How are your Diwali preparations going? I am sure the days are getting hectic with those hectic cleaning and shopping-like-there-is-no-tomorrow schedules. On pre-Diwali hectic days like these, I’d call Vegetable Pulav as my saviour dish. You can hardly ever go wrong with this recipe. It’s so simple and easy to make and if you’re racking your head as to what to cook for guests when there’s little time, just whip this up in less than 30 min and you’ll have your guests asking for more. You can add more vegetables than what I’ve given as per your taste (such as, capsicum/bell pepper, potatoes, string beans, etc.) or make it more spicy or less, depending on your taste.
This dish is perfect for #SmallSizeDiwali, when you, as a smart foodie, are watching out your food to stay fit and in shape this Diwali. In this recipe, although ghee is used, it is kept to a minimal level. When you serve the pulav and make sure that you don’t eat a big plateful (remember, portion control is the key), you will never get fat with this recipe.
Healthy Vegetable Pulav
Time taken: 30 min
- Chopped carrots: 1 cup
- Cauliflower (chopped): 1 cup
- Green peas: 1 cup
- Chopped onion (optional): 1
- Bay leaves: 2
- Cloves: 3
- Cinnamon sticks: 2
- Cardamom pod: 1
- Garlic pods: 3
- Rice: 2 cups
- Ghee: 1 tbsp
- Salt to taste
- Wash the rice and keep it aside.
- Heat some ghee in a pan and add cloves, cinnamon, cardamoms and bay leaves.
- Add the chopped vegetables and sauté till they are cooked.
- Add the salt. Add the washed and drained rice to the spices and vegetables and stir.
- Transfer the entire mixture to an electric cooker/pressure cooker and add water 1 inch above the rice level.
- Add salt for the rice.
- The pulav tastes the best when the rice grains are fluffy and separate.
- Garnish with raisins and cashewnuts, and serve hot with raita or any North-Indian gravy. Enjoy your #SmallSizeDiwali with yummy flavours, but yet in a very healthy way!