Vegetable Pulao
Vegetable Pulao is a rice-based dish made with various spices, basmati rice, vegetables and herbs. It is typically served with raita or any gravy and makes a comforting meal.
Servings: 4 to 5
Ingredients
- 2 Tablespoons Vegetable oil you can also combine and use 1inch cube butter and 1 Tablespoon oil
- For seasoning:
- 2 inch cinnamon stick
- 8 cloves
- 1 bay leaf
- 2 Cardamoms
- Other Ingredients:
- One medium onion sliced lengthwise
- 5 to 6 green chilies slit lengthwise
- 3 teaspoons ginger garlic paste
- 1 cup of evenly diced mixed vegetables I have used potato, peas and carrots
- ½ cup mint leaves
- ½ teaspoon garam masala powder
- 2 cups Rice soaked in water for 20 minutes and drained
- 4 cups water
- Salt to taste
- 2 Tablespoons finely chopped coriander
Instructions
- Heat oil in pan on medium heat and add all the dry ingredients under the heading “For seasoning”. Fry for a few seconds till you can smell the aroma of spices. Now add onions, chilies and sauté for 2 minutes till they are translucent.
- Add ginger garlic paste, mixed vegetables and sauté for 2 minutes till raw smell goes. Then add drained rice, mint leaves, garam masala powder and stir for a min.
- Transfer the contents to the rice cooker bowl and add required amount of water, adjust salt and stir. Turn on the rice cooker.
- The rice is done once the electric rice cooker indicator light comes to warm.
- Hot steaming aromatic Vegetable Pulao is ready to be served with onion raita or any side dish of your choice. Garnish with coriander.
Notes
Soak rice as soon as you start the process to save time.
Spice levels can be adjusted with green chilies.
You can also increase the quantity of vegetables, if you wish to.
Reduce quantity of mint if you don’t like its strong smell.
Refer to previous posts on ginger garlic paste and garam masala powder.
If using an Indian pressure cooker with whistles, you can do the process directly in the cooker, close lid and turn off heat after 2 or 3 whistles.
Spice levels can be adjusted with green chilies.
You can also increase the quantity of vegetables, if you wish to.
Reduce quantity of mint if you don’t like its strong smell.
Refer to previous posts on ginger garlic paste and garam masala powder.
If using an Indian pressure cooker with whistles, you can do the process directly in the cooker, close lid and turn off heat after 2 or 3 whistles.