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Indian Vegetable Pulao Recipe

Indian · Main course · 40 min total

A fragrant one-pot rice dish cooked with mixed vegetables and aromatic spices, perfect for a quick weeknight dinner or a festive meal.

Ingredients

• 1 cup basmati rice
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 green cardamom pods
• 4 cloves
• 1 cinnamon stick (1-inch)
• 1 medium onion, thinly sliced
• 1 teaspoon ginger-garlic paste
• 1 green chili, slit (optional)
• 1/2 cup mixed vegetables (carrots, peas, beans, corn), diced
• 1/2 cup cauliflower florets
• 1/4 cup plain yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups water
• 2 tablespoons chopped fresh cilantro

Instructions

1. Rinse basmati rice in cold water until water runs clear. Soak in water for 20 minutes, then drain.
2. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté until fragrant, about 30 seconds.
3. Add sliced onion and cook until golden brown, about 5 minutes. Stir in ginger-garlic paste and green chili; cook for 1 minute.
4. Add mixed vegetables and cauliflower; sauté for 2-3 minutes. Stir in yogurt, turmeric, garam masala, and salt. Cook for 2 minutes.
5. Add drained rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
6. Remove from heat and let stand covered for 5 minutes. Fluff with a fork, garnish with cilantro, and serve hot.

Tips

• For extra flavor, use vegetable broth instead of water.
• Add a pinch of saffron soaked in 2 tablespoons warm milk for a richer color and aroma.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water.

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