Bangalore
Title

Vegetable Pulao

Vegetable Pulao – rice cooked with vegetables along with dry spices, we can feel the aroma of dry spices once the Pulao is ready.

Preparation time

  • Prep Time: 15 mins  
  • Cook Time: 30 mins  
  • Total Time: 45 mins  
  • Makes 4 portions 
Vegetable Pulao

Ingredients for Vegetable Pulao

  • Basamathi Rice 500 gms
  • Oil or ghee 2 tbsp
  • Cumin / jeera 1 tsp
  • Mustard seeds 1 tsp
  • Curry leaves 1 sprig
  • Onions 2 No’s (medium size)
  • Green chillies 3 No’s
  • Green peas 150 gms
  • Cashew nut 100 gms
  • Salt to taste
  • Water 1 ltr
  • Ginger garlic paste 2 tsp
  • Pudina / mint – small bunch

Dry spices

  • Cardamom 3-4 No’s
  • Cinnamon small piece
  • Clove 3-4 No’s
  • Bay leaf 2
  • Star anise (chekri phool) 1 No
  • Nut mug 1 small piece
  • ¼ tsp funnel seeds powder

Preparation of Vegetable Pulao

  • First clean wash and soak rice.
  • Heat ghee in a separate tava and fry cashew nut and keep aside
  • know take the cooking vessel, heat ghee add cardamom, cinnamon, cloves, bay leaf, star anise, cumin seeds, mustard seeds, curry leaves and sauté for some time.
  • Then add sliced onions and fry till it turns golden brown. And add split green chillies, ginger garlic paste and cook for some more time.
  • Secondly add green peas, pudina, and nut mug powder, funnel seeds powder and continue the cooking.
  • Later drain water from the rice soaked and add to the dish, and mix well.
  • Know add water to the pulao and mix well.
  • Add salt to taste. And add fried cashew nut.
  • In a pressure cooker close the lid and cook. After one vistle switch off the flame and keep aside.
  • Once the pressure is released remove the lid slowly and serve the vegetable pulao hot.
  • Garnish with fresh mint leaves.
  • It can serve with vegetable gravies or raitha.

Note

  • Pulao can be made with or without vegetables.