Vegetable Pulao

Print Recipe

No ratings yet

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

Calories: 517kcal

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.

Nutrition