Jeweled Vegetable Pulao
A fragrant basmati rice pilaf cooked with whole spices and studded with colorful 'jewels' of carrots, peas, and corn. This North Indian classic is light, wholesome, and perfect for a weeknight dinner.
For 4 servings
8 steps. 25 minutes total.
- 1
Step 1
TIPSoaking the rice ensures that the grains cook evenly and become long and fluffy. - 2
Step 2
- a.Heat ghee in a heavy-bottomed pot or pan over medium heat.
- b.Once the ghee is hot, add the cumin seeds and let them splutter.
- c.Add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30 seconds until fragrant.
TIPKeep the heat on medium to prevent the spices from burning, which can make the pulao bitter. - 3
Step 3
- a.Add the sliced onions to the pot and cook until they turn soft and light golden, about 4-5 minutes.
- b.Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4
Step 4
- 5
Step 5
- a.Add the drained rice to the pot. Gently stir for one minute to coat the grains with the ghee and spices.
- b.Pour in 3 cups of water and add the salt. Stir gently to combine.
- c.Increase the heat and bring the water to a rolling boil.
TIPStirring the rice gently prevents the delicate basmati grains from breaking. - 6
Step 6
- 7
Step 7
- 8
Step 8
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra fragrance, you can add a few strands of saffron soaked in warm milk along with the water.
- 2Ensure your pot has a tight-fitting lid to trap the steam effectively, which is key to cooking the rice perfectly.
- 3Don't over-stir the rice after adding water, as this can release starches and make the pulao sticky.
- 4For a richer flavor, you can add a handful of cashews or almonds, lightly fried in ghee, as a garnish.
- 5If using fresh peas, you may need to cook them for a minute longer with the carrots before adding the rice.
Adapt it for your goals.
Vegan
Substitute ghee with a neutral vegetable oil or coconut oil to make this dish completely plant-based.
high proteinHigh protein
Add 1/2 cup of cubed paneer or tofu along with the vegetables for a protein boost. You can also add 1/2 cup of cooked chickpeas.
quickQuick
To make this in a pressure cooker, follow steps up to adding rice and water. Use 2.25 cups of water for 1.5 cups of rice. Cook for 1 whistle on high heat, then let the pressure release naturally.
kid friendlyKid friendly
You can skip the whole spices if your kids don't like biting into them. Use garam masala powder at the end for flavor instead.
Why this is on our healthy list.
Good Source of Energy
Basmati rice provides complex carbohydrates that offer a steady release of energy to keep you active.
Rich in Fiber
The combination of carrots, peas, and corn adds dietary fiber, which aids in digestion and promotes a feeling of fullness.
Packed with Vitamins
Carrots are an excellent source of Vitamin A, while peas provide Vitamin K and C, supporting vision and immune health.
Aromatic Spices with Benefits
Whole spices like cinnamon, cloves, and cardamom are known for their anti-inflammatory and antioxidant properties.
Frequently asked questions
Yes, it is a relatively healthy dish. It's a balanced meal with complex carbohydrates from rice, and fiber, vitamins, and minerals from the variety of vegetables. Using minimal ghee keeps the fat content in check.