Vegetable Pulao is easy and quick one pot meal on a lovely spring day. I love spring and hope the weather stays good for the next few days as well. This pulao is a regular quick lunch box recipe that I pack for my husband. When I pressure cook the pulao my veggies gets soft, but I always wonder how it's crunchy in the restaurants. Then I found the trick, pressure cooking softens the vegetables, so I made the pulao in a kadai, the veggies were crunchy and so flavorful as in the restaurants. I loved it & it was so yummy :)
- Basmati rice - 1cup
- Chopped veggies like carrot, beans, green pea - 1 1/4 cups
- Cauliflower - 4-5 florets
- Onion (finely sliced) - 1
- Cilantro (chopped) - 2tbsp
- Water - 1 1/2 cup
- Salt as needed
- Ghee - 1tbsp
- Oil - 1tbsp
- Green chillies (slit into two) - 3
- Garlic cloves - 4
- Mint - few
- Cilantro (chopped)- few
- Fennel seeds - 1tsp
- Cloves - 2
- Cardamom - 2
- Cinnamon - 1 stick
- Jeera - 1tsp
- Bay leaf - 1
- Soak basmati rice in hot water atleast for half an hour.
- Grind the items given under "to grind" table with little water into smooth paste.
- Heat kadai with oil:ghee and add jeera, bay leaf.
- When jeera splutters. Add onion and fry till transparent pink color in medium flame, then add the ground paste. Fry till raw smell goes.
- Then add veggies and saute in medium flame for 2 minutes.
- Add the rice drained from water. Mix well.
- Now add salt and water, bring to boiling point.
- Close the kadai lid and cook in low flame for about 15-20 minutes.
- Once done switch off the flame and leave it undisturbed for about 10 minutes.
- Now open and fluff the pulao with a fork carefully without breaking the rice.
- Vegetable pulao is ready to be served with rich gravy or raita of your choice or even chips.
- Soaking rice in hot water will give less water consumption while cooking.
- You can also add coconut milk or milk instead of water.
- Adding milk will give richness to the rice.
- You can also add sweet corn.