 |
| Vegetable Pulao |
Mixed Vegetable Pulao Recipe With Detailed Photos And Video
Pulao is a famous healthy and delicious Indian Style preparation of rice. Mainly basmati rice or any other varieties of white rice variety are used for this rice preparation. There are so many varieties of pulao is available in India. Each pulao deliver different taste and aroma because of the difference in the spices and vegetables used in.
Today's recipe the vegetable pulao is comparatively effortless. This moderately spicy dish is enriched with the comfort of nutritious locally available vegetables. I am preparing this dish for a long time, I think, this one is the first pulao I learned in my cooking journey. This was our Sunday lunch before my marriage. That time I used to top the pulao with some ghee fried cashews and raisins along with dashes of brown onion.
From that time onwards, I chop vegetables very finely so that we can get the taste of each vegetables evenly in each bite. But If you prefer, you chop them large chunks as we have seen in usual restaurant style pulao. But I recommend you to grate the vegetables finely especially if you are preparing the dish for your children. Never give any chance for them to pick out and throw any veggies from pulao. 😃
We have so many other rice recipes also, If interested please have a look.
Vegetable Pulao | Easy, Tasty Mixed Vegetable Pulao | How to Make Vegetable Pulao
Ingredients
- 1.5 cup basmati rice
- 1 small onion, peeled and chopped finely
- 1/4 cup fresh or frozen green peas (not the dried ones)
- 1/2 cup grated carrot or 1 medium sized carrot, chopped finely
- 1/3 cup chopped French beans (4 French beans)
- 1/2 cup cabbage, chopped finely (1/2 of a small cabbage)
- 3 cups of Water
- 2 tbsp coconut oil or 2 tbsp ghee (or use any oil of your choice)
- 5 to 6 garlic cloves
- 1 small piece of ginger
- 1 or 2 green chilies or to your taste
- 3 cardamom (elakka / elachi)
- 3 cloves ( karukapatta / longu)
- 1" piece cinnamon (karukapatta / dalcheeni)
- 1 bay leaf (vazhanayila /thejpathe)
- 1 star anise (Thakkolam/chakru phool)
- 1 tbsp ghee
- Salt to taste
How to Make Vegetable pulao - Video
How to prepare mixed vegetable pulao at home
- To make this delicious vegetable pulao, take 1.5 cups of rice in a clean and neat bowl. I used basmati rice to make this dish, both long grain and short grain rice can be used. Try to select good quality basmati rice.
Vegetable pulao- Basmati rice for pulao
- Pour enough water and soak the rice for at least twenty to thirty minutes. Do check the direction for cooking rice in the back of the basmati rice packet and follow the time. Usually, twenty minutes soaking is enough for rice. Do remember to pour water one inch above the rice level.
Vegetable pulao - Soaking rice - After the soaking time, wash the soaked rice in running fresh water till the water runs clear. Now drain excess water and keep in a colander for a few minutes, till all the water drain from the rice. This will help to prevent sticking of rice grains together while cooking the pulao.
Vegetable pulao - The Soaked rice
- Heat two tablespoons of coconut oil in a thick bottomed pan. You can use ghee for better taste. But I usually use coconut oil for this particular recipe. Choose oil of your preference if you don't like the coconut oil flavor.
Vegetable pulao - Add oil - Once hot, put whole spices like cardamom, cinnamon, clove, bay leaf and star anise. These spices will turn aromatic within seconds. Keep the flame medium and sauté this for one minute.
Vegetable pulao - Sautéing whole spices - Meanwhile, take garlic, ginger and green chilies in the small jar of mixer grinder.
Vegetable pulao-Spices for grinding - Crush and make a course paste.
Vegetable pulao - Crushed spices - Once the spices turn aromatic, reduce the flame to medium or low and put the spice mix. Sauté immediately and cook till it's raw smell vanishes.
Vegetable pulao - Spices in the bowl - Once the spices lost its raw smell, add chopped onion and sauté till it turns transparent. Do not brown and keep cooking over low or medium flame.
Vegetable pulao - Onion added in the spice mix - Then add finely chopped French beans and sauté till half done. The French beans are harder than the other vegetables used in this recipe, so it will be better to half cook them before others.
Vegetable pulao- Beans in sautéed spices - The beans will cook fast, once turn soft, add fresh green peas, carrots and cabbage.
Vegetable pulao - Veggies added - Sauté for a few minutes till the veggies turn soft.
Vegetable pulao - cooked vegetables - Then add drained rice and sauté over low flame till the rice start to crackle.
Vegetable pulao - Vegetables and sald - You have to sauté for two or three minutes more once the crackling start.
Vegetable pulao-sautéed rice - Meanwhile, take three cups of water in a saucepan and put salt to taste. Then wait till boils. The amount of water should be the same, if exceeded, the rice will be overcooked. Also use of less water will give underdone pulao.
Vegetable pulao - water boiling - Pour the boiled water into the sautéed rice. Squeeze half lemon, remove lemon seeds if any.
Vegetable pulao - adding lemon juice - Pour one tablespoon of ghee, if you sautéed the veggies in ghee, then avoid using ghee at this stage.
Vegetable pulao - Adding ghee - Mix gently, cover with a lid and cook over low flame till the water evaporates and the rice cook. Do not increase the flame to high, cook the rice over low flame only.
Vegetable pulao - cooking - Once cooked, switch off the flame. Then gently separate the cooked rice using a fork or spatula. Cover with the lid again. Then leave it covered for the next ten minutes untouched.
Vegetable pulao - Cooked and separated pulao - After ten minutes, you can serve this yummy pulao with raita and pickle. Otherwise, you can use any spicy side dish of your choice. One suggestion, if you like, you can put some ghee fried cashews, raisins, and browned onion.
Vegetable pulao is ready - Enjoy.
Vegetable pulao
0 Comments