Veg pulao Recipe -A very delicious and fragrant vegetable pulao with the flavours of Biryani

Veg Pulao or Biryani pulao is an Indian style pilaf made with rice, assorted vegetable and few aromatic spices. It is a delicious , healthy and easy to make one pot meal.

For making veg pulao you can use instant pot, pressure cooker, rice cooker or any heavy bottom pan of your choice. A wide deep pan is prefered to make rice dishes but you can choose whatever available with you.

Veg pulao is a very popular and basic rice dish cooked in Indian houses on regular basis . You can also find it in almost all party, celebration in each and every restaurant menus as well as cooked almost weekly in each house. There are few different style of making veg pulao in each region and household. Choice of vegetables and spices may differ in each recipe. Some people choose only potato and make potato pulao and in U.P tehri is very popular which is made with peas , potato and cauliflower only. You can add your choice of vegetables and make your favourite veg pulao.

Basmati rice or long grain rice is best to make pulao but you can use any short grain rice which you normally use in your kitchen. The texture may be different but taste wise it will be good. Alternatively you can use Quinoa or Dalia or any soaked Millet of your choice to make a healthy Pulao

Difference between Biryani and Pulao

Some people got confused between biryani and pulao. Biryani making is a lengthy process , first of all the chopped vegetables, curd and spices are marinated and then cooked for some times . Then the cooked marinated vegetables and boiled rice are layered in a pot and then dum cooked till fully done. For making pulao everything is mixed together and then cooked , so pulao making is quite easier than making Biryani.

Today I am sharing a popular way of making veg pulao which can be served on any special occasion as it is quite flavourful and delicious. You can serve pulao with plain dahi and salad or make boondi or mint raita to serve with.

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Vegetable Pulao

A delicious one pot meal of rice and vegetables

Prep Time10

Cook Time15

Course: Dinner Recipes, Lunch, Lunch box Recipe, Main Course, tiffin recipe

Cuisine: Indian Cuisine, North Indian Cuisine

Keyword: biryani, easy biryani, matar pulao, mix veg pulao, Pilaf, veg biryani, vegetable pulao

Servings: person

Author: Anjana Chaturvedi

Ingredients

1.5 cup Basmati Rice
3 Cup MiX Vegetables check notes
1/2 cup Cottage cheese / Paneer optional
12 leaves Fresh Mint / Hara Pudina
10 Cashew Nuts / Kaju
10 Raisins / Kishmish
4 tbsp Yogurt/Curd
1 tbsp Ginger / Adrak juliennes
2 Green Chillies / Hari Mirch
1 tsp Rose Water / Gulab Jal optional
1/2 tsp garam masala/ Biryani Masala
1.5 tsp Salt / Namak
1 tsp Red Chili Powder/ Laal Mirch
1 tsp Lemon Juice / Nimbu Ka Ras

Tempering-

5 tbsp Cooking oil or ghee
1 tsp Cumin Seeds / Sabut Jeera
4 Cloves / Lavang
4 Green Cardamom / Hari Elaichi
2 Black Cardamom / Badi Elaichi
2 Bay Leaves / Tej Patta
10 Peppercorns / Sabut Kali Mirch
1/2 inch Cinnamon /daalchini
1/2 Mace/ Javitri
12 threads Saffron / Kesar optional

Instructions

Wash rice 2-3 times and then soak for 30 minutes in enough water .
Instead of basmati rice you can choose any long or short grain rice of your choice.
Take saffron in a glass bowl,cover and heat it for 30 seconds to make it crisp.Take out and crush it and soak in 2 tbls of milk .
Chop mix vegetables- carrots ,beans,cauliflower,capsicum(or any vegetable of your choice) into small pieces and wash peas and corn kernels.slit green chillies lengthwise.
Crush and open both the cardamoms and take out the seeds.
Heat oil in a pan add ghee (you can also use oil ,but ghee gives a very nice flavour to any rice preparation )
When ghee become warm add all the tempering ingredients and cashews and saute till golden in colour.
Drain water from the rice, and add rice,raisins and slit green chillies in the ghee and saute gently for few seconds.
Now add curd and all the vegetables,saute for few seconds
Add salt,chili powder , garam masala, lemon juice,mint leaves, ginger slices, paneer and 3 cups of warm water.
(you can add pinch of turmeric if you want to make it yellow pulao)
When water start boiling,lower the heat and cover with the lid and cook till 90% done.
Open the pan and sprinkle the saffron milk, rose water and 1 tbsp ghee and cover again and cook till fully done.
When done, switch off the flame and then after 5 minutes open the lid and let it cool down completely otherwise it may overcook due to the heat and steam build up inside
Gently fluff the rice after 10 minutes and serve hot.
OR
If you are using a pressure cooker then add 2.5 cups of water and pressure cook for 1 whistle on medium heat and let it cool down completely then open the cooker and fluff gently using a fork.
Serve Pulao with salad, raita,curd and mirchi ka salan

Notes

Note-

you can use any variety of vegetable of your choice or availability- peas, potato, cabbage, cauliflower, beans, carrot, capsicum, tomato,corn, broccoli. Quantity of vegetables can be adjusted as per your preference.
Addition of paneer is totally optional, you can use it raw or shallow fry in little oil before adding.
you can also use Tofu instead of paneer.