Vegetable Pulao Recipe
Vegetable pulao(veg pulao) is a popular Indian Rice dish, prepared by cooking rice with various vegetables and spices. For this veg pulao, Firstly, we sautéed all the spices, veggies and rice in ghee and then cooked in a pressure cooker, as you would cook plain rice.
If you are looking for simple, one-pot comfort food that’s easy to make and tasty, You can also make this pulao.
you can pack Veg Pulao in your Kid’s Lunch Box or for your Office Lunch Box on its own or with a write of your choice. In this pulao you can add any vegetable of your choice, and Its seasoned with various spices, creating a flavorful and satisfying one-pot meal. This Vegetable Pulao can be paired with any raita of your choice. You can make this pulao recipe in a pressure cooker any time. Also, double or triple the recipe according to your needs.
How to make Vegetable Pulao (Veg Pulao) at home?
🌿Ingredients for Vegetable Pulao (Veg Pulao)
- Basmati Rice: This long-grain rice is preferred for its fragrance and fluffy texture. You can use any rice of your choice or can go for other alternatives such as brown rice, quinoa, broken wheat, or even couscous.
Vegetables: Commonly used vegetables include carrots, peas, beans, Cauliflower, and sometimes potatoes. You can add as many veggies as you want in this Pulao. - Spices: spices release the flavour that complements the pulao well. We will need Cumin seeds, bay leaves, cloves, green cardamom pods, cinnamon, black pepper, garam masala and javitri powder are often used to impart a rich flavour.
- Onions and ginger, garlic: Sliced onions, grated ginger, and garlic add sweetness and flavour to the dish.
- Green Chilies: For a bit of heat, green chillies are included.
- Oil or Ghee: Cooking oil or clarified butter (ghee) is used for sautéing and flavour. Ghee enhances the taste of the pulao. But if you do not prefer ghee, you can add olive oil too.
🎥 Watch Vegetable Pulao (Veg Pulao) at Home Recipe Video
👩🍳Vegetable Pulao Recipe (with Step-by-Step Photos)
- Heat ghee and oil in a pan. Once the ghee is hot, add whole spices and let them crackle for a few seconds.
- Add onion and fry until they turn slightly brown.
- Now add ginger, garlic and green chilli and fry for a minute.
- Add carrot, beans, cauliflower, peas and potato and cook for a minute.
- Add salt, turmeric, red chilli, coriander, asafoetida, mace powder, and pepper and Saute them over low flame for a minute.
- Add carrot, beans, cauliflower and peas and cook for a minute.
Drain the rice and add it to the pan. - Add garam masala and Saute them a 2 minutes.
- Add 3 cups of water and ghee and Mix them well.
- Let’s Cook the Pulao for two whistles over medium heat, and then switch off the flame.
- Let the pressure release on its own.
- Once the rice is cooked, fluff it with a fork.
- Cover the pot and let it rest for a few minutes before serving.
- Our delicious vegetable pulao is ready to be served. You can enjoy it with yoghurt, raita, or any curry of your choice.
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Frequently Asked Questions
The main ingredients of veg pulao are basmati rice, mixed vegetables (such as carrots, peas, beans, and potatoes), aromatic spices (cumin seeds, cloves, cardamom, cinnamon), onions, green chillies, and fresh herbs like coriander and mint.
Absolutely! Veg pulao is versatile, and we can customize it by adding our favourite vegetables, adjusting spice levels, or incorporating protein sources like paneer or tofu. Feel free to experiment to suit your taste.
While veg pulao and vegetable biryani involve cooking rice with vegetables and spices, there are differences. Biryani often includes additional steps like marinating vegetables, layering rice with cooked vegetables, and using saffron or food colouring for a distinct flavour and colour.
We can enjoy Veg Pulao on its own or paired with various accompaniments. Commonly veg pulao served with Salan, Raita, Plain Yogurt, Papad, Pickle and Salad.
Variations
Mushrooms Veg Pulao: Saute the mushrooms with the vegetables for a delicious taste, meaty texture and earthy flavour.
Paneer Veg Pulao: We can Add paneer cubes to the veg pulao for a protein boost.
Nuts and Dried Fruits Veg Pulao: Toss in a handful of roasted nuts like cashews, almonds, or pistachios for crunch.
Spinach and Corn Veg Pulao: Mix in fresh or frozen corn kernels for sweetness and colour, and add finely chopped spinach for a nutritional boost and vibrant green colour.
Citrus Veg Pulao: Add citrus zest or a splash of lemon juice for a refreshing and tangy flavour.
Serving Suggestions:
Serve this delicious Restaurant Style Veg Pulao with Raita recipes such as Tomato Onion Raita, Cucumber Raita, Aloo Raita, and Pomegranate Raita. Do not forget to serve pickle and papad on the side.
Storage suggestions
Storing vegetable pulao properly is important to maintain its flavour and texture. Here are some storage suggestions for veg pulao:
- Refrigeration: Allow the vegetable pulao to cool to room temperature before storing. Once cooled, transfer it to an airtight container. Refrigerate the pulao within 2 hours of cooking to prevent bacterial growth.
- Airtight Container: Use an airtight container to store the vegetable pulao. This helps in preventing the absorption of odours from the refrigerator and keeps the pulao fresh.
- Reheating: When reheating vegetable pulao, use a microwave or stovetop. sprinkle some water or vegetable broth to prevent the pulao from drying out. Heat it thoroughly until it reaches a safe internal temperature.
- Steam Reheating: To retain moisture, you can also reheat vegetable pulao using steam. Place the pulao in a heatproof dish, cover it with a lid or foil, and steam until it’s heated through.
- Avoid Frequent Reheating: Reheat only the portion you plan to consume to avoid multiple rounds of reheating, which can affect the quality of the pulao.
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Tips &Suggestions For veg Pulao
Here are some tips and suggestions for making delicious and flavorful vegetable pulao:
- Choose the Right Rice: Always Rinse the rice well to remove excess starch and Opt for good-quality basmati rice for a fragrant and non-sticky pulao.
- Vegetable Selection: For a visually appealing and nutritious pulao use a variety of colourful and seasonal vegetables like carrots, peas, beans, bell peppers, and potatoes.
- Ginger-Garlic: Freshly made ginger-garlic paste adds a depth of flavour. You can also use grated ginger and garlic if you don’t have the paste.
- Balanced Spice Blend: Use a combination of ground spices like turmeric, garam masala, and coriander powder for a well-balanced and aromatic spice profile.
- Use Ghee or Oil: Cooking the pulao in ghee (clarified butter) or oil adds richness and enhances the overall taste. You can also use a combination of both.
- Soaking Rice: Soak the rice for at least 20 minutes before cooking. This helps the rice grains to cook evenly and become fluffy.
- Liquid Ratio: The ratio of rice to water is crucial. Generally, for basmati rice, the ratio is 1:2 (1 cup rice to 2 cups water). Adjust as needed based on the type of rice and personal preference.
- Pressure Cooking Time: If using a pressure cooker, cook on a medium flame for about 2 whistles. This ensures the rice is cooked perfectly without becoming mushy.
- Fluffing with a Fork: Once the pulao is cooked, let it sit for a few minutes, then fluff it with a fork. This helps separate the grains.
- Experiment: Feel free to customize the recipe based on your preferences. Add nuts, raisins, or fried onions for added texture and flavour.
For more recipes from this blog, you might also like please check:
Lemon Rice
Tomato Rice
Tamarind rice
Curd rice
How to make Vegetable Pulao | Veg Pulao Recipe
Materials
- 2 cup Long Grain Basmati Rice
- 1 tablespoon oil
- 2 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2-3 Cloves
- 1 inch Cinnamon
- 2 Black cardamom
- 2 Green Cardamom
- 4-5 Black peppercorns
- 2 Bay Leaves
- 1 cup Onion Chopped
- 1 teaspoon Ginger Finely Chopped or grated
- 1 teaspoon Garlic Finely Chopped or grated
- 1-2 Green Chilli chopped
- 1/2 cup Carrot Chopped
- 1/2 cup Beans Chopped
- 1 cup Cauliflower Cut into small florets
- 1/2 cup Peas
- Salt to taste
- ½ teaspoon Garam Masala Powder
Instructions
- Heat ghee and oil in a pan. Once the ghee is hot, add whole spices and let them crackle for a few seconds.
- Add onion and fry until they turn slightly brown.
- Now add ginger, garlic and green chilli and fry for a minute.
- Add carrot, beans, cauliflower, peas and potato and cook for a minute.
- Add salt, turmeric, red chilli, coriander, asafoetida, mace powder, and pepper and Saute them over low flame for a minute.
- Add carrot, beans, cauliflower, and peas and cook for a minute.
- Drain the rice and add it to the pan.
- Add garam masala and Saute them a 2 minutes.
- Add 3 cups of water and ghee and Mix them well.
- Let’s Cook the Pulao for two whistles over medium heat, and then switch off the flame.
- Let the pressure release on its own.
- Once the rice is cooked, fluff it with a fork.
- Cover the pot and let it rest for a few minutes before serving.
- Our delicious vegetable pulao is ready to be served. You can enjoy it with yoghurt, raita, or any curry of your choice.
Notes
- Customize with your favorite veggies.
- Pair with yogurt or raita for a complete meal.
