Family-Style Vegetable Pulao with Rukmini’s HMT Rice

Sunday lunches become special with this wholesome creation. Vibrant vegetables and aromatic spices come together in a dish that brings the whole family to the table.

Preparation Time

Ingredients

For the Rice

2 cups Rukmini’s RNR rice
4 cups water
3 tablespoons ghee or oil
Salt to taste

Whole Spices

2 bay leaves
4 green cardamom pods
4 cloves
1 cinnamon stick
1 teaspoon cumin seeds

Vegetables (2½ cups total, chopped)

1/2 cup carrots, diced
1/2 cup green peas
1/2 cup french beans, chopped
1/2 cup cauliflower florets
1/4 cup bell peppers, diced

Aromatics and Seasonings

2 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
2 green chilies, slit
1/4 cup mint leaves
1/4 cup coriander leaves
1 teaspoon garam masala

For Garnishing

Fried onions
Fresh coriander leaves
Roasted cashews
Lemon wedges

Method

Preparing Ingredients

Wash Rukmini’s HMT rice until water runs clear, soak for 20 minutes
Chop all vegetables uniformly for even cooking
Slice onions thinly for best caramelization

Making the Pulao

Heat ghee in a deep pot
Add whole spices, let them release their aroma
Add sliced onions, sauté until golden
Add ginger-garlic paste, sauté until fragrant
Add vegetables, stir-fry for 2-3 minutes
Add drained rice, gently stir to coat with spices
Pour water, add salt to taste
Add green chilies and half the herbs

Final Steps

Cover and cook on low heat for 15-18 minutes
Let rest for 5-10 minutes without opening
Fluff gently with a fork
Add garam masala
Garnish with fried onions, herbs, and cashews

Serve hot with raita and papad
Place lemon wedges on the side
Perfect with a simple cucumber-tomato salad

HMT rice creates perfectly separated grains while absorbing all the flavours
Adjust spices according to family preference
Let everyone add their favorite garnishes at the table
Makes excellent lunch box portions for the next day

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