Veg Pulao
Veg pulao is a one-pot rice dish with vegetables, whole spices, ghee, cashews and raisins. I enjoy its mildly sweet, aromatic flavor.
Ingredients
- Rice – 2 cups Basmati rice is a preferred option
- Cauliflower florets - 1 tbsp
- Green peas - 1 tbsp
- Carrot - 1 piece cut into small cubes
- Beans - 1 tbsp slit along the middle
- Potato - 1 piece large size, cut into small cubes
- Onion - 1 piece cut into medium pieces
- Ginger-garlic paste - 1 tbsp
- Dry red chilies – 3 pieces whole
- Bay leaves – 3 pieces
- Cinnamon – 4 sticks 1 inch size each
- Green Cardamom – 6 pieces
- Cloves – 5 pieces
- Cumin – 1.5 tbsp
- Cashew nuts - 1 tsp
- Raisins – ½ tsp
- green chilies – 8 pieces whole
- Ghee clarified butter - 3 tbsp
- White oil – 1 tbsp
- Sugar – ½ tbsp
- Salt to taste
- Water – 3 cups
Instructions
- Soak the rice in water. Keep it aside for 20 minutes.
- Put a pressure cooker on the gas stove and heat on a medium to high flame.
- Pour 3 tbsp of ghee and 1 tbsp of white oil.
- Add the cashew nuts and the raisins.
- Stir for a few minutes.
- Take them out of the cooker.
- Sauté the whole spices in the pressure cooker. (Pro Tip: I prefer adding the whole spices to a moderately hot ghee and oil mix so their aroma develops without scorching them.)
- Add the onions. Fry them till they are light brown.
- Add the green chilies.
- Add the ginger-garlic paste.
- Give all the ingredients a good stir.
- Add all the vegetables but add the potato cubes a couple of minutes later.
- Add salt to taste and stir well. Regular stirring is enough.
- Cook for 10 minutes on a medium flame.
- Add the already soaked rice. Mix the rice gently with all the ingredients.
- Put the lid on the pressure cooker.
- Open the lid after a few minutes. Add 3 cups of water. Turn the flame to low.
- Add ½ tbsp of sugar.
- Add more salt if required. Sprinkle the raisins and the cashew nuts.
- Pressure cook the rice and other ingredients for up to 1 whistle.(Pro Tip: Do not wait for a second whistle, as the rice can turn mushy under continued pressure.)
- Allow the steam to release from the cooker and then open the lid.
- Veg Pulao is ready.
Video
Subscribe to My YouTube Channel Mitar Cooking!
Notes
Soak the rice in water ensures the right flavor and texture to the veg pulao. The grains will be fluffy and cooked evenly.
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 of a spatula to gently fluff and mix them.
Nutrition Info (Estimation Only)
Nutrition Facts
Veg Pulao
Amount per Serving
Calories
300
Calories from Fat 81
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
15
mg
5
%
Sodium
463
mg
20
%
Potassium
308
mg
9
%
Carbohydrates
50
g
17
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
1417
IU
28
%
Vitamin C
8
mg
10
%
Calcium
51
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!