Veg Pulao Recipe

Pulao, also known as pulav or pilaf, is comfort food at its finest. I make it whenever I need something quick and easy. This simple one-pot dish is made with fragrant rice and healthy vegetables. It has been flavored with spices and herbs to give it a mild, pungent taste. My mom’s special vegetable pulao recipe is the one I use when making vegetable pulao. This dish can be eaten as a vegetarian dish or with pickles, raita (Indian yogurt), and roasted papad (a crispy thin Indian snack).

About Pulao Recipe

Veg pulao, also known by different names like pilaf and pulav, is one of the two most popular vegetarian rice dishes in India.

A pulao can be described as a single-pot dish that includes rice, vegetables, or protein. It is made with aromatics such as onions, ginger, garlic, etc., spices, and herbs. There are many ways to make a pulav.

There are many vegetarian pulao recipes that I share on my blog, including Tawa Pulao (Peas Pulao), Kashmiri Pulao (Paneer Pulao), Tawa Pulao (Tawa Pulao), Paneer Pulao) and many others. The recipe I share is my favorite and what I almost always make.

Making veg pulao is easy. It will be quick to put together if you use a food processor to chop the vegetables.

About This Veg Pulao

My recipe does not include any pulao, biryani masala, or pulao. The dish is full of the aromas of spices.

I prefer the texture of the rice to be soft when making pulao. This is because it’s not as hard as what is served in restaurants. If you’re like me, this recipe will be a hit. For more tips on how to make the perfect rice for your pulao, read on.

I add carrots, green beans, cauliflower, and French beans. You can also make pulao with other vegetables. You can also consider broccoli, baby corn, capsicums, spinach, cabbage, and other vegetables.

Pulao is usually made from the best fragrant basmati rice. To make vegetable pulao, I mainly use old basmati rice. You can also use other fragrant varieties of nonsticky rice.

Pulao can also be prepared in a skillet on the stovetop or in a pressure cooker. The rice grains should be separate and fluffy. The pulao is prepared in a skillet on the stovetop.

You can make vegetable pulao on the stovetop pressure cooker or in an Instant Pot if you are short on time.

You can find my tips in the tips section for making the perfect pulao to suit any occasion.

Preparation

Start by washing 1.5 cups of basmati rice in warm water. Rinse the rice until it is free from starch. Then, let the rice soak in sufficient water for 20-30 minutes.

Allow the rice to drain for 20-30 minutes, then let it cool.

Prepare the vegetables while the rice is still warm. Rinse the vegetables and chop them. Cut the vegetables into small pieces.

Cut the cauliflower into medium-sized florets. Slice 1 large onion thinly. To make 1.5-2 cups of chopped vegetables, you will need green peas and tomatoes.

You can leave out all the whole spices. You can leave out black peppercorns and star anise from the following list of spices.

In a mortar-pestle, combine roughly chopped ginger (1 to 1.5 inch), garlic (4 to 5, small to medium garlic cloves peeled) as well as 1 to 2 green chilies.

Make a paste by crushing the ingredients. These can be crushed with a small grinder. You can also add water to the grinder or mixer to make it more efficient.

Make vegetable pulao

In a large heavy saucepan or pot with a thick bottom, heat 3 tablespoons of ghee/oil.

After the ghee is melted, heat it up and add all of the spices below.

One teaspoon cumin seeds (1 teaspoon caraway seeds) (shahi jeera).

Optional: 5-6 black peppercorns

One tej patta (Indian bay leaf)

Four cloves

Three to four green cardamoms

Optional: 1 black cardamom

Optional: 1 small amount of mace

Optional: 1 small star anise

1-inch cinnamon

One small piece of stone flowers (dead Phool or Patthar Ke Phool). – Optional

Fry the spices for a few seconds to make them fragrant. While frying, the spices will also start to splutter. Ghee should not be smoked or heated.

Add 1 cup of thinly sliced onions.

Mix the onions and ghee together, then saute them.

Sauté the onions over medium to low heat. The onions will first turn light golden. Continue to stir fry.

Sauté onions until golden

After the onions have become golden, add the crushed ginger+ garlic + green chili (chili) paste.

Stir for a few seconds until the raw ginger and garlic aroma is gone.

1 cup chopped tomatoes.

Mix the ingredients and cook on low heat for 2 to 3 mins.

Add all chopped vegetables. Mix the chopped veggies and add 1.5 to 2 cups. You can also add 1/3 cup of fresh or frozen green peas.

Mix 2 to 3 tablespoons of chopped coriander leaves (cilantro) with the water. You can also add two tablespoons of chopped mint leaves to this step.

Mix again and sauté for another 2 to 3 minutes at low heat.

Add the soaked rice.

Combine the rice with the other ingredients gently.

Sauté the rice for about 1 to 2 minutes over medium to low heat.

Add 2.5 to 3 cups of water to the pan. I added 3 cups of water. You can adjust the amount of water you add depending on how good your rice is. You can also replace water with vegetable stock.

14 teaspoon lemon juice

Salt to taste. Mix well. Check the taste of your water to determine if the salt has been added correctly. The water should have a salty taste.

This means that the salt is correct. You can add more salt to make the water feel salty.

Cook Pulao

Cover the pan or pot with its lid and stir.

Cook the rice covered until the water has been absorbed completely. Cook the rice on medium to low heat. I usually cook at low to medium heat in the beginning and then lower it halfway through.

To ensure that there is enough water, check the rice several times. You may need to add water depending on the rice quality. You can stir the rice gently with a fork without breaking the grains.

After the rice grains have been cooked, fluff the rice and cover it with a lid for five minutes.

Serve Veg Pulao with mint leaves, coriander leaves (cilantro), mint leaves, fried onions, fried cashews, and fried raisins.