Vegetable Rice Pulao Recipe in a Rice Cooker Perfect for Lazy Cooks

The only two steps this vegetable rice pilaf/pulao requires is to temper the spices in hot oil, then to chuck all the ingredients in a rice cooker to take care of itself. This dish is perfect for a lazy cook like myself. It is surprisingly yummy for such little effort!

Basmati rice is one of the lower GI types of rice, which means it breaks down into glucose slightly slower than some other types of rice. This is good news for your glucose profile. But to go a step further, have you tried brown or red basmati rice before? They are wholegrain and higher in fibre, with more vitamins and antioxidants that are found in the bran and germ.

This dish could be a one dish meal on its own or paired with a lean protein (pork, chicken or tofu). Rice and cashew nuts are complementary proteins, meaning on their own they don’t form the complete set of amino acids that is best used by our body. But taken together on the same day or meal, it can form the complete profile.

Vegetable Rice Pilaf Recipe


Serves: 4                Time: 30 mins

Ingredients :

  • 300g basmati rice, washed
  • 240g mixed vegetables, cubed
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 4 pieces cloves
  • Salt, to taste
  • Cashew nuts, to garnish

Preparation :

1. Heat oil in a non-stick frying pan. Fry cumin seeds and cloves. Once fragrant and the seeds have popped, add in mixed vegetables. Season with salt, to taste. Stir-fry until vegetables are tender.

2. Pour in the rice and continue to stir for a minute until well combined. In a rice cooker, pour in 350 ml of water along with rice and vegetables. Let it cook.

3. Once cooked,  garnish with cashew nuts and then serve.

 Nutritional Facts:

Per serving: 375 calories; 11 g fat; 60 g carbohydrates; 6 g protein

Carbohydrate Servings: 4