Nepalese Vegetable Pulao Recipe
Tomato, Green Peas and basic spices like tej patta, cumin, black cardamom and more, adds up to prepare this Nepalese specialty called Nepalese Vegetable Pulao. You can also pack this for your Lunch Box.
Nepalese Vegetable Pulao is a very popular dish in Nepal. It is very easy to cook but it is totally packed with flavours. Whole spices make it so fragrant and it is a treat for your nose as well.
One of the best parts of this pulao is that it is very light on the stomach and addition of lemon juice makes it very refreshing.
If you like this recipe, try more Nepali Recipes that you can make in your kitchen:
- 2 cups Basmati rice
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Bay leaf (tej patta)
- 4 Cloves (Laung)
- 2 Black cardamom (Badi Elaichi)
- 1/2 Inch Cinnamon Stick (Dalchini)
- 1/2 Tablespoon Ginger Garlic Paste
- 4 Green Chillies , minced
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1/2 Cup Green peas (Matar)
- Salt , to taste
- Sunflower Oil , as needed
- 1 Tablespoon Lemon juice
How to make Nepalese Vegetable Pulao Recipe
To begin making Nepalese Vegetable Pulao Recipe, soak Basmati rice for at least 30 minutes in water before cooking.
Heat oil in a kadai/heavy bottomed pan. Once the oil is mildly hot, add cumin seeds and let them splutter.
Next, add bay leaf, cloves, cinnamon, black cardamom and let them cook on low heat till you start getting the fragrance of these spices. This will take 15 to 20 seconds.
After 15 to 20 seconds, add turmeric powder, ginger-garlic paste & minced green chillies and cook for another minute. Then add chopped tomatoes, onion and peas into the pan. Cook on low heat for 3-5 minutes.
Drain water from soaked rice and add the rice into the pan. Give it a good stir to mix everything properly.
Add about 2 cups of water and salt, stir again, cover it and cook it 15 to 20 minutes.
When the rice is almost cooked, add lime juice and mix it again. Cook for a few more minutes and switch off once done.