Are you craving a mouthwatering, nutritious meal that can be prepared in just 30 minutes? Look no further than this incredible Simple Vegetable Pulao with refreshing Cabbage Raita! This classic Indian dish is not just a feast for your taste buds, but a culinary journey that transforms ordinary ingredients into an extraordinary dining experience. Whether you're a busy professional, a home cook, or someone looking to explore Indian cuisine, this recipe promises to tantalize your senses and impress your family and friends with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 onion, sliced
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- Salt to taste
- 1 cup yogurt
- 1 cup cabbage, shredded
- 1/2 teaspoon cumin powder
- Salt to taste
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
- Heat ghee or oil in a medium-sized pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds until they become fragrant.
- Add sliced onions and sauté until they turn golden and translucent, approximately 3-4 minutes.
- Introduce mixed vegetables (carrots, peas, beans) to the pot and stir-fry for 2-3 minutes until they are slightly tender.
- Add the rinsed rice to the pot and gently stir to coat the rice with ghee and mix with vegetables.
- Pour 2 cups of water into the pot, add salt to taste, and bring the mixture to a boil.
- Reduce heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for 15-18 minutes until water is absorbed and rice is fluffy.
- While rice is cooking, prepare the cabbage raita by mixing yogurt, shredded cabbage, cumin powder, and salt in a separate bowl.
- Once rice is cooked, let it rest for 5 minutes, then fluff with a fork.
- Serve the vegetable pulao hot with cabbage raita on the side.
Tips
- Rice Selection: Always use long-grain basmati rice for the most authentic and fluffy pulao texture.
- Vegetable Preparation: Cut vegetables into uniform sizes to ensure even cooking.
- Ghee vs. Oil: While both work, ghee adds a richer, more traditional flavor to the dish.
- Water Ratio: The 2:1 water-to-rice ratio is crucial for perfectly cooked rice.
- Low and Slow: Cooking rice on low heat with a tight-fitting lid ensures even cooking and prevents burning.
- Resting Time: Let the pulao rest for 5 minutes after cooking to allow steam to distribute evenly.
- Raita Tip: For extra freshness, you can add finely chopped mint or coriander to your cabbage raita.
- Customization: Feel free to swap vegetables based on seasonal availability or personal preference.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
