Gujarati Vegetable Pulao Recipe
Discover the heart of Gujarati cuisine with this vibrant and aromatic Vegetable Pulao, a delightful one-pot wonder that celebrates the rich culinary traditions of Gujarat. Fragrant basmati rice is lovingly cooked with a medley of fresh vegetables, whole spices, and a touch of sweetness, creating a harmonious dish that’s both comforting and exciting. Each bite promises a perfect balance of flavors - from the warmth of whole spices to the subtle sweetness of raisins and the crunch of cashews.
Ingredients
Rice and Base Ingredients
- 1½ cups basmati rice
- 1 tbsp oil
- 1 tsp ghee
Whole Spices
- ½ tsp cumin seeds
- 2 bay leaves
- 3-4 cloves
- 2-3 green cardamom pods
- 5-6 black peppercorns
- 2 two inch cinnamon sticks
- 5-6 curry leaves
- A pinch of hing asafoetida
- 1 whole red bor chili
Vegetables and Dry Fruits
- ¼ cup green peas
- ¼ cup chopped carrot
- 5-6 cashews
- 5-6 yellow raisins
Flavor Enhancers
- ½ tsp crushed ginger
- ½ tsp green chili paste
- Salt to taste
- ½ tsp sugar
Instructions
Preparation
- In a large bowl, add 1½ cups basmati rice. Rinse the rice thoroughly under running water 2–3 times until the water runs clear.
- Soak the rinsed rice in water for 15 minutes and set aside.
Cooking
- After soaking, drain the rice and transfer it to a pot. Add enough water to cover the rice and boil it over medium heat for 5–7 minutes, or until the rice is about 90% cooked. Drain any excess water and set the boiled rice aside.
- In a small bowl, prepare the vegetable and spice mix by combining: ¼ cup green peas, ¼ cup chopped carrot, ½ tsp crushed ginger, ½ tsp green chili paste, 5-6 cashews, 5-6 yellow raisins
- Heat a pan over medium heat. Add 1 tbsp oil and 1 tsp ghee to the pan.
- Once the oil is hot, add the following whole spices and aromatics: ½ tsp cumin seeds, 2 bay leaves, 3-4 cloves, 2-3 green cardamom pods, 5-6 black peppercorns, 2 two inch cinnamon sticks, 5-6 curry leaves, A pinch of hing (asafoetida), 1 whole red bor chili (Bor chili)
- Sauté the spices for about 30 seconds until fragrant.
- Add the prepared vegetable and spice mix (peas, carrots, ginger, chili paste, cashews, raisins) to the pan. Stir well and cook for about 2 minutes.
- Gently add the boiled rice to the pan. Mix everything together carefully to ensure the rice is coated with the spices and vegetables without breaking the grains.
- Season with Salt to taste and ½ tsp sugar. Stir gently to combine.
- Garnish with freshly chopped coriander leaves.
Serving
- Serve this flavorful Gujarati Vegetable Pulao hot with kadhi on the side. Pair it with crispy papad and tangy pickle for a complete meal that’s bursting with traditional flavors!