Veg Pulao Recipe

Veg Pulao or Vegetable Pulao is an easy one-pot rice dish mixed with assorted vegetables and mildly flavored with various dry spices. The dish is liked both for its delicious taste and its aromatic flavor.

Veg Pulao is one of the most common rice dishes, that is often made in most Indian households. It is also commonly found in the menus of most restaurants as well as a part of party menus.

Veg Pulao is usually served with one or more accompaniments, most commonly with some Raita. It can also be served along with a specially made gravy of tomato and onion, pickle or even papad.

To ensure of the best taste and aroma, Veg Pulao should be cooked from good quality basmati rice. If fresh vegetates are not available or if you are short of time, frozen mixed vegetables can also be used in making Pulao.

Due to addition of vegetables, Veg Pulao is a satisfying, healthy and complete food in itself.

RECIPE VIDEO :

#Serving Suggestion:  Vegetable pulao is served either with curd (yogurt) or raita or a curry or korma. But if you do not have time or ingredients to make korma or raita, then just serve pulao with some pickle and papad (roasted or fried).

⇒Do give this recipe a try and share your comments below with me.

RECIPE CARD :

Print Pin
4.67 from 3 votes

VEG PULAO RECIPE

Veg pulao is a one-pot dish made with rice and vegetables. some spices and herbs are also added to give pulao more flavor and taste. 
Course Main Course
Cuisine Indian
Keyword veg pulao
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Author Achala

Ingredients

main ingredients for :

  • 1 cup basmati rice
  • 1 cup onion thinly sliced
  • 1/2 cup tomato chopped
  • 1 tsp ginger garlic paste
  • 1/4 cup carrot chopped
  • 1/4 cup beans chopped
  • 1/2 cup cauliflower cut into small florets
  • 1/4 cup peas
  • 1/4 cup potato peeled and cubed
  • 2 cup water
  • 2 tbsp oil or ghee
  • Salt to taste
  • 6 to 7 drops of lemon juice

whole spices for rice:

  • 1 tsp cumin seeds
  • 1 bay leaf
  • A stick of cinnamon
  • 2 to 3 green cardamom
  • 6 to 7 whole black peppercorns
  • 2 to 3 cloves
  • 1 to 2 star anise

Instructions

  • Collect all the required ingredients.
  • Wash the rice 4 to 5 times until the water turns clear. Soak in water for 30 minutes.
  • After half an hour, remove the excess water and keep aside.
  • Heat ghee/oil in a vessel or kadai.
  • On a low to medium flame when the oil becomes hot, add the cumin and saute for a while (make sure you don’t burn the cumin seeds).
  • Now add whole spices including cinnamon stick, black pepper, bay leaf, cloves, star anise and green cardamom.
  • Saute for a while and let the spices until fragrant .
  • Add the ginger-garlic paste.
  • Saute for 10 to 12 seconds or till the raw aroma of the ginger & garlic goes away.
  • Add onion and fry until they turn slightly brown.
  • Saute the onions on a low flame and stir often for uniform browning.
  • Add the chopped tomatoes and cook till the raw aroma of the tomatoes goes away.
  • Saute for 2 to 3 minutes on a low to medium-low flame.
  • Then add all the chopped vegetables like cauliflower, potatoes, carrots, french beans, and peas.
  • Mix well and saute again for 2 to 3 minutes on a low flame.
  • Add the soaked rice to it.
  • Mix the rice well and saute for 2 minutes while stirring constantly on a low or medium-low flame, so that the rice gets well coated with the oil.
  • Pour water or as required depending on the quality of rice and stir.
  • Season with salt.
  • Sprinkle 6 to 7 drops of lime juice or lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).
  • Stir all the ingredients really well.
  • Cover the pan with a lid and let the rice cook on a low flame for around 10-15 minutes, till the water dries up and the rice is tender and well cooked.
  • Do check a couple of times when the rice is cooking. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes.
  • Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.
  • Once the rice grains are cooked, cover the lid and let the rice stand for 5 minutes.
  • Open the lid carefully and fluff the rice with a fork.
  • Transfer it to a serving bowl and garnish with fresh coriander leaves.
  • Serve veg pulao hot or warm with a simple raita or gravy.

Notes

  • Use good quality basmati rice to get extra long grains of rice.
  • Adding ghee/oil while cooking rice will make rice nonsticky.
  • If you cook rice on high flame, then water evaporates and rice is not cooked nicely. So cook rice on low flame only. 
  • Its always better to soak rice for 20 to 30 minutes. Soaking rice grains gives a better texture when they are cooked.
  • You can choose the vegetables that you want to add to the pulao. You can also add corn kernels or baby corn, broccoli, capsicum etc.
  • After the pulao is cooked, let it rest for at least 5 minutes before fluffing it with a fork. It will make sure the grains do not break while fluffing it.
  • By adding a few lemon drops while cooking rice to prevent them from becoming sticky and mushy. It will make each grain separated.
  • Add some Kasuri Methi along with the vegetables for an even more delicious flavor of this pulao.
  • Some fried dry fruits like cashews and raisins can also be added.
  • You can always alter the amount of dry spices as per your taste.

How To Make Vegetable Pulao (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Wash the rice 4 to 5 times until the water turns clear. Soak in water for 30 minutes.

3. After half an hour, remove the excess water and keep aside.

4. Heat ghee/oil in a vessel or kadai.

5. On a low to medium flame when the oil becomes hot, add the cumin and saute for a while (make sure you don’t burn the cumin seeds).

6. Now add whole spices including cinnamon stick, black pepper, bay leaf, cloves, star anise, and green cardamom.

7. Saute for a while and let the spices until fragrant .

8. Add the ginger-garlic paste.

9. Saute for 10 to 12 seconds or till the raw aroma of the ginger & garlic goes away.

10. Add onion and fry until they turn slightly brown.

11. Saute the onions on a low flame and stir often for uniform browning.

12. Add the chopped tomatoes and cook till the raw aroma of the tomatoes goes away.

13. Saute for 2 to 3 minutes on a low to medium-low flame.

14. Then add all the chopped vegetables like cauliflower, potatoes, carrots, french beans, and peas.

15. Mix well and saute again for 2 to 3 minutes on a low flame.

16. Add the soaked rice to it.

17. Mix the rice well and saute for 2 minutes while stirring constantly on a low or medium-low flame, so that the rice gets well coated with the oil.

18. Pour water or as required depending on the quality of rice and stir.

19. Season with salt.

20. Sprinkle 6 to 7 drops of lime juice or lemon juice to the rice (with adding lemon juice the color and flavor of rice enhances).

21. Stir all the ingredients really well.

22. Cover the pan with a lid and let the rice cook on a low flame for around 10-15 minutes, till the water dries up and the rice is tender and well cooked.

23. Do check a couple of times when the rice is cooking. Rice is still not cooked sufficiently, as water can still be seen. Cover the rice again and cook for 3 to 4 more minutes.

24. Check the rice now. There is no water left in the rice and they have puffed up nicely and turned soft. Rice is now ready, turn off the flame.

25. Once the rice grains are cooked, cover the lid and let the rice stand for 5 minutes.

26. Open the lid carefully and fluff the rice with a fork.

27. Transfer it to a serving bowl and garnish with fresh coriander leaves.

28. Serve veg pulao hot or warm with a simple raita or gravy.

finally, do check my recipes collection like main course recipe collection, further, do not forget to visit my other recipes like,

And don’t forget to share this article on your favorite social networking sites ?

Leave a Comment