Vegetable Daliya Pulao (Serves Two, Preparation Time: 20 minutes)

Many of us have eaten Daliya with milk – the English Porridge, as well as the namkeen variant; my friend Aditi calls it ‘insipid and tasteless’! However, the recipe I have penned down below is not only delicious and healthy but also easy and quick to make.


  • 1-2 tbsp refined oil
  • 1 bowl roasted daliya
  • 1 carrot
  • 7-8 French beans
  • About ½ cup cabbage
  • ½ cup peas
  • ½ capsicums
  • Broccoli or cauliflower (7-8 flower buds)
  • 2 medium sized tomatoes
  • 1 medium sized onion
  • 5-6 cloves of garlic cut in small pieces
  • Small pc of ginger, grated
  • 1 bay leaf
  • 2 cloves
  • 3-4 peppercorns
  • 1 green cardamom pod
  • 1 black cardamom pod
  • 1 tsp salt or to taste
  • ¼ tsp red chilly powder
  • 1 tsp dhania powder
  • ¼ tsp turmeric powder (optional)
  • A pinch of Garam masala powder
  • Finely chopped coriander leaves
Chop carrots, French beans, cabbage and capsicum into fine long pieces or small pieces, depending on how you like them


  • Heat oil in a pressure cooker, add bay leaf, cloves, peppercorns green and black cardamom pods

  • Wait for the spices to crackle, and then add grated ginger, finely cut garlic followed by onions (diced long and thin)

  • Once the onions turn light brown, add chopped tomatoes followed by turmeric, dhania powder, red chilly powder, salt and wait for the spices to blend well with the mix

  • Add washed and chopped vegetables and stir them for some time to allow them to mix well with the above ingredients

  • Stir in 1 bowl roasted daliya (washed well in water), mix all the ingredients thouroughly and add about 1¾ cup water. Lid the cooker and wait for the first whistle, after which simmer the gas down and let it cook for another 4-5 minutes. Then turn the gas off and wait for the cooker to cool down

  • Sprinkle a pinch of garam masala and garnish with finely chopped coriander leaves

  • You could enjoy this wholesome dish with salad, coriander and mint chutney or curd. The dish tastes quite like (if not better!) than the regular pulao. It has a lot of veggies which lends it a mouthful of taste. Yet its healthy because it has very little oil and carbs are minimised by replacing the rice.


Usually daliya is used only in roasted form, so one could roast it and store it; to roast it, take about 1 tsp oil/ghee in a wok, once hot add daliya and roast on low flame, till light brown

1 tsp oil/ghee is sufficient for roasting about ½ kg daliya; please remember to wash the roasted daliya before use

You can replace the daliya with equal quantity of brown rice, if you like it that way; all proportions and steps remain unchanged


Amit said…
I really like this one that you make...its yummy!!