Veg Pulao | Vegetable Rice

Veg Pulao is a full on flavors and absolutely mouth watering recipe of rice and vegetables, and the whole spices in it makes it irresistibly fragrant. It is a one pot and easy to cook recipe. 

It tastes best when cooked in ghee (clarified butter). Try it and enjoy!!!

Also try: Indian Mexican Rice.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 25 mins, Total – 35 mins

Servings: 2-3

Ingredients:

  1. Basmati Rice – 1 cup (soaked for 20 mins, then thoroughly rinsed)
  2. Cauliflower – 1/2 cup (coarsely cut)
  3. Potato – 1/2 cup (cut in cubes)
  4. Carrot – 1/2 cup (cut in rounds)
  5. Green Peas – 1/2 cup
  6. Onions – 1 large (finely chopped)
  7. Garlic – 2 cloves (grated)
  8. Tomato – 2 large (blend to a smooth paste)
  9. Green Chilli – 3 (finely chopped)
  10. Cumin Seeds – 1 tsp
  11. Asafoetida – a large pinch
  12. Bay Leaf – 1
  13. Black Cardamom – 1
  14. Cloves – 4
  15. Black Peppercorns – 6
  16. Turmeric Powder – 1/2 tsp
  17. Red Chilli Powder – 1/2 tsp
  18. Garam Masala Powder – 1/2 tsp
  19. Coriander Powder – 2 tsp
  20. Ghee (Clarified Butter) – 4 tbsp
  21. Water – 2 cups
  22. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Veg Pulao:

  1. Heat ghee in a pressure cooker. Add black cardamom, bay leaf, cloves and black peppercorns. Saute till fragrant
  2. Add cumin seeds and asafoetida. Let it splutter
  3. Add onions and garlic. Saute will golden brown
  4. Add tomato paste, chopped green chilli, coriander powder, turmeric powder, red chilli powder and garam masala powder. Cook till ghee starts to separate
  5. Add cauliflower, green peas, carrots and potatoes. Cook on medium flame for about 2 mins
  6. Add rinsed rice, water and salt. Gently mix and close the lid. Turn the flame to medium-high and cook until two whistles. Rice should be cooked by now, depends on the quality of rice so cook accordingly
  7. Turn off the flame. Do not release the pressure. Once pressure settles down. Open the lid
  8. Your Veg Pulao is ready. Serve hot with your favorite raita, salad or papad.

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