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.
Servings: 6 people
Calories: 42kcal
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
Notes
- 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.
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