How to Make Spicy Vegetable Pulao
I used a shortcut method to make this easy and simple spicy vegetable pulao. You only have to follow a few steps to make this yummy dish.
- 3 medium size bowls cooked rice, (I used basmati rice, but you can use any other aromatic long grain rice.)
- a fistful fresh or frozen peas, (Instead, I used fresh hyacinth beans.)
- 1/4 cup carrot, diced
- 1/4 cup french beans, cut lengthwise into 1-centimeter pieces
- 1/4 cup cauliflower florets, diced to shape
- 1 cup julienned onion, deep fried in oil, for the pulao and for garnishing
- 3–4 garlic cloves, for the paste
- 1 inch ginger, cut in pieces, for the paste
- 1 teaspoon cumin seeds, for the paste
- 2 teaspoons coriander seeds, for the paste
- 1 teaspoon garam masala powder, for the paste
- 1 1/2 teaspoons kashmiri chili flakes or 4 chilies, for the paste
- 1/2 cup chopped coriander leaves, for the pulao and for garnishing
- 2 teaspoons ghee, for the pulao
- salt to taste
- Wash rice and soak in water for 20 minutes. Mix with hyacinth beans (if you are using). Add water and salt. Cook al dente. Keep aside for cooling.
- Put cumin seeds, coriander seeds, ginger, garlic, kashmiri red chili flakes or chilies, and garam masala powder in a mixer grinder or blender. Add half a glass of water and grind to get a smooth paste.
- Deep fry onion juliennes in oil. Collect on an absorbent paper towel.
- Par-boil carrot, cauliflower, and french beans together in just-sufficient water. This will reduce the cooking time in the future steps.
- Heat ghee in a deep-bottomed pan or kadhai. Pour ground paste into it. Sauté, stirring constantly, until it starts leaving ghee on the sides. It may take about 3–4 minutes on low heat.
- Add par-boiled vegetables. Sauté for 2 minutes. Add cooked rice and salt. Gently mix with the veggies and the masala. Cook on low heat for few seconds until the ingredients combine well. Turn off the heat.
- Add 3/4 portion of fried onions and chopped coriander leaves. Mix well.
- Spicy vegetable pulao is ready to eat. Serve hot pulao with a less spicy and yogurt-based raita or any side dish. Enjoy the taste!
Some Important Tips
1. If you are using fresh or frozen peas, sauté them in the ghee before adding the masala paste. No need to boil them before adding.
2. Use either fresh peas or fresh hyacinth beans.
3. You can buy garam masala powder and kashmiri red chili powder from a nearby Indian store.
Photo Tutorial for Making Spicy Vegetable PulaoClick thumbnail to view full-size
Nutritional Information of Spicy Vegetable Pulao
|Serving size: 1|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 4 g||20%|
|Carbohydrates 20 g||7%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 14 mg||5%|
|Sodium 28 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|