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Vegetable Pulav (Veg Pulao) is a racy rice dish prepared by misinterpreting rice with colorful vegetables and fragrances.
Healthy Green Veg Pulav
Pulav is a one-pot rice dish made by misinterpreting ambrosial basmati rice with sweet fragrancies, sauces, and occasionally stock. Numerous stripes of pulao are made in India, including vegetable pulao, matar pulao, Tawa pulao, Coconut milk pulav, Zarda pulao, Kashmiri pulao, yakhni pulao, and chicken pulao.
Pulav — a light dish that draws its air and nutty color from a gently seasoned flesh broth is frequently paired with korma, a rich flesh or vegetable curry with a thick sauce.
Biryani, on the other hand, is sonorous and demands center stage on the table with its saffron-hued rice, frequently dressed up with stacks of finely slashed cilantro and verdant chiles. Pulav also contains numerous essential nutrients. It contains a variety of vegetables, such as sap, paneer, peas, and carrots.
Vegetable pulao is a rich source of grittiness and can keep the stomach full for longer hours. Pulav also contains numerous essential nutrients. It carries a variety of vegetables similar to sap, paneer, peas, and carrots.
History of Healthy Green Veg Pulav
Influence of Persian Cuisine- The conception of pulav, also known as pilaf, began in senior Persia (ultramodern-day Iran). The Persian cookery acquainted the eidolon of mingling rice with vegetables, sauces, and fragrances.
Indian adaption- As Persian cookery spread to the Indian key, original cookers acclimated the pulav form to suit Indian tastes. They appended a variety of fragrances, sauces, and vegetables to produce a special air profile.
Mughal Empire’s Contribution- During the Mughal Empire (1526- 1857), pulav became a staple dish in Indian cookery. The Mughal emperors, who were known for their love of fine cookery, acquainted new constituents and misinterpreting ways that further amended the pulav form.
Green Veg Pulav Emerges- Over time, Indian cookers began experimenting with nonidentical constituents and flavors, leading to the coinage of Green Veg Pulav. This variant features a medley of verdant vegetables, similar to peas, sap, and spinach, twisted with rice and a mix of fragrances.
Ultramodern Variations- moment, Green Veg Pulav is a popular dish throughout India and is frequently served at caffs, parties, and special occasions. Cookers remain to introduce and experiment with new constituents and flavors, icing that Green Veg Pulav remains a cherished and dynamic dish.
Advantages of Healthy Green Veg Pulav
1., Rich in Fiber- Green Veg Pulav is a good source of salutary grittiness, which can support and promote digestive health and brace healthy race sugar situations.
2., Antioxidant Properties- The verdant vegetables exercised in Green Veg Pulav, similar to spinach and peas- are rich in antioxidants that can support cover against cell damage and reduce the threat of habitual conditions.
3., Low in Calories- Green Veg Pulav is a low-calorie dish, making it an excellent option for those trying to take their cargo.
4., Good Source of Vitamins and Minerals, Green Veg Pulav is a good source of colorful vitamins and minerals- including vitamin K, vitamin C, and iron.
5. It may support lesser Cholesterol- The grittiness and antioxidants in Green Veg Pulav may support lesser cholesterol situations and reduce the threat of heart complaints.
6., Supports Healthy Immune Function- The vitamins and minerals in Green Veg Pulav, especially vitamin C, can support healthy vulnerable function.
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Healthy Green Veg Pulav
Difficulty: Easy4
servings20
minutes30
minutes278
kcal50
minutesIngredients
Basmati Rice – 1.5 cups (300 grams) (soaked 30 minutes)
Water – 3 cups
Salt – as per taste
Bay leaf – 1
Cloves – 2-3
Cinnamon – 1-inch piece
- For green paste
Green Coriander – 1 cup
Mint leaves – 1/2 cup
Green chili – 2-3 (as per taste)
Ginger – 1-inch piece
Garlic – 4-5 cloves
Lemon juice – 1 tablespoon
Some water – (to make paste)
- For Vegetables
Capsicum – 1 (finely chopped)
Green peas – 1/2 cup
Broccoli – 1/2 cup (in small pieces)
Carrot – 1 (cut into long thin pieces)
French beans – 1/2 cup (chopped)
Oil or Ghee – 2-3 tbsp
- Spices
Cumin seeds – 1 tsp
Bay leaf – 1
Garam masala – 1 tsp
Turmeric powder – 1/4 tsp
Salt – as per taste
Directions
- Heat 3 cups of water in a pan. Add bay leaves, cloves, cinnamon and some salt. Add soaked rice and boil till it is 80% cooked. Strain the rice and cool it so that it does not stick.
- Add coriander leaves, mint, green chilies, ginger, garlic and lemon juice in a mixer. Add some water and make a smooth paste.
- Heat oil or ghee in a pan. Add cumin seeds and bay leaves and fry. Now add carrots, French beans, broccoli, green peas, and capsicum.
- Fry the vegetables on low flame for 5-6 minutes till they become slightly soft.
- Add the green paste to the roasted vegetables. Add turmeric powder, garam masala, and salt. Cook it for 2-3 minutes so that the spices and paste mix well.
- Add boiled rice to the prepared green paste and vegetables. Mix gently so that the rice does not break. Let it cook on low flame for 5-7 minutes.
- To garnish it, you can add fried cashews or mint leaves. You can also add vegetables of your choice like zucchini or spinach.
- Serve hot green veg pulao with raita, salad, or pickle.
Notes
- Soak the rice for 30 minutes before cooking to ensure it cooks evenly.
- Use a variety of green vegetables, such as spinach, peas, and beans, to add texture and flavor.
- Don’t overmix the rice and vegetables, as this can make the pulav mushy.
- Add aromatics, such as onions, garlic, and ginger, to the pulav for added flavor.
- Use fresh spices, such as cumin seeds and coriander seeds, to add depth and flavor.
- Garnish with fresh herbs, such as cilantro or mint, to add freshness and flavor.