Let me take you on a flavor-packed journey to a vibrant bowl of veggie pulao that’s so comforting and aromatic, it feels like wrapping yourself in a cozy, spice-infused blanket.
When I desire a swift and savory meal, I turn to Quick Vegetable Pulao. Using basmati rice as my base, I spiced it with cumin seeds and turmeric, creating an aromatic and nutritious dish.
I adore the bright colors of bell peppers, carrots, and peas that make this wholesome meal as visually impressive as it is appealing to the palate. I garnished it with fresh cilantro and drizzled some fresh lemon juice all over it.
Quick Vegetable Pulao Recipe Ingredients
- Basmati Rice: A fragrant long-grain rice rich in carbohydrates, providing energy.
- Cumin Seeds: Adds earthy aroma; aids digestion with antioxidant properties.
- Ginger-Garlic Paste: Imparts robust flavor; offers anti-inflammatory benefits.
- Carrot: Sweet taste; high in fiber and beta-carotene for eye health.
- Green Peas: Good source of plant protein and vitamins A and C.
- Bell Peppers: Rich in vitamin C; adds color and a sweet, crisp texture.
- Turmeric Powder: Provides a golden hue; known for anti-inflammatory properties.
Quick Vegetable Pulao Recipe Ingredient Quantities
- 1 cup basmati rice
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 small carrot, diced
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup diced bell peppers (any color)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 cups water
- Fresh cilantro leaves for garnish
- Lemon wedges (optional)
How to Make this Quick Vegetable Pulao Recipe
1. Wash the basmati rice in cold water until it runs clear. Soak the rice in fresh water for 20 minutes. Drain it well, and set it aside.
2. In a large saucepan, over medium heat, heat the oil or ghee. Add the cumin seeds and bay leaf and sauté. Do this until the seeds emit a pleasant nutty aroma and begin to crackle.
3. Put the pan and the thinly sliced onion together and cook until the onion is golden brown.
4. Add the ginger-garlic paste and cook for approximately 1 minute until the odor of raw ginger-garlic disappears.
5. Combine the diced carrot, green peas, and diced bell pepper. Sauté for 2-3 minutes, letting the softening vegetables stretch the limits of 2-3 minutes. You want the veggies soft but not mushy. Add a little salt and pepper to taste.
6. Combine the vegetables with the drained rice, and stir gently.
7. Add salt, turmeric powder, and garam masala to the mix. Stir so that the rice and vegetables are coated with the spices.
8. Add 2 cups of water and turn the heat up to high; bring the water to a full rolling boil. When the water is boiling, turn the heat down to low so that the water is barely simmering (but still hot), cover the saucepan with a tight-fitting lid, and let the rice cook for 15-20 minutes. The rice should be fully cooked and the water completely absorbed.
9. Take the pan off the heat and leave it for an extra 5 minutes, with a lid on, to enable the rice to become fluffy.
10. Using a fork, fluff the pulao. Garnish it with fresh cilantro. Serve it hot with lemon wedges, if desired.
Quick Vegetable Pulao Recipe Equipment Needed
1. Measuring cups
2. Large bowl
3. Colander or fine mesh strainer
4. Large saucepan with a lid
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Teaspoon and tablespoon measuring spoons
9. Fork
10. Cooking pot or kettle (optional for boiling water separately)
11. Serving spoon
FAQ
- Question:Is it permissible to use a rice variety other than that specified for this dish?
Answer:
Although basmati rice is preferred for its aromatic flavor and delicate texture, you may replace it with jasmine rice or any long-grain rice. - Question:Can the spice level of this pulao be amped up?
Answer:
Indeed, adding one or two slit green chilies along with the onions can make this dish extra spicy. - Question:How do I make this pulao plant-based? Simple—use cooking oil instead of ghee. That way, this dish is completely plants-only.
- Question:Can I use other vegetables instead of those listed? Answer: Definitely! You can use vegetables such as cauliflower florets, beans, or corn, depending on your personal preference and what you have on hand.
- Question:What can I serve with vegetable pulao?
It goes well with raita, plain yogurt, or a side salad. For a more substantial meal, pair with a curry. - Question:Is it permissible to make this pulao in advance?
Answer:
You can prepare it in advance and simply warm it up before you serve it. Just be sure to keep it in an airtight container in the fridge.
Quick Vegetable Pulao Recipe Substitutions and Variations
1 cup basmati rice: You can use any long-grain rice, like jasmine, in place of basmati.
2 tablespoons of vegetable oil or ghee: Use olive oil or coconut oil.
1 small carrot, diced
Replace with diced zucchini or chopped green beans.
1/2 cup green peas (fresh or frozen): Try subbing in edamame or corn kernels.
1 teaspoon garam masala. Use curry powder or a blend of ground cumin and coriander.
Pro Tips
1. Enhance Flavor with Whole Spices: Before adding the cumin seeds and bay leaf, you can also add a few whole cardamom pods, cloves, and a small cinnamon stick to the oil or ghee. This will infuse the pulao with a deeper aroma and flavor.
2. Perfect Rice Texture: For fluffier rice, be sure to thoroughly drain the soaked basmati rice before adding it to the pan. You can also toast the drained rice in the oil with cumin seeds for 1-2 minutes before adding water for extra nuttiness.
3. Layer Flavors with Sautéing: When sautéing the vegetables, take your time to let them caramelize slightly. This step enhances their natural sweetness and adds a deeper flavor to the pulao.
4. Check Water Quality: Use good-quality water or vegetable broth instead of plain water for a richer taste. The broth will add more depth to the flavor profile of your pulao.
5. Steam Finish for Fluffiness: After turning off the heat and letting the covered pan sit for 5 minutes, carefully wrap the lid with a clean kitchen towel to absorb excess moisture. This helps prevent the rice from becoming too sticky and ensures a fluffy texture.
Quick Vegetable Pulao Recipe
My favorite Quick Vegetable Pulao Recipe
Equipment Needed:
1. Measuring cups
2. Large bowl
3. Colander or fine mesh strainer
4. Large saucepan with a lid
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Teaspoon and tablespoon measuring spoons
9. Fork
10. Cooking pot or kettle (optional for boiling water separately)
11. Serving spoon
Ingredients:
- 1 cup basmati rice
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 small carrot, diced
- 1/2 cup green peas (fresh or frozen)
- 1/2 cup diced bell peppers (any color)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 cups water
- Fresh cilantro leaves for garnish
- Lemon wedges (optional)
Instructions:
1. Wash the basmati rice in cold water until it runs clear. Soak the rice in fresh water for 20 minutes. Drain it well, and set it aside.
2. In a large saucepan, over medium heat, heat the oil or ghee. Add the cumin seeds and bay leaf and sauté. Do this until the seeds emit a pleasant nutty aroma and begin to crackle.
3. Put the pan and the thinly sliced onion together and cook until the onion is golden brown.
4. Add the ginger-garlic paste and cook for approximately 1 minute until the odor of raw ginger-garlic disappears.
5. Combine the diced carrot, green peas, and diced bell pepper. Sauté for 2-3 minutes, letting the softening vegetables stretch the limits of 2-3 minutes. You want the veggies soft but not mushy. Add a little salt and pepper to taste.
6. Combine the vegetables with the drained rice, and stir gently.
7. Add salt, turmeric powder, and garam masala to the mix. Stir so that the rice and vegetables are coated with the spices.
8. Add 2 cups of water and turn the heat up to high; bring the water to a full rolling boil. When the water is boiling, turn the heat down to low so that the water is barely simmering (but still hot), cover the saucepan with a tight-fitting lid, and let the rice cook for 15-20 minutes. The rice should be fully cooked and the water completely absorbed.
9. Take the pan off the heat and leave it for an extra 5 minutes, with a lid on, to enable the rice to become fluffy.
10. Using a fork, fluff the pulao. Garnish it with fresh cilantro. Serve it hot with lemon wedges, if desired.
