Nepalese Vegetable Pulao Recipe: A Flavorful Rice Dish with a Medley of Vegetables

Discover the vibrant and aromatic flavors of Nepal with this Nepalese Vegetable Pulao Recipe! This dish combines fluffy Basmati rice, a blend of fragrant spices, and colorful vegetables for a wholesome and satisfying main course. Perfect for lunch or dinner, it pairs beautifully with cooling raita and crispy sides for a complete meal. Let’s dive into the details!

Ingredients

Below is a comprehensive list of the ingredients required for making this delightful Nepalese Vegetable Pulao.

Ingredient	Quantity
Basmati Rice	2 cups
Cumin Seeds (Jeera)	1/2 teaspoon
Turmeric Powder (Haldi)	1/2 teaspoon
Bay Leaf (Tej Patta)	1 piece
Cloves (Laung)	4 pieces
Black Cardamom (Badi Elaichi)	2 pieces
Cinnamon Stick (Dalchini)	1/2 inch
Ginger-Garlic Paste	1/2 tablespoon
Green Chillies (Minced)	4 pieces
Onion (Finely Chopped)	1 medium
Tomato (Finely Chopped)	1 medium
Green Peas (Matar)	1/2 cup
Sunflower Oil	As needed
Salt	To taste
Lemon Juice	1 tablespoon

Preparation & Cooking Details

Step	Details
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Servings	2
Cuisine	Nepalese
Course	Main Course
Diet	Vegetarian

Nutritional Information

This nutritional breakdown is based on a serving size for 2 people.

Nutrient	Amount per Serving
Calories	~280 kcal
Protein	~6 g
Carbohydrates	~52 g
Fats	~4 g
Fiber	~3 g
Sodium	~300 mg

Instructions

Follow these step-by-step instructions for a perfectly cooked Nepalese Vegetable Pulao.

Step	Instruction
1	Rinse the Basmati rice thoroughly in water and soak it for 30 minutes. Drain and set aside.
2	Heat sunflower oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is warm, add cumin seeds and let them splutter for a few seconds.
3	Add the bay leaf, cloves, cinnamon stick, and black cardamom. Cook on low heat for about 15-20 seconds until the spices release their aromatic fragrance.
4	Stir in the turmeric powder, ginger-garlic paste, and minced green chilies. Sauté for another minute.
5	Add the chopped onion and tomato, followed by green peas. Stir well and cook for 3-5 minutes on low heat until the vegetables soften.
6	Gently add the soaked and drained rice to the pan. Mix everything carefully, ensuring the rice is coated evenly with the spices and vegetables.
7	Pour in 2 cups of water and season with salt to taste. Stir briefly, then cover the pan with a lid. Let it cook on low heat for 15-20 minutes or until the rice is tender and the water is absorbed.
8	When the rice is almost cooked, drizzle lemon juice over the pulao and mix gently. Cook for an additional 2-3 minutes.
9	Turn off the heat and allow the pulao to rest for a few minutes before serving. Fluff the rice with a fork before plating.
10	Serve hot with a refreshing Mint and Pomegranate Raita or Crispy Crunchy Roti Ke Papad for an authentic Nepalese meal experience.

Tips & Variations

Customize the Vegetables: Add diced carrots, cauliflower, or bell peppers to enhance the nutrition and flavor.
Spice Levels: Adjust the number of green chilies based on your spice tolerance.
Ghee Option: Substitute sunflower oil with ghee for a richer taste.
Rice Consistency: For fluffier rice, reduce the water slightly and cook the pulao on a very low flame.

Serving Suggestions

Nepalese Vegetable Pulao is versatile and can be paired with various side dishes:

Mint and Pomegranate Raita: A cooling yogurt-based accompaniment.
Crispy Roti Ke Papad: Adds crunch and complements the pulao’s soft texture.
Achar (Pickle): Nepali-style pickles add a tangy and spicy kick.
Vegetable Curry: Serve alongside a mild vegetable curry for a complete meal.

Enjoy this Nepalese Vegetable Pulao as a comforting weekday lunch or a festive addition to your dining table. Its balance of fragrant spices and wholesome ingredients will transport you straight to the heart of Nepal with every bite!