Veg Pulao
This Vegetable Pulao recipe is a delicious and nutritious meal. It is a vegetarian recipe, making it suitable for many dietary preferences. White rice is used in this recipe, making it a great option for those who do not prefer brown rice. It is also a great source of carbohydrates, fiber, and vitamins. However, people with nut allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
144 kcal
Protein
3 g
Carbs
29 g
Fat
2 g
Fiber
3 g
Ingredients
Chopped Onion
0.5 medium cup (75g)
Green Beans (Chopped)
1 small cup (100g)
Chopped Carrot
0.5 small cup (50g)
Grated Ginger
1 tsp (3g)
Bay Leaf
1 small (1g)
Cinnamon Stick
1 tsp (0.7g)
Cardamom, green
1 tsp (5g)
Cloves
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
2 medium cup (500g)
Turmeric powder
0.5 tsp (2.5g)
Rice, raw, milled
0.5 cup (100g)
Potatoes
0.25 cup, diced (50g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Instructions
Cooking Steps
Rinse the white rice thoroughly in water and soak it for 30 minutes. Drain and set aside.
Heat oil in a pan, add cumin seeds, let them splutter.
Add the bay leaf, cardamom pods, and cloves to the pan and cook for a minute.
Add the chopped onions and cook until they turn translucent.
Add the grated ginger and minced garlic and cook for another minute.
Add the chopped vegetables and cook for 2-3 minutes until they start to soften.
Add the soaked white rice and mix well with the vegetable mixture.
Add 2 cups of water and salt to taste. Stir well.
Bring the mixture to a boil, then reduce the heat to low.
Cover the pan with a lid and let it cook for 18-20 minutes until the rice is cooked and the water is absorbed.
Once the rice is cooked, fluff it up with a fork.
Garnish with fresh coriander leaves and serve hot.