International Cuisine > Indian Cuisine > Rice Dishes (Indian) > Pilau Recipe

Authentic Vegetable Pilau

A flavorful and aromatic Vegetable Pilau recipe featuring basmati rice, a medley of fresh vegetables, and a blend of traditional Indian spices. This dish is perfect as a side or a light meal, showcasing the vibrant tastes of India.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 2 cups Basmati Rice
  • 1 cup Mixed Vegetables (carrots, peas, beans, cauliflower)
  • 1 medium, finely chopped Onion
  • 1 tablespoon Ginger-Garlic Paste
  • 2 slit lengthwise Green Chilies
  • 2 tablespoons Ghee (or vegetable oil)
  • 1 teaspoon Cumin Seeds
  • 2 Bay Leaf
  • 4 Cardamom Pods
  • 1 2 inch piece Cinnamon Stick
  • 4 Cloves
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Garam Masala
  • 2 tablespoons, chopped Mint Leaves
  • 2 tablespoons, chopped Coriander Leaves
  • To taste Salt
  • 4 cups Water

Preparation of Rice

Start by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. Soak the rice in water for about 30 minutes. Drain the rice thoroughly before using.

Sautéing Aromatics

Heat ghee (or vegetable oil) in a heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves. Sauté for about 30 seconds until the spices release their aroma. Be careful not to burn the spices.

Building the Base

Add the finely chopped onion and green chilies to the pot. Sauté until the onions turn golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Adding Vegetables and Spices

Add the mixed vegetables to the pot and sauté for 2-3 minutes. Add turmeric powder and garam masala, and mix well. Sauté for another minute to allow the spices to coat the vegetables evenly.

Cooking the Pilau

Add the drained rice to the pot and gently mix it with the vegetables and spices. Add salt to taste. Pour in 4 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.

Resting and Garnishing

Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5-10 minutes. This allows the steam to redistribute and the rice to fluff up. Gently fluff the rice with a fork. Garnish with chopped mint and coriander leaves before serving.

Serving Suggestions

Serve the Vegetable Pilau hot as a side dish with raita (yogurt dip), curry, or grilled meats. It can also be enjoyed as a light and flavorful vegetarian meal on its own.

Nutrition Facts (Estimated per 100g)

Calories: 150-180 kcal
Protein: 3-4g
Carbohydrates: 30-35g
Fat: 2-3g
Fiber: 1-2g
Note: Nutritional values are approximate and can vary based on specific ingredients and quantities used.

Other Important Considerations for Nutrition

Using ghee instead of oil will increase the fat content. Adjust the amount of vegetables based on preference and dietary needs. Be mindful of sodium content when adding salt.

← Authentic Saag Paneer: A Creamy Spinach Delight Chicken Biryani →

FAQ

  • Can I use brown rice instead of basmati rice?

    Yes, you can use brown rice, but it will require more water and a longer cooking time. You may need to adjust the water ratio to 2.5 cups of water per cup of brown rice and simmer for about 40-45 minutes.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like potatoes, bell peppers, or mushrooms to suit your taste.
  • How do I prevent the rice from sticking to the bottom of the pot?

    Use a heavy-bottomed pot or Dutch oven, and make sure to simmer the rice on low heat. Avoid lifting the lid during cooking to maintain the steam and prevent the rice from drying out. Letting the rice rest, covered, after cooking also helps prevent sticking.
  • Can I make this recipe in a rice cooker?

    Yes, you can adapt this recipe for a rice cooker. Sauté the spices and vegetables in a separate pan, then transfer them to the rice cooker along with the rinsed rice and water. Follow the rice cooker's instructions for cooking.