Vegetable Pulao Recipe

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Vegetable Pulao is one of the most basic rice dishes made in the Indian households. Most of the times, it uses the fragrant long grain basmati rice that are cooked along with a mix of vegetables and flavored with aromatic spices like green cardamom, cinnamon and star anise. Frankly telling, this one pot wholesome meal is something I make often, especially when I don't want to spend hours in the kitchen cooking the elaborate spread comprising of dal, sabzi and roti. Having said that, there are various varieties of this veg pulao and every home has its own recipe of making it. What I am sharing today is the one that I have been eating since childhood. Very easy and fragrant! Do try it with a bowl of plain chilled curd/yogurt. I am sure you'll be left asking for more....

Vegetable Pulao


Vegetable Pulao


INGREDIENTS

  • Basmati Rice - 1 cup
  • Finely chopped ginger - 1 inch piece
  • Finely chopped garlic - 5 to 6 cloves
  • Cauliflower florets - 1 cup
  • Potatoes cut into cubes - 1 medium size
  • Finely sliced onions - 2 small ones
  • Chopped carrots - 1/4 cup
  • Green peas - 1/2 cup
  • Pureed tomatoes - 2 medium size
  • Slit green chilies - 2 to 3
  • Salt - as per taste
  • Red chili powder - 1 to 2 tsp
  • Dhaniya powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Cumin seeds/jeera - 1 tsp
  • Bay leaves - 2
  • Green cardamoms - 2
  • Black pepper corns - 4 to 5
  • Cloves - 4 to 5
  • Cinnamon stick - 1 inch
  • Star anise - 1
  • Mace - 3 to 4 blades
  • Ghee - 3 tbsp
Please feel free to use any vegetables of your choice.



Vegetable Pulao


Few Tips for the Perfect Non-Sticky Pulao

  • For a good grainy pulao, it is best to use the long grain variety of the basmati rice.
  • Rinsing the rice at least 3 times is very important as it rids them off the starch leading to non-sticky grainy rice in the end.
  • Soaking rice for atleast 30 minutes is also very essential.
  • Rice to water ratio is the key to fully cooked grainy pulao. I normally go with 1:1 and 3/4 of rice: water ratio. This is because I also add tomato puree which lends the rice some moisture.


Vegetable Pulao



METHOD

  • Start by washing the rice three to four times until water runs clear.
  • Soak the rice for 30 to 40 minutes. Drain the water and keep the rice aside.
  • In a pan, heat the ghee. Once it is nicely hot, turn the flame to low.
  • Add the cauliflower florets and cubed potatoes. Fry them on medium heat until they attain a golden color.
  • Transfer them to a plate and keep aside.
  • In the same ghee, add the whole spices. Saute for few seconds and then add the chopped ginger, garlic and slit green chilies.
  • Once the ginger and garlic is lightly browned, add the sliced onions. Saute on medium heat till they are light golden in color.
  • Season with salt, red chili powder, dhaniya powder and garam masala powder. Give a nice mix. Then add pureed tomatoes. Cook until you see oil separating.
  • Next add the rice with 1 and 3/4 cups of water. Also, add the carrots, fried potatoes, cauliflower florets and green peas. I used frozen green peas. If using raw ones, first boil them separately.
  • Cover and cook the pulao on low heat for about 20 minutes. Let them rest covered for another 10 minutes and then serve with plain curd or raita on the side.


Vegetable Pulao


More Rice Recipes



Vegetable Pulao

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