Vegetable Pulao is a flavorful and nutritious rice dish made with aromatic spices, mixed vegetables, and basmati rice. It’s an easy-to-make dish that works perfectly for a quick lunch or dinner, and can be enjoyed by both vegetarians and non-vegetarians alike. The best part about vegetable pulao is that you can customize it with any vegetables of your choice and it doesn’t require much effort to prepare. Here’s a simple recipe to make this delicious pulao at home.
Ingredients:
- 1 cup basmati rice
- 1 tablespoon ghee or oil
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick (1-inch piece)
- 2-3 green cardamom pods
- 1 onion (thinly sliced)
- 1 teaspoon ginger-garlic paste
- 1 tomato (chopped)
- 1 cup mixed vegetables (carrot, peas, beans, potatoes, etc.)
- 2 green chilies (slit)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Salt to taste
- 2 cups water
- Fresh coriander leaves (for garnish)
Instructions:
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 15-20 minutes for best results. Drain the water before cooking.
- Cook the Spices:
- Heat a tablespoon of ghee or oil in a large pan or pressure cooker over medium heat.
- Add bay leaf, cloves, cinnamon, and cardamom pods. Sauté for about 30 seconds until the spices release their aroma.
- Sauté Onions and Aromatics:
- Add the thinly sliced onions and sauté until they turn golden brown. This step adds sweetness and depth to the dish.
- Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
- Add Vegetables:
- Now, add the chopped tomatoes and cook until they become soft.
- Add the mixed vegetables (carrot, peas, beans, and potatoes) and cook for 3-4 minutes. You can use frozen vegetables or fresh ones based on availability.
- Add Spices:
- Add turmeric powder, cumin powder, garam masala, green chilies, and salt. Mix everything well, and cook for 1-2 minutes to allow the spices to combine.
- Cook the Rice:
- Add the soaked and drained rice to the pan, and gently stir to coat the rice with the spices and vegetables.
- Add 2 cups of water (you can adjust the water depending on the type of rice used) and bring it to a boil.
- Once the water starts boiling, reduce the heat to low, cover the pan with a lid, and let it cook for about 15-20 minutes (or 1-2 whistles if using a pressure cooker).
- Rest the Pulao:
- Once the rice is cooked and the water is absorbed, turn off the heat. Let the pulao sit for about 5 minutes before fluffing it with a fork. This allows the flavors to settle.
- Garnish and Serve:
- Garnish with freshly chopped coriander leaves for a burst of freshness.
- Serve the vegetable pulao hot with raita, pickle, or a side of papad.
Tips:
- You can also add a handful of cashews or raisins to enhance the flavor and texture of the pulao.
- For an extra aromatic touch, you can add a few saffron strands soaked in warm milk while cooking the rice.
- To make it spicier, adjust the number of green chilies or add red chili powder.
Conclusion:
Vegetable Pulao is a versatile dish that is easy to prepare and packed with flavors. It’s a perfect choice for a busy lunch or dinner, and can be made with a variety of vegetables to suit your taste. Serve it alongside a refreshing cucumber raita or a tangy pickle for a complete meal. Enjoy this healthy and satisfying dish with your loved ones!
