Vegetable Pulao
A flavorful and aromatic Indian rice dish cooked with mixed vegetables and fragrant spices, perfect for any meal.
1h 10m4Servings
Nutrition
572kcal
10gProtein
94gCarbs
19gFat
Ingredients
Oil
5 tbsp
Black Cardamom
1 piece
Peppercorn
8 pieces
Cumin Seeds
2 tsp
Green Chili
4 pieces
Onion
1 cup
Potato
1 cup
Carrot
½ cup
Green Beans
½ cup
Salt
to taste
Water
4 cups
Basmati Rice
2 cups
Peas
½ cup
Instructions
1Sauté Aromatics and Vegetables
10m
10mHeat Oil and Spices
Heat 5 tbsp oil in a pot over medium-high heat. Add 1 black cardamom pod, 8-10 peppercorns, 2 tsp cumin seeds, and 4 slit green chilies. Sauté until fragrant, about 30 seconds.
Sauté Onions
Add 1 cup sliced onions and sauté until they turn translucent, about 3-4 minutes.
Add Diced Vegetables
Add 1 cup diced potatoes, 1/2 cup diced carrots, and 1/2 cup diced green beans. Sauté for 2-3 minutes on high heat until vegetables are slightly tender but still crisp.
Season and Stir
Add salt to taste and stir well. Sauté for another minute.
2Cook the Rice
15m
15mAdd Water and Bring to Boil
Pour 4 cups of water into the pot. Bring the mixture to a rolling boil over high heat.
Add Rice
Add 2 cups of soaked basmati rice to the boiling water. Do not stir vigorously to avoid breaking the grains. Gently swirl the pot if needed.
Add Peas
Add 1/2 cup of peas to the pot. This is done at the end as peas cook quickly.
Cover and Simmer
Once the water returns to a boil and the rice is submerged, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 10-15 minutes, or until the water is absorbed and the rice is cooked.
3Rest and Serve
10m
10mRest the Pulao
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This allows the flavors to meld and the rice grains to become fluffy.
Fluff and Serve
Gently fluff the pulao with a fork or spatula, ensuring the grains are separate and not mushy. Garnish with fresh cilantro if desired. Serve hot.
Tips
Soak basmati rice for at least 30 minutes before cooking to ensure even cooking and fluffy grains.
Do not stir the rice vigorously after adding it to the boiling water; gently swirl the pot instead to prevent the grains from breaking.
Add peas towards the end of the cooking process as they cook very quickly and can become mushy if overcooked.
Let the pulao rest, covered, off the heat for at least 10 minutes after cooking to allow flavors to meld and grains to become perfectly fluffy.