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    Home » Vegetarian

    Quick Stovetop Vegetable Pulao With Basmati Rice

    Posted by Sarah Mirza on Feb 16, 2024 (Modified Nov 7, 2024) · Leave a Comment

    Jump to Recipe
    5 from 1 vote

    Quick Stovetop Vegetable Pulao With Basmati Rice is Pakistani dinner recipe, featuring fragrant long-grain basmati rice, a medley of vibrant vegetables, harmoniously blended whole spices, and a robust touch of garam masala powder.

    WHAT IS VEGETARIAN PULAO?

    Quick Stovetop Vegetable Pulao With Basmati Rice is a Pakistani pilaf recipe. It's made with various vegetables. It originated in India and made its way to Pakistan.

    This quick-to-make stovetop recipe is not only gluten-free and vegetarian but also versatile. For a time-saving option, opt for frozen chopped vegetables instead of fresh ones. Perfect for a weeknight dinner or spontaneous gatherings (like unexpected guests), this Pakistani recipe is a fantastic option. This Pakistani dinner recipe is packed with flavor and it's not spicy at all.

    SUBTITUTES FOR VEGETABLE PULAO

    • I used frozen vegetable you can fresh vegetables.
    • I opted not to include corn, but if you choose to add it, your vegetable Pulao will lean towards a sweeter flavor.

    INGREDIENTS

    • Basmati Rice- Make sure the rice are long grained.
    • Vegetables- As I stated above, I used frozen veggies but you can use fresh ones.
    • Olive oil- I used olive oil but you can use any neutral oil.
    • Ginger Garlic Paste- I used the homemade ginger garlic paste but you can use the store-brought one.
    • Onion- I like to use red onion while cooking, but you can use white or yellow onions as well.
    • Whole Spices- This gives warmth and flavor to the recipe.

    HOW TO MAKE VEGETABLE PULAO?

    Add oil, onion, and green pepper.

    Next add whole spices.

    Add ginger garlic paste.

    Now add potatoes, carrots, salt, and Garam Masala powder.

    Add water and cover for sometime.

    Now add peas bring it to boil.

    Add rice and some water.

    Cover for sometime.

    Enjoy!

    HOW TO STORE IT?

    While Vegetable Pulao isn't suitable for freezing, it can be preserved in the refrigerator for 4-5 days when securely sealed with an airtight lid.

    WHAT CAN YOU PAIR THIS RECIPE WITH?

    Pair Vegetable Pulao with the Cilantro and Tomato Raita or Green Chutney Raita. My daughter loves it with some Kachumber. I personally love it with some Garlic Chutney to add some spicy factor to this Pakistani recipe.

    Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

    Let's Make Vegetable Pulao!!!

    vegetable pulao in a platter with some on a serving spoon.
    Print Recipe
    5 from 1 vote

    Quick Stovetop Vegetable Pulao With Basmati Rice

    Quick Stovetop Vegetable Pulao With Basmati Rice is a Pakistani Pilaf. This recipe comes together in no time and is extremely flavorful.
    Prep Time5 minutes mins
    Cook Time45 minutes mins
    Total Time50 minutes mins
    Course: Main, Main Course
    Cuisine: Indian, Pakistani
    Diet: Gluten Free, Vegetarian
    Keyword: pilaf, vegetable pulao
    Servings: 6 people
    Calories: 42kcal
    Author: Sarah Mirza

    Ingredients

    • 2 cups basmati rice
    • 4½ cup water
    • ⅓ cup olive oil
    • 1 medium onion thinly sliced
    • 2 tbsp ginger garlic paste
    • 2 green pepper
    • 2½ tsp salt
    • ¼ tsp Garam Masala powder

    Vegetables

    • ½ cup baby carrots cut in little pieces
    • ½ cup peas
    • 2 medium potatoes cut into cubes

    Whole spices

    • 1 bay leaf
    • 1 tsp cumin seeds
    • 4 black peppercorns
    • 1 cinnamon stick
    • 4 green cardamoms
    • 1 anise star

    Instructions

    • Soak the rice for 25-30 minutes, drain it's water. Set aside. 
    • In a medium pot, on medium heat, add oil, and let it heat up. 
    • Add onion and green pepper, sauté it until the onion is brown.
    •  Next add whole spices and mix well. 
    • Add ginger garlic paste.
    • Mix well for 20 seconds.
    • Now add potatoes and carrots and mix well.
    • Add salt and Garam Masala powder and mix well.
    • Next add 4 cups of water, bring it to a boil. Cover and let it cook for 10 minutes or until the veggies are done.
    • Uncover the pot.
    • Add peas and bring it to a boil.
    • Next rice and ½ cup of water, lightly mix.
    • Bring it to a boil on high for 3-4 minutes.
    • Let half of the water evaporate this will take 4-5 minutes.
    • Cover the lid and turn it to medium for 8 minutes.
    • Next turn it to low heat for 5 minutes.
    • Turn off the stove and let it sit for 5 minutes.
    • Serve immediately.
    • Serve with some chutney and raita.

    Video

    Nutrition

    Serving: 1cup | Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 5mg | Calcium: 6mg
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