Veg Pulao
Veg Pulao is rich in dietary fiber and antioxidants due to its vegetable content, aiding digestion and boosting heart health.

1 bowl
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Boosts energy with complex carbohydrates.
Rich in antioxidants from spices and vegetables.
Supports heart health with low cholesterol and healthy fats.
Aids in digestion due to high fiber content.
Enhances skin health with vitamins and minerals.
320 kcal
in 282g
Protein:
7g
Fats:
9g
Carbs:
53g
Cholesterol:
15mg
Sodium, Na:
300mg
Potassium, K:
450mg
Ingredients
4
2 cups Basmati Rice
1 tablespoon Oil
2 tbsp Ghee
half teaspoon Cumin Seeds
3 pieces Green cardamoms
1 piece Black cardamom
1 inch Cinnamon stick
4 pieces Cloves
4 pieces Black Peppercorns
2 pieces Bay Leaves
2 pieces Onions
2 tbsp Ginger garlic green chilli paste
1 piece Tomato
Salt as per taste
half teaspoon Turmeric Powder
1 teaspoon Spicy red chilli powder
2 tsp Kashmiri red chilli powder
1 teaspoon Coriander powder
three quarters cup Curd
1 tablespoon Biryani masala
2 pieces Potatoes
1 piece Carrot
half cup Chopped french beans
0.33 cup Green Peas
half cup Chopped fresh coriander
2 tbsp Chopped mint
4 cups Water
Tips
For a richer flavor, sauté spices in ghee until they release their aroma.
Soaking rice enhances its texture and ensures even cooking.
Adjust the level of spices according to your taste preferences.
Directions
Prepare the Rice: Rinse 2 cups of basmati rice until the water runs clear. Soak in fresh water for 30-45 minutes.
Heat Oil and Ghee: In a large vessel, heat 1 tbsp oil and 2 tbsp ghee. Add whole spices and sliced onions, and sauté until onions are golden.
Make the Masala: Add the ginger-garlic-chilli paste and sliced tomatoes. Season with salt and cook for 2-3 minutes, adding a splash of hot water if too dry.
Spice it Up: Lower the heat and stir in turmeric, red chilli, and coriander powders. Quickly follow with a splash of hot water to prevent spices from burning.
Mix Curd and Biryani Masala: Whisk biryani masala into curd to avoid lumps. Add this mixture to the vessel, stirring continuously.
Add Vegetables: Introduce potatoes, carrots, beans, and peas. Cook until potatoes are halfway done.
Cook the Rice: Drain the soaked rice and add to the pot along with 4 cups of water. Stir gently and simmer covered on low heat for about 10 minutes. Check for doneness and cook uncovered if necessary.
Let it Rest: After cooking, let the pulao sit covered for 5-10 minutes before fluffing with a fork.
Notes
Veg Pulao is rich in dietary fiber, vitamins, and minerals from its vegetable content, promoting digestive health and boosting immunity.
However, individuals with rice allergies or those on low-carbohydrate diets should avoid this dish.
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