Vegetable Pulao Salad

Vegetable Pulao Salad is a refreshing and colorful dish that combines fragrant basmati rice with a variety of fresh vegetables and aromatic spices. This salad is perfect as a light meal or a side dish, providing a delightful burst of flavors and textures.

Ingredients

• Basmati rice - 100 grams
• Water - 250 ml
• Carrot, diced - 50 grams
• Cucumber, diced - 50 grams
• Bell pepper, diced - 50 grams
• Green peas - 50 grams
• Onion, finely chopped - 30 grams
• Ginger, grated - 1 teaspoon
• Garlic, minced - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Garam masala - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Fresh coriander, chopped - 2 tablespoons
• Salt - to taste
• Olive oil - 1 tablespoon

Steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 15 minutes, then drain.
2. In a pot, heat olive oil over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions, ginger, and garlic to the pot. Sauté until the onions are translucent.
4. Stir in the turmeric powder and garam masala, cooking for another minute until fragrant.
5. Add the drained basmati rice to the pot and stir gently to coat it with the spices.
6. Pour in 250 ml of water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.
7. Once cooked, fluff the rice with a fork and let it cool slightly.
8. In a large bowl, combine the cooked rice with diced carrots, cucumber, bell pepper, and green peas.
9. Drizzle lemon juice over the salad and toss gently to mix. Garnish with fresh coriander before serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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