Indian Vegetable Rice Pulao

Fragrant, colorful, and bursting with authentic Indian flavors, this Indian Vegetable Rice Pulao is a wholesome one-pot dish that's perfect for any occasion. Made with aromatic basmati rice, a medley of fresh vegetables, and an array of warm spices like cumin, cardamom, and cinnamon, this recipe strikes the perfect balance between simplicity and sophistication. The addition of turmeric and optional red chili powder adds a gentle kick and vibrant color, while fresh cilantro and mint provide a refreshing finish. Ready in just 45 minutes, this pulao is an ideal vegetarian meal or side dish, best served with creamy yogurt or raita for a complete dining experience. Whether you're looking for a quick weeknight dinner or a flavorful accompaniment to a festive spread, this Vegetable Rice Pulao won't disappoint!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 2 tablespoons Vegetable oil
• 1 tablespoon Ghee (optional)
• 1 teaspoon Cumin seeds
• 1 piece Bay leaf
• 1 inch Cinnamon stick
• 3 pieces Green cardamom pods
• 3 pieces Cloves
• 2 pieces Green chilies (slit)
• 1 medium Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 medium Carrot (diced)
• 0.5 cup Green beans (chopped)
• 0.5 cup Green peas
• 0.5 cup Cauliflower (small florets)
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Red chili powder (optional)
• 1 teaspoon Salt
• 2 tablespoons Cilantro (chopped)
• 2 tablespoons Mint leaves (chopped)

Directions

Step 1

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Step 2

Heat the vegetable oil and ghee in a large, heavy-bottomed pot over medium heat.

Step 3

Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 30 seconds until aromatic.

Step 4

Add the green chilies and sliced onion. Cook for 5 minutes or until the onions turn golden brown.

Step 5

Stir in the minced garlic and ginger. Cook for another minute.

Step 6

Add the diced carrots, green beans, green peas, and cauliflower florets. Sauté the vegetables for 5 minutes.

Step 7

Sprinkle in the turmeric powder, red chili powder (if using), and salt. Mix well to coat the vegetables with the spices.

Step 8

Add the soaked and drained rice to the pot. Gently stir to mix the rice with the vegetables and spices, being careful not to break the rice grains.

Step 9

Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer undisturbed for 15-20 minutes or until the rice is fully cooked and the water is absorbed.

Step 10

Turn off the heat and let the pulao sit, covered, for 5 minutes to allow the flavors to meld.

Step 11

Garnish with chopped cilantro and mint leaves before serving. Serve hot with yogurt, raita, or a side of your choice.

Nutrition Facts

Serving size	1544.2 grams (1544.2g)

Amount per serving	% Daily Value*
Calories	961

Total Fat 44.20g	57%
Saturated Fat 12.90g	65%
Polyunsaturated Fat 16.90g
Cholesterol 42mg	14%
Sodium 2506mg	109%
Total Carbohydrate 127.60g	46%
Dietary Fiber 18.80g	67%
Total Sugars 18.80g
Protein 22.00g	44%

Vitamin D 0IU	0%
Calcium 309mg	24%
Iron 12mg	64%
Potassium 1532mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 8.8%

Carbs: 51.2%