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Vegetable Pilaf Recipe

Indian · Main course · 40 min total

A fragrant and colorful rice dish loaded with mixed vegetables and aromatic spices, perfect as a main course or side dish.

Ingredients

• 1 cup basmati rice
• 2 tablespoons ghee or vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cumin seeds
• 2 green cardamom pods
• 1 cinnamon stick (2-inch)
• 1 cup mixed vegetables (carrots, peas, green beans, diced)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 3/4 cups vegetable broth or water
• Salt to taste
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain.
2. Heat ghee or oil in a large pot over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick; cook until fragrant, about 30 seconds.
3. Add sliced onion and sauté until golden brown, about 5-7 minutes. Add garlic and ginger; cook for 1 minute.
4. Add mixed vegetables, turmeric, garam masala, and salt. Cook for 2-3 minutes, stirring occasionally.
5. Add the drained rice and stir gently to coat with spices. Pour in vegetable broth or water and bring to a boil.
6. Reduce heat to low, cover tightly, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
7. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork, discard whole spices, and garnish with cilantro before serving.

Tips

• For extra flavor, use homemade vegetable broth or add a pinch of saffron soaked in warm milk.
• Serve with raita or a simple salad for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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