Share
We all have those days when cooking happens in a rush, and pulao, a comforting combination of spices and rice, is always the saviour. Pulao is ready in no time, and it is a staple go-to dish in most homes when you are short of time but do not want to skimp on the taste, and the best part is the versatility of pulao that allows you to pack in a plethora of nutrition, especially in the winter, when a variety of vibrant vegetables are available in bounty. Adding winter vegetables to pulao doesn't just enhance the taste but also boosts the health quotient of the dish by adding fibre, vitamins, and minerals to it. From leafy greens like palak and methi to beetroot and mooli's earthy tones, each vegetable has something that will give a different flavour to the preparation. Here's a look at the best winter veggies you can add to pulao for a delicious and nourishing meal.
Palak
Palak, or spinach, is a winter superstar, rich in iron, calcium, and antioxidants. Its soft texture and slightly earthy flavour complement rice nicely, and the lovely green colour it adds to pulao simply calls out. Light sautéing of spinach before its incorporation into pulao also helps retain more of the nutrients, in addition to maintaining the colour. Add a hint of brightness, and silky texture that makes each spoonful of this nutritious dish more wholesome. It would also smoothen up the flavour of spinach if added with spices like cumin or garlic and add a deep aroma to the pulao.
Matar
Winter brings sweet and fresh peas, perfectly added to a pulao. Matar adds sweetness to a play and balances the spices with a nutty texture. Peas are a source of plant protein and fibre, enriching the nutritional depth of any dish. Simply blanch the peas before tossing them in the rice for a tender yet firm texture. Their bright green colour makes the pulao look very attractive both to kids and adults.
Zimikand
Zimikand or elephant foot yam is quite a unique pick, but it does stand as one of the best winter vegetables for pulao. The taste is some kind of earthy and completely new, which brings the dish its unknown richness. It cooks to a tender but firm for being crunchy to add depth in texture to pulao. Also, it is a rich source of potassium and fibre which makes it a rather healthy choice. Dice it into small cubes, boil or fry lightly, and add it to the pulao to enjoy its earthy flavour.
Mushrooms
While mushrooms can be enjoyed all year, they are great during winter. You can make pulao more substantial with mushrooms due to their fleshy texture. Their muted umami flavour rounds off the spices in the pulao to create a very full-bodied savoury profile. Mushrooms also cook quickly. Sauté them lightly with garlic or herbs to release their flavour and mix them into your rice.
Mooli
Mooli can look rather a strange ingredient for pulao, but the sharpness it injects into the dish can be surprisingly appealing. Shred the radish thinly or grate it so that it cooks very quickly and mixes well with the rice. Once cooked, the radish is no longer sharp but quite mild in flavour. Mooli is believed to digest well, so makes it a useful addition to pulao, even for a winter's evening.
Beetroot
Beetroot is a nutritional powerhouse, packed with antioxidants as well as many types of vitamins. The deep red colour it gives to the pulao is quite pretty, and a subtle sweetness adds depth to the dish. It is best grated or cubed and lightly sautéed to bring out its natural sugars. It can then be added to the rice. The earthy undertones of beetroot blend well with spices such as cumin and coriander.
Methi
The slight bitterness and aromatic flavour added by methi leaves make this pulao distinctive and appealing. Fenugreek is said to be rich in dietary fibre and have digestive properties, so it is a wonder ingredient to include in winter dishes. Chop meth leaves finely and add them at the end of the cooking process so they retain their fresh taste; its flavor will balance up the richness of rice and other vegetables for a comforting, hearty pulao
