Hello friends,
Today, let’s make Vegetable Pulao, a simple yet delicious one-pot dish that’s packed with flavor. It’s perfect for lunch or dinner and pairs well with raita or pickle. Let’s get started!
Ingredients
For the Pulao
- Basmati Rice: 1 cup (soaked for 20 minutes)
- Water: 2 cups
- Mixed Vegetables: 1 cup (carrots, beans, peas, potatoes)
- Onion: 1, sliced
- Tomato: 1, chopped
- Green Chilies: 2, slit
- Ginger-Garlic Paste: 1 teaspoon
- Oil/Ghee: 2 tablespoons
Whole Spices
- Bay Leaf: 1
- Cinnamon Stick: 1-inch piece
- Cardamom: 2
- Cloves: 3
- Cumin Seeds: 1 teaspoon
Spices & Seasoning
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: ½ teaspoon
- Garam Masala: ½ teaspoon
- Salt: To taste
- Fresh Coriander: For garnish
How to Make Vegetable Pulao
1. Sauté the Spices
- Heat oil/ghee in a pan, add cumin seeds, bay leaf, cinnamon, cardamom, and cloves. Let them crackle.
- Add sliced onions and sauté until golden.
2. Cook the Vegetables
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Mix in tomatoes and cook until soft.
- Add the chopped vegetables, turmeric, chili powder, and salt. Stir well.
3. Cook the Rice
- Drain the soaked rice and add it to the pan. Stir gently for a minute.
- Pour in water, cover, and cook on low heat for 12-15 minutes or until rice is fully cooked.
4. Final Touch & Serve
- Sprinkle garam masala and fresh coriander. Fluff the rice with a fork and serve hot with raita.
FAQs
Q: Can I make this in a pressure cooker?
A: Yes! Use 1.5 cups of water and cook for 2 whistles on medium heat.
Q: What other vegetables can I add?
A: You can add capsicum, cauliflower, or corn for extra flavor.
Q: How to make it more fragrant?
A: Use a few saffron strands or a dash of rose water for a restaurant-style aroma.
Final Thoughts
This Vegetable Pulao is an easy, flavorful meal that’s perfect for any day. Try it out, and let me know how it turned out! 😊
Let me know what recipe you’d like next!