Veg pulao is a popular Indian rice dish that combines fragrant basmati rice with a variety of mixed vegetables, spices, and seasonings.
It is typically prepared as a one-pot dish where the rice and vegetables are cooked together, resulting in a flavorful and aromatic dish.
Let us dive into recipe details.
Key Takeaways:
- Veg pulao is a flavorful and aromatic one-pot dish made with basmati rice and mixed vegetables.
- To enhance the taste of veg pulao, use aromatic basmati rice, sauté the spices and onions until golden brown, and add a variety of colorful vegetables.
- Serve veg pulao with accompaniments like raita, pickles, papadums, or salads to add contrasting flavors and textures.
- Veg pulao has a balanced and mild spiciness, with a fragrant aroma from the basmati rice and a subtle sweetness from the vegetables.
- If you’re looking for alternatives to veg pulao, you can try dishes like biryani, fried rice, lemon rice, tomato rice, or jeera rice to explore different flavors and textures.
The Ingredients:
- 2 cups of rice (Basmati rice is a preferred option)
- Cauliflower florets 1 tablespoon
- Green peas 1 tablespoon
- Carrot cut into small cubes (1 piece)
- Beans slit along the middle 1 tablespoon
- 1 large-size potato cut into small cubes
- 1 large onion cut into medium pieces
- 1 tablespoon of ginger-garlic paste
- 3 dry red chilies
- 3 bay leaves
- 4 cinnamon
- 5-6 cardamom
- 4-5 cloves
- 1 and ½ tablespoon of cumin powder
- Cashew nuts 1 tsp
- raisins 1/2 tsp
- Green chilies 8 pcs
- Ghee 3 tablespoon
- White oil 1 tablespoon
- Sugar 1/2 tablespoon
- Salt to taste
How to Cook Veg Pulao (Step by Step Images)?
1. Soak the rice in water. Keep it aside for 20 minutes.
2. Put a pressure cooker on the gas stove.
3. Pour 3 tablespoons of ghee and 1 tablespoon of white oil.
4. Add cashew nuts and raisins.
5. Stir for a few minutes.
6. Take them out of the cooker.
7. Sauté whole spices in the pressure cooker.
8. Add onions. Fry till light brown.
9. Add green chilies.
10. Add ginger-garlic paste.
11. Give all the ingredients a good stir.
12. Add all the vegetables. Add potato cubes a couple of minutes later.
13. Add salt and stir well. Regular stirring is enough.
14. Cook for 10 minutes on medium flame.
15. Add already soaked rice. Mix rice gently with all the ingredients.
16. Put the lid on pressure cooker.
17. Open after a few minutes. Add 3 cups of water. Turn the flame low.
18. Add ½ tablespoon of sugar. You can skip the part.
19. Add salt if required. Sprinkle raisins and cashew nuts.
20. Pressure cooks rice and other ingredients for 1 whistle.
21. Allow the steam to release from the cooker and then open the lid.
22. Veg Pulao is ready. Serve it with raita, Indian pickles, crispy papadums, chutneys, fresh salad, dal, curries, paneer, tofu dish, or simply with yogurt.
Recipe Card
Veg Pulao
Ingredients
- 2 cup Basmati rice
- 1 tablespoon Cauliflower florets
- 1 tablespoon Green peas
- 1 piece Carrot (cut into small cubes)
- 1 tablespoon Beans (slit along the middle)
- 1 piece Potato large (cut into small cubes)
- 1 piece Large onion (Chopped)
- 1 tablespoon Ginger garlic paste
- 3 pieces Dry red chillies
- 3 pieces Bay leaves
- 4 pieces Cinnamon
- 5 pieces Cardamom
- 5 pieces Cloves
- 1.5 tablespoon cumin powder
- 1 tablespoon Cashew nuts
- 1 tablespoon Raisins
- 8 pieces Green chilies (less spicy chilies)
- 3 tablespoon Ghee
- 1 tablespoon White oil
- 0.5 tablespoon Sugar (optional)
- Salt to taste
Instructions
- Soak the rice in water. Keep it aside for 20 minutes.
- Put a pressure cooker on the gas stove.
- Pour 3 tablespoons of ghee and 1 tablespoon of white oil.
- Add cashew nuts and raisins.
- Stir for a few minutes.
- Take them out of the cooker.
- Sauté whole spices in the pressure cooker.
- Add onions. Fry till light brown.
- Add green chilies.
- Add ginger-garlic paste.
- Give all the ingredients a good stir.
- Add all the vegetables. Add potato cubes a couple of minutes later.
- Add salt and stir well. Regular stirring is enough.
- Cook for 10 minutes on medium flame.
- Add already soaked rice. Mix rice gently with all the ingredients.
- Put the lid on pressure cooker.
- Open after a few minutes. Add 3 cups of water. Turn the flame low.
- Add ½ tablespoon of sugar. You can skip the part.
- Add salt if required. Sprinkle raisins and cashew nuts.
- Pressure cooks rice and other ingredients for 1 whistle.
- Allow the steam to release from the cooker and then open the lid.
- Veg Pulao is ready. Serve it with raita, Indian pickles, crispy papadums, chutneys, fresh salad, dal, curries, paneer, tofu dish, or simply with yogurt.
Video
Notes
- Aromatic basmati rice is best to use for this dish. Let it soak it water for nearly half an hour. Both these are crucial to ensure the right flavor and texture to the veg pulao. The grains will be fluffy and cooked evenly.
- I fry the whole spices in ghee or hot oil for enhanced flavor. Sauté the onions until golden brown for further enhancement.
- Use fresh ginger and garlic to make the paste. This will add to the flavor.
- Make your dish colorful using a variety of colorful and seasonal vegetables. Cut them evenly. This will add to the visual appeal of the dish.
- Do not stir the rice vigorously while cooking. This will break the rice grains and make them sticky. Use a fork instead to gently fluff and mix them.
