Vegetable pulao recipe with step by step Method –
vegetable pulao is a comfort food as well as satisfying. pair this
mildly flavored aromatic veg pulao with a curd, raita or pickle and
roasted papad and you don’t need anything else.
Make veg pulao when u wants to cook something quick and easy. This
vegetable pulao recipe is one of our favorite rice recipes.
What we like about making veg pulao is
that it gets made quickly. If you have a food processor for chopping the
veggies, then it’s quicker. Usually i like the texture of the rice to be a
little soft in pulao than the way they are served in restaurants.
You can make veg pulao in a pressure cooker or in a pan.
In the notes section, i have mentioned the amount of water to be added while
cooking pulao in a pressure cooker. The rice grains have to be separate &
yet well cooked for pulao.
Cooking rice can be tricky at times and to get the right texture
needs some experience.
Vegetable pulao recipe
PREP TIME
30
mins
COOK TIME
25
mins
TOTAL TIME
55
mins
Vegetable pulao - simple, aromatic and healthy veg pulao
RECIPE TYPE: main
CUISINE: indian
SERVES: 4
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
Main ingredients for veg pulao:
·
1.5 cups long grained or basmati
rice soaked for 30 minutes
·
¼ heaped cup each of chopped
carrots, cauliflower/broccoli, french beans, green peas (fresh or frozen) and
carrots. or 1 to 1.5 cups chopped veggies (you can add your choice of
vegetables)
·
1 large onion, thinly sliced
·
1 medium size tomato, chopped
·
½ inch ginger + 2 to 3 medium garlic
cloves + 1 green chili, crushed to a paste in a mortar-pestle
·
6 to 7 drops of lime juice
·
2.5 to 3 cups water or veg stock
(check notes below for details. i added 3 cups of water)
·
2 tbsp ghee or 2.5 tbsp oil
·
salt as required
Whole spices for veg pulao:
·
1 tsp cumin seeds/jeera or ¾ tsp
caraway seeds/shah jeera
·
4 to 5 whole black pepper
·
1 indian bay leaf or tej patta or
tamalpatra
·
2-3 cloves/laung
·
2 to 3 green cardamoms/hari elaichi
or choti elaichi
·
1 black cardamom/ badi elaichi
·
2 single strands of mace/jayitri or
javitri,
·
1 small star anise/chakriphool
·
1 inch cinnamon/dalchini
·
1 small piece of stone flower/dagad
phool or patthar ke phool (optional)
INSTRUCTIONS
1.
Rinse till the water runs clear of
starch and become transparent while rinsing.
2.
Soak the rice in enough water for 30
minutes. Drain and keep aside.
3.
In a deep thick bottomed pot or pan,
heat ghee/oil and fry all the whole spices mentioned above, till the oil
becomes fragrant
4.
Add the onions and saute them till
golden. saute the onions on a low flame and stir often for uniform browning.
5.
Add the ginger-garlic-green chili
paste and saute for 10 to 12 seconds.
6.
Add the tomatoes and saute for 2-3
minutes on a low flame.
7.
Add all the veggies and saute again
for 2-3 minutes on a low flame.
8.
Add drained rice and saute gently
for 2 minutes on a low flame, so that the rice gets well coated with the oil.
9.
Pour water and stir.
10.
Sprinkle 6 to 7 drops of lime juice.
Season with salt and stir again.
11.
Cover tightly and let the rice cook
on a low flame, till the water is absorbed and the rice is well cooked. Check
in between a few times to check if the water is enough. Depending on the
quality of rice, you may need to add less or more water. With a fork too, you
can gently stir the rice without breaking the rice grains.
12.
Once the rice grains are cooked,
fluff and let the rice stand for 5 minutes.
13. Serve the veg pulao hot with some side salad, sliced onion
& lemon wedges or raita. You can also garnish veg pulao with chopped
coriander or mint leaves.
NOTES
if you are making veg pulao in a pressure cooker, then add
2.5 to 3 cups water. for an al dente texture, 2.5 cups is fine and for a softer
texture 3 cups water is fine.
