VEGETABLE PULAO RECIPE

By foodiva

Ingredients

• 750 gms basmati rice, soaked for half an hour
• 1/2 cup peas
• 4 tbsp oil or ghee
• 2 cloves
• 2 cardomon
• 1 inch stick cinnamon
• 3 onions, finely sliced
• 2 green chillies
• 1 1/2 tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 2 tomatoes, chopped
• 1 carrot, diced
• 1 cup beans, cut into 1 inch sticks
• 1 beetroot, diced
• 2 cups yogurt
• 4 potatoes, boiled, peeled and cut into quarter
• bunch of coriander leaves
• bunch of mint leaves
• salt to taste
• juice of 1 lemon

Details

Servings 1
Adapted from faskitchen.com

Preparation

Step 1

Vegetable Pulao recipe, Veg Pulav Recipe, How to make Veg Pulao

Vegetable Pulao recipe, Veg Pulav Recipe, How to make Veg Pulao

Vegetable Pulao recipe, Veg Pulav Recipe, How to make Veg Pulao

The simple veg pulav recipe is not only easy but also pretty quick to make. You can start cooking the gravy while your rice soaks. By the time the rice is soaked, your vegetable pulav base will be ready. Also, you can keep the potatoes for boiling in the meantime.

, you would be wondering how is this recipe different from it. If you follow the instructions carefully, you will notice that in the Vegetable Dum Birayni Recipe, I have fried all the vegetables. It is quite a tedious process to make that.

, we do not fry the veggies. All we have to do is just boil the potatoes and cook the veggies along with the masala itself. There is no necessity to fry individual veggies separately. And that, for me, is good news. The quick fix recipes like these are not only easy but also seem so elegant.

So let’s get started with the Vegetable Pulao recipe, Veg Pulav Recipe, How to make Veg Pulao

Vegetable Pulao recipe, Veg Pulav Recipe, How to make Veg Pulao

1 cup beans, cut into 1 inch sticks

4 potatoes, boiled, peeled and cut into quarter

Heat oil or ghee in a pan and add cloves, cardamom, cinnamon, onion and green chili. Fry till the onion is golden brown in color.

Add the ginger garlic paste and fry till the raw smell vanishes from it.

Add in the coriander powder, red chili powder and tomatoes. Cook for 3 to 4 minutes.

Next, throw in the carrot, beans, beetroot and cook on high heat till the vegetables are soft.

Add in the yogurt, salt and mix thoroughly.

Add the boiled potatoes, coriander leaves, mint leaves, lemon juice and cook on simmer.

In a separate large pan, cook the soaked rice along with peas and sufficient water. Cook till the rice is 80% done. When you press between the fingers, you should still feel it little grainy. About 3 to 5 minutes after the water starts boiling, depending upon the quality of the rice.

Cook covered firmly on very low heat for 15 minutes. Let it rest for another ten to fifteen minutes before opening the lid.

Mix gently and serve hot with raita.

*Boil the potatoes. Soak the basmati rice for half an hour.

*Heat oil in a pan. Add the whole garam masala spices, green chili, and onions. Fry till the onion are golden brown in color. Add in the ginger garlic paste and fry till raw smell vanishes from it. Next, throw in the tomatoes and cook for 2 – 3 minutes. Add in green beans, carrot, beetroot or any other vegetable that you might want now. Cook on high heat till the veggies turn soft.

*Next, add the red chili powder, coriander powder salt and yogurt. Mix well. Add the boiled potatoes, coriander leaves and mint leaves. Mix well and cook on low heat now.

*After you add the vegetables, you can start cooking the rice. Par boil your rice to 80% along with peas. The rice should be slightly grainy when you press between your fingers. Add this par boiled rice to the vegetable pulao gravy base. Drizzle a tsp of ghee on top. Cover the pan firmly with a lid and cook on very low heat for 15 minutes. Open, mix and serve hot with

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