One Pot Spicy Vegetable Pulao with Coconut Milk Recipe
Description:
This One Pot Spicy Vegetable Pulao with Coconut Milk is an aromatic, flavorful dish packed with vegetables and infused with the richness of coconut milk. Easy to prepare and bursting with spices, it makes for a satisfying dinner option. The unique combination of vegetables like carrots, cauliflower, and green beans, along with the subtle sweetness from the coconut milk, makes this pulao a wholesome, vegetarian delight.
Perfect for those looking for a comforting yet spicy meal, this one-pot recipe is simple to make and full of flavor, making it a great addition to any dinner table. The pulao is prepared using a pressure cooker, though a regular saucepan can also be used to achieve equally delicious results.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (or any other rice) | 1 cup |
| Coconut milk | 120 ml |
| Turmeric powder (Haldi) | 1 teaspoon |
| Green beans (French Beans) | 10, diced small |
| Cauliflower (Gobi) | 1-1/2 cups, florets |
| Carrots (Gajjar) | 2, diced small |
| Garlic | 2 cloves, grated |
| Ginger | 1 inch piece |
| Green chillies | 2, slit |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 |
| Salt | To taste |
| Ghee | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Instructions
Step 1: Prepare the Ingredients
Start by washing the basmati rice thoroughly under cold water to remove excess starch. Once washed, set the rice aside. Chop all the vegetables—carrots, green beans, and cauliflower—into small pieces for an even cook. Also, slit the green chillies and prepare the ginger and garlic. You can use a mortar and pestle to grind the ginger and garlic together to make a fresh paste.
Step 2: Cooking in the Pressure Cooker or Saucepan
For the Pressure Cooker Method:
- Heat the pressure cooker on medium heat and add 1 teaspoon of oil (or ghee if you prefer) to the pot.
- Add the ginger-garlic paste into the cooker and sauté for a few seconds until aromatic.
- Drop in the whole spices: cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for another minute to release the spices’ flavors into the oil.
- Add the diced vegetables (green beans, carrots, and cauliflower) to the cooker, stirring them gently to combine with the spices.
- Stir in the turmeric powder, salt, and green chillies. Mix everything well.
- Add the basmati rice to the pot and stir gently to coat the rice with the spices and vegetables.
- Pour in the coconut milk and an additional cup of water. Stir to combine all the ingredients.
- Close the lid of the pressure cooker and place the weight on top. Allow it to cook on high heat until you hear two to three whistles.
- Once the whistles are done, reduce the heat to low and let it simmer for an additional 3 minutes. Turn off the heat and allow the pressure to release naturally.
- Once the pressure has been released, open the cooker and gently fluff the rice with a fork.
For the Saucepan Method:
- Heat a tablespoon of oil (or ghee) in a large saucepan over medium heat.
- Add the ginger-garlic paste and sauté for 30 seconds until it releases a fragrant aroma.
- Add the whole spices: cloves, cardamom, cinnamon stick, and bay leaf. Sauté for another minute.
- Stir in the chopped vegetables and cook them for a couple of minutes until they begin to soften.
- Sprinkle in the turmeric powder, salt, and green chillies. Mix well.
- Add the rice to the pan and stir until the rice is coated with the spices and vegetables.
- Pour in the coconut milk and an additional cup of water. Stir to combine.
- Turn the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan, and simmer for about 15-20 minutes, or until the rice has absorbed all the water and is tender.
- Once the water has been absorbed, turn off the heat and allow the pulao to sit, covered, for 10 minutes. This resting time will help the rice firm up a bit and separate into individual grains.
Step 3: Final Touch
Once the rice is cooked, stir in the ghee (this will give the pulao a rich, aromatic finish). Gently fluff the rice with a fork to ensure the grains are separated and everything is evenly mixed.
Serving Suggestions
Serve this flavorful One Pot Spicy Vegetable Pulao with Coconut Milk hot, accompanied by a refreshing Boondi Raita or a tangy Kadhi. Add a crispy roasted papad on the side for some crunch and texture. This dish is perfect for a weekend meal or any special occasion where you want to impress your guests with minimal effort.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | 40g |
| Protein | 5g |
| Fat | 9g |
| Saturated Fat | 5g |
| Fiber | 4g |
| Sodium | ~200 mg |
| Potassium | ~300 mg |
| Vitamin A | ~200% of RDI |
| Vitamin C | ~30% of RDI |
Tips & Variations:
- You can add any vegetables of your choice, like peas, potatoes, or beans, depending on what’s available.
- For a spicier pulao, increase the number of green chillies or add red chilli powder.
- If you don’t have ghee, you can substitute it with vegetable oil or butter, though ghee imparts a richer flavor.
- To enhance the flavor even more, add a handful of fried onions or chopped cilantro on top before serving.
Enjoy this vibrant and aromatic One Pot Spicy Vegetable Pulao with Coconut Milk, a true celebration of flavors in every bite!
