Ingredients
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Basmati Rice | 1½ cups (wash & drain; rest 5–7 mins before cooking) | ~1050 kcal |
| Beans | 10–15 nos | ~35 kcal |
| Carrots | 2 nos | ~50 kcal |
| Fresh green peas | 1 cup | ~120 kcal |
| Knol-kohl (tender) | 1 no | ~40 kcal |
| Pudeena (mint leaves) | 1 cup leaves | ~13 kcal |
| Coriander leaves | 1/2 cup leaves | ~5 kcal |
| Garlic | 6–8 cloves | ~30 kcal |
| Onion | 2 nos | ~80 kcal |
| Ginger | 1" piece | ~8 kcal |
| Green chillies | 2–3 nos | ~3 kcal |
| Lemon juice | 1 tbsp | ~4 kcal |
| Jeera (cumin seeds) | 1/2 tsp | ~4 kcal |
| Cinnamon | 1" piece | ~5 kcal |
| Cardamom | big – 2 nos, green – 3–4 nos | ~5 kcal |
| Cloves | 3–4 nos | ~3 kcal |
| Bay leaves | 3–4, 2" pieces | ~2 kcal |
| Cashew | 2 tbsp | ~110 kcal |
| Salt | to taste | 0 kcal |
| Cooking oil | 2 tbsp | ~240 kcal |
| Optional: Paneer | cut into small cubes (~1 cup) | ~350 kcal |
Estimated total (without paneer): ~1,800 kcal for the whole batch — roughly 360–450 kcal per serving, assuming 4–5 servings. With optional paneer: ~2,150 kcal total — roughly 430–540 kcal per serving.
Note: Values are approximate, based on standard nutritional data for the quantities as written. Actual calories will vary with exact vegetable sizes and oil absorption.
Method
- Cook the vegetables (beans, carrots, peas, knol-kohl) for 8–10 minutes.
- Grind onions, garlic, half of the pudeena, coriander leaves, ginger, a small quantity of cashew, and green chillies into a fine paste.
- Heat oil in a large pan or cooker (aluminum). Add jeera, cinnamon, cardamom (big and green), and bay leaves. Add 1 tbsp onions and cashews, and fry for 1–2 minutes on low heat.
- Add the ground masala paste and sauté for another 2 minutes.
- Add water (3 cups), the cooked vegetables, salt, and basmati rice. Let it come to a boil.
- Add lemon juice and lower the heat. Cover and stir occasionally to mix the veggies with the rice.
- Once the rice is soft and the water has been absorbed, turn off the heat and let it rest, covered, for another 8–10 minutes.
Optional
Cut paneer into small cubes. Fry in a pan with a few drops of oil. Add it to the pulav — it tastes good.
Savour Vegetable Pulav with Pacchadi.
