“Pulao” is a fragrant and flavorful rice dish popular in Indian cuisine. It’s a one-pot meal made by cooking rice with spices, vegetables, and sometimes meat or nuts. The dish is known for its aromatic spices and the way each grain of rice absorbs the flavors during the cooking process.
Pulao is often served as a main dish or as an accompaniment to other curries, yogurt-based dishes, or chutneys. It’s loved for its simplicity, yet it can be rich in flavors and textures depending on the ingredients used. Plus, it’s a wonderful dish for gatherings or celebrations as it can be easily scaled up to serve a larger number of people.
Here’s a simple vegetable pulao recipe for you:
Ingredients:
- 1 1/2 cups basmati rice (washed and soaked for 30 minutes)
- 2 tablespoons ghee or oil
- 1 onion, thinly sliced
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- Whole spices (1 bay leaf, 2-3 cloves, 2-3 green cardamom pods, 1-inch cinnamon stick)
- 1 medium carrot, diced
- 1 medium potato, diced
- 1/2 cup green peas (fresh or frozen)
- 1 bell pepper, diced (optional)
- 1 tomato, diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 3 cups water or vegetable broth
- Fresh cilantro leaves for garnish
Instructions:
- Heat ghee or oil in a large pan or pot over medium heat. Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté for a minute until they become fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add minced garlic and ginger, sauté for a minute until the raw smell disappears.
- Add diced carrots, potatoes, green peas, and bell pepper (if using). Cook for 3-4 minutes until slightly tender.
- Add diced tomatoes and cook until they soften.
- Now, add cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Drain the soaked rice and add it to the pan. Gently mix the rice with the vegetables and spices, allowing it to toast for a minute.
- Pour water or vegetable broth into the pan. Bring it to a boil.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes or until the rice is cooked and all the liquid is absorbed. Avoid stirring the rice too much to prevent it from becoming mushy.
- Once done, turn off the heat and let the pulao rest for 5-10 minutes, covered.
- Fluff the pulao gently with a fork. Garnish with fresh cilantro leaves before serving.
Enjoy your flavorful vegetable pulao!
