Nepalese Vegetable Pulao

Embrace the vibrant flavors of the Himalayas with this Nepalese Vegetable Pulao recipe, a fragrant and colorful one-pot rice dish bursting with wholesome ingredients and aromatic spices. Made with fluffy basmati rice, a medley of fresh vegetables like carrots, peas, and green beans, and seasoned with warming spices such as cumin, cinnamon, and garam masala, this pulao is both comforting and flavorful. Optional additions like cashews and raisins lend a delightful touch of texture and sweetness. Perfect as a hearty main dish or a show-stopping side, this quick and easy recipe is ready in just 45 minutes, making it ideal for weeknight dinners or festive gatherings. Serve it with yogurt or tangy pickles for an authentic Nepalese culinary experience that's sure to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 3.5 cups Water
• 1 cup, diced Carrots
• 0.5 cup Green peas
• 0.5 cup, chopped Green beans
• 1 medium, peeled and diced Potato
• 1 medium, thinly sliced Onion
• 0.5 cup, diced Red bell pepper
• 1 tablespoon, minced Ginger
• 2 cloves, minced Garlic
• 1 teaspoon Cumin seeds
• 1 piece (2 inches) Cinnamon stick
• 1 whole Bay leaf
• 3 whole Cloves
• 3 whole Cardamom pods
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon (or to taste) Salt
• 3 tablespoons Vegetable oil
• 2 tablespoons, chopped Fresh cilantro
• 0.25 cup Cashews (optional)
• 0.25 cup Raisins (optional)

Directions

Step 1

Rinse the basmati rice 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 in a large, heavy-bottomed pot or deep skillet over medium heat.

Step 3

Add the cumin seeds, cinnamon stick, bay leaf, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.

Step 4

Add the sliced onion and cook until golden brown, about 5-7 minutes.

Step 5

Stir in the minced garlic and ginger, and cook for an additional minute.

Step 6

Add the diced potatoes, carrots, green peas, green beans, and red bell pepper. Cook for 5 minutes, stirring occasionally.

Step 7

Sprinkle in the turmeric powder, garam masala, and salt. Mix well to evenly coat the vegetables with the spices.

Step 8

Add the drained basmati rice and gently stir to combine, ensuring the rice is well-coated with the spices.

Step 9

Pour in the water, and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until the rice is fully cooked and the water is absorbed.

Step 10

Turn off the heat and let the pulao rest for 5 minutes with the lid on.

Step 11

Fluff the rice gently with a fork and garnish with fresh cilantro. Add cashews and raisins if desired.

Step 12

Serve hot and enjoy your Nepalese Vegetable Pulao with yogurt or a side of pickles.

Nutrition Facts

Serving size	2025.4 grams (2025.4g)

Amount per serving	% Daily Value*
Calories	1619

Total Fat 65.70g	84%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 27.50g
Cholesterol 5mg	2%
Sodium 2866mg	125%
Total Carbohydrate 236.40g	86%
Dietary Fiber 25.20g	90%
Total Sugars 52.30g
Protein 35.80g	72%

Vitamin D 0IU	0%
Calcium 393mg	30%
Iron 18mg	99%
Potassium 2627mg	56%

*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: 35.2%

Protein: 8.5%

Carbs: 56.3%