Mughlai Vegetable Pulao
Mughlai Vegetable Pulao is a flavorful and aromatic rice dish that is a staple in Mughlai cuisine. This dish is packed with a variety of vegetables and a blend of rich spices, making it a perfect main course for any occasion.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 large onion, thinly sliced
- 1/4 cup cashews
- 1/4 cup raisins
- 4 cups water
- 1/4 cup ghee (clarified butter)
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Instructions
- Heat ghee in a large pot and add the whole spices (cinnamon, cardamom, cloves, cumin seeds).
- Add the sliced onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for a minute.
- Add the mixed vegetables, cashews, and raisins. Sauté for a few minutes.
- Drain the soaked rice and add it to the pot. Stir gently to mix with the vegetables.
- Pour in the water, add turmeric powder, garam masala, and salt. Bring to a boil.
- Reduce the heat, cover the pot, and let the pulao simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- Fluff the pulao with a fork 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 Spoon Measuring cups
Tools
Stovetop
Serving suggestions
Serving suggestions: Mughlai Vegetable Pulao pairs well with raita (yogurt dip) and a side of cucumber salad.
Tips & tricks
Tips: Soaking the rice helps in achieving long and fluffy grains in the pulao.
Cost
$10