Veg pulao is one of the most common rice dishes in India. There are many variations of making a pulao. This is a basic and simple vegetable pulao recipe filled with vegetables and spices. This is a one pot dish whether you are preparing it in a kadai or pressure cooker. This recipe works best when you have less time for cooking. It goes well with Mint Coriander Chutney or simple Raita.
Instructions for how to make Veg Pulao:
- Firstly, chop the vegetables in small cubes. For cauliflower, chop them in medium-sized florets and slice 1 large onion thinly. You can add or skip vegetables according to your preference and available at time of preparing Veg Pulao.
- Then rinse 1 glass of basmati rice in water until it runs clear of starch. Next, soak the rice in enough water for 10 minutes. After 10 minutes strain all water from rice and keep aside.
- Heat 2 tbsp oil or ghee in a cooker or deep thick bottomed kadai/pan. Add all whole spices- 1 tsp cumin seeds, 1 bay leaf, 1/2 cinnamon stick, 1 black cardamom, 2 green cardamom, 3-4 cloves and 2 dry red chilies. Fry for a few seconds until they become fragrant. The spices will also splutter while frying.
- Then add 1 large thinly sliced onion to it. Sauté them till translucent or light pink in color and then add 1 tsp ginger paste. If you like garlic then add at this stage.
- Add potato katlis and all the chopped veggies. You will need about 1 cup of mixed chopped vegetables. I have added cauliflower, carrots and green bell pepper/capsicum.
- Mix and sauté again. Cover & cook for 2 to 3 minutes on a low flame.
- Then add 2 tbsp peas to it. Add salt to taste and 1/2 tsp red chili powder.
- Now, add rice to it and mix them gently with all the ingredients. Sauté them for a minute.
- Pour 1.5 cups water to it. If you are preparing them in Kadai/Pan then add 2 cups of water.
- Stir and close the lid of pressure cooker till 1 whistle.If you are preparing in Kadai/pan then tightly cover the kadai/pan with its lid.
- With a fork, you can gently stir the rice without breaking the rice grains.
- Vegetable Pulao is ready to serve. Enjoy hot veg pulav with Boondi Raita or mint coriander chutney.
1. Ingredients Preview. Firstly, chop the vegetables in small cubes. For cauliflower, chop them in medium-sized florets and slice 1 large onion thinly. You can add or skip vegetables according to your preference and available at time of preparing Veg Pulao.
2. Then rinse 1 glass of basmati rice in water until it runs clear of starch. Next, soak the rice in enough water for 10 minutes. After 10 minutes strain all water from rice and keep aside.
3. Heat 2 tbsp oil or ghee in a cooker or deep thick bottomed kadai/pan. Add all whole spices- 1 tsp cumin seeds, 1 bay leaf, 1/2 cinnamon stick, 1 black cardamom, 2 green cardamom, 3-4 cloves and 2 dry red chilies. Fry for a few seconds until they become fragrant. The spices will also splutter while frying.
4. Then add 1 large thinly sliced onion to it. Sauté them till translucent or light pink in color and then add 1 tsp ginger paste. If you like garlic then add at this stage.
5. Add potato katlis and all the chopped veggies. You will need about 1 cup of mixed chopped vegetables. I have added cauliflower, carrots and green bell pepper/capsicum.
6. Mix and sauté again. Cover & cook for 2 to 3 minutes on a low flame.
7. Then add 2 tbsp peas to it. I have added frozen peas. If you are adding fresh peas then add them with chopped veggies.
8. Add salt to taste and 1/2 tsp red chili powder. You can add black pepper also in place of red chili powder.
9. Now, add rice to it and mix them gently with all the ingredients. Sauté them for a minute.
10. Pour 1.5 cups water to it. If you are preparing them in Kadai/Pan then add 2 cups of water. Depending on the quality of rice you have used, you can add less or more water. You can replace water with vegetable stock also.
11. Stir and close the lid of pressure cooker till 1 whistle.If you are preparing in Kadai/pan then tightly cover the kadai/pan with its lid. Cook the rice until all the water is absorbed on low flame.
12. With a fork, you can gently stir the rice without breaking the rice grains.
13. Vegetable Pulao is ready to serve. Enjoy hot veg pulav with Boondi Raita or mint coriander chutney.
Tips:
- You can add vegetables of your choice like French Beans, Mushrooms, Corn etc. Adding more veggies makes it more flavourful.
- For most rice varieties, the rice to water ratio is generally 1:2 if you are preparing in Kadai/Pot and 1:1.5 if you are preparing in Pressure cooker. However, this ratio can vary, depending on the particular type of rice used or the cooking method used.
- You can use Ghee in place of oil to make it more rich in flavour.
- Soaking rice grains gives them a better texture when they are cooked.
- Hot Veg Pulao tastes great when served with chilled Raita like Boondi Raita, Mix Veg Raita, Cucumber Raita, Dali Phulki etc.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview. Firstly, chop the vegetables in small cubes. For cauliflower, chop them in medium-sized florets and slice 1 large onion thinly. You can add or skip vegetables according to your preference and available at time of preparing Veg Pulao.
2. Then rinse 1 glass of basmati rice in water until it runs clear of starch. Next, soak the rice in enough water for 10 minutes. After 10 minutes strain all water from rice and keep aside.
3. Heat 2 tbsp oil or ghee in a cooker or deep thick bottomed kadai/pan. Add all whole spices- 1 tsp cumin seeds, 1 bay leaf, 1/2 cinnamon stick, 1 black cardamom, 2 green cardamom, 3-4 cloves and 2 dry red chilies. Fry for a few seconds until they become fragrant. The spices will also splutter while frying.
4. Then add 1 large thinly sliced onion to it. Sauté them till translucent or light pink in color and then add 1 tsp ginger paste. If you like garlic then add at this stage.
5. Add potato katlis and all the chopped veggies. You will need about 1 cup of mixed chopped vegetables. I have added cauliflower, carrots and green bell pepper/capsicum.
6. Mix and sauté again. Cover & cook for 2 to 3 minutes on a low flame.
7. Then add 2 tbsp peas to it. I have added frozen peas. If you are adding fresh peas then add them with chopped veggies.
8. Add salt to taste and 1/2 tsp red chili powder. You can add black pepper also in place of red chili powder.
9. Now, add rice to it and mix them gently with all the ingredients. Sauté them for a minute.
10. Pour 1.5 cups water to it. If you are preparing them in Kadai/Pan then add 2 cups of water. Depending on the quality of rice you have used, you can add less or more water. You can replace water with vegetable stock also.
11. Stir and close the lid of pressure cooker till 1 whistle.If you are preparing in Kadai/pan then tightly cover the kadai/pan with its lid. Cook the rice until all the water is absorbed on low flame.
12. With a fork, you can gently stir the rice without breaking the rice grains.
13. Vegetable Pulao is ready to serve. Enjoy hot veg pulav with Boondi Raita or mint coriander chutney.
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