Asparagus Pulao With Minty Lemon Raita
Asparagus Pulao with Minty Lemon Raita is a vibrant, fragrant dish that combines tender asparagus and aromatic basmati rice, enhanced by a cooling yogurt raita. This delightful vegetarian meal not only offers a burst of flavors but also transforms everyday ingredients into an impressive culinary experience. Perfect for casual dinners or special occasions, it’s a dish that brings warmth and joy to the table while being easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Indian
Ingredients
Scale
- 1 cup basmati rice
- 2 cups fresh asparagus, chopped
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/4 cup fresh mint leaves, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 cups vegetable broth or water
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Rinse the basmati rice under cold water until it runs clear. Soak for 30 minutes.
- In a large pot, heat olive oil over medium heat. Sauté onions until golden brown.
- Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Mix in chopped asparagus and drained rice; sauté for 2-3 minutes.
- Pour in vegetable broth or water, add spices, salt, and pepper. Bring to a boil.
- Cover and simmer on low heat for 15-20 minutes until rice is fluffy.
- For the raita, combine yogurt with mint leaves and lemon juice; season with salt.
- Fluff the pulao gently before serving alongside the minty lemon raita.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Experiment with different vegetables like peas or bell peppers for variation. For added texture, sprinkle toasted nuts on top before serving.