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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.
For 4 servings
Prepare the Rice
Sauté Spices and Aromatics
Cook Vegetables and Rice
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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 362.27 calories per serving with 7.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Cook the Pulao
Rest, Garnish, and Serve
Add 1 cup of paneer cubes, boiled chickpeas, or firm tofu along with the vegetables for a more substantial meal.
Fry a handful of cashews or almonds in ghee until golden brown and add them as a garnish for a delightful crunch.
For a creamy, South Indian-inspired flavor, replace half or all of the water with thin coconut milk.
Sauté 1 cup of sliced button mushrooms along with the onions for an earthy flavor.
Basmati rice provides complex carbohydrates that are digested slowly, offering a steady release of energy to keep you active throughout the day.
The medley of vegetables makes this pulao high in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight by keeping you full for longer.
Vegetables like carrots, peas, and beans are excellent sources of essential nutrients, including Vitamin A for vision, Vitamin C for immunity, and potassium for heart health.
The whole spices used, such as cumin, cloves, and cardamom, are not just for flavor. They possess carminative properties that can help improve digestion and prevent bloating.
One serving of this Vegetable Pulao contains approximately 350-400 calories, depending on the amount of ghee and the specific vegetables used. It's a well-balanced meal providing carbohydrates, fiber, and moderate fats.
Yes, Vegetable Pulao is a healthy and wholesome dish. It's a good source of complex carbohydrates from rice and is packed with fiber, vitamins, and minerals from the variety of vegetables. To make it even healthier, you can increase the quantity of vegetables and use less ghee or oil.
Absolutely. To make this recipe vegan, simply substitute the ghee with a neutral vegetable oil like sunflower, canola, or coconut oil. The rest of the ingredients are plant-based.
Sticky pulao is usually caused by a few factors: not rinsing the rice enough to remove starch, using too much water, over-stirring the rice after adding water, or not letting it rest after cooking. Ensure you follow the rice-to-water ratio carefully and handle the rice gently.
Yes, you can use brown basmati rice for a healthier, higher-fiber option. However, brown rice requires more water (typically a 1:2.5 rice-to-water ratio) and a longer cooking time. You may need to cook it for 3-4 whistles in a pressure cooker or for 35-40 minutes in a pot.
This recipe goes great with these complete meals
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