Vegetable Pulao
Vegetable Pulao also known as Veg Pulav or pilaf is a delicious and simple one pot dish prepared with rice, spices and vegetables. There are so many variations in pulao on the basis of vegetables and spices. Each region has a different method of making it like Kashmiri pulao, Bengali Pulao. Vegetable pulao is basic North Indian rice dish which is very popular and quick recipe. The use of vegetables makes it healthy.
You can use vegetables and spices which are available in your kitchen. You can add vegetables like peas, cauliflower, potato, carrot or beans. Addition of various spices like cardamom, bay leaves, cloves and pepper also give amazing flavor. Here is no need to add biryani masala, you can just add garam masala. The flavors and taste of pulao will vary with the type of vegetables added in it.
If you wants fluffy and non sticky pulao, just remember to add correct amount of water. Vegetable Pulao can be cooked in pot, pan, pressure cooker or microwave but pressure cooker is the quickest and easiest way. For this soak rice for 30 minutes, pressure cook the rice for two whistle on high heat and then switch off the flame. Let the pressure release on it’s own.
Vegetable Pulao is a complete wholesome dish and can be served without any side dish. You can take it as a full meal for lunch or dinner when you are in hurry and want to cook something easy and quick recipe. You can also cook it for kid’s lunch box. You can add some golden fried onions or nuts like cashews and raisins as a garnishing on the vegetable pulao. It can be served hot with any choice of raita, chutney and pickle.
Course: Main course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
2 tbsp Ghee
1 tsp Cumin Seeds (Jeera)
1/2 tsp Rai (Mustard seeds)
½ tsp Turmeric powder
2-3 Cloves
1 inch Cinnamon stick
1 Black cardamom
4-5 Black peppercorns
1 Bay Leaves
1 medium Onion, finely chopped
2 medium Tomato, finely chopped
1 Green Chilli, chopped
½ Carrot Chopped
5 Beans Chopped
6-7 Cauliflower Cut into small florets
¼ cup Peas
1 cup Potato peeled and cubed
Salt to taste
½ tsp Garam Masala Powder
2 cup water
Heat ghee in a pan or pressure cooker on medium heat. Add cumin seeds and rai. When they begin to splutter, add bay leaf, black peppers, cinnamon stick, black cardamom and cloves. Fry for some seconds. You will get a nice aroma of the spices.
Add onion and sauté until it turns light brown.
Add chopped tomatoes cook for a minute.
Add turmeric powder and all chopped veggies (carrot, beans, cauliflower, green chilli, potatoes, peas). Cook for a minute.
Add salt, garam masala and water. Mix properly.
Drain the rice and add in to cooker. Saute gently.
Cover with lid and pressure cook for 2 whistles. Switch off flame. Once the pressure settles down, open the cooker and fluff with fork gently.
If you are cooking in pan, cover and simmer for 20 minutes or until rice is cooked completely.
Once pulao is cooked. It is important to let it rest for 5 minutes covered so that they will not get mushy when you fluff up or stir.
Serve with plain curd or raita.
You can use vegetables and spices which are available in your kitchen. You can add vegetables like peas, cauliflower, potato, carrot or beans. Addition of various spices like cardamom, bay leaves, cloves and pepper also give amazing flavor. Here is no need to add biryani masala, you can just add garam masala. The flavors and taste of pulao will vary with the type of vegetables added in it.
If you wants fluffy and non sticky pulao, just remember to add correct amount of water. Vegetable Pulao can be cooked in pot, pan, pressure cooker or microwave but pressure cooker is the quickest and easiest way. For this soak rice for 30 minutes, pressure cook the rice for two whistle on high heat and then switch off the flame. Let the pressure release on it’s own.
Vegetable Pulao is a complete wholesome dish and can be served without any side dish. You can take it as a full meal for lunch or dinner when you are in hurry and want to cook something easy and quick recipe. You can also cook it for kid’s lunch box. You can add some golden fried onions or nuts like cashews and raisins as a garnishing on the vegetable pulao. It can be served hot with any choice of raita, chutney and pickle.
Course: Main course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
Ingredients
1 cup Basmati Rice2 tbsp Ghee
1 tsp Cumin Seeds (Jeera)
1/2 tsp Rai (Mustard seeds)
½ tsp Turmeric powder
2-3 Cloves
1 inch Cinnamon stick
1 Black cardamom
4-5 Black peppercorns
1 Bay Leaves
1 medium Onion, finely chopped
2 medium Tomato, finely chopped
1 Green Chilli, chopped
½ Carrot Chopped
5 Beans Chopped
6-7 Cauliflower Cut into small florets
¼ cup Peas
1 cup Potato peeled and cubed
Salt to taste
½ tsp Garam Masala Powder
2 cup water
Instructions:
Wash the rice very well and soak it in enough water for 30 minutes.
Heat ghee in a pan or pressure cooker on medium heat. Add cumin seeds and rai. When they begin to splutter, add bay leaf, black peppers, cinnamon stick, black cardamom and cloves. Fry for some seconds. You will get a nice aroma of the spices.
Add onion and sauté until it turns light brown.
Add chopped tomatoes cook for a minute.
Add turmeric powder and all chopped veggies (carrot, beans, cauliflower, green chilli, potatoes, peas). Cook for a minute.
Add salt, garam masala and water. Mix properly.
Drain the rice and add in to cooker. Saute gently.
Cover with lid and pressure cook for 2 whistles. Switch off flame. Once the pressure settles down, open the cooker and fluff with fork gently.
If you are cooking in pan, cover and simmer for 20 minutes or until rice is cooked completely.
Once pulao is cooked. It is important to let it rest for 5 minutes covered so that they will not get mushy when you fluff up or stir.
Serve with plain curd or raita.
Tips:
- You can also add corn, mushroom, broccoli or capsicum etc.
- Rice to water ratio is very important to cook fluffy, non sticky and separate rice grain in pulao. The ratio is depend on the quality of rice and how much aged rice you are using. Generally basmati rice needs 1:2 rice to water ratio.
- You can add curd to give a sour taste.
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| Matar Pulao |
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