Vegetable Pulao recipe is an easy one-pot rice dish made with rice, mixed vegetables, and mildly flavored with various whole spices in the Cooker or Stovetop under 30 minutes. Pulao is also known as pilaf or pulav.
Perfect recipe for lunch box, kitty parties, house parties, potlucks and can be made in under 30 minutes.
WHAT IS PULAO/PILAF?
Pulao recipe is an easy one pot Indian rice pilaf. Pilaf basically means rice cooked in seasoned broth. Popular pulao recipes are veg pulao, chicken pulao, mushroom pulao, tawa pulao etc.
DIFFERENCE BETWEEN BIRYANI AND PULAO:
While both pulao and biryani are rice recipes with meat or vegetables there is a lot of difference in the way they are made as well as in taste.
Veg pulao is a one pot rice dish where you saute and cook, veggies and rice together with whole spices. The sautéed rice veggie mixture is cooked in water until rice is done and fluffy. Vegetable pulao is light, mildly spiced dish with delicate flavors.
Whereas biryani is a more complex dish with elaborate procedure. In biryani rice and veggies are half cooked separately and layered with fried onions, nuts etc. Biryani is made with loads of ghee, so it is rich and heavy.
HOW TO MAKE VEGETABLE PULAO?
Soak rice in water for 15 minutes.
In a pressure cooker, add ghee and all the whole spices. Saute for about 45 seconds.
Add sliced onions and saute for 2 minutes until the onions are slightly golden. Then add ginger-garlic paste, cilantro, mint and green chilli and saute until raw smell goes off.
Add the mixed vegetables, salt and garam masala, add water and scrape the bottom well to make sure nothing is sticking to the bottom.
Mix everything well and bring the water to boil.
Add in soaked rice and pressure cook for 1-2 whistles.
Allow the pressure to release naturally and fluffy the pulao with fork.
TIPS FOR MAKING VEGETABLE PULAO:
Veg Pulao is a beginner-friendly recipe that is simple and easy to make by following just a few tips and important notes.
- The ratio of water to rice is very important in getting separate grains of rice and pulao not turning mushy. I use 2 cups of water for a cup of rice and 1 cup of vegetables (not pre-cooked). This yields perfect grainy rice that’s soft and moist.
- Using fragrant rice variety like Basmati or Seeraga Samba makes the pulao flavorful, although it can be made with any raw rice variant.
- Using coconut milk instead of water to cook the rice adds to the flavor.
- Don’t be tempted to mix the pulao immediately after removing from heat. Always let it rest for 5-10 mins before fluffing up with a fork.
WHICH RICE IS BEST FOR VEGETABLE PULAO?
A classic pulao is prepared using basmati rice. This rice is thinner and longer than a traditional rice.I prefer Daawat Traditional Basmati Rice. However you can use sona masuri rice or seraga samba rice too.
You can use any long grained rice like basmati rice for making veg pulao.
Aged rice works well for this recipe. Soak the rice well in water for 15-30 minutes
WHICH VEGETABLES CAN WE USE IN THIS VEGETABLE PULAO?
Vegetables like potato, carrot, beans, green peas and cauliflower can be added in this recipe. You can also add corn, mushrooms can be added.
It would be nice to add all the veggies but you can make this pulao with two or more above mentioned veggies. Do not use vegetables like okra, eggplant or tomato in this recipe.
SERVING SUGGESTIONS:
Serve veg pulao with Onion Raita, Boondi Raita, Badami Paneer, Veg Kurma, Gobi 65, Tandoori Cauliflower etc.
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Vegetable Pulao
Ingredients
- 1 tbsp ghee
- 1 bay leaves
- 2 green cardamoms
- 2 cloves
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 1 large red onion sliced
- 1 tbsp cilantro chopped
- 1 tbsp mint chopped
- 1 tsp ginger-garlic paste
- 1 green chilli slitted
- 1 cups mixed vegetables frozen or fresh
- 1 cups seeraga samba or basmati rice soaked, washed & rinsed
- 1 tsp garam masala
- 2 cups water
- salt to taste
Instructions
- Soak rice in water for 15 minutes.
- In a pressure cooker, add ghee and all the whole spices. Saute for about 45 seconds.
- Add sliced onions and saute for 2 minutes until the onions are slightly golden. Then add ginger-garlic paste, cilantro, mint and green chilli and saute until raw smell goes off.
- Add the mixed vegetables, salt and garam masala, add water and scrape the bottom well to make sure nothing is sticking to the bottom.
- Mix everything well and bring the water to boil.
- Add in soaked rice and pressure cook for 1-2 whistles.
- Allow the pressure to release naturally and fluffy the pulao with fork.
Notes
- The ratio of water to rice is very important in getting separate grains of rice and pulao not turning mushy. I use 2 cups of water for a cup of rice and 1 cup of vegetables (not pre-cooked). This yields perfect grainy rice that’s soft and moist.
- Using fragrant rice variety like Basmati or Seeraga Samba makes the pulao flavorful, although it can be made with any raw rice variant.
- Using coconut milk instead of water to cook the rice adds to the flavor.
- Don’t be tempted to mix the pulao immediately after removing from heat. Always let it rest for 5-10 mins before fluffing up with a fork.
