Name: Veg Pulao With Mixed Vegetables
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice, rinsed and soaked for 30 minutes; 2 tablespoons ghee or vegetable oil; 1 teaspoon cumin seeds; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 1 green chili, finely chopped; 1 small carrot, diced; 1 medium potato, diced; 1 bell pepper, diced; 1 cup mixed frozen vegetables (peas, corn, carrots, green beans); 1 teaspoon turmeric powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; Salt to taste; 2 cups water; Fresh cilantro leaves for garnish

Instructions

In a heavy-bottomed pot or large skillet, heat the ghee or oil over medium heat. Add the cumin seeds and sauté until they sizzle and become fragrant, about 30 seconds.
Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until the raw aroma fades.
Add the diced carrot, potato, bell pepper, and mixed frozen vegetables to the pot. Sauté for 5-7 minutes until the vegetables are slightly tender.
Drain the soaked rice and add it to the pot. Gently stir to combine the rice with the vegetables.
Sprinkle turmeric powder, coriander powder, garam masala, and salt over the rice and vegetables. Mix well to ensure the spices are evenly distributed.
Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the Veg Pulao with a fork to separate the grains and mix the vegetables evenly. Garnish with fresh cilantro leaves before serving.

Ingredients

Instructions

Nutrition Facts

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