How to Make Spicy Vegetable Pulao
Making Spicy Vegetable Pulao At-a- Glance
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.
An Overview of the Recipe:
I used a fistful of fresh hyacinth beans instead of fresh peas. Soak long grain rice or basmati rice in water for 20 minutes. Add hyacinth beans and some salt. Cook al-dente. Keep aside for cooling. Take ginger, garlic, cumin seeds, coriander seeds, garam masala powder, and kashmiri red chili flakes or whole red chilies in a mixer or blender. Add half a glass water and grind to get a smooth paste. Keep aside.
Heat a deep-bottomed pan or kadhai. Add 2 teaspoon ghee. Pour the ground paste into it. Saute the mix stirring continuously till the mix starts leaving ghee on the edges. Add par-boiled cauliflower, french beans, and carrot. Continue stir cooking. Add cooked rice and salt. Gently mix with the masala. Keep on low fire for a minute. Add fried onion juliennes and chopped coriander. Mix well. Turn off the heat.
Spicy vegetable pulao is ready to eat. Serve hot garnished with fried onion juliennes and chopped coriander leaves. Enjoy eating this spicy and flavorful pulao!
Cook Time
Ingredients for Making Spicy Vegetable Pulao
- 3 medium size bowls cooked rice, I used basmati rice or you can also 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 cm 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 tsp cumin seeds, for the paste
- 2 tsp coriander seeds, for the paste
- 1 tsp garam masala powder, for the paste
- 1 1/2 tsp kashmiri chili flakes or 4 chilies, for the paste
- 1/2cup chopped coriander leaves, For the pulao and for garnishing
- 2 tsp ghee, for the pulao
- salt to taste
Step-By-Step Instructions and Images for Making Spicy Vegetable Pulao
- Wash rice. Soak it in water for 20 minutes. Mix with hyacinth beans(if you are using). Add water and salt. Cook al dente. Keep aside for cooling.
- Take cumin seeds, coriander seeds, ginger, garlic, kashmiri red chili flakes or chilies, and garam masala powder in a mixer grinder or blender. Add 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. Pour ground paste into it. Saute till it starts leaving ghee on the sides. It may take about 3-4 minutes on low fire.
- Add par-boiled vegetables. Saute for 2 minutes. Add cooked rice and salt. Gently mix with the veggies and the masala. Cook on a low fire for few seconds till the ingredients combine well. Turn off the fire.
- Add 3/4th 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, saute 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 nearby Indian store.
Nutritional Information of Spicy Vegetable Pulao
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 161 |
| 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. | |
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