Vegetable Pulao
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.
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.