Veg Pulao, also known as Vegetable Pulav Rice, is a vibrant and aromatic one-pot dish that hails from the rich tapestry of Indian cuisine. This beloved recipe seamlessly blends the goodness of assorted vegetables with fragrant basmati rice and a harmonious blend of spices, creating a wholesome and flavorsome meal that appeals to both the eyes and the palate.
The heart of Veg Pulao lies in its versatility. A colorful medley of vegetables, such as carrots, peas, bell peppers, and beans, is sautéed to perfection in aromatic ghee or oil. The addition of whole spices like cinnamon, cloves, and cardamom infuses the dish with a delightful fragrance that wafts through the kitchen.
Once the vegetables are tender, long-grain basmati rice is added to the mix, absorbing the flavors and aromas of the spices. The final touch is a gentle sprinkling of fresh herbs like cilantro or mint, enhancing both the visual appeal and taste.
Veg Pulao is a complete meal in itself, suitable for various occasions, from weeknight dinners to festive gatherings. It can be savored as is or paired with yogurt, raita, or a simple salad. Its wholesome goodness and delightful flavors make it a favorite among vegetarians and non-vegetarians alike.
This recipe not only showcases the diverse flavors of India but also exemplifies the art of balancing nutrition, taste, and aesthetics in a single dish. Veg Pulao is a true culinary masterpiece that invites you to savor the rich heritage and aromatic essence of Indian cuisine.
Veg Pulao Recipe | Vegetable Pulav Rice
Description
Veg Pulao, or Vegetable Pulav Rice, is a delightful one-pot Indian dish that combines aromatic basmati rice with a medley of colorful vegetables and spices. It's a versatile and flavorful meal suitable for various occasions, offering both nutrition and taste in every bite.
Ingredients
Instructions
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Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 20-25 minutes.
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Heat oil and ghee in a pressure pan over medium heat.
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Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and Shahi jeera. Sauté for a minute until they release their aroma.
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Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
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Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
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Add slitted green chillies.
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Add crushed Kasuri methi and sauté for a minute.
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Add chopped vegetables like carrot, beans, and potatoes.
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Add frozen green peas and sauté for a few minutes until they start to soften.
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Add chopped coriander leaves and sauté for a minute.
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Drain the soaked rice and add it to the pot.
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Add salt to this flavoured rice.
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Gently sauté the rice with the vegetables for 2-3 minutes.
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Pour in 2 cups of hot water and give everything a good stir.
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Check the seasoning and adjust if needed. should have a slightly higher salt level to enhance the overall taste.
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Cover the pressure pan, cook over a medium flame for 1 whistle and simmer for 5 minutes.
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Open the lid once the pressure released naturally.
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Gently mix and garnish with some fresh coriander leaves.
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Vegetable Pulao is now ready to be served! It can be enjoyed on its own or with yogurt, raita, or any side dish like meal maker gravy etc.
Note
- Use any vegetable as you like. As vegetable pulao it should be more vegetables.
- Stir soaked rice carefully.
- Use only hot water to achieve the desired consistency. Adding cold water can lead to sticky rice.
- To create a distinct flavor from other seasoned rice dishes, avoid adding mint leaves
