Spicy Tandoori Vegetable Pulao Recipe

About this recipe

Spicy Tandoori Vegetable Pulao is a vibrant and flavorful dish that combines fragrant basmati rice, a medley of fresh vegetables, and a balanced blend of tandoori spices. This Indian-inspired meal is a wholesome breakfast option, packed with fiber-rich ingredients and moderate heat to awaken your senses. The addition of yogurt and aromatic spices creates a creamy, spicy flavor profile that is both satisfying and light, making it perfect for an active lifestyle and weight-loss goals. Serve this pulao with a side of cooling raita or a fresh green salad for a complete meal that the entire family will enjoy.

Ingredients

• 1 kg Basmati Rice
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g French Beans
• 250 g Carrot
• - Green Peas
• 200 g Dahi
• - Tandoori Seasoning 50g
• 100G Oleo
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly in cold water until the water runs clear, then soak it for 20 minutes and drain.
2. 2. Heat vegetable oil in a large pan over medium heat and add cumin seeds, letting them splutter for 30 seconds.
3. 3. Add the sliced onion and sauté until golden brown, then mix in the tandoori masala, turmeric powder, and red chili powder.
4. 4. Stir in the chopped tomato and cook until softened, then add yogurt and mix well to form a thick, spiced base.
5. 5. Add the chopped green beans, diced carrot, and green peas, cooking for 5 minutes until slightly tender.
6. 6. Add the drained rice and stir gently to coat the grains in the spice mixture. Add 400ml of water and salt to taste.
7. 7. Cover the pan with a lid and simmer on low heat for 15-20 minutes, or until the rice is cooked and the water is fully absorbed.
8. 8. Remove from heat, sprinkle with garam masala and fresh coriander, and fluff the rice gently with a fork before serving.