Vegetable Pulao is a fragrant one-pot rice dish cooked with basmati rice, assorted vegetables, and whole spices. Lighter than biryani yet equally flavorful, it is a staple in Indian households, often served for lunchboxes, festive meals, or as a side dish to rich curries.
Nutrition & Benefits:
Made with vegetables like peas, carrots, beans, and cauliflower, pulao provides fiber, vitamins, and minerals, while rice offers energy. It’s a balanced vegetarian meal.
Serving Suggestions & Variations:
Pair with raita, papad, or pickle for a wholesome meal.
Add paneer or soya chunks for extra protein.
Use coconut milk for a South Indian-style pulao.
Cooking Tips:
Wash rice thoroughly and soak before cooking for fluffy texture.
Use ghee for rich flavor or oil for a lighter version.
Do not overcook vegetables; they should stay slightly crunchy.
FAQs:
Is Vegetable Pulao the same as Biryani? → No, biryani is layered and more complex; pulao is a simpler one-pot dish.
Can I cook pulao without a pressure cooker? → Yes, it can be made in a pan with tight-fitting lid.
How can I make it spicier? → Add green chilies, garam masala, or extra whole spices.
