Vegetable Mughlai Pulav

To cook Vegetable Mughlai Pulav perfectly, start by heating ghee in a pan and roasting the nuts until golden brown. Then, sauté the spices and onions until translucent, add the chopped vegetables, and finally mix in the soaked basmati rice with water and spices. Cover and cook on low heat until the rice is fully cooked and the water is absorbed. Gently fold in fried paneer cubes before serving for added flavor.

Yes, Vegetable Mughlai Pulav is a vegetarian dish as it is made with basmati rice, a variety of vegetables, and fried paneer. It is a great option for those following a vegetarian diet and can also be enjoyed by vegans if you substitute the paneer with tofu or omit it altogether.

If you're looking for a substitute for paneer in Vegetable Mughlai Pulav, you can use tofu for a vegan option or even skip it entirely for a lighter dish. Other alternatives include ricotta cheese or cooked chickpeas for added protein.

To store leftover Vegetable Mughlai Pulav, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stovetop or in the microwave until warmed through.

Vegetable Mughlai Pulav pairs beautifully with a variety of dishes. Consider serving it with a side of raita (yogurt sauce), a tangy salad, or a spicy curry like paneer butter masala or chana masala for a complete meal. You can also enjoy it with pickles or papad for added texture and flavor.