Veg Pulao Recipe (Mix Vegetable Pulav)

Veg Pulao Recipe (Mix Vegetable Pulav)

  

Pulao, also known as rice pilaf, is comfort food at its best. This recipe for Veg Pulao is what I make when I want to make something quick, simple, and filling. This is a simple, one-pot dish of fragrant, mildly spiced rice and veggies that tastes fantastic served on its own or with other dishes like pickles, raita (an Indian yogurt dish), and roasted papad (a crispy, thin Indian snack).

In essence, a vegetable pulao is a simple rice dish prepared in a pot with spices, herbs, and vegetables. There are several non-vegetarian variations of pulao available.

But the recipe I'm going to share with you now is my all-time favorite, and that's how I virtually always make it.

The easiest thing about creating this dish for veggie pulao is how quickly it comes together. If you cut the vegetables in a food processor, it will come together quite quickly.

 

About My Recipe

Instead of incorporating any pre-made ground pulao or biryani masala, my pulao recipe employs entire spices. This produces a deeper scent that permeates the entire dish.

In this meal, I normally want the rice to have a little softer texture, and I also typically add veggies like cauliflower, carrots, green peas, and French beans.

Pulao is often prepared using the best aromatic basmati rice. When I prepare vegetable pulao, I like to use aged basmati rice. Other aromatic, non-sticky rice kinds are also effective.

The recipe for pulao can be prepared in a pressure cooker or a pan on the stove. Separate and fluffy rice grains are my preference. So I use a pan on the stovetop to cook the pulao.

However, you might think about using a stovetop pressure cooker if you're pressed for time.

You're going to adore this incredibly simple dish if you enjoy eating pulao. This is how it's produced:

Ingredients

For Soaking Rice

u  1.5 cups basmati rice – 300 grams, rinsed & soaked for 20 to 30 minutes

u  water – as required for soaking

Vegetables

u  ▢½ to ¾ cup cauliflower – chopped

u  ▢½ to ¾ cup potatoes – chopped

u  ▢¼ cup carrots – chopped

u  ▢⅓ cup green peas – fresh or frozen

u  ▢¼ cup green beans (French beans) – chopped

Other Ingredients

u  ▢3 tablespoon oil

u  ▢1 cup thinly sliced onions or 1 large onion, sliced

u  ▢1 to 1.5 inches ginger

u  ▢4 to 5 garlic cloves

u  ▢3 to 4 green chilies

u  ▢3 tablespoons coriander leaves chopped

u  ▢2 tablespoons mint leaves – chopped, optional

u  ▢2.5 to 3 cups water

u  ▢salt as required

Whole Spices

u  ▢1 teaspoon cumin seeds

u  ▢1 tej patta (Indian bay leaf)

u  ▢4 cloves

u  ▢2 to 3 green cardamoms

u  ▢1 inch cinnamon

For Garnish

u  ▢1 to 2 tablespoons chopped coriander leaves or mint leaves

Preparation

1. Start by running 1.5 cups of basmati rice under water until all of the starch is gone. After that, let the rice soak for 20 to 30 minutes in enough water.

2. After 20 to 30 minutes, remove all of the water from the rice and set it aside.

3. Prepare the vegetables while the rice is soaking. Chop and rinse them. Ensure that the vegetables are finely chopped into tiny cubes.

Cut the cauliflower into small to medium-sized pieces. One large onion, peeled, rinsed, and thinly sliced.

4.Set aside all of the whole spices. Using the list of spices below,

5. Add 1 to 2 green chilies, 4 to 5 small to medium garlic cloves that have been peeled, and a paste made of chopped ginger (1 to 1.5 inches). 

6. In a deep pot or pan with a thick bottom, heat three tablespoons of ghee or oil.

7. After the ghee has melted and heated up, add all of the whole spices and cook for a few more seconds, or until fragrant. While frying, the spices will also splutter. Ghee shouldn't smoke or heat up too much.

8. Include one cup of chopped onions.

9. Combine the onions and ghee, then start to sauté them.

10. Use a low to medium-low heat to sauté the onions. The onions will first turn a light golden color. Keep sautéing, stirring frequently.

11. Fry onions until they turn golden.

12. Add the prepared, crushed ginger, garlic, and green chili paste once the onions turn golden.

13. Stir and cook for a few seconds, or until the ginger and garlic's raw aroma disappears.

14. Add all of the chopped vegetables now. One to one and a half cups of mixed chopped vegetables are required.

15. Add two to three tablespoons of finely chopped coriander. You can also add two tablespoons of finely chopped mint leaves at this point.

16. Combine and cook over low heat for another two to three minutes.

17. Include the rice.

18. Gently combine the rice with the remaining ingredients.

19. Use a low to medium-low heat and gently sauté rice for one to two minutes, making sure the rice is well coated with oil or ghee.

20. Fill the pan with 2.5 to 3 cups of water. Three cups of water were added. You can adjust the amount of water according to the type of rice you used.

21. Use salt to season. Blend thoroughly. Assess the taste of the water to determine whether you have added the appropriate amount of salt. The water ought to taste a little salty.

This indicates the proper amount of salt has been added. You need to add more salt if the water doesn't feel salty.

22. Give the pan or pot a stir, then replace the lid tightly.

23. Cook the rice, covered, until it absorbs all of the water. Reduce the heat to medium and cook. Usually, I start cooking on medium-low or medium heat and turn the heat down halfway through.

Throughout cooking, make sure there is adequate water by checking a few times. The amount of water required may vary based on the rice's quality. You can also give the rice a quick stir with a fork to avoid breaking the grains.

24. After the rice is cooked, fluff it up and cover it with a lid. Let it stand for five minutes.

25. Present the vegetable pulao topped with fried cashews, fried raisins, mint leaves, or fried onions.