How to Make One-Pot Veg Pulao in Just 30 Minutes? | Easy Indian Lunch Recipe with Flavor in Every Bite!

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One-Pot Veg Pulao

Prepare a simple and quick One-Pot Veg Pulao! This tasty and nutritious Indian lunch recipe is ideal for weekday dinners, lunchboxes, and meal prep In about 30 minutes.

Looking for a quick, healthy, and delicious lunch option? This one-pot vegetable pulao is the perfect solution! This easy pulao is ready in 30 minutes and is made with fragrant basmati rice, colorful vegetables, and savory Indian spices. This recipe is perfect for busy professionals looking for a hassle-free dinner, as well as inexperienced cooks, because it is tasty, nutritious, and healthy.

Why you’ll love this one-pot vegetable pulao?

Simple and quick – ready in about half an hour

One-pot meal: Less mess, more flavor

Flexible: Use seasonal vegetables

Naturally vegetarian and gluten-free

Perfect for lunch boxes, meal prep, and dinner

Constituents: 

1. 1 mug of basmati rice,  irrigated and steeped for 15 to 20  twinkles   
2. mugs of mixed veggies, including potatoes,  sludge,  sap, peas, and carrots   
3. One medium onion, thinly sliced   O
4. ne  bitsy, diced tomato   
5. One tablespoon of  gusto- garlic paste   
6. Slit one green chili(  voluntary)   
7. Whole spices 1 bay splint, 3 cloves, 2 green cardamom, and 1 short stick of cinnamon   
8. One tablespoon of cumin seeds   
9. ¼ tablespoon of  pulverized turmeric   
10. 1 tsp garam masala   
11. Add  swab to taste.   
12. Ghee or  oil painting two soupspoons   
13. Two mugs of water   
14. Garnish with fresh mint leaves and coriander. 

Instructions: 

• First prepare the ingredients. After soaking for 15 to 20 minutes, strain the basmati rice. Clean all the vegetables and mash them in the same way. This ensures an invariant cuisine.
• Step 2: Add the aromatics and spices and fry. Roast the oil painting or ghee in a pressure cooker or a large heavy-bottomed pan. Let the spices simmer well after adding the bay leaves, cloves, cinnamon and cardamom. 
• Add the cumin seeds and add the chopped onions. Sauté the onions till they turn golden brown. After adding the green chili and gusto garlic paste, poach for a nanosecond or till the raw smell goes away.
• Step 3: Adding all the spices with vegetables: Boil the chopped tomatoes until soft. Add the swab, garam masala and turmeric. To coat them completely with spices, add the diced vegetables and fry for three to four minutes. 
• Add the rice and cook as described in step four. Now add the drained and soaked rice. Stir gradually to break up the grains. Add two mugs of water, heat to a paste, reduce the heat, cover and poach for ten to twelve minutes. Be sure to press the 'whoosh' button first (if using a pressure cooker). After resting covered for five minutes, fluff the rice with a chopstick. 
• Step 5:Garnish with finely mint leaves and coriander. Serve immediately, with pickles, papadum or raita.

Serving Recommendations:

This one-pot vegetable pulao goes well with:

Boondi or cucumber raita

Indian pickle, or achar

Papad roasted

A fresh salad

Ideal for light dinners or lunchboxes!