Fragrant Mint Vegetable Pulao Recipe
1 hour 5 minutes
1210 reads
About Fragrant Mint Vegetable Pulao Recipe
Indulge in the aromatic delight of our Mint Vegetable Pulao, a vibrant and flavorful rice dish perfect for a light lunch or a satisfying side. This recipe combines the wholesome goodness of basmati rice with a medley of fresh vegetables, all infused with the refreshing zest of mint.Easy to prepare and customizable to your liking, this pulao is a guaranteed crowd-pleaser, offering a delightful balance of textures and tastes. It's a wonderful way to showcase seasonal vegetables and elevate your everyday meals.Whether you're a seasoned cook or a kitchen novice, this step-by-step guide ensures a successful outcome every time. Get ready to experience the magic of this simple yet extraordinary dish!
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See the 30-Day PlanRecipe Time & More
Prep45 minutes
Cook20 minutes
Total1 hour 5 minutes
Ingredients
- 3 cup Basmati Rice soak in water for half an hour before boiling
- 1 tsp Cumin Seeds
- 1 tsp Masala pav bhaji masala
- 1/2 tbsp Lime Juice juice
- 1-2 tsp Salt or as per taste
- 4 Chilli green, slit
- 1 cup Vegetables beans, capsicum, carrot, cauliflower, green peas, potato
- 3 tbsp Mint Leaves chopped
- 1/4 cup Cottage Cheese diced into cubes, shallow fry in the pan with little bit oil/ghee
- 1 Bay Leaf
- 2 stick Cinnamon
- 1 tsp Ginger Garlic Paste
- 1 Onion chopped
- 2 tbsp Ghee
Instructions
Prepare the Rice
- Rinse the basmati rice thoroughly until the water runs clear. Soak in cold water for at least 30 minutes. Drain well and set aside.
Sauté Aromatics
- Heat the ghee in a heavy-bottomed pan or pot over medium heat. Add cumin seeds, bay leaf, and cinnamon sticks. Sauté for 30 seconds until fragrant.
Cook the Vegetables
- Add the ginger-garlic paste and sauté for another minute. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the mixed vegetables and pav bhaji masala. Cook until the vegetables are tender, adding a little water if needed.
Incorporate Rice and Finishing Touches
- Stir in the soaked and drained rice. Add salt to taste. Add 3 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and the water is absorbed.
Finish the Dish
- Gently stir in the pan-fried paneer, fresh mint leaves, and lime juice. Fluff with a fork and serve hot.
Recipe Notes
Expert Tips for the Perfect Mint Vegetable Pulao
- For a richer flavor, toast the spices lightly before adding the aromatics.
- Feel free to adjust the vegetables to your preference; add other favorites like mushrooms, zucchini, or spinach.
- If using frozen vegetables, thaw them completely before adding them to the pulao.
- Garnish with extra mint leaves and a squeeze of lime juice before serving for an extra burst of freshness.
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Recipe Nutrition
Calories: 1355kcalCarbohydrates: 251gProtein: 28gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 1535mgPotassium: 673mgFiber: 14gSugar: 6gVitamin A: 4969IUVitamin C: 28mgCalcium: 312mgIron: 5mg
Aarti Sharma
Articles: 81
4 Comments
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Looks so appetizing! Thank you for posting.
Thanks for the inspiration! Looks tasty.
Such a flavorful dish! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.