Dassana's Veg Recipes· by Dassana Amit★ 5.0 (100)

Pulao Recipe | Vegetable Pulao (Veg Pulav)

Name: Pulao Recipe | Vegetable Pulao (Veg Pulav)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cups basmati rice (- 300 grams, rinsed & soaked for 20 to 30 minutes); water (- as required for soaking); ½ to ¾ cup cauliflower (- chopped); ½ to ¾ cup potatoes (- chopped); ¼ cup carrots (- chopped); ⅓ cup green peas (- fresh or frozen); ¼ cup green beans ((french beans) - chopped); ¼ cup green bell pepper ((capsicum) - chopped, optional); ¼ cup baby corn (- sliced or chopped, optional); 3 tablespoons ghee (or oil); 1 cup thinly sliced onions (or 1 large onion, sliced); ½ cup chopped tomatoes (or 1 medium-sized tomato, chopped); 1 to 1.5 inches ginger (- crushed to a paste in a mortar-pestle); 4 to 5 garlic cloves ((small to medium sized) - crushed to a paste in a mortar-pestle); 1 to 2 green chillies (or 1 teaspoon chopped green chili pepper - crushed to a paste in a mortar-pestle); 3 tablespoons coriander leaves ((cilantro) - chopped); 2 tablespoons mint leaves (- chopped, optional); ¼ teaspoon lemon juice (- optional); 2.5 to 3 cups water (or vegetable stock *check notes below for details. I added 3 cups of water); salt ( as required); 1 teaspoon cumin seeds (or 1 teaspoon caraway seeds (shahi jeera)); 5 to 6 whole black pepper (- optional); 1 tej patta ((Indian bay leaf)); 4 cloves; 3 to 4 green cardamoms; 1 black cardamom (- optional); 1 small piece of mace (- optional); 1 small-sized star anise (- optional); 1 inch cinnamon; 1 small piece of stone flower ((dagad phool or patthar ke phool) - optional)

Nutrition Facts

Per serving · recipe makes 4 · 40m total

Servings

Calories

22% of a 2,000 cal day

442KCAL

Protein

9g17% DV

% DAILY VALUE

Total Fat11g

14%

Saturated6g

32%

Unsaturated5g

—

Total Carbs75g

27%

Fiber5g

18%

Total Sugars5g

—

incl. Added Sugars0g

Starch65g

—

Sodium227mg

10%

% Daily Value is based on a 2,000 calorie day.

A fragrant one-pot rice dish with mixed vegetables, aromatic spices, and herbs. Simple, flavorful, and complete as a vegetarian meal on its own.

Ingredients

4 SERVINGS

300 gbasmati rice — soaked, rinsed, 1½ cup
water — for soaking, as needed
½–¾ cupcauliflower — chopped
½–¾ cuppotatoes — chopped
¼ cupcarrots — chopped
⅓ cupgreen peas — fresh or frozen
¼ cupgreen beans (French beans) — chopped
¼ cupgreen bell pepper (capsicum) — chopped, optional
¼ cupbaby corn — sliced or chopped, optional
3 tbspghee — or oil
1 cupthinly sliced onions — or 1 large onion, sliced
½ cupchopped tomatoes — or 1 medium-sized tomato, chopped
1–1½ inchginger — crushed to a paste
4–5garlic cloves — small to medium, crushed to a paste
1–2green chillies — or chopped green chili pepper
3 tbspcoriander leaves (cilantro) — chopped
2 tbspmint leaves — chopped, optional
¼ tsplemon juice — optional
3 cupswater — or vegetable stock
salt — as needed
1 tspcumin seeds — or caraway seeds (shahi jeera)
5–6whole black pepper — optional
1tej patta (Indian bay leaf)
4cloves — whole, or garlic cloves
3–4green cardamoms
1black cardamom — optional
1mace — small piece, optional
1small-sized star anise — optional
1 inchcinnamon
1stone flower (dagad phool or patthar ke phool) — small piece, optional
1–2 tbspchopped coriander leaves — or mint leaves

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on Dassana's Veg RecipesDassana Amit’s original page

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mainindiangrain bowlgluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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