Clay Pot Veg Pulao | Street Food

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often more affordable and convenient.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Long-grain rice is a cost-effective alternative.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical choice.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Dried coriander is less expensive and has a longer shelf life.

Rinse basmati rice under cold water until the water runs clear; soak for 30 minutes.

Heat cooking oil in a clay pot over medium heat until shimmering.

Add whole spices and sauté for 1-2 minutes until fragrant.

Add sliced onions and cook until golden brown, about 5-7 minutes.

Stir in minced ginger, garlic, and green chilies; sauté for another 2-3 minutes.

Add mixed vegetables and cook for 5 minutes until slightly tender.

Sprinkle in coriander powder, cumin powder, turmeric powder, and salt; mix well.

Drain soaked rice and add to the pot; stir gently to combine with vegetables.

Pour in water and bring to a boil; cover the pot with a lid.

Reduce heat to low and cook for 20-25 minutes until rice is tender and water is absorbed.

Remove from heat and let it rest for 10 minutes without lifting the lid.

Fluff the pulao with a fork and garnish with fresh coriander and lemon juice before serving.

Cooking Techniques

Spice Level:

Dietary