Vegetable Pulao is one of the most popular rice preparations in India which is made by including fresh vegetables with spices which of course is relished by everyone. Thus the Vegetable Pulao Recipe you are about to learn here is quite simple to prepare and can be easily altered to suit one’s preference regarding vegetables as well as the availability of vegetables in the respective kitchen.
What is Vegetable Pulao?
Watching the Stage Show This is a popular one-pot vegetable rice dish in vegetable Pulao or Veg Pulao. It is prepared using rice, vegetables, and mixed spices prepared from ginger, garlic, cumin seeds, and turmeric. The dish was admired for its eye-popping green and red colors with a fantastic smell of freshly ground whole spices such as cumin, cardamom, cloves, and cinnamon.
Why Choose this Vegetable Pulao Recipe?
This recipe of Vegetable Pulao is quite simple in preparation and this simplicity is more than made up for by the depth of the flavor. This is pretty easy no matter if you are cooking for the first time or you are a professional chef therefore, it yields great results of food whether you are a first timer in the kitchen or a professional chef. Whether it is the weekday dinner in the evening or the dinner prepared for your distinguished guest, it is perfect!
Ingredients Used in Vegetable Pulao Recipe
The main components of this Vegetable Pulao Recipe are rice- Basmati rice, vegetables, a blend of vegetables which contains carrots, green peas, beans, and potatoes, spices- a selection of spices. This is because basmati rice is prepared from long-grain rice that has a soft and buoyant fragrance that blends well with spices and vegetables.
Spices form a major portion of the cooking process and it is them that provide the Vegetable Pulao Recipe with a unique flavor. Often a combination of cumin seeds, bay leaves, cloves, green cardamom pods, and cinnamon sticks are fried in oil or ghee to impart the flavors of their essential oil into the pulao. Different hit items such as turmeric, garam masala, and coriander powder are added in order to improve the flavor of the pulao and to give it its characteristic bright color.
Steps to Prepare the Perfect Vegetable Pulao Recipe
- Prepare the Rice: Begin by washing the basmati rice with cold water until the water turns clear over the rice. This step is important because it avoids the formation of coarse granules leading to starchy build-up and makes the rice sticky. The rice should be washed for a few minutes and then rinsed and kept aside For preparation, let’s begin by washing the rice and letting it soak for about 20-30 minutes before draining it and setting it aside.
- Sauté the Spices: First, cook in oil in a large pot or pressure cooker or heat a generous amount of ghee. Our next step is to add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon sticks. Fry for a few minutes or till the spices start releasing their strong aroma.
- Cook the Onions and Ginger-Garlic Paste: Include cut onions and stir fry until they get crispy enough to be brown in color. Then, cook the ginger-garlic paste for 1 minute and make sure you don’t smell raw gas over it.
- Add Vegetables and Spices: Add in the chopped vegetables and green chilies. The next step is to add turmeric powder, garam, coriander powder, and salt to the korma mixture. Stir to blend the ingredients properly so that the vegetables can be evenly coated with the spices.
- Combine Rice and Water: Pour this out over the rice and then add the drained rice and mix gently with vegetables and spices. Pour the water and let such come to a boil if you intend to make rice or a stew.
- Cook the Pulao: Finally, when using a pressure cooker, cook for up to 2 whistles then once the whistles are done, turn the heat down and continue cooking for an additional 5 minutes. Finally, let the pressure out of the container reduce to the atmospheric pressure spontaneously. If using a pot, the pot cover should be placed and the food cooked on low heat for 15-20 minutes until well-done rice is obtained.
- Optional Ingredients: For extra flavors, you may add some chopped almonds and raisins or even soak saffron in a little milk.
- Garnish and Serve: Mix koftas in the rice and gently fluff it with a fork, garnish it with chopped coriander leaves, and serve hot with raita or any pickle of your choice.
Enjoy the Versatility of Vegetable Pulao
This vegetable pulao recipe is quite unique as it can fit the breakfast, lunch, as well as a dinner table and is best suited for any occasion ranging from a basic home gathering.
This Vegetable Pulao recipe, which is stated here, is one of the most delicious and easy-to-cook dishes that can be prepared for any occasion. This preparation originated in India and is famous for its simplicity and tastiness and ideal to be served with a side dish like yogurt, raita, or flavored curry. This Vegetable Pulao Recipe will create the vegetable dish you always wanted and enjoy it wholesomely with the whole family.
Try More Recipe:- Authentic Masoor Dal Recipe: A Hearty and Nutritious Indian Delight
Healthy and Tasty Vegetable Pulao Recipe for a Perfect Meal
Description
This vegetable pulao preparation is easy, colorful, and highly aromatic with rice being the star and enhanced to its full potential by the goodness of the vegetables and spices. The meal is also easy to prepare and cook since it only requires one pot to prepare as well as serve the purpose of cooking the food This is a perfect meal for lunch or dinner.
Ingredients
Optional Ingredients:
Instructions
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Prepare the Rice:
- Rinse 1 cup of basmati rice under cold water until the water runs clear.
- Soak the rice in water for 20-30 minutes. Drain and set aside.
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Heat the Oil:
- In a large pot or pressure cooker, heat 2 tablespoons of oil or ghee over medium heat.
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Sauté Spices:
- Add 1 teaspoon cumin seeds, 1 bay leaf, 4 cloves, 2 green cardamom pods, and 1 cinnamon stick.
- Sauté until the spices release their aroma.
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Cook Onions and Ginger-Garlic Paste:
- Add 1 large thinly sliced onion and sauté until golden brown.
- Add 1 tablespoon of ginger-garlic paste and sauté for another minute until the raw smell disappears.
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Add Vegetables and Spices:
- Add 1 cup of mixed vegetables (carrots, peas, green beans, and potatoes), and 2 slit green chilies. Stir well.
- Add 1 teaspoon of turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, and salt to taste. Mix everything thoroughly.
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Cook the Rice:
- Add the drained rice to the pot and gently stir to combine with the vegetables and spices.
- Pour in 2 cups of water and bring it to a boil.
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Cook the Pulao:
- If using a pressure cooker, close the lid and cook on high heat for 2 whistles.
- Then, reduce the heat to low and cook for another 5 minutes.
- Turn off the heat and let the pressure release naturally.
- If using a pot, cover it with a tight-fitting lid and cook on low heat for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
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Optional Additions:
- For added flavor and texture, you can stir in 1/4 cup of cashew nuts and 1/4 cup of raisins before covering the pot.
- You can also add saffron strands soaked in warm milk.
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Garnish and Serve:
- Fluff the rice gently with a fork. Garnish with freshly chopped cilantro leaves.
- Serve hot with raita, pickle, or any curry of your choice.
Servings 2
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 68mg3%
- Potassium 449mg13%
- Total Carbohydrate 73g25%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 9g18%
- Vitamin A 1835 IU
- Calcium 73 mg
- Iron 3 mg
- Phosphorus 138 mg
- Zinc 1 mcg
- Manganese 48 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Saffron strands (soaked in 2 tablespoons of warm milk for added flavor and color)
- You can add any other vegetables of your choice like bell peppers, cauliflower, or mushrooms.
