VEGETABLE PULAO RECIPE, EASY VEG PULAO STEP BY STEP

  VEGETABLE PULAO RECIPE, EASY VEG PULAO STEP BY STEP

Vegetable pulao recipe: there are a many different ways to make and customise a simple vegetable pulao recipe and I have tried my own  difference over the years too. A pulao should be  easy , flavourful, have a good amount of vegetables (that’s why it’s called a vegetable pulao after all!), and also have a subtle hint of spices. And no matter what, I do not like to bite into whole pieces of cloves and cardamom when eating pulao or biryani. So I either pound them well before adding or remove them once the pulao is cooked. Painstaking, but worth it.

I feel like two things are important for this pulao recipe. One, you need to  obtain the right  stability for the rice. Here’s how I cook rice for pulao. Two, the spices need to be the right amount and this differs from taste bud to taste bud. If you prefer your pulao very light, add lesser amount of spices that I have mentioned  beneath in the ingredients.

INGREDIENTS

2 cups of cooked rice

1 carrot

10–12 beans

1 capsicum / bell pepper

3–4 green chillies, slit

1 large onion

1 piece of cinnamon

3–4 green cardamom, lightly crushed

3–4 cloves

1/2 tsp of cumin seeds

1 tsp of minced garlic

2–3 tsp of salt

A small bunch of coriander leaves / cilantro, for garnish

2 tbsp of ghee or oil

intrusion 

Slice the onions long and shred the carrot, beans, and capsicum

Cook the rice for pulao and set aside

Heat the ghee or oil in a wide pan and add the sliced onions

When the onions begin to brown, add the cinnamon, cloves, and cardamom

Stir fry until the onions turn a darker shade of brown

Add the minced garlic and fry for another few seconds

Add the shredded vegetables and green chillies and mix well with salt

Cook on a low flame, covered, until the vegetables are soft

Mix in the rice and garnish with chopped coriander leaves

Turn off flame and keep partially covered until ready to serve

Step by Step Pictures for Making Vegetable

 

 Pulao:

1. Cook rice and set aside. Slice the onions and shred the vegetables fine

2. Heat ghee or oil in a pan and add the onions and cumin seeds.

3. When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown

4. Add the minced garlic and fry for a few more seconds.

5. Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft

 

6. Gently mix in the cooked rice.

7. Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve.

Serve veg pulao with any Paneer Recipe like Paneer Butter Masala, Palak Paneer, or Kadai Paneer. You can also serve it with a simple Dal Tadka or Soya Chunks Curry.

Notes:

1.Store leftover pulao in an airtight container in the refrigerator for up to two days. To re-heat, either microwave with some sprinkled water or in a pan over a slow flame

2.If you prefer large chunks of crunchy vegetables in your veg pulao, you can chop them larger. Just cook longer until they are done

3.I remove the whole spices before serving because we hate biting into whole spices in rice

4.You can throw in a bay leaf with the other spices if you wish

5.You can make vegetable pulao in a pressure cooker or rice cooker. I prefer this method to make mixed rice because I feel more in control. I also prefer the rice grains very separated which is hard to achieve in a pressure cooker (in my experience). My rice cooker does a good job though so will update veg pulao made in rice cooker soon

6.I do most of the fine chopping in an electric chopper which works like a charm for mincing and shredding