Spicy Vegetable Pulao – One-Pot Masala Rice for Busy Days

◦ 📍 Prep Time: 15 mins

◦ 🔥 Cook Time: 20 mins

◦ ⏱️ Total Time: 35 mins

◦ 👨‍👩‍👧‍👦 Serves: 2–3

A Bangalore Kitchen Classic

Aparna’s Personal Touch: "There are days when I’m pressed for time or simply not in the mood for elaborate cooking. That’s when I turn to my trusted comfort bowl—Spicy Vegetable Pulao. This dish reminds me of my Bangalore days—where every small eatery offered its own take on masala rice".

Why You’ll Love This Recipe

• Effortless Cleanup: A true one-pot meal with no fuss and no multiple pans.

• Balanced Nutrition: A perfect mix of protein (from dal), fresh veggies, and carbohydrates.

• Aromatic & Fresh: Bursting with the scent of homemade masala paste.

• Versatile: Highly customizable—use whatever veggies or dals you have on hand, making it ideal for lunch boxes or quick dinners.

Ingredients

Main Ingredients

• Rice: 1½ cups (washed and drained).

• Mixed Vegetables: 1 cup (carrots, beans, peas, potatoes, paneer, or tofu).

• Dal: ½ cup (masoor or moong, soaked for 15 mins).

• Pantry Staples: 2 tbsp cooking oil, 1 tsp jeera (cumin seeds), salt to taste, and fresh coriander for garnish.

Masala Paste (The Flavor Base)

• 2 small onions, 1-inch ginger, 5–6 garlic cloves.

• 4–5 green chilies (adjust for heat).

• ½ tsp each of dhania and jeera powder.

• Optional: 2–3 tbsp grated coconut or red chili powder for extra kick.

Step-by-Step Instructions

1. Grind the Masala: Blend the masala paste ingredients with a little water until smooth.

2. Sauté the Base: Heat oil in a pressure cooker. Add jeera; once it splutters, add the ground masala. Sauté until fragrant and oil begins to separate.

3. Add Veggies & Dal: Stir in the drained dal and chopped vegetables. Sauté for 2–3 minutes.

4. Simmer with Rice: Add rice, mixing gently to coat every grain. Pour in 4–4½ cups of water, add salt, and bring to a boil.

5. Pressure Cook: Seal the cooker. Cook for 2 whistles on high, then reduce to low flame for 5–7 minutes.

6. Fluff & Garnish: Let pressure release naturally. Gently fluff the rice and top with fresh coriander.

💡 Pro Tip: If the pulao is slightly watery, cook it uncovered on a low flame for a few minutes while stirring gently to avoid making it mushy.

Serving & Variations

• Traditional Pairing: Serve hot with a bowl of cooling curd raita or plain yogurt. Add papad or pickle for a complete meal.

Variations:

◦ Add bay leaf, cinnamon, and cloves for a richer aroma.

◦ Swap veggies for soaked soya chunks for higher protein.

◦ Add roasted cashews or peanuts for crunch.

◦ For a Sattvic version, skip the onion and garlic.

Flavor Boost:

A drizzle of ghee takes it to another level.

Health & Storage info

• Nutrition (Per Serving): 310 Calories | 8g Protein | 4g Fiber | 55g Carbohydrates.

• Benefits: Offers sustained energy and complete nourishment for both kids and adults.

• Storage: Store in an airtight container for up to 2 days in the fridge. Reheat in a pan or microwave with a few drops of water to restore moisture.

If this quick pulao saved your busy day, tag @TummyKhush on Instagram!.