Vegetable Pulao
"Make mealtime vibrant and tasty with this classic Indian Vegetable Pulao!"
Equipment
- Pressure Cooker or Deep Pan For cooking the pulao
- Knife & Chopping Board For prepping vegetables
- Spatula For stirring
- Measuring Cups/Spoons For accuracy
Ingredients
1 cup basmati rice (rinsed and soaked for 20 mins)
2 tbsp oil or ghee
1 bay leaf
1 cinnamon stick
2–3 cloves
2–3 green cardamoms
1 onion, thinly sliced
1 tsp ginger-garlic paste
1 green chili, slit (optional)
½ cup chopped carrots
½ cup green peas
½ cup chopped beans
¼ cup chopped bell pepper (optional)
2 cups water
Salt to taste
Fresh coriander for garnish
Instructions
Prepare Ingredients
Soak and wash the basmati rice for 20 minutes. Drain before adding. Cut all vegetables.
Heat Oil and Sauté Spices
Heat oil or ghee in a large pan or pressure cooker. Add bay leaf, cinnamon, cloves, and cardamoms. Sauté until the spices emit a fragrance.
Cook Onions and Aromatics
Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chili. Stir and cook for 1–2 minutes.
Add Vegetables
Mix in all chopped veggies and sauté for 3–4 minutes.
Add Rice and Water
Add soaked rice and mix softly. Add 2 cups of water. Add salt according to taste.
Cook the Pulao
In pressure cooker: Cook for 1 whistle on medium heat, and then switch off and let pressure release automatically.
In pan: Cover and cook on slow heat for 15–18 minutes until rice becomes fluffy and water gets absorbed.
Rest and Fluff
Rest pulao for 5 minutes and then fluff gently with the help of a fork.
Serve Hot
Top with coriander chopped and serve with raita or pickle.
Notes
Use any seasonal vegetables available.
Squeeze a bit of lemon juice for a fresh touch.
Can be made vegan by substituting with oil instead of ghee.
Serve with plain yogurt, raita, or papad.