Bengali Style Veg Pulao is an authentic dish made by using gobindobhog rice, loads of veggies, dry fruits and condiments. Here is a traditional recipe to make Bengali Veg Pulao.
As much as exercise and workouts, our day to day meals contribute equally in defining our health. Hence, most of the times, whenever I make breakfast, lunch, dinner, I try to make it wholesome and filling.
Being from North India, we focus more on the flatbreads, veg curries and dals, but rice is also a favourite of ours. Therefore, even if we eat less rice, a portion of it makes our meals complete.
Zeera Rice is often made by me for regular lunches, however, when it comes to feasts or special dinners, I opt for Vegetable Dum Biryani and after trying Bengali Style Veg Pulao, I think I am putting it on my favourite list of rice dishes as well!
About the recipe
Bengali Style Veg Pulao is an authentic dish made by using gobindobhog rice, loads of veggies, dry fruits and condiments. The specialty about this dish is that as it is made using gobindobhog rice, it has an amazing texture and a mildly sweet taste. Because of that fact, my kiddo really liked Bengali Style Veg Pulao and savoured all the veggies as well.
I really recommend that you try out this new dish, because I personally loved it a lot. Do read its recipe and if you prefer, then serve it with any Bengali Style Curry.
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Bengali Style Veg Pulao
Bengali Style Veg Pulao is an authentic dish made by using gobindobhog rice, loads of veggies, dry fruits and condiments.
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Servings: 4 people
Calories: 306kcal
Ingredients
- 1 cup Gobindobhog rice
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 2-3 Green chilli (Slit into half)
- 5-6 Cashew Nuts (broken)
- 10-12 Raisins
- 2 Green Cardamom
- 1 Black cardamom
- 1 inch Cinnamon stick
- 2-3 Cloves
- ¼ cup Carrot (Cut into cubes)
- ¼ cup Peas
- ½ cup Cauliflower (Cut into small florets)
- ¼ cup Potato (Peeled and cubed)
- ¼ cup Beans (Cut into 1 inch pieces)
- 1 tsp Lemon juice
- Salt to taste
- 1 tsp Sugar
- 2 tbsp Coriander leaves (Chopped)
Instructions
- Wash the rice and soak in water for 15 minutes.
- Heat ghee in a pan.
- Once the ghee is hot, add cumin seeds and green chilli and let them crackle for a few seconds.
- Add cashew nuts and raisins and fry until slightly browned.
- Add green cardamom, black cardamom, cinnamon and cloves and fry for a few seconds.
- Now add carrot, peas, cauliflower, potato and beans and cook for 3-4 minutes on medium heat.
- Drain the rice and add it in the pan along with lemon juice, salt, sugar and 2 cups of water.
- Cover and cook on low heat until rice is cooked and all the water is absorbed.
- Garnish with fresh coriander.
- Serve hot with any bengali style curry.
Nutrition
Calories: 306kcal | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 117mg | Potassium: 322mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1460IU | Vitamin C: 20.3mg | Calcium: 50mg | Iron: 2.5mg
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Anindya Sundar Basu
Stopped read and commented as this is a Bengali dish. This is one of our fav ones too.
msnehamathur
We loved it at home Anindya. Had it with Aloor Dum which I am posting today 🙂