Bengali Style Veg Pulao Recipe

Bengali Style Veg Pulao is a flavorful and aromatic rice dish made with basmati rice, mixed vegetables, and a blend of spices. This traditional Bengali recipe is known for its delicate flavors and is often served as a main course or as a side dish with curries. The rice is cooked with ghee and whole spices, giving it a rich and fragrant taste. The addition of vegetables like carrots, peas, and potatoes adds color and texture to the pulao, making it a wholesome and satisfying meal.

4.8
18 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Bengali Style Veg Pulao
plan
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ingredients serve

Ingredients for Bengali Style Veg Pulao Recipe

  • 1/4 cup Basmati Rice
  • 1/2 tablespoon Ghee
  • 1/4 stick Cinnamon
  • 0.63 Damom Pods
  • 1.13 Ves
  • 1/4 Onion, Thinly Sliced
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 cup Mixed Vegetables
  • As required Salt To Taste
  • 1/2 cup Water
  • as per your need Chopped Coriander Leaves For Garnishing

Directions: Bengali Style Veg Pulao Recipe

Cooking Directions

  • STEP 1.Wash and soak the basmati rice for 30 minutes. Drain and set aside.
  • STEP 2.Heat ghee in a pan and add whole spices like cinnamon, cardamom, and cloves. Saute for a minute until fragrant.
  • STEP 3.Add sliced onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 4.Add the mixed vegetables and cook for a few minutes until they are slightly tender.
  • STEP 5.Add the soaked rice, salt, and water. Bring it to a boil, then reduce the heat and cover the pan. Cook for about 15-20 minutes or until the rice is cooked and the water is absorbed.
  • STEP 6.Once cooked, fluff the rice with a fork and garnish with chopped coriander leaves.
  • STEP 7.Serve the Bengali Style Veg Pulao hot with raita or any curry of your choice.

Cooking Tips

  • Soaking the rice helps in achieving fluffy and separate grains.
  • You can add other vegetables like beans, cauliflower, or bell peppers according to your preference.
  • For a richer flavor, you can add a handful of fried cashews and raisins while garnishing.

Storage and Serving

  • Bengali Style Veg Pulao is best served hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pulao in a microwave or on the stovetop with a little water to retain its moisture.
Nutrition
value
243
calories per serving
2 g Fat6 g Protein50 g Carbs8 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    6g
  • Carbs
    50g
  • Fiber
    8g

MacroNutrients

  • Carbs
    50g
  • Protein
    6g
  • Fiber
    8g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    100mg
  • Iron
    4mg
  • Vitamin A
    777mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    20mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    5mg
  • Phosphorus
    112mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp