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A fragrant, royal rice dish from Mughlai cuisine. Long-grain basmati rice is slow-cooked with mixed vegetables, whole spices, and a touch of saffron for a rich, aromatic experience that's perfect for special occasions.
For 4 servings
Prepare Rice and Saffron
Make Birista (Fried Onions) and Fry Nuts
Temper Spices and Sauté Vegetables
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A fragrant, royal rice dish from Mughlai cuisine. Long-grain basmati rice is slow-cooked with mixed vegetables, whole spices, and a touch of saffron for a rich, aromatic experience that's perfect for special occasions.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 615.2 calories per serving with 16.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Rice and Cook on Dum
Rest, Garnish, and Serve
Replace ghee with a neutral vegetable oil or coconut oil. Swap paneer with firm tofu (pan-fried separately) and use a plant-based yogurt or skip it.
For a more festive touch, add 1 tablespoon of raisins and a few chopped dried apricots along with the vegetables. You can also add fried almonds to the garnish.
Add 1/2 teaspoon of red chili powder along with the ginger-garlic paste for extra heat. You can also increase the number of green chilies.
The basmati rice offers complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you active throughout the day.
The variety of mixed vegetables contributes essential vitamins, minerals, and dietary fiber, which aids in digestion and supports overall gut health.
Paneer and curd provide high-quality protein, which is essential for muscle repair, cell growth, and maintaining a healthy immune system.
The main difference is the cooking method. In Pulao, the rice and vegetables/meat are cooked together in a measured amount of water (absorption method). In Biryani, the rice is par-cooked separately and then layered with a separately cooked curry, and the final dish is slow-cooked on 'dum'.
It can be part of a balanced diet. It provides complex carbohydrates from rice, fiber and vitamins from vegetables, and protein from paneer. However, it is rich due to the use of ghee. For a healthier version, you can reduce the amount of ghee and increase the quantity of vegetables.
One serving (approximately 375g) of this Mughlai Vegetable Pulao contains around 450-550 calories. The exact count depends on the amount of ghee and the specific vegetables used.
Mushy rice is usually caused by three things: over-soaking the rice (stick to 30 minutes), using too much water (the 1:1.8 rice-to-water ratio is key for soaked basmati), or stirring the rice too much after adding water, which breaks the grains and releases starch.
Yes, you can substitute regular cumin seeds if you don't have shahi jeera (caraway seeds). However, shahi jeera provides a more delicate, sweet, and smoky flavor that is characteristic of Mughlai cuisine.