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A fragrant one-pot rice dish from Hyderabad, where long-grain basmati rice and mixed vegetables are cooked with whole spices and fresh herbs. A lighter, quicker alternative to biryani, perfect for a special meal.
For 4 servings
Prepare Rice and Saffron: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 30 minutes. Meanwhile, in a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
Fry Onions (Birista): Heat ghee and oil together in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and fry for 1-2 minutes until golden. Remove with a slotted spoon and set aside. In the same pot, add the thinly sliced onions. Fry them, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. Remove half of these fried onions (birista) and set aside for garnishing.
Sauté Aromatics: To the remaining onions in the pot, add all the whole spices: shahi jeera, bay leaves, cinnamon stick, green cardamom, cloves, star anise, and black peppercorns. Sauté for about 45 seconds until they release their aroma. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
Build the Masala Base: Add the chopped tomatoes and cook for 4-5 minutes until they become soft and pulpy. Reduce the heat to low, then add the whisked curd. Stir continuously for a minute to prevent it from splitting. Now, add the spice powders: turmeric, red chili, and coriander powder, along with the salt. Mix well and cook for 3-4 minutes until oil begins to separate from the masala.
Cook the Pulao: Add all the chopped vegetables, mint leaves, and coriander leaves to the pot. Sauté for 2-3 minutes to coat them with the masala. Drain the soaked rice completely and add it to the pot. Gently fold it in for one minute, being careful not to break the delicate rice grains. Pour in 3 cups of water and the lemon juice. Stir gently once and bring the mixture to a vigorous boil over high heat.
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A fragrant one-pot rice dish from Hyderabad, where long-grain basmati rice and mixed vegetables are cooked with whole spices and fresh herbs. A lighter, quicker alternative to biryani, perfect for a special meal.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 519.5 calories per serving with 11.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Steam (Dum) the Pulao: Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. Let it simmer for 15-18 minutes without opening the lid. After this time, turn off the heat completely.
Rest and Garnish: Let the pot remain covered and undisturbed for at least 10 minutes. This resting period (dum) is crucial for the rice to steam perfectly. After resting, open the lid. Drizzle the saffron-infused milk over the rice. Sprinkle the garam masala, reserved fried onions, and fried cashews on top. Do not mix yet.
Serve: Gently fluff the pulao from the sides using a fork or a spatula to mix the layers. Serve the hot Hyderabadi Veg Pulao with a side of raita or mirchi ka salan.
Add 200g of paneer cubes or a cup of boiled chickpeas along with the vegetables for extra protein.
Incorporate 200g of sliced mushrooms, sautéing them after the onions until they release their water and brown slightly.
Follow steps 1-5 in a pressure cooker. After adding water, close the lid and cook on medium heat for 2 whistles. Let the pressure release naturally before opening.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other spice powders for more heat.
The complex carbohydrates from Basmati rice provide a steady supply of energy, keeping you full and active for longer periods.
The diverse mix of vegetables like carrots, peas, beans, and cauliflower ensures a good intake of essential vitamins (A, C, K) and minerals like potassium and folate.
The whole spices used, such as cloves, cardamom, cinnamon, and ginger, are known in traditional medicine for their digestive properties, helping to reduce bloating and improve gut health.
Vegetables and whole spices contribute significant dietary fiber, which is crucial for maintaining a healthy digestive system and promoting regular bowel movements.
Pulao is a one-pot dish where rice and vegetables are cooked together from the start. In contrast, Biryani involves layering par-cooked rice with a separately cooked, more intense masala (curry) and then steaming them together in a sealed pot (dum).
Yes, it can be a very healthy and balanced meal. It contains complex carbohydrates from rice, fiber and vitamins from vegetables, and protein from curd and cashews. To make it healthier, you can increase the quantity of vegetables and use a moderate amount of ghee/oil.
One serving of this Hyderabadi Veg Pulao (approximately 380g) contains around 480-550 calories, depending on the specific vegetables and amount of oil/ghee used.
It pairs wonderfully with traditional Hyderabadi side dishes like Mirchi ka Salan (chili curry) or Bagara Baingan (eggplant curry). A simple cucumber raita or boondi raita also complements it perfectly.
Yes, you can use brown rice for a healthier, high-fiber option. However, you will need to adjust the water-to-rice ratio to about 2.5 cups of water for every 1 cup of brown rice and increase the cooking time significantly, typically to 35-40 minutes.
Pulao can become mushy due to several reasons: using too much water, over-stirring the rice after adding water, not soaking the rice properly, or using a variety of rice that is not suitable for pulao. Always use a 1:2 rice-to-water ratio for basmati and avoid stirring after it starts boiling.