Pulao Recipe
Vegetable Pulao, also known as Veg Pulao, is a fragrant and flavorful one-pot Indian dish where basmati rice is cooked with a medley of vegetables and aromatic spices. It’s a versatile meal that can be enjoyed on its own or paired with raita, yogurt, or a side salad. Here’s a detailed recipe to guide you through the preparation:
Ingredients:
- Basmati rice: 1 cup
- Mixed vegetables: 1 to 1.5 cups (e.g., carrots, peas, green beans, potatoes, cauliflower)
- Ghee or oil: 2 tablespoons
- Whole spices:
- Cumin seeds: 1 teaspoon
- Green cardamom pods: 3
- Cloves: 3
- Cinnamon stick: 1-inch piece
- Bay leaf: 1
- Star anise: 1 (optional)
- Onion: 1 medium, thinly sliced
- Green chilies: 1-2, slit (adjust to taste)
- Ginger-garlic paste: 1 teaspoon
- Mint leaves: 2 tablespoons, chopped
- Coriander leaves (cilantro): 2 tablespoons, chopped
- Water: 1.5 to 2 cups
- Salt: To taste
Instructions:
- Rinse the Rice:
- Wash the basmati rice under running water until the water runs clear.
- Soak the rice in water for 20-30 minutes, then drain and set aside.
- Prepare the Vegetables:
- Wash, peel, and chop the vegetables into small, uniform pieces to ensure even cooking.
- Sauté the Spices and Aromatics:
- Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat.
- Add the cumin seeds and let them sizzle.
- Add the whole spices (cardamom, cloves, cinnamon, bay leaf, star anise) and sauté for a few seconds until fragrant.
- Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
- Stir in the ginger-garlic paste and cook for another minute.
- Add Vegetables and Herbs:
- Add the chopped mixed vegetables to the pot.
- Sauté for 2-3 minutes.
- Add the chopped mint and coriander leaves. Mix well.
- Add Rice and Cook:
- Add the soaked and drained rice to the pot.
- Gently stir to combine with the vegetables and spices, ensuring the rice is well-coated.
- Pour in 1.5 to 2 cups of water (adjust based on the rice quality and desired consistency).
- Add salt to taste.
- Bring the mixture to a boil.
- Simmer:
- Once boiling, reduce the heat to low.
- Cover the pot with a tight-fitting lid.
- Let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
- Avoid opening the lid during this time to prevent steam from escaping.
- Rest and Serve:
- Once cooked, turn off the heat.
- Let the pulao rest for 5 minutes before fluffing it gently with a fork.
- Serve hot, garnished with additional coriander leaves if desired.
Tips:
- Rice Quality: Using good quality basmati rice enhances the aroma and texture of the pulao.
- Vegetable Variations: Feel free to use seasonal vegetables or your personal favorites.
- Spice Level: Adjust the number of green chilies to suit your heat preference.
- Cooking Method: This recipe can be adapted for an Instant Pot or pressure cooker for quicker preparation
Experience the rich flavors of Vegetable Pulao—a delightful one-pot dish where aromatic basmati rice is cooked with a medley of fresh vegetables and fragrant spices. Perfect for any meal, this easy-to-make recipe offers a harmonious blend of taste and nutrition.
