Nut-Free Veg Pulav

Elevate your weeknight dinner with this vibrant and aromatic Nut-Free Veg Pulav, a crowd-pleasing one-pot rice dish that's both delicious and allergy-friendly. Packed with the goodness of fresh vegetables like carrots, green beans, and peas, this recipe combines the delicate flavor of basmati rice with a symphony of warm spices like cumin, cardamom, and cinnamon. The absence of nuts makes it a safe and wholesome choice for those with allergies, without compromising on the rich, traditional taste. With a quick prep time and simple steps, this pulav is a perfect go-to for busy days, and it pairs beautifully with raita, pickles, or a crunchy side salad. Garnished with vibrant cilantro, it's as visually appealing as it is flavorful—perfect for family meals or entertaining guests.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 1 cup Carrot (chopped into small cubes)
• 0.5 cup Green beans (chopped)
• 0.5 cup Green peas (fresh or frozen)
• 1 medium Onion (thinly sliced)
• 1 medium Tomato (finely chopped)
• 1 teaspoon Ginger-garlic paste
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 3 Green cardamom pods
• 3 Cloves
• 1 inch Cinnamon stick
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Salt
• 2 tablespoons Cooking oil
• 2 tablespoons Cilantro (finely chopped, for garnish)

Directions

Step 1

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

Step 2

Heat the cooking oil in a large pan or pot over medium heat.

Step 3

Add cumin seeds, bay leaf, green cardamom pods, cloves, and the cinnamon stick. Sauté for 30 seconds until the spices release their aroma.

Step 4

Add the sliced onion to the pan and sauté until it turns golden brown, about 5-7 minutes.

Step 5

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Step 6

Add the chopped tomato to the pan. Cook for 2-3 minutes, stirring occasionally, until the tomato softens and blends with the spices.

Step 7

Add the chopped carrots, green beans, and green peas. Stir well and cook for 2-3 minutes.

Step 8

Season the vegetables with turmeric powder, red chili powder, garam masala powder, and salt. Mix everything well.

Step 9

Add the drained rice to the pan and gently stir to combine. Toast the rice for 1-2 minutes, ensuring it is evenly coated with the spices and vegetables.

Step 10

Pour in 3 cups of water. Stir once gently to distribute the rice and vegetables evenly.

Step 11

Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

Step 12

Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to settle.

Step 13

Fluff the rice gently with a fork and garnish with finely chopped cilantro.

Step 14

Serve hot with raita, pickle, or a side salad.

Nutrition Facts

Serving size	1703.3 grams (1703.3g)

Amount per serving	% Daily Value*
Calories	934

Total Fat 32.60g	42%
Saturated Fat 4.70g	24%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2600mg	113%
Total Carbohydrate 146.00g	53%
Dietary Fiber 24.40g	87%
Total Sugars 26.70g
Protein 23.00g	46%

Vitamin D 0IU	0%
Calcium 363mg	28%
Iron 13mg	73%
Potassium 1948mg	41%

*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: 30.3%

Protein: 9.5%

Carbs: 60.2%