Pomegranate and Vegetable Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe


  • 1 tsp - cumin seeds
  • 3 - cloves
  • 1 inch stick - cinnamon
  • 1 pod - thinly sliced garlic
  • 1/2 tsp - thinly sliced ginger
  • 1 - slit green chilli
  • 1 - star anise (optional)
  • 5 - cashews
  • 1 cup - pomegranate arils
  • 1 cup - thinly sliced onion
  • 1/4 cup - frozen corn
  • 1/4 cup - frozen peas
  • 1 cup - uncooked white basmati rice (available in any grocery store)
  • salt to taste
  • 3 tbsp - oil
  • 1/4 tsp - pepper powder
  • 1 tsp - finely chopped cilantro

How to Make Pomegranate and Vegetable Pulao

  • Rinse the rice with water 1 or 2 times and soak in 2 cups of water for 15 minutes and cook it in the rice cooker and set aside once it is done. Heat oil in a wide pan. Add cumin seeds. When they crackle, add cloves, cinnamon, ginger, garlic, star anise, green chilli, cashew and fry for 15 seconds. The spices will start to release their aroma. Now add onions, some salt and fry till they turn golden brown. Add pomegranate arils, thawed corn and peas. Stir for a couple of minutes.
  • Add warm cooked rice, salt and pepper to the vegetables and mix everything well. Turn off the heat.
  • Garnish with fresh cilantro.
  • Serve hot with plain yogurt or your favourite potato chips.
  • Recipe Courtesy: Indian Vegetarian Kitchen