VEGETABLE PULAO
RECIPE/ MIXED VEG PULAO RECIPE / VEG PULAV RECIPE:
VEGETABLE PULAO RECIPE (ALSO
CALLED VEG. PULAV) is a spicy rice North Indian dish prepared by cooking rice
with various veggies of your choice and spices. In this recipe, assortment of
spices, veggies and rice are first sauteed in oil or ghee and then cooked as
you would cook plain rice. However, the use of whole spices like bay leaf,
cinnamon and cloves in pulao lend it an aromatic and distinct flavour. The use
of various vegetables, make the dish reasonably healthy.
VEGETABLE PULAO OR VEGETABLE
PULAV is a simple, easy and quick one-pot meal recipe. To make this recipe, you
just need a few minutes. Rice, onion, spices and a sprinkling of fresh
coriander make this dish irresistible. This easy to make simple and quick North
Indian recipe pairs perfectly with raita or curry of your choice and is very
tasty.
There are many variations and
flavoured pulao recipes, but this is a basic one made with rice and
combinations of veggies. It is a perfect meal for lunch and dinner.
While preparing this rice dish, always
use long grain basmati rice, so that the grain will remain separate and the
fragrance will be amazing. Again, always use fresh veggies and spices to make
the dish aromatic and yummy.
Ingredients for
vegetable pulao or pulav:
·
Basmati
rice – 2 cups
·
Onion-
2
·
Peas
– ½ cup
·
Cauliflower-
½
·
Carrot-
1
·
Capsicum-
1
·
Beans
– 6 to 8
·
Ginger
– garlic paste – 1 tbsp
·
Bay
leaves – 2
·
Cinnamon
– 1 piece
·
Cloves
- 3 to 4
·
Lemon
juice- 2 tbsp
·
Chopped
coriander leaves – 2 tbsp
·
Ghee
– 2 tsp
·
Oil-
2 tsp
·
Salt
·
Pulao
masala – 2 tbsp
·
Fried
cashew – 2 tbsp (optional)
Preparations for
making vegetable pulao or pulav:
1. Rinse the rice properly and soak
it for 30 minutes. Drain water and keep aside.
2. Slice the onions and slit the
green chilies. Wash and cut all vegetables into bite size pieces. Cut beans
into ½- inch long strip.
How to make vegetable
pulao or pulav:
1. In a karai (you can cook this dish
in a pressure cooker) heat ghee and oil.
2. Add bay leaves, cinnamons and
cloves in it and let it cook for a while.
3. Add sliced onion and slit green
chilies. Saute until the onion slices become translucent.
4. Add ginger-garlic paste and fry
until the raw smell of ginger and garlic goes away.
5. Add chopped vegetables and salt.
Fry the veggies for 5 minutes.
6. Add pulao masala and fry.
7. Now add soaked rice and mix well.
Fry the rice with veggies for 2 minutes.
8. Add 4 cups of water and add salt
to taste.
9. Mix well and let the water to come
one boil. Cover the lid of the karai and
cook it for 10 minutes on low flame.
10. After 10 minutes, check the rice.
11. When it about to done add lemon juice and chopped coriander leaves.
12. Cover the lid and let it cook for
another 5 minutes on low flame
.
13. After 5 minutes switch off the
flame and give 5 minutes standing time to the pulao.
14. Serve hot with raita or any curry
of your choice.
(If you are making in pressure cooker than after frying
veggies and rice add 2 cups of water. Cover the lid of the pressure cooker and
cook it until one whistle comes. When pressure releases, remove the lid and
fluff up the rice with a fork. Pulao is ready.)
