Quick & Easy Vegetable Pulao: 15-Minute Vegetarian Brunch Recipe
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About Quick & Easy Vegetable Pulao: 15-Minute Vegetarian Brunch Recipe
This vibrant and flavorful Vegetable Pulao is a perfect quick and healthy vegetarian brunch option, ideal for busy weekdays or beginner cooks. Ready in just 15 minutes, this recipe uses readily available ingredients and an electric rice cooker for effortless steaming.Whether you're a health-conscious individual, a busy professional, or simply looking for a delicious and easy meal, this recipe is for you. The combination of fragrant spices and tender vegetables creates a satisfying and aromatic dish that's sure to become a family favorite.Get ready to impress yourself and others with this simple yet impressive vegetarian brunch recipe. Let's get cooking!
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Ingredients
For the Rice
- 1 1/2 cup Jasmine Rice substitute with any long-grain rice if needed.
- 2 1/2 cup Water
- 4-5 drops Vegetable Oil
For Onion and Green Chili Marinade
- 1 medium Onion finely chopped
- 3-4 Chilies finely chopped (adjust to taste), green
- 1 1/2 tsp Salt
- 1/2 tsp Chili Powder
- 1 tsp Turmeric Powder
For the Curry
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Coriander dried
- 1 tbsp Mint Leaves dried
- 1 tbsp Fenugreek Leaves also known as kasuri methi, dried
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Salt
- 1 tbsp Coriander Powder
- 1/2 cup Onion And Chili Mixture from step 1, green
- 1 cup Vegetables carrot and green beans, steamed
- 1/4 cup Water
- 1 cup Yogurt
- 1 tsp Ginger-Garlic Paste
- 2 tbsp Vegetable Oil
Instructions
Prepare the Rice
- Cook rice according to package directions in your electric rice cooker, adding 4-5 drops of oil.
Prepare the Vegetable Marinade
- In a bowl, combine the chopped onion, green chilies, 1 1/2 teaspoons salt, and 1/2 teaspoon chili powder. Set aside.
Steam the Vegetables
- Steam carrots and green beans in your electric rice cooker's steaming tray until tender-crisp.
Prepare the Curry Base
- Heat 2 tablespoons of oil in a pan. Add mustard seeds and cumin seeds; let them splutter.
- Add dried mint, coriander, and fenugreek leaves; sauté briefly.
- Add the onion and green chili mixture; sauté until softened.
- Stir in 1/2 teaspoon turmeric powder, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1 tablespoon coriander powder. Mix well.
- Add 1/4 cup of water and simmer for 2 minutes.
- Stir in 1 cup of yogurt and cook for another 4-5 minutes.
Combine and Serve
- Add the steamed vegetables to the curry base, mixing gently to combine.
- Gently fold in the cooked rice.
- Serve hot. Enjoy!
Recipe Notes
Expert Tips for the Perfect Vegetable Pulao
- For extra flavor, add a pinch of garam masala to the curry base.
- Adjust the amount of green chilies to control the spice level.
- Feel free to add other vegetables like peas, cauliflower, or potatoes.
- Garnish with fresh coriander leaves before serving for added freshness and visual appeal.
Recipe Video
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Recipe Nutrition
Calories: 884kcalCarbohydrates: 141gProtein: 25gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.1gSodium: 7340mgPotassium: 806mgFiber: 13gSugar: 11gVitamin A: 20778IUVitamin C: 22mgCalcium: 328mgIron: 6mg
cooking sense
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4 Comments
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Looks so delicious! Thanks for the recipe.
Yum! This recipe is a must-try.
Such a lovely dish! Thanks for sharing.
Such a scrumptious dish! Thank you.