fluffy, separate grains after cooking.
- Adjust the chili powder according to your heat preference.
- You can substitute vegetables based on seasonal availability.
- Using both milk and water enriches the cooking liquid for a creamier texture.
- Letting the pulao rest after cooking enhances the flavor melding.
- This dish pairs excellently with cooling raita or yogurt-based side dishes.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Vegetable Pulao, Indian Rice Dish, Basmati Rice Recipe, Spiced Rice with Vegetables, Vegetarian Indian Pulao
