🍚 Vegetable Pulao
Vegetable pulao is a one-pot rice dish in which basmati rice is cooked with carrots, peas and onion in ghee flavoured with whole spices such as cumin, cloves, cardamom, cinnamon and bay leaf. The grains come out fluffy and separate, gently fragrant rather than spicy. It is served as a side with curries and dal or on its own with raita.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g basmati rice
- 1 carrot, diced
- 100 g green peas
- 1 onion, thinly sliced
- 1 1/2 tbsp ghee
- Whole spices: 1 tsp cumin seeds, 4 cloves, 3 cardamom pods, 1 cinnamon stick, 1 bay leaf
- 1 tsp salt
- 600 ml water
Method
- Rinse the rice and soak for 20 minutes; drain.
- Heat the ghee, fry the whole spices for 30 seconds, then add the onion and cook until golden.
- Add carrot and peas and stir for 2 minutes.
- Add the rice, salt and water; bring to a boil.
- Cover and cook on low heat for 12–15 minutes, rest 5 minutes and fluff with a fork.
How to make it lighter
- Measure the ghee — 1 tbsp ghee ≈ 120 kcal.
- Double the vegetables and reduce the rice for more volume per calorie.
- Pair with dal or a vegetable curry rather than creamy dishes.
History
Pulao belongs to the family of pilaf dishes found from Central Asia to the Middle East and South Asia; in India it is an everyday rice dish, simpler and quicker than biryani.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →