Main CourseDinner

Vegetable Pulao

Name: Vegetable Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4 racions
Cuisine: indian
Ingredients: 1,5 tassa basmati rice rinsed and soaked for 20 minutes; 2 cs vegetable oil; 1 u bay leaf; 1 u cinnamon stick 1-inch; 3 u clove; 2 u green cardamom pod; 0,5 ct cumin seed; 1 u yellow onion thinly sliced; 1 cs ginger garlic paste; 1 u green chili slit (opcional); 0,5 tassa carrot diced; 0,5 tassa green pea fresh or frozen; 0,5 tassa potato diced; 0,5 tassa cauliflower small florets; 0,25 ct turmeric powder; 0,5 ct garam masala; 1 ct salt; 2,5 tassa water; 2 cs fresh cilantro chopped (opcional)

This aromatic and flavorful vegetable pulao is a one-pot rice dish packed with mixed vegetables and fragrant spices. It's a satisfying and wholesome meal that comes together quickly for a weeknight dinner or special occasion.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 446 kcal

Preparació prèvia

Llista d’ingredients

1,5 tassabasmati rice, rinsed and soaked for 20 minutes
2 csvegetable oil
1 ubay leaf
1 ucinnamon stick, 1-inch
3 uclove
2 ugreen cardamom pod
0,5 ctcumin seed
1 uyellow onion, thinly sliced
1 csginger garlic paste
1 ugreen chili, slit(opcional)
0,5 tassacarrot, diced
0,5 tassagreen pea, fresh or frozen
0,5 tassapotato, diced
0,5 tassacauliflower, small florets
0,25 ctturmeric powder
0,5 ctgaram masala
1 ctsalt
2,5 tassawater

garnish

2 csfresh cilantro, chopped(opcional)

Estris

measuring cups · large pot · measuring spoons · cutting board · knife

Elaboració

Pas a pas

1
Rinse the basmati rice thoroughly under cold water, then soak it in fresh water for at least 20 minutes.
Uns 20 min
Nota de cuina: Soaking the rice helps it cook evenly and prevents it from breaking.
2
Heat the vegetable oil in a large pot or pressure cooker over medium heat.
Uns 1 min
3
Add the bay leaf, cinnamon stick, cloves, green cardamom pods, and cumin seeds to the hot oil.
Uns 1 min
Nota de cuina: Be careful not to burn the spices; they should become fragrant, not dark.
4
Sauté the whole spices for about 30 seconds until they release their aroma.
5
Add the yellow onion and cook until it turns golden brown, stirring occasionally.
Uns 5 min
Nota de cuina: Properly browned onions add depth of flavor to the pulao.
6
Stir in the ginger garlic paste and green chili (if using), and cook for another minute until the raw smell disappears.
Uns 1 min
7
Add the carrots, green peas, potatoes, and cauliflower florets.
8
Sauté the vegetables for 3-4 minutes, allowing them to soften slightly.
Uns 4 min
9
Drain the soaked basmati rice and add it to the pot with the vegetables.
10
Gently stir the rice with the vegetables and spices for 1-2 minutes, ensuring it's well coated.
Uns 2 min
Nota de cuina: This step helps prevent the rice from becoming sticky.
11
Add the turmeric powder, garam masala, and salt.
12
Pour in the water and bring the mixture to a rolling boil.
Uns 3 min
13
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes.
Uns 15 min
Nota de cuina: Do not open the lid during this time to allow the rice to steam properly.
14
After 15 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes.
Uns 10 min
Nota de cuina: Resting allows the steam to redistribute, making the rice fluffy.
15
Gently fluff the pulao with a fork.
Nota de cuina: Avoid over-mixing to keep the rice grains intact.
16
Garnish with fresh cilantro, if desired, and serve hot.

Per ració

Nutrició

70%Puntuació

Calories: 446kcal
Proteïnes: 8,5g
Hidrats de carboni: 82,6g
Greixos: 8g
Fibra: 3,6g
Sucre: 4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover vegetable pulao in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.