Vegetable Pulao is a vibrant and fragrant rice creation that flawlessly fuses healthfulness and flavor. It features long-grained basmati rice combined with an assortment of fresh vegetables and aromatic Indian spices, making it the perfect choice for lunch or dinner.
🥕 Components
Primary Ingredients:
1 cup basmati rice
1 cup mixed vegetables (carrot, beans, peas, potato, capsicum)
1 large onion, thinly sliced
1 tomato, finely chopped (optional)
2 green chilies, slit
1 tsp ginger-garlic paste
2 tbsp oil or ghee
2 cups water
Salt to taste
Whole Spices:
1 bay leaf
2 cloves
1 small piece of cinnamon
2 cardamoms
1 tsp cumin seeds
Optional Garnish:
1 tbsp fried cashews
Fresh coriander leaves, chopped
🍚 Steps to Make Vegetable Pulao:
1️⃣ Soak the Rice
To begin, rinse the basmati rice in water two to three times until the water runs clear.
**Then**, soak it in clean water for about 15–20 minutes.
**This step ensures ** the grains remain long and fluffy after cooking.
2️⃣ Prepare the Vegetables
**Next**, chop all the vegetables evenly into small pieces to ensure they cook uniformly. **Also **, fresh or frozen peas can be used. **After that**, keep the chopped veggies at hand beside the stove.
3️⃣ Temper the Spices
Now, Heat oil or ghee in a deep pan or pressure cooker over medium heat.
Then add cumin seeds, bay leaf, cloves, cardamom, and cinnamon.
When they begin to splutter, the scent will fill your kitchen — it’s what gives pulao its distinct flavor.
4️⃣ Sauté the Onions & Aromatics
Add sliced onions and sauté until they turn golden brown.
Now, incorporate ginger-garlic paste and green chilies; sauté for 30 seconds.
If you prefer a richer hue, add finely chopped tomatoes and cook until softened.
5️⃣ Add Vegetables & Seasoning
Next, incorporate all chopped vegetables and salt. Stir thoroughly to ensure the veggies are coated with spices and oil.
Additionally, you may also sprinkle a pinch of garam masala or turmeric for added aroma and color.
Sauté for 2–3 minutes.
6️⃣ Add Rice & Water
Now, drain the soaked rice and add it to the pan.
Mix gently to prevent breaking the grains.
Add 2 cups of water for 1 cup of rice.
Finally, taste the water — it should be slightly salty; adjust as needed.
7️⃣ Cook the Pulao
Once everything is mixed, close the lid and cook for 2 whistles, then turn off the heat.
If using a pot: cover tightly and cook on low heat for 12–15 minutes until the rice absorbs the water.
8️⃣ Fluff and Serve
After cooking, Allow the pulao to rest for 5 minutes before uncovering.
Then use a fork to gently fluff the rice so that the grains remain separate.
Meanwhile, prepare your Garnish with fried cashews and chopped coriander leaves.
9️⃣ Serve Hot!
Finally, present this delectable Vegetable Pulao alongside cucumber raita, roasted papad, or a simple pickle.
It also pairs wonderfully with dal fry or paneer gravy.
💡 Pro Tips
To enhance aroma, add a few mint leaves during cooking.
Alternatively, substitute water with light coconut milk for a South Indian twist.
Always soak rice — it helps avoid stickiness.
For best result, Opt for basmati rice for the best texture.
❤️ Conclusion
In conclusion, Vegetable Pulao transcends a mere rice dish — it’s comfort food that harmoniously combines nutrition, color, and flavor in every bite. Whether it’s for lunchboxes or family gatherings, this nourishing one-pot meal consistently impresses. So, Give it a try, and it will become your go-to quick lunch recipe! 🌿🍚
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