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
369cal
8gprotein
67gcarbs
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 creamy and comforting tomato soup with a hint of Indian spices. This classic recipe is smooth, tangy, and slightly sweet, making it a perfect appetizer or light meal for any day.
Aromatic Vegetable Pulao paired with creamy Tomato Soup, quick to make and oh-so-delicious!
This gujarati dish is perfect for dinner. With 553.71 calories and 11.24g of protein per serving, it's a nutritious choice 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.
185cal
4gprotein
18gcarbs
12gfat
Ingredients
1000 g Tomatoes (ripe and red, roughly chopped)
1 medium Onion (chopped)
4 cloves Garlic (chopped)
1 inch Ginger (peeled and grated)
2 tbsp Butter
1 large Bay Leaf
1.5 tsp Sugar (adjust to balance tomato tanginess)
1 tsp Salt (or to taste)
0.5 tsp Black Pepper Powder (freshly ground is best)
2 cups Vegetable Broth (can substitute with water)
0.25 cup Fresh Cream (light or heavy cream)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat butter in a large pot or pressure cooker over medium heat. Once melted, add the bay leaf and sauté for 30 seconds until fragrant.
Add the chopped onion, garlic, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
2
Cook Tomatoes
Add the chopped tomatoes, salt, black pepper powder, and sugar to the pot.
Stir everything together and cook for 5-7 minutes until the tomatoes start to break down and become soft and pulpy.
3
Simmer the Soup Base
Pour in the vegetable broth or water and bring the mixture to a rolling boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. If using a pressure cooker, close the lid and cook for 2-3 whistles.
4
Blend and Strain
Turn off the heat and let the soup cool slightly. Remove and discard the bay leaf.
Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the mixture in batches to a countertop blender and blend until smooth.
For a silky, restaurant-style texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it. Use the back of a spoon to press the puree, extracting all the liquid and leaving the seeds and skin behind.
5
Finish and Serve
Place the pot with the strained soup back on the stove over low heat.
Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil, as this can cause the cream to curdle.
Taste and adjust the seasoning with more salt or sugar if needed.
Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately with croutons or crusty bread.
