Royal Veg Pulao With Spiced Curd Salad Recipe

Indian cuisine · 1180 calories

Royal Veg Pulao with Spiced Curd Salad recipe

About this recipe

Royal Veg Pulao with Spiced Curd Salad is a delightful combination of aromatic rice and a cooling yogurt side, perfect for a hearty lunch. This Indian dish is packed with protein, fiber, and bold spices, making it both nutritious and flavorful. The pulao features long grain rice cooked with mixed vegetables, turmeric, and garam masala, while the yogurt salad adds a creamy and tangy counterpoint. Toasted multigrain bread croutons provide a satisfying crunch, and dried salted black beans bring a unique umami twist. Easy to prepare within 45 minutes, this recipe is ideal for a comforting midday meal. Pair it with fresh mint garnish to elevate the presentation and enjoy a wholesome, balanced lunch.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
  • 1 pack (450 g) Amul Curd Pouch

Instructions

  1. 1. Wash the rice thoroughly and soak it in water for 15 minutes before cooking.
  2. 2. Heat 2 tbsp of Saffola Gold cooking oil in a rice cooker on sauté mode, then add cinnamon powder, cardamom powder, and garam masala.
  3. 3. Add chopped fresh turmeric, garlic powder, and ginger powder to the oil, stirring until fragrant.
  4. 4. Mix in the frozen mixed vegetables and sauté for 5 minutes until slightly tender.
  5. 5. Drain the soaked rice and add it to the rice cooker along with turmeric powder, red chili powder, and salt.
  6. 6. Pour in 400 ml of water and vinegar, then close the rice cooker lid and cook on the rice setting until done.
  7. 7. While the rice cooks, prepare the spiced curd salad by mixing Agapi Strawberry Protein Yogurt with garlic powder, ginger powder, and a pinch of rock salt.
  8. 8. Toast the Protein Chef Multigrain Double Protein Bread slices until crisp and chop them into bite-sized croutons.
  9. 9. Once the rice is cooked, fluff it gently with a fork and mix in the preserved dried salted black beans for added flavor.
  10. 10. Serve the warm pulao in bowls, topped with croutons for crunch and a drizzle of the spiced curd salad on the side.
  11. 11. Garnish with fresh coriander or mint leaves if available, adding a touch of freshness.