Vegetable Pulao Skewers

Vegetable Pulao Skewers are a delightful fusion of traditional Indian pulao flavors and the fun of grilling, making them perfect for a vegetarian BBQ. These skewers are packed with colorful vegetables and aromatic spices, offering a deliciously smoky and savory experience.

Ingredients

• Basmati rice - 100 grams
• Mixed bell peppers (red, yellow, green) - 100 grams
• Zucchini - 50 grams
• Cherry tomatoes - 100 grams
• Onion - 50 grams
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 2 tablespoons
• Fresh cilantro (chopped) - 2 tablespoons
• Lemon juice - 1 tablespoon
• Skewers - 4 (if wooden, soaked in water for 30 minutes)

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes.
2. In a pot, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
4. Drain the soaked rice and add it to the pot along with turmeric powder, garam masala, salt, and 300ml of water. Stir well and bring to a boil.
5. Reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water has evaporated. Fluff with a fork and let it cool.
6. While the rice is cooling, chop the bell peppers, zucchini, and onion into bite-sized pieces.
7. In a bowl, combine the chopped vegetables with the remaining 1 tablespoon of vegetable oil, lemon juice, black pepper, and chopped cilantro. Toss to coat the vegetables evenly.
8. Once the rice has cooled, mix it with the marinated vegetables until well combined.
9. Preheat the grill or BBQ to medium heat. Take the skewers and thread the vegetable and rice mixture alternately onto each skewer.
10. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
11. Remove from the grill and serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 53 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber and essential nutrients from the vegetables.
• Low in cholesterol, making it heart-healthy.

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