Fragrant Vegetable And Lentil Pulao Recipe

Indian cuisine · 688 calories

Fragrant Vegetable and Lentil Pulao recipe

About this recipe

Fragrant Vegetable and Lentil Pulao is a wholesome Indian dish that combines aromatic spices, protein-rich lentils, and fluffy long-grain rice into a single, satisfying meal. Coconut milk adds a creamy touch, while mixed vegetables provide vibrant color and nutrients. This one-pan recipe is perfect for a quick lunch that fuels your day with 48g of protein and 185g of carbohydrates. The cooking process is straightforward, involving sautéing spices, simmering ingredients, and letting the flavors meld together. Serve this comforting pulao hot, garnished with fresh coriander, for a meal that is both delicious and nutritious. Ideal for gym prep and batch cooking, this dish strikes the perfect balance between taste and health, making it a favorite for busy weekdays.

Ingredients

  • 1 Kg Star Jsr L Kolam Rice1kg
  • - Frozen Mixed Vegetables
  • - MASOOR DAL SPECIAL 500GM
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 20 g Turmeric Powder
  • - Bay Leaf
  • 200 g Chukde Cumin Seeds / Jeera Seeds
  • - Cardamom Seed Powder 50 Gm
  • 75 G Cinnamon Stick/ Dal Chini 75 Grams
  • 25 g Whole Black Pepper
  • - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • - Ginger Powder
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the rice and lentils thoroughly under cold water and set them aside to drain.
  2. 2. Heat vegetable oil in a large pan over medium heat and add cumin seeds, bay leaf, cinnamon stick, and cardamom powder. Stir for 30 seconds.
  3. 3. Add ginger powder, turmeric, and black pepper, then stir until fragrant, about 1 minute.
  4. 4. Mix in the frozen mixed vegetables and sauté for 3-4 minutes until they soften slightly.
  5. 5. Add the rinsed lentils and rice to the pan, stirring gently to coat with the spices.
  6. 6. Pour in the coconut milk and water, then add salt and Buknu spice blend. Stir to combine.
  7. 7. Bring the mixture to a boil, then lower the heat to a simmer and cover with a lid.
  8. 8. Cook for 20-25 minutes, stirring occasionally, until the rice and lentils are tender and the liquid is fully absorbed.
  9. 9. Remove the bay leaf and cinnamon stick before serving.
  10. 10. Fluff the pulao gently with a fork and transfer to serving plates.
  11. 11. Garnish with freshly chopped coriander leaves, if desired.