veg pulao is good for weight loss Vidyas recipes: vegetable pulao

Craving a flavorful and satisfying meal that’s also packed with veggies? Look no further! This Vegetable Pulao recipe is the perfect answer to your weeknight dinner dilemmas. It’s easy to make, incredibly versatile, and a guaranteed crowd-pleaser. Get ready to enjoy a fragrant and colorful dish that will tantalize your taste buds!

Vidyas Recipes: Vegetable Pulao | Veg Pulao Recipe | Veg Pulao for

Feast your eyes on this vibrant and delicious Vegetable Pulao! The aromatic rice, combined with a medley of fresh vegetables, creates a symphony of flavors and textures that will leave you wanting more. Prepare to embark on a culinary adventure with this simple yet delightful recipe.

Ingredients:

• 1 cup Basmati rice, rinsed thoroughly
• 2 tablespoons vegetable oil or ghee
• 1 medium onion, thinly sliced
• 1 teaspoon ginger-garlic paste
• 1/2 cup mixed vegetables (carrots, peas, beans, potatoes), chopped
• 1/4 cup cauliflower florets
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 2 cups water (or vegetable broth for extra flavor)
• Salt to taste
• Optional: Cashews and raisins for garnish

Instructions:

1. Prepare the rice: Rinse the Basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the pulao from becoming sticky. Soak the rice for about 30 minutes, then drain well.
2. Sauté the aromatics: Heat the oil or ghee in a pressure cooker or a deep pan. Add the cumin seeds and let them splutter. Add the sliced onions and sauté until they turn golden brown. This is a crucial step for building flavor.
3. Add ginger-garlic paste: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Sauté the vegetables: Add the mixed vegetables, cauliflower, and bell peppers to the pan. Sauté for about 5-7 minutes, until the vegetables are slightly softened. Don’t overcook them; they should still have a slight bite.
5. Add the spices: Add the turmeric powder, red chili powder, and garam masala. Sauté for another minute, ensuring the spices are well combined with the vegetables. Be careful not to burn the spices.
6. Add the rice: Add the drained rice to the pan and gently sauté for 2-3 minutes. This helps the rice absorb the flavors of the spices and vegetables.
7. Add water and salt: Pour in the water (or vegetable broth) and add salt to taste. Bring the mixture to a boil.
8. Cook the pulao: If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. If using a pan, cover it with a lid and simmer on low heat for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork before serving.
9. Garnish and Serve: Garnish with chopped coriander leaves, cashews, and raisins (if using). Serve hot with raita (yogurt dip) or your favorite curry.

This Vegetable Pulao is not just a meal; it’s an experience. It’s a celebration of flavors, colors, and textures, all combined in one delightful dish. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will impress your family and friends. Enjoy!

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Vidyas Recipes: Vegetable Pulao | Veg Pulao Recipe | Veg Pulao For

 www.akshaypatre.comVidyas Recipes: Vegetable Pulao | Veg Pulao Recipe | Veg Pulao for …

Vidyas recipes: vegetable pulao. Vidyas recipes: vegetable pulao