Flavorful No-Onion No-Garlic Vegetable Pulao
50 minutes
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About Flavorful No-Onion No-Garlic Vegetable Pulao
Craving a healthy and flavorful rice dish that's bursting with aromatic spices? This Vegetable Pulao, made without onion or garlic, is a symphony of flavors that will transport your taste buds.Coconut milk infuses the rice with a delicate sweetness, perfectly complementing the vibrant mix of fresh vegetables and fragrant spices. It's a dish that's both comforting and exciting.Easy to follow and ready in minutes, this pulao is perfect for a busy weeknight meal or a special occasion centerpiece. Get ready for a delicious and satisfying culinary adventure!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For Soaking the Rice
- 1 cup Basmati Rice
- 1/2 cup Coconut Milk
- 1/2 cup Water
For the Pulao
- 1 tbsp Oil
- 1 tbsp Ghee
- 1/4 tsp Shahi Jeera
- 1 Bay Leaf
- 2 Cardamoms green
- 3 Chillies green, slit lengthwise
- 1/4 tsp Ginger finely chopped
- 1/4 cup Carrot finely chopped
- 1 tbsp Peas fresh or frozen, green
- 1/4 cup Bell Peppers capsicum, finely chopped
- Salt to taste
- 2 tbsp Coriander finely chopped
- 5 Mint Leaves
Instructions
- Wash the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy pulao. Soak the rice in the coconut milk and water mixture for 30 minutes. Soaking helps the rice cook evenly and results in a softer texture.
- In a heavy-bottomed pot or Dutch oven, heat the oil and ghee over medium heat.
- Add the shahi jeera, bay leaf, and green cardamoms. Sauté for about 30 seconds until fragrant.
- Add the slit green chilies and finely chopped ginger. Sauté for another minute until the ginger is lightly softened.
- Add the chopped carrots and green peas. Sauté for 2-3 minutes until slightly softened.
- Drain the soaked rice and add it to the pot. Gently stir to combine the rice with the spices and vegetables.
- Pour in the coconut milk and water mixture that the rice was soaked in. Add salt to taste. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
- Once the rice is cooked, gently fluff it with a fork. Stir in the chopped bell pepper, cilantro, and mint leaves.
- Cover the pot again and let it rest for 5-10 minutes. This allows the flavors to meld and the pulao to finish steaming.
- Serve the fragrant Vegetable Pulao hot with a side dish of your choice. Raita or a simple salad complements this dish beautifully.
Recipe Notes
Expert Tips
- For a richer flavor, use homemade vegetable broth instead of water.
- Adjust the amount of spices to your liking. If you prefer a milder pulao, reduce the amount of chili powder.
- Toasting the rice before adding the liquid helps to develop its nutty flavor and prevents it from becoming mushy.
Storage Instructions
- Refrigerate leftover pulao in an airtight container for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.
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Recipe Nutrition
Calories: 300kcalCarbohydrates: 34gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 15mgSodium: 102mgPotassium: 153mgFiber: 2gSugar: 2gVitamin A: 1370IUVitamin C: 15mgCalcium: 25mgIron: 1mg
Srividhya Ravikumar
Articles: 9
3 Comments
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This looks so tasty! Thank you.
Such a lovely dish! Thanks for sharing.
This is wonderful! Can’t wait to taste it.