The basic one is made with mixed vegetables. There are so many different variations of making veg pulao. Cook as you would prepare normal rice with the same amount of water you use for regular cooking. Then transfer this to a electric cooker along with rice, salt and water. Electric cooker – Saute the spices, then the onions, ginger garlic, mint & vegetables in a small pan.Pot or pan – Instructions mentioned in the recipe card.Pressure cooker – I have included the instructions in the recipe card.There are different methods I follow to make vegetable pulao. Add water according to the cooking method opted by you. Adjust the amount of water depending on the rice. Ratio: Rice to water ratio is the key to get fully cooked grainy pulao.For vegetable pulao, I do not fry the rice as most times I have experienced the soaked rice grains break when fried with veggies. Frying rice: If you are making plain pulao without veggies then you can roast the drained rice in ghee & spices.When soaked rice grains absorb water and swell up to the maximum when cooked making them fluffy & perfectly cooked. Soaking: Soak rice for at least 15 to 20 mins.This reduces the starch from the rice grains which is the culprit to mushy & sticky veg pulao. Rinsing: Always rinse the rice well for at least 3 times until the water runs clear.Here are the key pointers to cook the best veg pulao. Though the ingredients used are the key to make a fragrant and delicious veg pulao, the cooking procedure also matters the most. If you have this paste & mixed veggies ready in the fridge, then making vegetable pulao just takes less than 15 mins. This paste can be made ahead and refrigerated. Pulao masala: For more aromatic veg pulao, you can make a paste of onions, ginger garlic, mint, cinnamon and cardamoms. However if you are short of time, just enjoy it with some plain Curd & papads. Non-vegetarians can serve veg pulao with Egg curry or with Chicken curry or any grilled dishes like Kababs. This boondi raita is our favorite.įor special occasions or when we have guests home, we serve vegetable pulao with a Salan or Shorba – Sherva. However a basic Raita compliments the meal. This vegetable pulao can be served without any side dishes. Frozen veggies don’t require sautéing so you may pour water immediately after adding them to the pot. Mixed Vegetables: I normally use carrots, green beans, potatoes, sweet corn, baby corn & peas depending on the availability. You will need to adjust the water as needed depending on the rice. Sona masuri, Jeerakasala, samba rice, ponni rice, all these go well. But if you do not have, just use any other kind of rice that is non-sticky. Rice: Normally aged basmati rice is used to make vegetable pulao. If fresh is not available you may use a teaspoon of mint paste. If you want you may add a mix of coriander leaves (cilantro) and mint. Herbs: Do not skip fresh mint or pudina leaves as it the next key ingredient that infuses aroma to the veg pulao. Ginger garlic paste can be substituted with grated ginger and garlic but not with chopped or with ground dried ginger and garlic. While you may skip the rest your pulao won’t really have those aromatic flavors. There is no substitute to bay leaf, cloves, cinnamon, cardamoms & star anise. You can also crush the spices lightly & use to release the aroma. Spices: Always use good quality whole spices as they are the key to make a aromatic veg pulao. I have a brief Ingredients and substitutes section to help you decide on them.
My recipe will yield you the same results. The dish must have a unique aroma of mint and whole spices like cinnamon, cardamoms & cloves. Since this is the simplest of the Indian rice dishes made with very little preparation, it is super quick & ridiculously easy to make even for a party when you have a crowd.Ī perfectly cooked vegetable pulao should have fluffy, separate rice grains that are not sticky & not mushy yet fully cooked. This not only goes well for a regular or a special meal but is also great to pack in office & school lunch boxes. It tastes super delicious & is very fragrant.
I am sharing a simple generic veg pulao recipe that we make at home. Each region has a different way of making it. There are a few different methods of making vegetable pulao recipe.
You will also find it always on the party, buffet & celebration menus, served along with a yogurt raita & sometimes a Kurma/korma/shorba. This veg pulao is the most basic dish & is made often in many Indian homes. There are many kinds of pulao made in India like vegetable pulao, Matar pulao, Tawa pulao, Coconut milk pulav, Zarda pulao, Kashmiri pulao, Yakhni Pulao & Chicken pulao. Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic whole spices, herbs & sometimes stock.
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