Spiced Mixed Vegetable Rice Bowl — Vegetable Pulao Bowl
A weekday lunch bowl of one-pot mixed-vegetable pulao with carrot, peas, beans, and warm whole spices, finished with fried onion and fresh coriander.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse and soak basmati rice 5 minutes, drain. Dice carrots and bell pepper into 0.5-inch pieces. Trim green beans, cut into 0.5-inch lengths. Thinly slice onion. Slit green chillies lengthways. Have all spices, pastes, and garnishes measured and ready.
Bloom
Heat ghee and oil in a heavy saucepan over medium heat. Add bay leaves, cardamom, cinnamon, cloves, and cumin seeds. Sizzle 30 seconds until fragrant, releasing essential oils.
Saute
Add sliced onion, cook 3-4 minutes on medium-high stirring, until edges turn golden. Add ginger-garlic paste and green chillies, cook 30 seconds on medium until raw aroma fades.
Build
Add carrots, beans, and bell pepper. Toss 90 seconds on medium until vegetables soften slightly. Sprinkle kashmiri chilli powder, turmeric, ground coriander, and salt; toss 30 seconds to coat.
Simmer
Add drained rice and peas, toss 30 seconds on medium. Pour in 260ml water, bring to boil on high. Reduce to low, cover tightly, cook 10 minutes without lifting lid. Remove from heat, rest covered 4 minutes until rice is tender and fluffy.
Plate
Gently fluff rice with a fork, mixing vegetables through. Garnish with fried onion, mint, and fresh coriander. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.