Vegetable Pulao

This authentic vegetable pulao balances fragrant basmati rice with fiber-rich vegetables, green peas, and cashews to provide a source of plant-based protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 1/3 cups basmati rice · 864 kcal in the whole recipe
• 1.5 cups green peas (fresh or frozen) · 202 kcal in the whole recipe
• 1 cup green beans, chopped · 37 kcal in the whole recipe
• 1 medium carrot, diced · 41 kcal in the whole recipe
• 1 medium yellow onion, thinly sliced · 44 kcal in the whole recipe
• 2 cloves garlic, minced · 12 kcal in the whole recipe
• 1 tbsp fresh ginger, grated · 5 kcal in the whole recipe
• 2 tbsp raw cashews · 146 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• Whole spices (1 tsp cumin seeds, 3 cardamom pods, 1 bay leaf, 1 cinnamon stick, 3 cloves)
• Ground spices (1/2 tsp turmeric, 1/2 tsp garam masala) and salt to taste

Method

1. Rinse basmati rice until water runs clear and soak in warm water for 20 minutes, then drain.

   

2. Heat olive oil in a deep pot over medium heat, lightly toast the cashews for 1 minute until golden, and set aside.

   

3. Add cumin seeds, cardamom, bay leaf, cinnamon stick, and cloves to the same pot; sauté for 30 seconds until fragrant.

   

4. Add sliced onion, garlic, and ginger; sauté for 4-5 minutes until onions turn light golden brown.

   

5. Stir in carrots, green beans, green peas, ground spices, salt, and drained rice, then pour in 450 ml (about 2 cups) of water.

   

6. Bring to a boil, cover tightly, reduce heat to low, cook for 12 minutes, then rest for 5 minutes before fluffing with a fork and topping with toasted cashews.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.