Ministry of Curry · by Archana Mundhe★ 4.8 (4)
Vegetable Pulao Recipe | Veg Pulav
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 11%
CARBS 34G49% OF CAL
3G FIBER28G OTHER3G TOTAL SUGAR
FAT 14G44% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant basmati rice cooked with aromatic whole spices and mixed vegetables in ghee. Light and aromatic, a classic Indian one-pan dish.
mainindiangrain bowl🍳 skilletgluten freevegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon ghee
- 1 cup long-grain basmati rice
- 2 cups water
- 1 teaspoon kosher salt
- 1 teaspoon shah jeera
- 1 Indian bay leaf
- 6 cloves
- 12 black peppercorns
- 3 green cardamom pods
- 4 tablespoons ghee
- 1 medium yellow onion (thinly sliced)
- 2 cups cauliflower (cut into 1-inch florets)
- 2 carrots (cut into 2-inch X ¼ inch thin strips)
- 1 cup green beans (diagonally cut into 1 inch pieces)
- ½ cup frozen green peas
- ½ cup frozen corn
- 2 teaspoons kosher salt
- ½ teaspoon garam Masala
- 16 cashews
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 11%
CARBS 34G49% OF CAL
3G FIBER28G OTHER3G TOTAL SUGAR
FAT 14G44% OF CAL
7G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 906mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 28mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.