Vegetable pulao recipe: This recipe is especially loved during the winter season. Packed with spices and fresh vegetables, this rice dish is not only delicious but also nutritious. It’s easy to prepare and can be served for lunch or dinner.If you’re looking to cook something special and flavorful, this recipe is a must-try.
How to Make Vegetable Pulao At home
Ingredients
- Rice: 2 cups approximately 500 grams basmati rice, good quality
- Oil: ½ cup
- Onion: 1 large thinly sliced
- Garlic paste: 1 tablespoon
- Ginger paste: 1 teaspoon
- Green chilies: 2 finely chopped
- Tomato: 1 large finely chopped
- Yogurt: 2 tablespoons
- Potatoes: 2 medium-sized cut into small pieces
- Carrot: 1 small finely chopped
- French beans: ¼ cup finely chopped
- Green peas: ½ cup
- Capsicum: 1 medium-sized finely chopped
- Water: 4 cups use the same cup as used for measuring rice
- Whole spices:
- Black cumin seeds: 1 teaspoon
- Bay leaf: 1
- Black cardamom: 1
- Cloves: 4-5
- Black peppercorns: 4-5
- Cinnamon: 2-3 small pieces
- Salt: To taste 1 tablespoon is sufficient
- Red chili powder: 1 teaspoon
- Garam masala powder: ½ teaspoon
- Ghee: 2 tablespoons
Instructions
- Start by washing and soaking 2 cups of basmati rice for 1 hour.
- Heat ½ cup oil in a pan, add 1 sliced onion, and sauté until golden.
- Add whole spices like black cumin seeds, bay leaf, black cardamom, cloves, black peppercorns, and cinnamon, followed by 1 tablespoon garlic paste, 1 teaspoon ginger paste, and 2 chopped green chilies.
- Sauté for 1-2 minutes.
- Next, add diced potatoes, carrots, French beans, and green peas, cooking for 5 minutes.
- Stir in 1 chopped tomato and 2 tablespoons of yogurt.
- Once cooked, add chopped capsicum and mix gently.
- Add the soaked rice, 4 cups of water, 1 teaspoon salt, and ½ teaspoon garam masala.
- Cover and cook on medium heat until the water evaporates.
- Drizzle 2 tablespoons of ghee, reduce the heat, and steam for 10-12 minutes.
- Fluff the rice gently and serve hot with chutney or yogurt.
- Enjoy this flavorful one-pot meal!
Read This Also: Aloo Tahari Recipe
How to Make Vegetable Pulao Step by step
Preparation of Rice:
1. First, wash the rice thoroughly. After washing, soak the rice for about 1 hour. Once soaked, drain the rice and set it aside.
Sautéing Onions and Spices:
Heat ½ cup of oil in a large pan over medium heat. Once the oil is hot, add the sliced onions. Sauté until they turn light golden brown. Add the whole spices (black cumin seeds, bay leaf, black cardamom, cloves, black peppercorns, and cinnamon). Fry the spices to release their aroma and flavor.
Once the onions are golden, add ginger paste, garlic paste, and finely chopped green chilies. Sauté everything for 1-2 minutes until the raw aroma of ginger and garlic disappears.
Adding Vegetables and Stir-Frying:
Now, add the diced potatoes and stir-fry for 2-3 minutes. Next, add the chopped carrots and a little salt. Mix well. After a while, add the French beans and green peas. Mix everything and cook for 4-5 minutes.
When the vegetables are slightly cooked, add the chopped tomato and mix well. Let the tomatoes soften, then add 2 tablespoons of yogurt. Stir the yogurt with the vegetables and cook for 1-2 minutes.
Finally, add the finely chopped capsicum. Since capsicum cooks quickly, sauté it for just 1-2 minutes.
Adding Rice and Water:
Add the soaked and drained rice to the vegetable mixture. Gently mix the rice with the vegetables to avoid breaking the grains. Pour in 4 cups of water using the same cup used to measure the rice. Add salt to taste and ½ teaspoon of garam masala powder.
Cooking the Rice:
Cover the pan and cook the rice on medium-high heat until 90% of the water evaporates. This will take around 6-7 minutes. Once most of the water has evaporated, reduce the flame to low. Drizzle 2 tablespoons of ghee on top. Cover the pan and let the pulao cook on low heat for 10-12 minutes (dum method).
Final Steps:
After 10-12 minutes, turn off the heat. Gently fluff the rice with a fork to separate the grains without breaking them. Cover the pan again and let it sit for another 10 minutes.
Serving Suggestions:
Your delicious and aromatic vegetable pulao is ready to serve. Pair it with yogurt, mint chutney, or garlic chili chutney for a perfect meal.
Tips:
1. Be careful with the water-to-rice ratio to ensure perfectly cooked rice.
2. Do not overcook the vegetables to retain their color and texture.
3. If you prefer it spicier, increase the quantity of red chili powder.
This flavorful vegetable pulao is not only visually appealing but also incredibly tasty. Be sure to try it out and share your feedback with us.I hope you enjoyed this recipe!
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