Steamed Vegetable Modur Pulaw with Aromatic Spices
A fragrant Kashmiri-style sweet and savory rice pilaf with steamed vegetables, dried fruits, and warming spices. This indian-inspired rice & grains (vegetarian) ready in about 65 minutes pairs basmati rice, medium, diced carrot, chopped green beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups basmati rice
- 1 medium, diced carrot
- 1/2 cup, chopped green beans
- 1/2 cup peas
- 3 tbsp ghee
- 1 (2-inch) cinnamon stick
- 3 green cardamoms
- 3 cloves
- 1 bay leaf
- 1/4 tsp saffron strands
- 3 tbsp warm milk
- 1 tbsp sugar
- 1 tsp salt
- 3 cups water
- 1/4 cup slivered almonds
- 1/4 cup golden raisins
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear, then soak for 30 minutes; drain.
- Step 2: Warm 3 tbsp milk and soak 1/4 tsp saffron strands in it for 10 minutes to infuse color.
- Step 3: Heat 3 tbsp ghee in a large heavy pot over medium heat. Add 1 cinnamon stick, 3 green cardamoms, 3 cloves, and 1 bay leaf; sauté for 1 minute until aromatic.
- Step 4: Add diced 1 medium carrot, 1/2 cup chopped green beans, and 1/2 cup peas; sauté gently for 3 minutes until vegetables start to soften.
- Step 5: Stir in the drained rice, 1 tsp salt, and 1 tbsp sugar; cook for 2 minutes to coat the grains with ghee and spices.
- Step 6: Pour in 3 cups water and the saffron-infused milk; bring to a boil, then reduce heat to low and cover tightly.
- Step 7: Simmer gently for 15 minutes without lifting the lid, then turn off heat and let rest for another 10 minutes.
- Step 8: Fluff rice gently with a fork and fold in 1/4 cup slivered almonds and 1/4 cup golden raisins. Serve warm as a fragrant side dish or main vegetarian meal.
Frequently asked questions
How long does Steamed Vegetable Modur Pulaw with Aromatic Spices take to make?
Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Vegetable Modur Pulaw with Aromatic Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.
Can I substitute ingredients in Steamed Vegetable Modur Pulaw with Aromatic Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Vegetable Modur Pulaw with Aromatic Spices for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Vegetable Modur Pulaw with Aromatic Spices vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
