Rice Reimagined: Two Veg Delights You Can’t Resist!

BILKULONLINE | SUNDAY Special | 17 August 2025

By Tahira Faraz

Vegetable Pulao (One-Pot Rice Dish)

→ A fragrant one-pot rice delight loaded with colourful veggies and spices

Ingredients:

Basmati rice – 1 cup (soaked 20 min)

Mixed vegetables (carrot, beans, peas, potato, cauliflower) – 1.5 cups chopped

Onion – 1 medium, sliced

Green chilies – 2 slit

Ginger-garlic paste – 1 tsp

Whole spices – 1 bay leaf, 2 cloves, 1 cardamom, 1 small cinnamon stick

Cumin seeds – 1 tsp

Oil or ghee – 2 tbsp

Water – 2 cups

Salt – to taste

Fresh coriander – for garnish

Method:

Heat oil/ghee in a pan, add cumin and whole spices.

Add onions, sauté till golden.

Stir in ginger-garlic paste and green chilies.

Add all chopped vegetables, sauté for 2–3 minutes.

Add soaked rice, salt, and water. Mix gently.

Cover and cook on low flame till rice is fluffy (about 12–15 minutes).

Garnish with coriander and serve hot with raita or pickle.

Curd Rice  (South Indian Style Dahi Rice)

→ A cool, creamy comfort dish with a spicy South Indian tempering

Ingredients:

Cooked rice – 1 cup (cooled slightly)

Curd (yogurt) – ¾ cup (slightly whisked)

Milk – ¼ cup (optional, makes rice creamier)

Green chili – 1 finely chopped

Ginger – ½ tsp grated

Curry leaves – 6–7

Mustard seeds – ½ tsp

Urad dal – ½ tsp

Dry red chili – 1 broken

Oil – 1 tsp

Salt – to taste

Fresh coriander & pomegranate – for garnish

Method:

Mash the cooked rice lightly while still warm.

Mix curd, milk, and salt with the rice.

Heat oil, add mustard seeds, urad dal, curry leaves, dry red chili, ginger, and green chili—let it crackle.

Pour this tempering over the rice-curd mixture and mix well.

Garnish with coriander and pomegranate. Serve chilled or at room temperature.