Vegetable Pulao Recipe
Vegetable pulao recipe is a flavorful one-pot dish made with basmati rice, spices, herbs, and multiple veggies. When they all cooked together & smelled of it’s like aah! You never say no to this. Its taste is a little spicy and full of flavor. Vegetable pulao is the perfect, light dish that is served for lunch and dinner with boondi raita and buttermilk.
About Vegetable Pulao Recipe
Vegetable pulao recipe is a North Indian staple, but also enjoyed in other parts of India. Every region has its variations, but nothing can beat its yumminess.
Pulao, pilav, and polao have many alternative names. But one thing made it special, i.e., their deliciousness. There are many types of pulao made in India, like matar pulao, tawa pulao, paneer pulao & vegetable pulao. But this one is very basic & common and made in most houses of India.
Vegetable pulao recipe is basically made with normal ingredients basmati rice, some spices, and mixed vegetables. It is a perfect dish if you want to cook something quick and pleasurable. This is also the perfect meal for lunch, a quick dinner, or used in lunch boxes.
It is my all-time favorite meal. In hunger, when I didn’t find anything to eat, I made this. It’s like comfort food for me. Very healthy and full of nutrients. It can be eaten with yogurt, buttermilk, boondi raita, and salad. I always eat vegetable pulao with yogurt.
If your eyes are on finding something quicker and delicious at a time, this is for you. A few minutes are enough for this delightful vegetable pulao recipe. I hope when you try this, you gonna like it for sure.
Ingredients
- Rice: I take 1 cup of basmati rice (long-grained rice), or you can also use other types of rice. But basmati rice is work well for this recipe.
- Spices: Use spices like cumin seeds, cloves, bay leaf, and cinnamon. Add green cardamom, black cardamom, and black pepper. This makes your pulao full of aromatic flavor. Always use good quality of spices.
- Veggies: I used multiple vegetables here, potato, tomato, cauliflower, peas, green chili, onion, carrot, etc. You can add more to your taste. Use fresh vegetables to make the recipe.
- Ginger and garlic paste: Make a paste together in a mortar, or you can grate them. They help to give extra flavor.
(Step-By-Step)
How to make Vegetable Pulao Recipe
1. First, take one cup of basmati rice in a bowl and rinse it in water 3 to 4 times. After rinsing, soak them in water for 15 to 20 minutes.
2. After 20 minutes, drain all the water and set it aside.
3. Chop all the veggies tomato, potato, carrot, cauliflower, peas, green chili, coriander leaves, and onion into small pieces. Also, grate the ginger and garlic aside.
4. Heat 2 tbsp oil in a pressure cooker on a medium flame. Then, add cumin seeds, cloves, bay leaf, cinnamon, black pepper, green cardamom, and black cardamom. Let them sizzle for a few seconds.
5. Add onion and saute them till they have a golden texture with ginger garlic paste.
6. Add tomatoes with turmeric powder or salt. Sim the stove for 2 to 3 minutes. This will make the tomatoes properly mushy and remove the raw smell of the tomatoes.
7. After that add all the veggies potato, peas, carrot, cauliflower, and green chilies.
8. Then add soaked basmati rice into it with 2 cups of water. The water depends on the quality of the rice. Mix all the ingredients well.
9. Close the cooker lid and wait for 1 whistle, after that the gas stove turns off. Do not open the lid right away. Wait for 6 to 7 minutes so that the pressure comes down naturally.
10. Then open the lid and you see the rice is cooked.
11. Then garnish coriander leaves on it and mix it well.
12. Now the vegetable pulao recipe is ready to serve.
Serve this vegetable pulao with butter, yogurt, boondi raita, buttermilk, and salad. According to your taste, pick any one of them and it tastes delicious.
Tips and Variations
- To make this vegetable pulao recipe, you always have to soak the rice in water for 15 to 20 minutes.
- I have used basmati rice for this recipe. You can also use other types of rice available in the market. But basmati rice is the best for making this recipe.
- Use rice and water in a 1:2 ratio i.e. for one cup of rice you have to need two cups of water. If you do not use basmati rice then adjust water according to the rice quality.
Vegetable Pulao Recipe
Ingredients
- 1 cup rice (long grained)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chili, finely chopped
- ¼ cup carrot, thinly chopped
- ¾ cup green peas
- ⅓ cup potato, finely chopped
- ¼ cup cauliflower
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp oil
- ¼ tsp cumin seeds
- ¼ tsp turmeric
- 1 tsp ginger & garlic paste
- salt as per your taste
- 1 small piece bay leaf
- 1 one inch cinnamon
- 2 cloves
- 2 green cardamom
- 2 black pepper (optional)
- 1 black cardamom (optional)
Instructions
- Take 1 cup basmati rice in a bowl. Rinse them in water 3 to 4 times then soak in water for 15 to 20 minutes. After 20 minute,s drain all the water and set it aside.
- Wash all the veggies and chop them into small pieces.
- Then heat 2 tbsp oil in a pressure cooker on a medium flame. Add cumin seeds, cloves, bay leaf, cinnamon, black pepper seeds, green cardamom, and black cardamom. Let them sizzle for seconds.
- Add onion with ginger garlic paste, saute them till they have a golden texture.
- Then add tomatoes with turmeric powder and salt. Saute them until the tomatoes are properly mushy.
- After that, add all the veggies: potato, peas, carrot, cauliflower, and green chili.
- Then add soaked basmati rice into it with 2 cups of water.
- Mix all of these ingredients well. Close the cooker lid on medium flame and wait for 1 whistle, then turn off the gas stove. Wait until the pressure comes down naturally.
- Then open the lid and you see the rice is cooked.
- Lastly, garnish with coriander leaves and mix them well. Now serve it.
Notes
- To make this pulao recipe, you always have to soak the rice in water for 20 minutes.
- I have used basmati rice for this recipe. You can also use other types of rice that are available in the market. But the basmati rice is the best for this recipe.
- Use rice and water in a 1:2 ratio i.e. for one of cup rice you have to need two cups of water. If you don’t use basmati rice then adjust water according to the quality of rice.
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