With a variety of veggies, the Vegetable pulao is a bowl full of nutrients and flavors. This one-pot recipe is efficient to make and less time-consuming. It is made all over India, however the palate can be slightly different.
The recipe includes varied types of veggies and fluffy long-grained rice. The veggies can obviously be of your choice. A few spices are added for some edge to the veggie Pulao. It is savory, a little spicy, and a tad bit sweet from the raisins. Some of us also use nuts to elevate the texture of the dish.
So, do not worry about what to make if you have invited guests over for dinner. Prepare the Vegetable Pulao along with some delish curry to go along with it. Get into your kitchen and start with the cooking.
Let us look through the list of ingredients and the process of making Veg Pulao easily at home.
Vegetable Pulao Recipe (Indian-style)
Equipment
- 1 Induction Cooktop
- 1 Kadhai
Ingredients
- 1 ½-2 cup Basmati Rice
- 4-5 Garlic Cloves large
- 1 Bell Pepper
- ½ cup Green Peas
- 2 Carrot medium
- 1 Onion large
- 8-10 Green Beans
- 1 Broccoli small
- ½ cup Cauliflower small florets
- ½ cup Raisins
- 10-12 Cashew Nuts
- 3-4 Cloves
- 2 Green Cardamom
- 1 Bay leaf
- 1 inch Cinnamon stick
- 1 tsp Cumin Seeds
- ½ tsp Turmeric Powder optional
- 2 tsp Black Pepper Powder or according to heat tolerance
- 2 tbsp Mint Leaves finely chopped
- 2 tbsp Coriander leaves finely Chopped
- 4 Green Chilis
- Salt to taste
- Water
- Ghee
Instructions
Prepare the rice
- First, wash the rice twice or thrice gently and thoroughly with water.
- Drain the water and then again add water to soak the rice for an hour or two.
- While the rice is getting soaked, prepare the vegetables.
Prepare the veggies
- Wash the veggies and dice the bell pepper.
- Next, slice the onion and the garlic.
- Cut the broccoli and the cauliflower into small florets. Also, julienne the carrots.
- Cut the green beans into small pieces. Keep them aside.
Boil the rice
- Now, take a boiling pot and add the soaked rice.
- Add 4 cups of water or as needed.
- To this, add the cloves, cinnamon stick (break it into small pieces), green cardamom, and bay leaf (tear it from the middle).
- Add the turmeric powder and let the rice boil.
- Cover and let it cook until cooked through.
- Stir occasionally and check in between if the rice is cooked. The rice should be fluffy and not mushy.
- When done, immediately strain it and keep it aside.
Fry the veggies
- Next, take a kadhai or a nonstick pot.
- Add 1 ½ to 2 tbsp Ghee.
- Let the ghee heat until it smokes a little and then add the cumin seeds.
- Stir and when they splatter, add the cauliflower and broccoli florets.
- Stir them nicely.
- Cover and let them cook. Stir occasionally.
- When they are halfway done, add the green beans, carrots, and onions.
- Stir every together and let them cook.
- When the veggies are half done and the onions are translucent, add the garlic and green peas.
- Add salt to taste and stir them again.
- Cover and let them cook.
- When they are tender, add the green chilis (slit them from the middle).
- Stir them nicely.
- To this, add the cashew nuts and raisins.
Add the rice
- Stir everything for a few seconds and then add the fluffy rice.
- Stir them gently.
- Add salt to taste and black pepper powder.
- Toss all the ingredients and let them fry.
- Continue to stir and keep the flame on low to medium.
- When done, add 1 tbsp chopped mint leaves and 1 tbsp Coriander leaves.
- Mix them again gently. Make sure not to break the basmati rice.
Garnish
- Garnish the Vegetable Pulao with 1 tbsp Chopped coriander leaves and 1 tbsp Mint leaves.
- Spread 1 tsp Ghee and cover the pot or kadhai for 5 minutes.
Voila! The luxurious Vegetable Pulao is ready to be served. Pair it with paneer masala, kadhi, or simply raita. For something nonveg, go for kadhai chicken, lamb curry, or other meaty dishes. A plate full of salad is a must.
Mix the delicious gravy with the tasteful veg pulao and relish the meal until the last bite. Make it and plate it for all your loved ones.
Chow Down!