Vegetable Pulao is a complete meal in itself. You can serve it with roasted papad, raita or kadhi. This dish is amongst the favourites at our home and so it’s made frequently. It is a great choice for lunch box menu (be it kids’ lunch box or office goers’ lunch box), dinner time menu or as part of a party menu. It is the most common dish….BUT…..still loved by all.
You have to be a little careful while cooking rice for pulao or biryani, as you always have the fear that rice will be overdone/underdone.
Most of the pulao recipes use plain cooked rice. We have a slightly different way of preparing rice for the pulao. Instead of cooking plain rice, we add some spices to the rice while cooking. This gives a nice flavour and colour to the rice.
There are many ways to make veggie pulao. You can make using a pressure cooker or a broad non-stick pan. But we make this pulao using a combination of both.
So, let’s not waste much time and start making this yummy recipe.
More Rice Varieties on the blog –
Corn Capsicum Pulao
Matar Paneer Pulao
Palak Pulao
Moong Sprouts Pulao
Vegetable Masala Khichdi
Vegetable Pulao
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Ingredients (1 cup = 240 ml)
For the Rice
- ½ cup basmati rice or any long grained rice
- a pinch of turmeric/haldi
- salt to taste
- cinnamon stick/dal chini - 1/4 inch piece
- cloves/lavang - 2
- few drops ghee
- 1 cup water
For the Veggies
- 1 potato cut into cubes
- ½ cup mixed vegetables peas, corn, french beans, capsicum
- 1.5 tablespoon oil
- 1 teaspoon butter
- 1 broken dry red chili deseeded
- ½ teaspoon jeera/cumin seeds
- 1 green chili - cut into 2 pieces/finely chopped
- an inch piece of ginger grated
- a pinch of turmeric/haldi
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon cumin/jeera powder
- ½ tsp garam masala powder
- 8-10 cashews chopped
- 8-10 raisins
- salt to taste
- small bunch of coriander leaves chopped
Instructions
- To begin making vegetable pulao, first wash and soak basmati rice for 15-20 mins. Meanwhile chop all the veggies (except corn and peas ofcourse ;)).
- Cook rice in pressure cooker alongwith water, turmeric, salt, cinnamon, cloves and few drops of ghee. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
- Don’t insert a spoon or fork in the rice, when it’s hot. By doing this, you will end up breaking the rice grains and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
- Meanwhile, steam cook the veggies (peas, corn, French beans) for 8-10 mins until the veggies are slightly soft yet crunchy enough to bite. Alternatively, you can also boil your veggies in a covered bowl in microwave for 6 minutes. Set aside.
- In a non-stick pan, heat oil, add dry red chilli and add jeera. Once it splutters, then add green chilli and potato cubes. Saute for a minute and add salt and turmeric. Cover it with a lid and cook on a slow flame for about 8-10 minutes or till potatoes are cooked.
- Once potatoes are cooked, add grated ginger and saute for a minute.
- Then add cashews, raisins, capsicum and all the boiled veggies.
- Now add all the dry spices (dhaniya powder, jeera powder, garam masala powder). Give a quick saute.
- Add the cooked rice and mix well till the rice gets coated with the spices.
- Add butter (You can avoid adding butter, I do it to give a restaurant style touch and texture to my pulao…trust us it works…).
- At this stage add salt if required. (Its because, we have already added salt while cooking our rice and also while cooking potatoes).
- Give a quick stir. Don’t stir much, because by doing so, there are chances that rice grains may break.
- Garnish with coriander leaves.
- Serve it with raita/ plain curd/ kadhi and roasted papad. And we are done….Njoyeeeee…
Video
Notes
Nutrition
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