If you’re looking to add a delicious twist to your everyday meals, this Bread Veg Pulao recipe is the perfect answer. Combining the comforting flavors of classic vegetable pulao with the crispy, toasty goodness of bread, this dish is an absolute winner for busy weeknights or lazy weekend brunches.
Each bite offers an explosion of flavors—aromatic spices, tender vegetables, and crunchy bread cubes—that will tantalize your taste buds and leave you wanting more.
What makes this recipe even better is its simplicity and adaptability. It’s a great way to utilize leftover bread and any vegetables you have on hand.
Whether you’re a beginner or a seasoned cook, this one-pot wonder is sure to become a favorite in your kitchen. Ready to dive into a hearty, wholesome meal that’s both easy and satisfying?
Let’s get started!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes, perfect for busy schedules.
- Budget-Friendly: Utilizes leftover bread and everyday veggies.
- Wholesome & Nutritious: Packed with fiber, vitamins, and plant-based protein.
- Customizable: Swap in your favorite vegetables or spices.
- Kid-Friendly: The crispy bread makes it fun and appealing for little ones.
- One-Pot Meal: Minimal cleanup, maximum flavor.
- Perfect for Any Meal: Enjoy it for lunch, dinner, or even a hearty breakfast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread slices (white or whole wheat) | 6-8, cut into cubes |
| Cooked basmati rice | 2 cups |
| Mixed vegetables (carrot, green peas, beans, corn, etc.) | 1 cup, finely chopped |
| Onion | 1 medium, thinly sliced |
| Green chili | 1, finely chopped (optional) |
| Ginger-garlic paste | 1 teaspoon |
| Tomato | 1 small, finely chopped |
| Oil | 2 tablespoons |
| Ghee (clarified butter) | 1 tablespoon (optional, for enhanced flavor) |
| Cumin seeds | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Garam masala | 1/2 teaspoon |
| Salt | To taste |
| Coriander leaves | 2 tablespoons, chopped |
| Lemon juice | 1 teaspoon |
Equipment
- Large nonstick pan or skillet
- Spatula or wooden spoon
- Chopping board and knife
- Mixing bowl
- Measuring spoons and cups
Instructions
- Prep the Bread: Cut the bread slices into bite-sized cubes. For extra crunch, lightly toast the cubes on a dry skillet or in the oven for 3-4 minutes until golden. Set aside.
- Prepare the Vegetables: Wash and finely chop your choice of mixed vegetables. Keep all ingredients ready for quick assembly.
- Heat Oil: In a large skillet, heat 2 tablespoons oil (and ghee, if using) over medium flame. Add cumin seeds and let them sizzle for a few seconds.
- Sauté Aromatics: Add sliced onions and sauté until they turn translucent. Toss in ginger-garlic paste and green chili. Sauté for another minute until fragrant.
- Add Vegetables & Spices: Add the chopped vegetables and cook for 4-5 minutes, stirring occasionally. Sprinkle turmeric powder, red chili powder, garam masala, and salt. Mix well and cook until veggies are tender.
- Incorporate Tomatoes: Add chopped tomatoes and cook for 2-3 minutes, until they soften and blend with the spices.
- Add Rice: Gently fold in the cooked basmati rice. Toss to coat the rice evenly with the vegetable mixture. Cook for 2-3 minutes, allowing flavors to meld.
- Mix in Bread Cubes: Add the toasted bread cubes. Gently toss everything together, making sure the bread absorbs the flavors without getting too soggy. Cook for another 2 minutes.
- Finish: Switch off the flame. Sprinkle chopped coriander leaves and lemon juice on top. Give it a final toss.
- Serve: Serve hot with a side of yogurt, raita, or pickle for a complete meal.
Tips & Variations
- Use Leftover Bread: Slightly stale bread works best as it absorbs flavors without turning mushy.
- Make it Vegan: Omit ghee and stick to oil for a completely plant-based version.
- Add Protein: Toss in some cooked chickpeas, paneer cubes, or tofu for extra nutrition.
- Spice Level: Adjust the quantity of green chili and red chili powder to suit your taste.
- Variety of Vegetables: Use whatever’s available—bell peppers, mushrooms, spinach, or even broccoli.
- For Extra Crunch: Garnish with roasted cashews or peanuts before serving.
- Lunchbox-Friendly: This pulao holds up well and can be packed for lunch or picnics.
“For best flavor, always use freshly cooked rice that is cooled or leftover rice from the previous night. This prevents the pulao from turning sticky.”
Nutrition Facts
| Nutrient | Approximate per serving |
|---|---|
| Calories | 320 kcal |
| Protein | 7 g |
| Carbohydrates | 55 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 420 mg |
Note: Nutrition values are approximate and may vary depending on the bread and vegetables used.
Serving Suggestions
- With Yogurt or Raita: The cool creaminess of plain yogurt or a cucumber raita perfectly complements the spices in bread veg pulao.
- With Pickles & Papad: Add an Indian pickle and a crispy papad for an authentic touch.
- Lunchbox Star: Pack it in your child’s lunchbox with a side of fruit for a wholesome meal.
- Brunch Platter: Serve alongside a tangy tomato soup or a light salad for a filling brunch.
- Party Appetizer: Serve in small bowls or cups as a fun appetizer at gatherings.
Conclusion
Bread veg pulao is more than just a creative way to use up leftover bread; it’s a celebration of flavors and textures that come together effortlessly. Each mouthful offers a satisfying medley of comfort, nutrition, and vibrant taste.
Whether you make it for a quick weekday dinner, pack it for lunch, or serve it to guests, this pulao is bound to win hearts.
If you enjoyed this recipe, don’t forget to explore other delicious ideas like Vegetable Fried Rice, Paneer Bhurji, or Masala Oats Upma. Bread veg pulao proves that with a little creativity, the simplest ingredients can create the most memorable meals.
Happy cooking!
📖 Recipe Card: Bread Veg Pulao
Description: A quick and flavorful pulao made with bread cubes, mixed vegetables, and aromatic spices. Perfect for a satisfying lunch or light dinner.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 6 slices whole wheat bread, cut into cubes
- 1 cup mixed vegetables (carrot, peas, beans, corn)
- 1 medium onion, thinly sliced
- 1 medium tomato, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons chopped coriander leaves
Instructions
- Heat oil in a large pan and add cumin seeds.
- Add sliced onions and sauté until golden.
- Stir in tomatoes and cook until soft.
- Add mixed vegetables, turmeric, chili powder, and salt; cook for 5 minutes.
- Mix in garam masala and cook for 2 minutes.
- Add bread cubes and toss gently to coat with spices and vegetables.
- Cook for another 2-3 minutes, stirring occasionally.
- Garnish with coriander leaves and serve hot.
Nutrition: Calories: 220 kcal | Protein: 6 g | Fat: 7 g | Carbs: 34 g
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