ReceptnaptárVegetable pulao (spiced vegetable rice)
Vegetable pulao is a mild, fragrant one-pot Indian dish: basmati rice fried with whole spices (cardamom, cinnamon, cloves) and colourful vegetables. It isn't hot, so it is popular as a family dinner and as a rice side.
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Ingredients
Method
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- Rinse the rice thoroughly, soak for 15 minutes, and drain.
- Heat the ghee in a heavy-based pan and sizzle the cinnamon, cloves, cardamom and bay leaf for 30 seconds.
- Add the onion and cook for 6–7 minutes until golden.
- Add the vegetables and fry for 2–3 minutes, then the drained rice and stir for another minute.
- Pour in the water, season with salt, bring to the boil, then cook covered over very low heat for 15 minutes.
- Take off the heat, rest for 5 minutes, fluff with a fork, and serve sprinkled with coriander, with yoghurt or raita.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The whole spices add aroma, but you can pick them out when eating.
- Don't stir while cooking so the rice stays separate.
- Dice the vegetables small so they soften at the same time as the rice.
- Keeps in the fridge for 3 days and reheats well in the microwave.
Frequently asked questions
What is the difference between pulao and biryani?
In pulao the rice is cooked together with the spices and vegetables; biryani is layered and richer.
Is it vegan?
Yes, with oil instead of ghee.
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More indian ideas
- Dal fry (Indian-style split pea dal)
- Chana masala (spiced chickpea curry)
- Rajma (red kidney bean curry)
- Aloo gobi (potato and cauliflower curry)
- Chole bhature (chickpea curry with fried bread)
- Baingan bharta (smoky mashed aubergine)
- Palak paneer (spinach and paneer curry)
- Jeera rice (cumin rice)
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