Meal Prep · North Indian
Veg Pulao
A fragrant and flavorful one-pot rice dish loaded with mixed vegetables, perfect for a quick and wholesome meal.
Ingredients
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Step-by-step- Wash Basmati rice thoroughly and soak it in water for 20 minutes, then drain completely.
- Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add cumin seeds, cardamom, cloves, bay leaf, and cinnamon stick; let them splutter.
- Add sliced onions and sauté until they turn golden brown. Stir in ginger-garlic paste and green chili, cooking for another minute until fragrant.
- Add all the diced vegetables (carrots, peas, beans, potatoes) along with turmeric powder, garam masala, and salt. Sauté for 3-5 minutes.
- Gently add the drained Basmati rice to the pot and mix carefully, ensuring not to break the grains. Sauté for 1-2 minutes.
- Pour in 2 cups of hot water, check for salt, and bring the mixture to a boil.
- If using a pot: Cover with a tight-fitting lid, reduce heat to low, and cook for 15-18 minutes or until all water is absorbed and rice is cooked. Do not open the lid during cooking.
- If using a pressure cooker: Close the lid and cook on high heat for 1 whistle, then reduce heat to low and cook for 5-7 minutes. Let the pressure release naturally.
- Once cooked, let the pulao rest for 5 minutes (if in a pot) or until pressure releases (if in a cooker). Fluff gently with a fork.
- Garnish with fresh coriander leaves and serve hot with raita or pickle.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrates | 50 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Veg Pulao in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 1 month
For longer storage, portion the cooled pulao into freezer-safe containers or bags. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Microwave
To reheat, sprinkle a tablespoon or two of water over the pulao to prevent drying. Reheat in a microwave until hot, or gently warm in a covered pan on the stovetop over low heat until heated through.
Chef’s Corner
- Always use good quality Basmati rice for the best aroma and texture. Soaking it ensures even cooking and longer grains.
- For extra flavor, add a pinch of saffron strands soaked in warm milk along with the water.
- Avoid over-stirring the rice, especially after adding water, to prevent breaking the grains. Fluff gently with a fork after cooking.
- You can customize the vegetables based on seasonal availability or preference; cauliflower, mushrooms, or paneer are great additions.
