Vegetable Pulao Recipe

Vegetable pulao is a cherished dish in Indian cuisine, known for its simplicity, flavor, and nourishment. With its roots deeply embedded in the culinary traditions of the Indian subcontinent, vegetable pulao continues to be a beloved dish enjoyed by people of all ages and backgrounds, both at home and in restaurants worldwide.

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Vegetable Pulao Recipe

Vegetable pulao, also known as vegetable pilaf, is a fragrant and flavorful rice dish cooked with assorted vegetables and aromatic spices. It is a popular dish in Indian cuisine and is enjoyed by people around the world for its delicious taste and versatility.

 

The origins of vegetable pulao can be traced back to the Indian subcontinent, where rice has been a staple food for centuries. Pulao is believed to have been influenced by Persian cuisine, where similar dishes like pilaf or pilav are common. Over time, as trade routes developed, rice dishes spread across different regions, incorporating local ingredients and flavors.

 

Vegetable pulao is characterized by its light and fluffy texture, infused with the aroma of spices like cumin, cloves, cardamom, and cinnamon. The vegetables used in pulao can vary depending on regional preferences and seasonal availability but commonly include carrots, peas, beans, cauliflower, and potatoes.

 

Vegetable pulao is often served during festive occasions, celebrations, and gatherings with family and friends. It is a versatile dish that can be enjoyed on its own or paired with yogurt, raita (yogurt-based condiment), pickles, or curry dishes. Vegetable pulao is also a popular choice for packed lunches, picnics, and potluck dinners due to its convenience and ability to be reheated easily.

Detailed Recipe:

  • knife Preparation Time - 15 minutes
  • Cooking Time - 10 to 25 minutes
  • Total Time - 30 to 45 minutes approx
  • Serving - 3 plates
  • Calories - 320 to 350 calories per serving approx

Ingredients

  • 2 cups basmati rice
  • 4 cups water
  • 2 tablespoons ghee or oil
  • 1 onion, thinly sliced
  • 2 carrots, diced
  • 1 cup green peas
  • 1 bell pepper (capsicum), diced
  • 1 potato, diced
  • 4-5 cloves
  • 2-3 green cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • Salt to taste
  • Fresh cilantro leaves for garnish

Stepwise Instructions:

1. Rinse the Rice:

    • Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain and set aside.

2. Prepare the Vegetables:

    • Chop all the vegetables – onion, carrots, bell pepper, and potato – into small, uniform pieces.

3. Heat Ghee or Oil:

    • In a large pot or pressure cooker, heat the ghee or oil over medium heat.

4. Temper Spices:

    • Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf to the hot ghee/oil. Let them splutter and release their aroma, which takes about 30 seconds to 1 minute.

5. Saute Onions:

    • Add the sliced onions to the pot and sauté until they turn translucent and lightly golden brown.

6. Add Vegetables

    • Add the chopped carrots, bell pepper, potato, and green peas to the pot. Mix well with the onions and spices.

7. Add Rice and Water:

    • Add the soaked and drained rice to the pot. Stir gently to combine with the vegetables. Pour in 4 cups of water. Season with salt according to your taste.

8. Cook the Pulao:

    • If using a pot: Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is cooked through and the water is absorbed.

    • If using a pressure cooker: Close the lid of the pressure cooker and cook for 2 whistles. Turn off the heat and let the pressure release naturally.

9. Fluff and Serve:

    • Once the pulao is cooked, remove from heat and let it sit covered for a few minutes. Then, fluff the rice gently with a fork. Garnish with fresh cilantro leaves before serving.

Other Nutritional Information (Approximate)

  • Basmati rice (2 cups): 400 calories
  • Carrots (2 medium-sized): 50 calories
  • Bell pepper (1 medium-sized): 25 calories
  • Green peas (1 cup): 120 calories
  • Potato (1 medium-sized): 160 calories
  • Ghee or oil (2 tablespoons): 240 calories
  • Onions (1 medium-sized): 45 calories
  • Spices: Negligible calorie content

Total Calories (Approximate): 1040 calories for the whole pulao (excluding garnish)

Vegetable pulao is a fragrant and flavorful dish that combines the goodness of vegetables with aromatic spices and long-grain basmati rice. It’s a versatile dish that can be enjoyed on its own or paired with yogurt, raita, or your favorite curry. This recipe offers a balanced mix of vegetables, providing essential nutrients like vitamins, minerals, and dietary fiber. With its vibrant colors and enticing aroma, vegetable pulao is sure to be a hit at any gathering or family meal.