Ramadan Recipe of the Day: How to Make Light and Flavorful Vegetable Pulao for Iftar

Looking for a wholesome and easy-to-digest Ramadan 2025 recipe for a light dinner after Iftar? This aromatic Vegetable Pulao is the perfect choice! Packed with fresh vegetables, fragrant spices, and basmati rice, this dish is both nutritious and satisfying.

Ingredients for a Flavorful Vegetable Pulao

Here’s what you need to create a light and delicious Vegetable Pulao, perfect for Iftar.

Vegetables & Base:

• Ghee (Clarified Butter): 1 tsp + 1 tbsp + 3-4 tbsp
• Capsicum (Shimla Mirch), cubed: 1 cup
• Cauliflower (Phool Gobhi), florets: 2 cups
• Potatoes (Aloo), cubed: 2 medium
• Peas (Matar): 1 cup
• Carrot (Gajar), diced: 1 cup

Whole Spices for Aroma:

• Cinnamon Sticks (Darchini): 2
• Star Anise (Badiyan ka Phool): 2
• Cloves (Laung): 2-3
• Black Cardamom (Badi Elaichi): 1
• Black Peppercorns (Sabut Kali Mirch): 8-10
• Cumin Seeds (Zeera): 1 tsp

Other Key Ingredients:

• Onion (Pyaz), sliced: 2 medium
• Tomato (Tamatar), chopped: 2 medium
• Ginger-Garlic Paste (Adrak Lehsan Paste): 1 tbsp
• Green chili paste (Hari Mirch Paste): 2 tbsp
• Salt (Namak): ½ tbsp or to taste
• Red chili powder (Lal Mirch Powder): 1 tsp or to taste
• Garam Masala Powder: ½ tsp
• Turmeric Powder (Haldi Powder): ½ tsp
• Cumin Powder (Zeera Powder): ½ tsp
• Water: 4 cups or as required
• Basmati or Sella Rice (Chawal): ½ kg (soaked for 30 minutes)
• Lemon Juice: 1 tbsp
• Green Chillies (Hari Mirch): 2-3
• Fresh Coriander (Hara Dhaniya): For garnish

Step-by-Step Guide:  How to Make Light and Flavorful Vegetable Pulao for Iftar

Follow these simple steps to prepare a light, flavorful, and aromatic Vegetable Pulao that’s perfect for Iftar. This easy recipe ensures a delicious, well-balanced meal that pairs perfectly with raita or your favorite side dish.

1. Stir-Fry the Vegetables:

• Heat 1 tsp ghee in a wok, add capsicum, stir-fry on high flame for 1-2 minutes, and set aside.
• In the same wok, add 1 tbsp ghee, then add cauliflower, potatoes, peas, and carrots. Stir-fry on medium flame for 3-4 minutes and set aside.

2. Prepare the Spice Base:

• In a deep pot, heat 3-4 tbsp ghee until melted.
• Add cinnamon sticks, star anise, cloves, black cardamom, black peppercorns, and cumin seeds. Stir well for a few seconds.
• Add sliced onions and sauté until light golden.

3. Cook the Masala:

• Add chopped tomatoes and stir well.
• Add ginger-garlic paste and green chili paste, mix, and cook for 2-3 minutes.
• Stir in salt, red chili powder, garam masala, turmeric, and cumin powder. Cook for 1 minute.

4. Combine & Simmer:

• Add the stir-fried vegetables, mix well, and cook for 2-3 minutes.
• Pour in 4 cups of water, bring to a boil, then cover and let cook for 8-10 minutes on medium flame.

5. Cook the Rice:

• Add soaked rice to the pot and mix gently.
• Layer the stir-fried capsicum, lemon juice, and whole green chilies on top.
• Cover and steam cook on low flame for 12-15 minutes until rice is tender and fluffy.

6. Garnish & Serve:

• Garnish with fresh coriander and serve hot!