This dish is a great way to use up leftover vegetables and can be adjusted to suit your taste. If you like it spicier, you can add a green chili or some red chili flakes during cooking. For added depth of flavor, you can sauté the rice in ghee before adding water. Adding a handful of cashews or raisins will also add a touch of sweetness and texture. Fresh coriander or mint leaves will brighten it up and enhance the aroma when garnished.

Ingredients:

Basmati rice: 1 cup

Mixed vegetables (carrots, peas, beans, etc.): 1 cup

Salt: 1 teaspoon (adjust to taste)

Red chili powder: 1.5 teaspoons

Turmeric powder (haldi): 1.5 teaspoons

Cumin seeds (jeera): 1 teaspoon

Desi ghee or oil: 2 tablespoons

Tomato: 1 small, chopped

Water: 2 cups

Whole spices:

Bay leaf: 1

Cloves: 2

Green cardamom: 2

Black cardamom: 1

Cinnamon stick: 1 inch

Onion: 1, sliced

Optional: Garam masala: 1.5 teaspoons (for added flavor)

 

Method:

1.Heat ghee/oil:

In a large pot or pressure cooker, heat the desi ghee or oil over medium heat.

2.Add cumin and whole spices:

Once hot, add cumin seeds and the whole spices (bay leaf, cloves, green and black cardamom, and cinnamon). Sauté for about a minute until fragrant.

3.Sauté onions:

Add the sliced onions to the pot. Cook until they become soft and translucent.

4.Add tomatoes:

Stir in the chopped tomatoes and sauté for 1-2 minutes until they soften.

5.Add mixed vegetables:

Add the mixed vegetables and sauté for 2-3 minutes, allowing them to cook slightly.

6.Combine rice and spices:

Add the rinsed basmati rice to the pot, along with salt and red chili powder. Mix well to combine all ingredients.

7.Add water:

Pour in the water and bring the mixture to a boil.

8.Cook on low heat:

Once boiling, reduce the heat to low, cover the pot with a lid, and let it cook for about 15-20 minutes, or until the rice is fully cooked and water is absorbed. (If using a pressure cooker, close the lid and cook for 1 whistle, then let the pressure release naturally.)

9.Add garam masala:

If desired, sprinkle in the garam masala after cooking and fluff the pulao gently with a fork.

10.Serve hot:

Serve the vegetable pulao hot with raita or your favorite curry.

 

Tip:

Feel free to customize the vegetables based on what you have on hand. You can also add some fresh coriander leaves for garnish to enhance the flavor!

Nutritional Information (approximate per serving):

Calories: 200–250 kcal (depending on the amount of ghee/oil used)

Carbs: 35–40g

Protein: 5g

Fat: 7–9g

Fiber: 3g