This Veg Pulao gets its flavor from warm whole spices, tender vegetables, and Royal® Chef's Secret™ Creamy Sella Basmati Rice, which cooks up fluffy and never sticky. Finished with crispy fried onions and toasted cashews, it's a comforting one-pot dish that works for a weeknight dinner or a festive spread everyone will love.
Veg Pulao with Royal® Chef’s Secret™ Creamy Sella Basmati Rice
40 Minutes
Indian / Indian Fusion
Ingredients
For the Rice:
- 1 ½ cups Royal Chef’s Secret Creamy Sella Basmati Rice
- 3 cups water
- 1 tbsp ghee or vegetable oil
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1 small cinnamon stick
- 1 tsp cumin seeds
- Salt to taste
For the Vegetables:
- 2 tbsp ghee (clarified butter) or vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 green chili, slit (optional)
- 1 cup mixed vegetables (carrots, green beans, peas, and cauliflower)
- 1 medium potato, diced
- 1 medium tomato, chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1/2 tsp ground coriander
- Salt to taste
For Garnish:
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fried onions (optional)
- 1 tbsp roasted cashews or almonds (optional)
Preparation
Prepare the Rice:
- Rinse the Royal Chef’s Secret Creamy Sella Basmati Rice under cold water until the water runs clear.
- In a large pot, heat 1 tbsp of ghee or vegetable oil over medium heat.
- Add bay leaf, cardamom pods, cloves, cinnamon stick, and cumin seeds. Sauté for 1 minute until fragrant.
- Add the rinsed rice and sauté for 2-3 minutes to lightly toast the grains.
- Pour in 3 cups of water, add salt, and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fluffy and the water is absorbed.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Cook the Vegetables:
- Heat 2 tbsp of ghee or vegetable oil in a large pan over medium heat.
- Add the sliced onion and sauté until golden brown.
- Stir in garlic, ginger, and green chili, and cook for 1-2 minutes until fragrant.
- Add the mixed vegetables, potato, and tomato. Cook for 5-7 minutes until the vegetables are tender.
- Stir in turmeric powder, red chili powder, garam masala (is this correct spice for pulao?), ground coriander, and salt. Cook for another 2-3 minutes to coat the vegetables in the spices.
Combine the Rice and Vegetables:
- Gently mix the cooked rice with the spiced vegetables, being careful not to break the rice grains.
- Cover and let it sit on low heat for 5 minutes to allow the flavors to meld.
Serve:
- Transfer the Veg Pulao to a serving dish.
- Garnish with chopped cilantro, fried onions, and roasted cashews or almonds if desired.
- Serve hot with raita, pickle, or a side salad.
Note: You can customize the vegetables based on your preference or add paneer for a richer version.
