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Vegetable Nati Pulao

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Ingredients

Adjust Servings:

	For the Rice
	1 ½ cups basmati rice (washed and soaked for 20 minutes)
	3 cups water
	Salt to taste
	Vegetables
	1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.)
	For the Spice Blend (Masala)
	2 medium onions (sliced)
	2 medium tomatoes (chopped)
	4 green chilies (slit)
	1 tablespoon ginger-garlic paste
	1 sprig curry leaves
	1 teaspoon turmeric powder
	2 teaspoons red chili powder
	1 teaspoon garam masala
	1 teaspoon coriander powder
	Whole Spices
	1 bay leaf
	3 cloves
	1 cinnamon stick
	3 green cardamom pods
	1 teaspoon fennel seeds
	Other Ingredients
	4 tablespoons oil or ghee
	1 tablespoon yogurt (optional)
	Handful of chopped coriander leaves (for garnish)
	Handful of chopped mint leaves

Nutritional information

250–300 kcal

Calories

40–45g

Carbohydrates

5–7g

Protein

8–10g

Fat

3–4g

Fiber

200–250mg

Sodium

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Vegetable Nati Pulao

Name: Vegetable Nati Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: basmati rice (washed and soaked for 20 minutes): 1 ½ cups; water: 3 cups; Salt to taste; mixed vegetables (carrots, beans, peas, cauliflower, etc.): 1 cup; onions (sliced): 2 medium; tomatoes (chopped): 2 medium; green chilies (slit): 4; ginger-garlic paste: 1 tablespoon; curry leaves: 1 sprig; turmeric powder: 1 teaspoon; red chili powder: 2 teaspoons; garam masala: 1 teaspoon; coriander powder: 1 teaspoon; bay leaf: 1; cloves: 3; cinnamon stick: 1; green cardamom pods: 3; fennel seeds: 1 teaspoon; oil or ghee: 4 tablespoons; yogurt (optional): 1 tablespoon; Handful of chopped coriander leaves (for garnish); Handful of chopped mint leaves

Rustic Karnataka-style vegetable rice with aromatic spices

Features:

Cuisine:

Indian

Vegetable Nati Pulao is a fragrant and wholesome South Indian-style rice dish, packed with fresh vegetables and infused with rustic, aromatic spices. It's a comforting one-pot meal that combines the simplicity of pulao with the bold flavors of traditional "nati" (country-style) cooking, making it perfect for a hearty lunch or dinner.

45 minutes
Serves 4
Medium

Ingredients

For the Rice
1 ½ cups basmati rice (washed and soaked for 20 minutes)
3 cups water
Salt to taste
Vegetables
1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.)
For the Spice Blend (Masala)
2 medium onions (sliced)
2 medium tomatoes (chopped)
4 green chilies (slit)
1 tablespoon ginger-garlic paste
1 sprig curry leaves
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
1 teaspoon coriander powder
Whole Spices
1 bay leaf
3 cloves
1 cinnamon stick
3 green cardamom pods
1 teaspoon fennel seeds
Other Ingredients
4 tablespoons oil or ghee
1 tablespoon yogurt (optional)
Handful of chopped coriander leaves (for garnish)
Handful of chopped mint leaves

Directions

Vegetable Nati Pulao is a delicious and aromatic rice dish that is widely loved in Karnataka, India. Known for its rustic and earthy flavors, this one-pot meal is made with basmati rice, a medley of fresh vegetables, and a carefully crafted blend of spices. Its unique “nati” (country-style) touch comes from the traditional spices and cooking methods that make the dish hearty, wholesome, and deeply satisfying.

This pulao is a celebration of the rich culinary heritage of Karnataka, often prepared for family meals, gatherings, or festive occasions. The addition of fresh herbs like coriander and mint enhances its flavor profile, while whole spices like cinnamon, cloves, and cardamom infuse the dish with an irresistible aroma.

The beauty of Vegetable Nati Pulao lies in its simplicity and versatility—it is both nutritious and flavorful, making it an ideal choice for a quick lunch or dinner. It is typically paired with raita, pickle, or a side of papad to create a complete meal that is comforting and fulfilling.

Here’s a simple recipe to help you recreate this delightful Karnataka classic in your kitchen.

Note: The nutritional values can vary depending on the specific type and amount of vegetables, oil/ghee, and rice used.

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Steps

1 Done	Cook the Rice In a heavy-bottomed pot, cook the rice with water and a pinch of salt until 90% done. Drain and set aside.
2 Done	Prepare the Base Masala Heat oil or ghee in a large pan. Add whole spices and sauté until aromatic. Add onions and cook until golden brown. Stir in ginger-garlic paste and green chilies. Cook until raw smell disappears.
3 Done	Add Tomatoes and Spices Add chopped tomatoes and cook until they turn soft and oil starts to separate. Add turmeric, red chili powder, coriander powder, and garam masala. Mix well.
4 Done	Cook Vegetables Add the mixed vegetables and sauté for 3–4 minutes. Add a splash of water, cover, and cook until the vegetables are tender.
5 Done	Combine Rice and Masala Gently mix the cooked rice into the vegetable masala, ensuring it is well coated. Add chopped coriander and mint leaves for a fresh aroma.
6 Done	Simmer Cover the pan and let it cook on low heat for 5 minutes to allow the flavors to meld.
7 Done	Serve Garnish with more fresh coriander and serve hot with raita or pickle. Enjoy this hearty and rustic Vegetable Nati Pulao!

Sudheesh R

Every meal is an adventure, I'm Sudheesh, a graphic designer and a passionate foodie. Working behind the scenes on this blog, I channel my love for design and culinary adventures into everything I do. Join me as I blend creativity with flavors, crafting both visual masterpieces and delicious dishes that tell a story of my dual passions.