Nutritious Dalia Pulao Recipe | One-Pot Veggie Pulao for Lunchbox & Dinner

A wholesome pulao made with roasted dalia and fresh vegetables, cooked with aromatic spices. A great one-pot meal for lunchboxes or light dinners.

Why You’ll Love It

• Nutritious and filling, yet light

• Great rice alternative

• Can be customized with any veggies

• One-pot meal, quick to prepare

Flavor Notes

Fragrant spices, sautéed onion and garlic, mixed vegetables, and nutty dalia come together for a deliciously hearty pulao.

Ingredients (serves 1):

• ¼ cup dalia

• 1 tsp ghee/oil

• ½ tsp cumin seeds

• 1 bay leaf

• 1 tbsp onion (chopped)

• ½ tsp ginger-garlic paste

• ¼ cup vegetables (carrot, peas, beans)

• ⅛ tsp turmeric, pinch red chili powder

• Salt to taste

• 1 cup water

Method:

1. Roast dalia until golden.

2. Heat ghee, add cumin, bay leaf, onion, ginger-garlic paste.

3. Add vegetables, turmeric, chili, and salt.

4. Mix in dalia, add water.

5. Cook until fluffy and done.

Optional Twist

Top with fried cashews for a nutty crunch.

Fun Fact : Farmers in North India often ate dalia pulao during harvest season — it was lighter than rice but gave sustained energy for long hours in the fields.