Light and Healthy Vegetable Rice Pulao Recipe

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A Light and Healthy Pulao is the perfect rice dish to serve with your favorite Indian dinners! This healthy rice pulao is loaded with an assortment of vegetables, and it’s cooked with aromatic spices and a bit of oil. We’re adding some green chilies to add some heat. This post will show you how to make this Healthy Vegetable Pulao Rice recipe by pan-frying the rice and by steaming it. I hope you try this out as a quick and nutritious side for your next Indian feast! Don’t forget to let me know your thoughts by leaving a comment down below! Enjoy!

The Best Type of Rice for Healthy Vegetable Pulao

The best rice to use for a healthy vegetable pulao is Basmati rice. Because Basmati rice is a long grain rice, the grains will separate and the flavors of the vegetables with the aromatic spices will spread throughout the dish. If you don’t have Basmati rice, then substitute with any long grain rice. Medium and short grain rice varieties have more starch and they become sticky, so those will not work for making a great pulao!

Tools Needed

• Cutting board
• Chef's knife
• Measuring cups
• Pot
• Pan
• Wooden spoon
• Spatula

Ingredients for Light and Healthy Vegetable Rice Pulao

Here is what you’ll need for this quick and healthy vegetable pulao:

• Basmati rice
• Ghee or oil: If using ghee, you can use a store-bought one like Amul ghee, or make your own!
• Onions
• Carrot
• Peas (fresh or frozen)
• Green chili (optional)
• Cumin seeds
• Lime juice
• Salt
• Cilantro, for garnish

How to Make Vegetable Pulao

Pan-Fried Method

1. To follow this method, you will need pre-cooked basmati rice. To do so, rinse 1 cup of rice and add to a pot. Then add about 2 cups of water. I tend to add just a bit less than 2 cups, to get the perfect separated, individual grains of rice.

2. Bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 15-20 minutes or until the water has been absorbed.

3. Once cooked, heat oil on medium heat and crackle the cumin seeds until reddish brown. Add in green chilies and cook for 30 seconds.

4. Add onions and carrots with a pinch of salt, mix well and cook until the vegetables start to become soft, about 4-6 minutes. Then add the peas (frozen or fresh) and cook until soft.

5. Add rice and mix well until well coated with oil, vegetables and heated through.

6. Turn off the heat and season with salt to taste. Garnish with a squeeze of lime juice and some freshly chopped cilantro. Enjoy!

Steamed Method

1. Heat a pot on medium heat and crackle cumin seeds until reddish brown. Add in green chilies and cook for 30 seconds.

2. Add onions and carrots with a pinch of salt, mix well and cook until the vegetables start to become soft, about 4-6 minutes. Then add the peas (frozen or fresh) and cook until soft.

3. Then add rice and mix well until well coated with oil, sauté for about a minute. Add about 2 cups of water and bring the water up to a boil on medium-high heat. Then turn heat down to low, cover, leaving a small slit open for steam to escape and cook for 15-20 minutes or until the water has been absorbed.

4. Turn off the heat and season with salt, cilantro and lime juice.

What to Serve with Light and Healthy Vegetable Pulao

The possibilities to pair this vegetable pulao are endless! You can pair with nearly any raita or curry of your choice. Of course you could eat this pulao on its own if you wanted to! Here’s what I recommend:

• Traditional Indian Cucumber Raita
• Tandoori Grilled Salmon
• Grilled Tandoori Shrimp Skewers