Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
361cal
7gprotein
66gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
A vibrant and tangy South Indian relish made from ripe tomatoes, balanced with a hint of spice and sweetness. This versatile condiment is the perfect accompaniment for idli, dosa, and rice dishes.
Aromatic Vegetable Pulao with tangy tomato chutney – an energy-giving, quick-to-make delight!
This andhra dish is perfect for dinner. With 485.87 calories and 9.629999999999999g of protein per serving, it's a low-phosphorus option for your meal plan.
7gfat
(Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
Serve hot with a side of raita, yogurt, or papad.
125cal
2gprotein
13gcarbs
8gfat
Ingredients
4 medium Tomatoes (ripe and roughly chopped)
1 medium Onion (roughly chopped)
2 tbsp Sesame Oil (for sautéing)
3 pcs Green Chillies (slit lengthwise)
4 cloves Garlic (chopped)
1 inch Ginger (chopped)
1 tsp Tamarind Paste (or a small marble-sized ball of tamarind)
1 tsp Jaggery (powdered, adjust to taste)
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (adjust to your spice preference)
0.75 tsp Salt (to taste)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (split black gram)
1 tsp Chana Dal (split bengal gram)
2 pcs Dried Red Chillies (broken in half)
10 pcs Curry Leaves
0.25 tsp Hing (asafoetida)
Instructions
1
Sauté Aromatics and Tomatoes
Heat 2 tbsp of sesame oil in a heavy-bottomed pan or kadai over medium heat.
Add the chopped onion, garlic, ginger, and green chillies. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the chopped tomatoes, turmeric powder, red chilli powder, and salt. Mix everything together well.
Cover and cook for 10-12 minutes, stirring occasionally, until the tomatoes are completely soft, mushy, and the oil starts to separate from the mixture.
2
Add Finishing Flavors and Cool
Stir in the tamarind paste and powdered jaggery. Cook for another 2 minutes until the jaggery has fully dissolved and the raw smell of tamarind is gone.
Turn off the heat and allow the mixture to cool down to room temperature. This is important before grinding.
3
Grind the Pachadi
Transfer the cooled tomato mixture into a blender or grinder jar.
Blend to a paste. You can make it completely smooth or leave it slightly coarse for texture, as per your preference. Do not add any water while grinding.