Nepalese Vegetable Pulao Recipe
A vegetarian Nepalese recipe with basmati rice, cumin seeds (jeera), turmeric powder (haldi). Ready in 35 min, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making Nepalese Vegetable Pulao Recipe, soak Basmati rice for at least 30 minutes in water before cooking
basmati rice(2 cups) - 2
Heat oil in a kadai/heavy bottomed pan
- 3
Once the oil is mildly hot, add cumin seeds and let them splutter
cumin seeds (jeera)(1/2 teaspoon) - 4
Next, add bay leaf, cloves, cinnamon, black cardamom and let them cook on low heat till you start getting the fragrance of these spices
bay leaf (tej patta)(1)cloves (laung)(4)black cardamom (badi elaichi)(2)inch cinnamon stick (dalchini)(1/2) - 5
This will take 15 to 20 seconds
- 6
After 15 to 20 seconds, add turmeric powder, ginger-garlic paste & minced green chillies and cook for another minute
turmeric powder (haldi)(1/2 teaspoon)ginger garlic paste(1/2 tablespoon)green chillies - minced(4)green peas (matar)(1/2 cup) - 7
Then add chopped tomatoes, onion and peas into the pan
onion - finely chopped(1)tomato - finely chopped(1)green peas (matar)(1/2 cup) - 8
Cook on low heat for 3-5 minutes
- 9
Drain water from soaked rice and add the rice into the pan
basmati rice(2 cups) - 10
Give it a good stir to mix everything properly
- 11
Add about 2 cups of water and salt, stir again, cover it and cook it 15 to 20 minutes
salt - to taste - 12
When the rice is almost cooked, add lime juice and mix it again
basmati rice(2 cups)lemon juice(1 tablespoon) - 13
Cook for a few more minutes and switch off once done
- 14
Serve Nepalese Vegetable Pulao Recipe hot with Mint And Pomegranate Raita Recipe and Crispy Crunchy Roti Ke Papad Recipe for a weekday lunch
Rate this recipe
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Nepalese Vegetable Pulao Recipe
A vegetarian Nepalese recipe with basmati rice, cumin seeds (jeera), turmeric powder (haldi). Ready in 35 min, serves 2.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 1
To begin making Nepalese Vegetable Pulao Recipe, soak Basmati rice for at least 30 minutes in water before cooking
basmati rice(2 cups) - 2
Heat oil in a kadai/heavy bottomed pan
- 3
Once the oil is mildly hot, add cumin seeds and let them splutter
cumin seeds (jeera)(1/2 teaspoon) - 4
Next, add bay leaf, cloves, cinnamon, black cardamom and let them cook on low heat till you start getting the fragrance of these spices
bay leaf (tej patta)(1)cloves (laung)(4)black cardamom (badi elaichi)(2)inch cinnamon stick (dalchini)(1/2) - 5
This will take 15 to 20 seconds
- 6
After 15 to 20 seconds, add turmeric powder, ginger-garlic paste & minced green chillies and cook for another minute
turmeric powder (haldi)(1/2 teaspoon)ginger garlic paste(1/2 tablespoon)green chillies - minced(4)green peas (matar)(1/2 cup) - 7
Then add chopped tomatoes, onion and peas into the pan
onion - finely chopped(1)tomato - finely chopped(1)green peas (matar)(1/2 cup) - 8
Cook on low heat for 3-5 minutes
- 9
Drain water from soaked rice and add the rice into the pan
basmati rice(2 cups) - 10
Give it a good stir to mix everything properly
- 11
Add about 2 cups of water and salt, stir again, cover it and cook it 15 to 20 minutes
salt - to taste - 12
When the rice is almost cooked, add lime juice and mix it again
basmati rice(2 cups)lemon juice(1 tablespoon) - 13
Cook for a few more minutes and switch off once done
- 14
Serve Nepalese Vegetable Pulao Recipe hot with Mint And Pomegranate Raita Recipe and Crispy Crunchy Roti Ke Papad Recipe for a weekday lunch
Rate this recipe
