This mildly spiced and aromatic vegetable pilaf has the warmth of whole Garam Masala, the goodness of ghee and the delicate aroma of Basmati rice! It looks as good as it tastes and is worthy of being a central dish for a Sunday lunch scene or when you are having friends over!
This recipe is ✷Gluten Free ✷Soy Free ✷Suitable for children 10 months onwards (remember to remove the whole spices and nuts!) ✷Has no onion and garlic
Calories: 454 approximately (Please see the detailed break up of nutritive values after the recipe card).
Serving Suggestion: Serve warm on its own or with a dal, gravy or korma of choice and raitha. Try this pilaf with my spinach dal and beetroot raitha makes for a perfect meal!
Pilaf, Pulao or Pilau has a special place in my heart. I am sure it will find a special place in your heart as well! You will absolutely love it and so will the rest of the family members! Perfect for a day when you want some thing that can be made in one pot and you do not want to slave around in the kitchen for hours cooking an elaborate meal! What you will particularly love about this dish is that there is hardly any chopping required and the magic is created by the spices and Basmati!
Tips, tricks and suggestion to make this aromatic vegetable pilaf taste and look perfect
This recipes involves a few steps but do not worry, just follow the steps one by one and the result will be worth it!
- Tip #1: Begin by soaking the Basmati in water. While the rice is soaking, you will be able to get the rest of things ready. Rinse it in cold water at least twice (to remove the starchiness of the rice) and then soak.
- Tip #2: Do not soak the rice for more than 20 minutes. Soaking it for too long, will cause the grains to break while cooking. In a pilaf/pulao, the grains of rice should not stick to each other.
- Selection of vegetables for this dish: I keep the choice of vegetables in this recipe simple. Just three vegetables - potatoes, green beans and carrots. The idea is to choose vegetables that can hold their shape well. The no sticky is paramount for a Pilaf. These vegetables will not get mushy and lend well to the texture and colour of the dish. I do not peel the potatoes - the skin add to the nutrition and fiber! If you do want to add more veggies, then I would suggest adding cauliflower/broccoli and green peas.
- Making this dish Vegan: Traditionally this recipe is meant to be rich and therefore made with ghee. If you choose to make this a vegan recipe, just replace the ghee with oil.
- Basmati or any other rice?: This dish is traditionally made with long grain rice. I absolutely love the fragrance that Basmati adds to this dish. If you do not have Basmati handy, use any other type of rice that you wish. Just make sure it is not the type that becomes mushy.
Do try this recipe and please leave a comment and rating here 🙂
These sides will go really well with this Vegetable Pilaf and make a balanced meal.
- Sautéed Chickpea Recipe with fresh coconut
- Spiced vegan cous cous salad
- Nourishing Green Moong Dal Recipe (Vegan, GF)
- Lemony Dal
- Aloo Matar - Potatoes and Peas in Tomato Gravy (with Video)
- Lentil (Chana Dal) Chutney
Recipe Card for the mildly spiced aromatic vegetables pilaf with ghee and whole garam masala
Approximate Nutritive Values for Aromatic Vegetable Pilaf
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
| Servings: 4 | |
|---|---|
| Amount per serving | |
| Calories | 454 |
| % Daily Value* | |
| Total Fat 21.1g | 27% |
| Saturated Fat 8.7g | 43% |
| Cholesterol 29mg | 10% |
| Sodium 28mg | 1% |
| Total Carbohydrate 61.1g | 22% |
| Dietary Fiber 4.3g | 15% |
| Total Sugars 2.3g | |
| Protein 7.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 51mg | 4% |
| Iron 1mg | 7% |
| Potassium 312mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. |
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