AuthorNutrition Bangla AuthorCategoryIndian, One Dish Meal, Vegetarian RecipesDifficultyIntermediateThis light, vegetable-rich pulao is full of fiber, vitamins, and minerals from the veggies, with moderate carbs and a bit of healthy fat, making it a wholesome, diet-friendly option.
Ingredients
30 g Basmati rice
20 g Carrot Chopped
20 g Beans Chopped
20 g Fresh green peas
20 g Cauliflower Chopped
20 g Onion thinly sliced (Optional)
25 g Tomato
1 g Green chili
2 g Ginger grated
2 g Garlic minced (Optional)
1 pinch Cumin seeds
1 g Bay leaf
1 g Cinnamon stick
1 g Cardamom
1 pinch Turmeric powder
1 pinch Salt
3 g Oil or Ghee
80 ml Water
Directions
1
Prepare the Base:
- Heat the oil in a small pan.
- Add cumin seeds, bay leaf, cinnamon, and cardamom, and let them sizzle.
- Add the sliced onion and saute until golden brown.
- Add ginger, garlic, and green chili. Saute for another minute until the raw smell fades.
2
Cook the Vegetables:
- Add the mixed vegetables and turmeric powder.
- Saute for 2-3 minutes until the vegetables start to soften.
- Add the chopped tomato and cook until it breaks down slightly.
3
Add Rice and Water:
- Add the rice, salt, and water. Mix well and bring to a gentle simmer.
- Cover and cook on low heat for about 10-12 minutes or until the rice and vegetables are tender and all the water is absorbed.
- Fluff gently with a fork.
4
Serve: Garnish with fresh coriander leaves if desired. Serve on its own or with a light side of plain yogurt for a balanced meal.
Nutrition Facts
1 servings
1 bowl
- Amount per serving
- Calories187
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 2.2g12%
- Sodium 23.2mg2%
- Total Carbohydrate 30g11%
- Dietary Fiber 5.6g20%
- Protein 4g
- Vitamin A 300mcg34%
- Vitamin C 29mg33%
- Calcium 51mg4%
- Iron 1.8mg10%
- Folate 45mcg12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
30 g Basmati rice
20 g Carrot Chopped
20 g Beans Chopped
20 g Fresh green peas
20 g Cauliflower Chopped
20 g Onion thinly sliced (Optional)
25 g Tomato
1 g Green chili
2 g Ginger grated
2 g Garlic minced (Optional)
1 pinch Cumin seeds
1 g Bay leaf
1 g Cinnamon stick
1 g Cardamom
1 pinch Turmeric powder
1 pinch Salt
3 g Oil or Ghee
80 ml Water
Directions
Directions
1
Prepare the Base:
- Heat the oil in a small pan.
- Add cumin seeds, bay leaf, cinnamon, and cardamom, and let them sizzle.
- Add the sliced onion and saute until golden brown.
- Add ginger, garlic, and green chili. Saute for another minute until the raw smell fades.
2
Cook the Vegetables:
- Add the mixed vegetables and turmeric powder.
- Saute for 2-3 minutes until the vegetables start to soften.
- Add the chopped tomato and cook until it breaks down slightly.
3
Add Rice and Water:
- Add the rice, salt, and water. Mix well and bring to a gentle simmer.
- Cover and cook on low heat for about 10-12 minutes or until the rice and vegetables are tender and all the water is absorbed.
- Fluff gently with a fork.
4
Serve: Garnish with fresh coriander leaves if desired. Serve on its own or with a light side of plain yogurt for a balanced meal.