Lahori Vegetable Pulao (lahori Vegetable Pulao)
Lahori Vegetable Pulao is a flavorful and aromatic rice dish that originates from the city of Lahore in Pakistan. This dish is packed with a variety of colorful vegetables and fragrant spices, making it a popular choice for a hearty and satisfying meal.
Ingredients
- 2 cups basmati rice
- 1 onion, thinly sliced
- 1 carrot, diced
- 1 potato, diced
- 1 cup mixed vegetables (peas, bell peppers, cauliflower)
- 4 cups vegetable broth
- 1/4 cup cooking oil
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash the basmati rice and soak it in water for 30 minutes.
- In a large pot, heat the cooking oil and add the sliced onion. Cook until the onion is golden brown.
- Add the whole spices (cinnamon stick, cloves, cardamom pods, cumin seeds) and sauté for a minute.
- Add the mixed vegetables, carrot, and potato. Cook for 5 minutes.
- Drain the soaked rice and add it to the pot. Stir gently to mix with the vegetables.
- Pour in the vegetable broth, add turmeric, garam masala, and salt. Bring to a boil, then reduce heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- Fluff the pulao with a fork, garnish with fresh cilantro, and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 50g
- Protein
- 8g
- Fat
- 7g
Supplies
Large pot Cooking spoon Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Lahori Vegetable Pulao pairs well with raita (yogurt sauce) and a side of salad.
Tips & tricks
Tips: For added flavor, you can also add a handful of golden raisins and cashew nuts to the pulao before simmering.
Cost
$10