Vegetable Pulao Recipe

Introduction

Vegetable Pulao is a fragrant and colorful one-pot rice dish perfect for a wholesome meal. Packed with nutritious vegetables and aromatic spices, this comforting recipe is both flavorful and easy to prepare. It pairs wonderfully with raita or a simple salad for a complete lunch or dinner.

Ingredients

• 2 cups Basmati Rice
• 1 large Onion (peeled & sliced)
• 1 tbsp Ginger Garlic Paste
• ¼ cup Coriander leaves (chopped)
• ¼ cup Mint Leaves (chopped)
• ½ cup Yoghurt
• 1 tbsp Ghee
• 3 tbsp Oil
• 1 cup Milk
• 2 cups Water
• Salt to taste
• 1 large Carrot (chopped)
• 10 Green Beans (chopped)
• 1 cup Green Peas
• 1 large Potato (peeled & chopped)
• 1 tsp Coriander powder
• 1 tsp Chilli powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder
• 1 stick Cinnamon
• 4 Cardamom pods
• 1 tsp Cumin seeds

Instructions

1. Step 1: Soak the basmati rice in water for 30 minutes. Drain it in a colander and set aside.
2. Step 2: Heat ghee or oil in a heavy bottom pan. Add cinnamon, cardamom, and cumin seeds, and sauté for about 1 minute until fragrant.
3. Step 3: Add the sliced onions and fry until they turn slightly golden. Stir in the ginger garlic paste and cook for 2 minutes.
4. Step 4: Add coriander powder, chilli powder, turmeric powder, and garam masala, mixing well to combine with the onions and paste.
5. Step 5: Add the chopped carrot, green beans, peas, and potato. Sauté the vegetables with the spices and onions for 4 to 5 minutes.
6. Step 6: Stir in the chopped coriander and mint leaves, then pour in the yoghurt, mixing until it blends well with the vegetables.
7. Step 7: Add the soaked and drained rice, stirring gently to coat grains with the vegetable mixture.
8. Step 8: Pour in 2 cups water and 1 cup milk (measured from the same cup used for rice). Season with salt and mix carefully.
9. Step 9: Bring the mixture to a full boil, then cover with a lid and reduce heat to simmer for 10 to 12 minutes until the rice is cooked through.
10. Step 10: Turn off the heat and let the pulao rest for 5 minutes. Fluff the rice gently with a fork and keep it covered for an additional 10 minutes before serving.

Tips & Variations

• For added richness, substitute regular yoghurt with Greek yoghurt or buttermilk.
• Feel free to add other vegetables like bell peppers or corn for more color and texture.
• Using ghee enhances flavor, but you can use only oil if preferred.
• Rinsing the soaked rice before cooking helps achieve fluffier grains.

Storage

Store leftover vegetable pulao in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to prevent drying out. This dish also freezes well for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any other type of rice for this pulao?

Basmati rice is preferred for its fragrance and long grains, but you can use other long-grain rice varieties if Basmati is unavailable. Keep in mind the cooking time and water ratio may vary.

Is it possible to make this dish vegan?

Yes, to make a vegan version, substitute ghee with vegetable oil and use plant-based yoghurt alternatives such as coconut or almond yoghurt. The dish will remain flavorful and satisfying.

Vegetable Pulao Recipe

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★★★★★

4.8 from 91 reviews

• Author: Mariam
• Total Time: 65 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

A flavorful and aromatic Vegetable Pulao made with basmati rice, mixed vegetables, and a blend of traditional Indian spices. This one-pot dish combines sautéed vegetables, fragrant whole and ground spices, and creamy yogurt to create a delicious, wholesome meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Rice and Grains

• 2 cups Basmati Rice

Vegetables

• 1 large Onion, peeled and sliced
• 1 large Carrot, chopped
• 10 no Green Beans, chopped
• 1 cup Green Peas
• 1 large Potato, peeled and chopped

Dairy

• ½ cup Yoghurt
• 1 cup Milk
• 1 tbsp Ghee

Oils and Fats

• 3 tbsp Oil

Herbs and Spices

• 1 tbsp Ginger Garlic Paste
• ¼ cup Coriander leaves, chopped
• ¼ cup Mint Leaves, chopped
• 1 tsp Coriander powder
• 1 tsp Chilli powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder
• 1 stick Cinnamon
• 4 no Cardamom pods
• 1 tsp Cumin seeds
• Salt to taste

Liquids

• 2 cups Water

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Instructions

1. Soak the Rice: Rinse and soak the basmati rice in water for 30 minutes. After soaking, drain the rice using a colander and set aside to remove excess water.
2. Heat Spices in Oil: In a heavy-bottomed pan, heat ghee or oil over medium heat. Add cinnamon stick, cardamom pods, and cumin seeds, sautéing for about 1 minute until fragrant.
3. Sauté Onions and Ginger Garlic Paste: Add the sliced onions to the pan and fry until they turn slightly golden. Stir in the ginger garlic paste and cook for 2 more minutes to develop the aroma.
4. Add Ground Spices and Vegetables: Mix in coriander powder, chili powder, turmeric powder, and garam masala. Stir well, then add chopped carrot, green beans, green peas, and potato. Sauté everything together for 4 to 5 minutes.
5. Add Herbs and Yogurt: Incorporate chopped coriander and mint leaves into the vegetable mix. Pour in the yoghurt and stir to combine, letting the yogurt blend with the vegetables.
6. Add Rice and Liquids: Add the drained basmati rice to the pan and mix gently. Pour in 2 cups of water and 1 cup of milk, season with salt, and stir to combine all ingredients evenly.
7. Cook the Pulao: Bring the mixture to a full boil. Then, cover the pan with a lid and reduce heat to low. Simmer for 10 to 12 minutes until rice and vegetables are cooked thoroughly.
8. Rest and Fluff: Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff the rice gently with a fork and then let it sit covered for an additional 10 minutes to develop flavors and texture.
9. Serve: Serve the Vegetable Pulao hot, accompanied by raita or your choice of side dishes.

Notes

• Soaking the rice helps achieve fluffy, separate grains after cooking.
• Adjust the chili powder according to your heat preference.
• You can substitute vegetables based on seasonal availability.
• Using both milk and water enriches the cooking liquid for a creamier texture.
• Letting the pulao rest after cooking enhances the flavor melding.
• This dish pairs excellently with cooling raita or yogurt-based side dishes.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Vegetable Pulao, Indian Rice Dish, Basmati Rice Recipe, Spiced Rice with Vegetables, Vegetarian Indian Pulao