| Prep: 15 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 310 | 9g | 2g | 51g |
| sugars | fibre | protein | salt |
| 7g | 4g | 9g | 0.75g |
Why I Love Indian Veggie Pulao with Raita
I always welcome exploring new cuisines and extending my culinary palette beyond the mountain staples. Today, I want to share one of my absolute favorites which offers a little detour from my usual lineup of game meats and trout dishes — the classic Indian recipe of Veggie Pulao with Raita. This dish brings a medley of vibrant vegetables and aromatic spices to your table, creating a wholesome dish that embodies comfort. This delectable rice dish might not be straight from the Rockies, but it has certainly found its home in my kitchen.
Aromatic and Nutritious
This recipe wonderfully embodies the beauty of simplicity in cooking, taking humble ingredients like rice and vegetables, and elevating them through the power of spices. The eclectic mix of fresh vegetables, each bringing a different crunch and flavor, keep the taste and nutritional value of this dish substantial, making it a great meatless alternative. Meanwhile, the rich spices, such as cumin seeds, cloves, bay leaves and cardamoms, turn this into a fragrant culinary experience inspired by Indian cuisine.
The accompanying raita offers the perfect cooling compliment to the spiced pulao. A refreshing mixture of plain yogurt, cucumber, tomato, fresh mint leaves, and a hint of heat from the red chili powder, this raita recipe takes on a role that is similar to a traditional Greek Tzatziki sauce. Dishes like this are a wonderful way to experience how different cultures can have similar elements, tied together by universal culinary principles.
A Dish with International Inspirations
An Indian chef, Sanjeev Kapoor, is known for his home-friendly recipes and his simplistic approach to Indian cuisine – a philosophy that has certainly had its influence on how I approached this Veggie Pulao with Raita recipe. Kapoor’s approach to make exotic Indian flavors more accessible certainly reflects in this recipe.
This recipe can easily become a staple within every household’s menu, regardless of dietary preferences. It’s an incredible standalone meal, but if you’re looking for a complete dinner menu, consider pairing this Veggie Pulao with a Chicken Korma or a Chickpea Curry. Its versatility and ability to pair with meat or vegetarian options is what truly makes this dish a crowd-pleasure. So here’s to bringing a bit of international flavor to your kitchen, no matter where you reside.
What You’ll Need
- 2 cups Basmati rice
- 4 cups water
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 1 cup mixed vegetables (carrots, green peas, beans)
- 1/2 cup cauliflower florets
- 1/2 cup bell peppers, diced
- 2 green chilies, slit
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 4 cloves
- 2 bay leaves
- 4 green cardamoms
- 1 cinnamon stick
- Salt to taste
- Chopped coriander leaves for garnishing
- For the Raita:
- 2 cups plain yogurt
- 1 small cucumber, finely chopped
- 1 medium tomato, finely chopped
- 1/2 teaspoon cumin powder
- Salt to taste
- 1/2 teaspoon red chili powder
- 2 tablespoons fresh mint leaves, finely chopped
Method
Step One
Start off by washing the Basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes. After soaking, drain the water thoroughly.
Step Two
In a large pan, heat 2 tablespoons of cooking oil over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamoms. Sauté until the spices start to sizzle.
Step Three
Add the finely chopped onions to the pan and sauté until they turn a light golden brown. It’s important not to rush this step as the onions add a rich flavor to the Pulao. Now, add the ginger-garlic paste and green chilies, sauté for another minute.
Step Four
Now it’s time to add the vegetables. Add the mixed vegetables, cauliflower florets, bell peppers to the pan, and stir well. Cook the vegetables for about 5 minutes, or until they are slightly tender.
Step Five
Add the soaked and drained Basmati rice to the pan. Stir gently, ensuring the rice is well-coated with the oil and spices. Pour in 4 cups of water, and salt to taste. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15-20 minutes, or until the rice is cooked through and all the water has been absorbed.
Step Six
For the Raita: In a bowl, mix together yogurt, finely chopped cucumber and tomato, cumin powder, red chili powder, salt to taste and chopped mint leaves. Stir until well combined.
Step Seven
Check the Pulao to make sure the rice is tender and the water has been absorbed. Turn off the heat and let the Pulao sit for 5 minutes. Fluff the rice gently with a fork.
Step Eight
Finally, serve the Veggie Pulao garnished with chopped coriander leaves, accompanied by the cool, refreshing Raita on the side. Enjoy your meal!
