Rainbow Veggie Pulao
This Rainbow Veggie Pulao is super easy to make in one pot. It's packed with colorful veggies and warm spices, great for a weeknight dinner.
Ingredients
- 1.5 cups Basmati rice
- 3 cups water
- 2 tablespoons ghee
- 0.5 teaspoon cumin seeds
- 2 bay leaves
- 2 green cardamom pods
- 2 cloves
- 1 cassia bark (or small cinnamon stick)
- 1 large onion
- 1 tablespoon ginger-garlic paste
- 0.5 cup green beans
- 0.5 cup carrots
- 0.5 cup green peas
- 0.5 cup cauliflower florets
- 0.25 cup bell pepper (any color)
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1.5 teaspoons salt
- 0.25 cup fresh cilantro leaves
Instructions
- Wash 1.5 cups Basmati rice thoroughly under running water until the water runs clear. Soak the washed rice in 3 cups of water for 20 minutes. After 20 minutes, drain the water completely.
- While the rice is soaking, prepare the vegetables. Peel and finely slice 1 large onion. Peel and finely chop 1 inch of ginger and 4-5 cloves of garlic, or use 1 tablespoon ready-made ginger-garlic paste. Trim and chop 0.5 cup green beans into 1-inch pieces. Peel and chop 0.5 cup carrots into small cubes. Separate 0.5 cup cauliflower florets. Chop 0.25 cup bell pepper into small cubes.
- Heat 2 tablespoons ghee in a large pot or pressure cooker over medium heat. Once the ghee is hot, add 0.5 teaspoon cumin seeds, 2 bay leaves, 2 green cardamom pods, 2 cloves, and 1 cassia bark. Sauté for about 30 seconds until the spices are fragrant.
- Add the sliced 1 large onion to the pot and cook, stirring occasionally, for 5-7 minutes until the onion turns light golden brown.
- Stir in 1 tablespoon ginger-garlic paste and cook for 1 minute until their raw smell disappears.
- Add the chopped 0.5 cup green beans, 0.5 cup carrots, 0.5 cup cauliflower florets, 0.5 cup green peas, and 0.25 cup bell pepper to the pot. Sauté the vegetables for 3-4 minutes.
- Mix in 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, 0.5 teaspoon red chili powder, and 1.5 teaspoons salt. Cook for 1 minute, stirring well to coat the vegetables in spices.
- Add the drained Basmati rice to the pot and gently mix it with the vegetables and spices for 1 minute, being careful not to break the rice grains.
- Pour in 3 cups of water. Bring the mixture to a rolling boil. If using a pressure cooker, close the lid and cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release). If cooking in a pot, reduce heat to low, cover tightly, and cook for 15-18 minutes until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
- Once cooked, let the pot rest for 5 minutes (for pressure cooker, allow natural pressure release). Gently fluff the pulao with a fork to separate the grains, being careful not to mash the rice or vegetables.
- Transfer the Rainbow Veggie Pulao to a serving bowl. Garnish with 0.25 cup fresh cilantro leaves, finely chopped. Serve hot with raita or plain yogurt.