Mixed Vegetable Pulao
Lunch • India
How to Make Mixed Vegetable Pulao (Traditional & Healthy Version)
Mixed Vegetable Pulao is a beloved North Indian rice dish that beautifully combines fragrant basmati chawal with a colourful medley of seasonal vegetables and subtle Indian spices. Popular during family gatherings, festivals, and as a nutritious lunchbox option, this pulao typifies the wholesome, comfort-filled flavors of Indian home cooking. The gentle aroma of whole garam masala, the vibrant hues of carrots, beans, and peas, and the light, fluffy rice make this dish appealing to all age groups. Traditionally, mixed vegetable pulao is made during special occasions like Holi and Diwali, but its ease and health benefits make it an everyday favorite. It is often paired with cooling raita or simple dahi (curd) and crisp papad for a balanced meal. The recipe is highly adaptable, letting you use locally available vegetables and regional spices. Whether enjoyed on its own or as part of a larger festive thali, mixed vegetable pulao is a testament to the diversity and nutrition of Indian vegetarian cuisine.
Ingredients(for 1 medium bowl (approx. 250g cooked pulao))
- 1 cup Basmati rice (chawal)
- 1.5 cups Mixed vegetables (carrot, beans, peas, capsicum, cauliflower (sabzi))
- 1 medium, thinly sliced Onion (pyaaz)
- 1 small, chopped Tomato (tamatar)
- 1 teaspoon Ginger-garlic paste (adrak-lehsun paste)
- 1, slit Green chilli (hari mirch) - optional
- 1/2 teaspoon Cumin seeds (jeera)
- 2 cloves, 1 bay leaf, 4 black peppercorns, 1 small cinnamon stick Whole garam masala (sabut garam masala)
- 1/4 teaspoon Turmeric powder (haldi)
- to taste Salt (namak)
- 1 tablespoon Oil (use cold-pressed mustard or sunflower oil)
- 2 tablespoons, chopped Fresh coriander leaves (hara dhania) - optional
Instructions
- 1
Wash basmati chawal thoroughly until water runs clear. Soak for 15 minutes, then drain.
15 minutes
Soaking rice ensures fluffy grains and faster cooking.
- 2
Heat oil in a heavy-bottomed kadhai or handi. Add jeera and sabut garam masala; let them sizzle for a few seconds.
2 minutes
Tempering spices releases their aroma for authentic flavor.
- 3
Add sliced pyaaz and sauté till golden. Mix in adrak-lehsun paste and hari mirch; sauté till raw smell disappears.
3 minutes
Don’t burn onions; slow sautéing gives sweetness.
- 4
Add chopped tamatar and haldi. Cook till tomatoes soften and oil separates.
2 minutes
Cooking tomatoes adds tang and balances flavors.
Why This Dish is Healthy
This pulao is a balanced, one-pot meal ideal for weight management and general wellness. The inclusion of diverse sabzi increases antioxidant and phytonutrient intake, while limited oil keeps calories in check. High fiber content aids digestion and keeps you full longer, making it an excellent lunch for busy days or festival feasts without guilt. The recipe is naturally vegetarian and can be adapted for vegan and diabetic-friendly diets.
Mixed Vegetable Pulao is rich in complex carbohydrates, dietary fiber, and essential vitamins like Vitamin A, C, and B-complex from the medley of vegetables. The dish supplies plant-based protein, especially when peas or beans are included, and contains minerals such as potassium and magnesium. Using minimal oil and brown rice can further enhance its nutrition profile, making it suitable for calorie-conscious eaters. It's low in saturated fat and free from cholesterol.
Pro Tips
- 💡Tip 1: Use aged basmati rice for best aroma and non-sticky grains.
- 💡Tip 2: For added nutrition, include seasonal vegetables like methi or spinach.
- 💡Tip 3: Do not overcook vegetables; slight crunch enhances taste and texture.
Storage & Serving
Cool completely before storing in an airtight dabba in the refrigerator. Keeps well for up to 2 days. Reheat in a microwave or on tawa with a sprinkle of water to restore moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
