Vegetable Pulao celebrates fragrant basmati rice and an assortment of vibrant vegetables in a symphony of Indian flavours. This one-pot wonder is not just a meal; it’s an experience that transports you to the heart of Indian kitchens, where simplicity meets exquisite taste.
About the Recipe
This Vegetable Pulao recipe is a testament to the beauty of Indian cooking – simple yet bursting with flavours. Each grain of basmati rice carries the aroma of spices, and every vegetable adds its unique texture, creating a harmonious, satisfying and delicious blend.
Why You Will Love This Recipe
If you crave the comfort of home-cooked Indian meals, Vegetable Pulao is your go-to choice. It’s quick, easy, and versatile – a flavorful journey that caters to your taste buds and busy schedules. Plus, the fragrant spices will fill your kitchen with an irresistible aroma.
Let the basmati rice soak in water for 30 minutes before cooking to enhance the flavour. When frying cashew nuts, ensure they turn golden brown for that perfect crunch. And for a richer taste, use homemade ghee if available.
Serving and Storing Suggestions
Serve Vegetable Pulao hot, garnished with fried cashews and with cooling onion raita. Leftovers can be refrigerated for up to two days, maintaining their delightful taste.
Other Similar Recipes
Explore more Indian delights like Paneer Biryani or Mixed Vegetable Curry for a diverse culinary journey through the flavours of India.
Vegetable Pulao balances carbohydrates from basmati rice and a spectrum of vitamins from mixed vegetables, offering a wholesome and nutritious meal.
- 2 to 3 cups Basmati Rice (250 g)
- 1/2 tsp Turmeric Powder
- 2 tbsp Ghee
- 6 Cashewnuts
- 6 Cloves
- 4 Brown Cardamom
- 1 Cinnamon
- 2 Bay Leaf
- 2 Potato
- 50 g Beans
- 2 Carrot
- 1/2 cup Green Peas
- 1 cup Cauliflower (coarsely chopped)
- 2 Onion (chopped)
- 6 flakes Garlic
- 1 inch Ginger
- Salt (to taste)
- Boil chopped vegetables with salt and water.
- Add turmeric powder.
- Fry cashewnuts in 1/2 tbsp ghee, then set aside.
- In a pan, add remaining ghee, fry onion, garlic, and ginger.
- Crush cloves, brown cardamom, and cinnamon; add to the pan.
- Pour water, add rice and salt.
- Mix and cook in a pressure cooker.
- Serve hot with onion raita.
Frequently Asked Questions:
Can I use brown rice instead of basmati?
While basmati rice adds a distinct aroma, you can use brown rice for a healthier twist. Adjust the cooking time accordingly.
Can I make Vegetable Pulao without a pressure cooker?
Absolutely! Cook the rice separately, and then mix it with the vegetables. Simmer until everything is well-blended.
What can I substitute for ghee?
If ghee is unavailable, you can use vegetable oil for frying and a dollop of butter for a rich flavor.
Can I add more spices for extra heat?
Certainly! Customize the spice level by adding green chilies or red chili powder according to your preference.
Is it necessary to soak the rice before cooking?
Soaking basmati rice enhances its texture and fragrance. It’s a recommended step for a more flavorful Vegetable Pulao.