Vegetable Pulav Recipe

Name: Vegetable Pulav Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. basumathi rice; 4 to 6 warm green peppers; 1/4 x 1/4 inch fresh ginger; 4 cloves garlic; 4 cloves; 1 teaspoon poppy seeds; 1 sm. stick cinnamon; 1/2 c. minced coriander leaves; 2 1/2 c. water; 3x3 inch coconut; 1 1/2 teaspoon or possibly more salt; 1/8 teaspoon turmeric pwdr; 2 ounce. butter or possibly ghee; 2 sticks cinnamon; 4 cloves; 4 bay leaves; 10-12 curry leaves; 4 whole green cardamom; 12 cashew nuts; 6 pcs mint leaves or possibly 1/4 teaspoon dry mint leaves; 1 c. fresh or possibly frzn peas and carrots

Servings: persons

2 c. basumathi rice
4 to 6 warm green peppers
1/4 x 1/4 inch fresh ginger
4 cloves garlic
4 cloves
1 teaspoon poppy seeds
1 sm. stick cinnamon
1/2 c. minced coriander leaves
2 1/2 c. water
3x3 inch coconut
1 1/2 teaspoon or possibly more salt
1/8 teaspoon turmeric pwdr
2 ounce. butter or possibly ghee
2 sticks cinnamon
4 cloves
4 bay leaves
10-12 curry leaves
4 whole green cardamom
12 cashew nuts
6 pcs mint leaves or possibly 1/4 teaspoon dry mint leaves
1 c. fresh or possibly frzn peas and carrots

1
Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon and coriander leaves, adding 1/2 c. water.
2
Adding sufficient water, grind coconut in a blender and make 2 c. of coconut lowfat milk.
3
In a saucepan, heat butter over medium heat and saute/fry the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cashew nuts and mint leaves (add in the cashews at the end).
4
Add in the onion and masala paste.
5
When onion turns brown, add in 2 c. of coconut lowfat milk and 2 c. of water.
6
When the mix boils, add in rice, turmeric pwdr and salt.
7
When rice is half cooked, add in the vegetables and pour the mix in a tray and bake it in the preheated oven for 20 min at 350 degrees.
8
6 to 8 servings.

800

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 c. basumathi rice, 4 to 6 warm green peppers, 1/4 x 1/4 inch fresh ginger, 4 cloves garlic, and more.

Yes, Vegetable Pulav Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!