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.
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½cupmixed vegetablespeas, corn, french beans, capsicum
1.5tablespoonoil
1teaspoonbutter
1broken dry red chilideseeded
½teaspoonjeera/cumin seeds
1green chili - cut into 2 pieces/finely chopped
an inch piece of gingergrated
a pinch of turmeric/haldi
½teaspooncoriander powder/dhania powder
½teaspooncumin/jeera powder
½tspgaram masala powder
8-10cashewschopped
8-10raisins
salt to taste
small bunch of coriander leaveschopped
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
•You can add any veggies of your choice i.e. Broccoli, tomatoes, babycorn….•You can also add paneer cubes in your pulao.•To give a tangy twist to your pulao, add 1 tablespoon tomato ketchup in the end.
Nutrition
Serving: 2g
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