Vegetable Pulao recipe has a special place in Indian cuisine as it is very nutritious, simple and quick recipe, prepared with rice, vegetables and spices. It can be served for lunch or dinner and tastes great when served with Raita or Chutney. Here is the recipe with step by step instructions, pictures and tips.
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.
0 servings
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