Aromatic Veg Pulao Recipe – Quick, Nutritious, and Absolutely Delicious!

            VEG PULAO

Published by: Krish Sona - The Kitchin

Date: November 16, 2024

Cooking Time

30 minutes

Serves

4 people

Jump to Recipe

 

Veg Pulao is comforting, aromatic dish packed with vibrant vegetables and fragrant spices. Whether you're preparing meal for yourself, your family, or guests, this recipe is sure to become a go-to. 

From its quick preparation to its rich flavor, this veg pulao delivers all the essentials for satisfying meal. In this detailed blog post, we’ll dive deep into the recipe: with step-by-step visuals, cooking tips, full nutritional breakdown and variations that allow you to personalize this dish (however, you like). Although it seems simple, it can be quite delicious, because of the combination of spices used. This dish can impress anyone!.

You can also try recipes with veg pulao  - 

Paneer Butter masala,

Sahi Paneer,

Gobi manchurian

Full Ingredients List

Ingredients and Their Nutritional Highlights

Ingredient	Amount	Nutritional Highlights
Basmati Rice	1 cup (rinsed and soaked)	High in carbohydrates for energy, low in fat, and a good source of fiber.
Carrot	1/2 cup, diced	Rich in beta-carotene (Vitamin A), great for skin and eye health.
Green Peas	1/2 cup	A good source of plant-based protein and fiber, supports digestion and heart health.
Bell Peppers	1/2 cup, diced	High in Vitamin C for immune support and antioxidants.
Green Beans	1/4 cup, chopped	Rich in fiber, Vitamin C, and low in calories for a healthy boost.
Onion	1 medium, thinly sliced	Good for heart health, rich in antioxidants, and contains prebiotics for gut health.
Tomato	1 medium, chopped (optional)	High in Vitamin C and lycopene, great for skin health and reducing inflammation.
Cumin Seeds	1/2 tsp	Helps in digestion and boosts immunity due to its antioxidants.
Cloves	2	Known for their anti-inflammatory and antibacterial properties.
Cinnamon Stick	1 small piece	Packed with antioxidants and helps to balance blood sugar levels.
Cardamom Pods	2, slightly crushed	Improves digestion, acts as a natural detoxifier, and has anti-inflammatory benefits.
Bay Leaf	1	Contains anti-bacterial properties and enhances the aroma of the dish.
Black Peppercorns	5-6	Known for its metabolism-boosting and digestion-enhancing properties.
Turmeric Powder	1/4 tsp	Known for its anti-inflammatory properties and supports immune function.
Garam Masala	1/4 tsp (optional)	Adds a warm and complex flavor with a blend of traditional spices.
Red Chili Powder	1/4 tsp, or to taste	Adds heat and contains antioxidants that improve metabolism.
Ginger-Garlic Paste	1 tsp	Supports digestion and provides anti-inflammatory benefits.
Green Chili	1, slit lengthwise (optional)	Adds heat and is a source of Vitamin C.
Salt	to taste	Balances flavor, but be mindful of sodium intake depending on your health needs.
Oil or Ghee	1 tbsp	Ghee adds richness, while oil keeps the recipe vegan-friendly.
Fresh Coriander	2 tbsp, chopped	High in antioxidants and Vitamin C, supports digestion and skin health.
Mint Leaves	1 tbsp, chopped (optional)	Adds freshness and aids digestion.
Cashews	2 tbsp, toasted (optional)	Healthy fats and a crunchy texture, supports heart health.
Raisins	1 tbsp (optional)	Natural sweetness and antioxidants for heart and immune health.

Step-by-Step Instructions (including  Visual Tips)

Embark on this  simple journey to craft a flavorful, aromatic veg pulao. Along the way, we’ll unveil essential tips and tricks; which  teach you in achieving the perfect texture and flavor every time. Because cooking is an art (but also a science), mastering this dish can be both rewarding and enjoyable. Although it may seem daunting at first, this experience will surely enhance your culinary repertoire.

Step 1: Prepare the Ingredients

Before starting (you should) rinse your rice under cold water until the water runs clear. This removes excess starch, thus ensuring fluffy, non-sticky rice. Soak the rice for 15 minutes, it helps in achieving an even cooking consistency.



Visual Tip: When you soak basmati rice, the grains expand slightly they retain moisture, resulting in fluffy, tender rice once cooked.

Prep Vegetables: Dice the carrots, chop bell peppers and green beans and thinly slice the onion. If you’re using tomatoes, chop them as well although be careful not to overdo it.





Step 2: Temper the Whole Spices


Heat 1 tbsp of oil (or ghee) in a heavy-bottomed pot (or pressure cooker) over medium heat. Once hot, add whole spices: cumin seeds, cloves, a cinnamon stick, cardamom pods, bay leaf and peppercorns.



Visual Tip: The spices should sizzle—releasing their aromatic oils. Be careful not to burn them; this step is essential for infusing oil with their fragrance.



Let spices cook for 1-2 minutes (until they darken slightly). This is when their oils are released and aroma fills the kitchen.

Step 3: Sauté Aromatics and Vegetables

Next, add sliced onion (finely chopped) and sauté it until golden brown—this will take approximately 3-4 minutes. Adding a pinch of salt to the onions while sautéing helps draw out moisture, allowing them to cook evenly (and effectively).

Flavor Boost Tip: For a richer flavor, sauté onions slowly over low-medium heat until they are deeply caramelized. The sweetness from the caramelized onions enhances the overall flavor of the pulao, however, one must exercise patience.



Add the ginger-garlic paste and green chili (if you choose to use it) and cook for another 30 seconds, allowing the raw smell to vanish completely.

Now, incorporate the diced vegetables: carrots, peas, bell peppers, green beans and chopped tomatoes (if you are using them). Sauté for about 3-4 minutes until the vegetables start to soften, but they should still retain some bite.



Visual Tip: Vegetables should remain bright in color (not mushy); this gives your pulao a lovely texture and visual appeal, because a dish’s appearance often influences enjoyment..

Step 4: Add the Spices and Rice

Once the vegetables (having been) slightly softened, add powdered spices: turmeric, garam masala  and red chili powder. Stir well, ensuring all vegetables are coated evenly with spices.



Spice Adjustments: If you prefer a more pungent taste, increase amount of garam masala or (perhaps) add a pinch of ground coriander or cumin powder.

Add soaked and drained rice to pot. Stir gently to mix rice with spiced vegetables.

Visual Tip: The rice should be well-coated with spices and vegetables, giving it a lovely golden hue from turmeric. However, (because) if not done carefully, the colors may blend too much, losing that vibrant appearance.

Step 5: Add Water and Simmer

Now, add 2 cups of water (adjust based on rice type) and salt to taste. Bring the mixture to a boil.

Cooking Time Tip: The general rule is 1 cup of rice to 2 cups of water. For firmer rice, reduce the water by 1/4 cup. For softer rice, increase the water slightly.

Once it comes to a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 12-15 minutes (if using basmati rice). If you're using brown rice, cook for 20-25 minutes.

Step 6: Let it Rest and Garnish

Once the rice is cooked and all the water has been absorbed, turn off the heat. Let the pulao rest for 5 minutes with the lid on, allowing the rice to firm up.



Fluffing Tip: After 5 minutes, gently fluff the rice with a fork. This separates the grains and prevents the rice from being sticky.


Garnish with freshly chopped coriander, mint leaves, and optional cashews or raisins for a touch of texture and sweetness.

Nutritional Breakdown 

 

           Health Benefits

Fiber from vegetables helps with digestion and adds fullness.

Vitamin A and C from the carrots and bell peppers boost immunity.

Healthy Fats from oil or ghee promote heart health.

        Nutrional Value charts

Nutrition Facts

Veg Pulao Recipe (Per Serving)

Calories 240 kcal

Fat 5g

Saturated Fat 1g

Cholesterol 0mg

Sodium 300mg

Potassium 200mg

Carbohydrates 45g

Fiber 4g

Sugar 4g

Protein 6g

Vitamin A 300 IU

Vitamin C 10mg

Calcium 50mg

Iron 2mg

* Percent Daily Values are based on a 2000 calorie diet.

This chart is made by using AI and Online tools and may be  not accurate. abd also vary according to amount and quality of ingredients used. For more details read our policy- nutrional chart disclosure

Variations and Customizations

For Protein Lovers: 

Add chickpeas or paneer (Indian cottage cheese) for extra protein. You can add pre-cooked chickpeas or lightly sauté paneer cubes with the vegetables for a hearty addition.

Spicy Veg Pulao: 

If you like a spicy pulao, add an extra green chili or increase the red chili powder. You can also include a bit of chili flakes or cayenne pepper to boost the heat level.

Vegan-Friendly Pulao: 

Use oil instead of ghee to keep the recipe vegan-friendly. Also, feel free to switch the ghee garnish to extra cashews or pumpkin seeds for a crunch.



Herbed Pulao:

For a fresh twist, mix in some fresh mint leaves  towards the end of cooking, just before fluffing the rice. This adds a refreshing herbal aroma to the dish.

Add Sweetness:

For a contrast in flavors, include a few raisins during the cooking process or toast them separately and sprinkle on top for an extra pop of sweetness.

Frequently Asked Questions (FAQ)

Q: Can I make this in a Pressure Cooker?

Yes, you can! After adding water, close the lid and cook on high for 2-3 whistles. Let the pressure release naturally, then fluff

the rice.



Q: What if I don’t have basmati rice?

You can use any long-grain rice, such as jasmine rice, but note that cooking times may vary. Always adjust the water accordingly.



Q: Can I make this ahead of time?

Yes, this dish can be made ahead and also you can stored in the refrigerator for up to 3 days. Reheat gently with a few drops of water to maintain the texture.



Q: How do I keep the rice from sticking? 

Ensure you rinse and soak the rice beforehand. Also, avoid stirring the rice too much while cooking. Let it rest before fluffing.






Veg pulao is versatile, quick (and nutritious) meal that can be enjoyed as main dish or side. With detailed steps, spice variations and customization tips, you can make this recipe your own. Don’t forget to experiment with different vegetables, proteins and spices to suit your taste preferences.




We’d love to hear from you! Let us know in comments if you tried this recipe and what tweaks you made. Was it as aromatic and delicious (as you hoped)? Share your photos or tips with us to keep this cooking community thriving.

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Aromatic Veg Pulao Recipe

Servings: 4

Preparation Time: 15 mins

Cooking Time: 25 mins

Ingredients:

• 1 cup Basmati Rice (rinsed and soaked)
• 1/2 cup Carrot, diced
• 1/2 cup Green Peas
• 1/2 cup Bell Peppers, diced
• 1/4 cup Green Beans, chopped
• 1 Onion, thinly sliced
• 1 tsp Ginger-Garlic Paste
• 2 tsp Cumin Seeds

Instructions:

1. Rinse and soak the rice for 15 minutes.
2. Temper whole spices in oil/ghee.
3. Sauté onions and vegetables, then add spices and rice.
4. Add water, simmer, and cook until rice is done.

Show Nutritional Value?

Nutritional Breakdown:

Nutrient	Amount
Calories	220
Protein	6g
Carbohydrates	38g
Fiber	4g
Fat	6g