Veg Pulao is a delicious and easy one pot recipe prepared using rice and fresh seasonal vegetables. The pulao or ‘pilaf’ (as many people call it) is mildly spiced and aromatic.
It is winter time all across India right now and everyone searches for a healthy instant meal that can be prepared quickly without much of hassle. For such times, ‘Veg pulao’ is the best comfort food which not only tastes delicious but looks absolutely delightful too. My brother who is currently located abroad keeps on searching for one pot meals that can be prepared with little effort. I know this post is surely going to help him also 😉 .
Veg Pulao tastes best when served with Raita, pickle and roasted papad. If you want to check out few Raita recipes then you can click here: Pineapple Raita, Pudina Raita, Makhana Raita. You can even have it with any of your favourite Indian curries.
In this post, I have prepared Veg Pulao in Pressure cooker. Many people complain that whenever they make rice it comes out sticky and not “khile khile” (each grain separated). From my understanding and experience, the texture of the rice depends on two things – quality of rice you are using and ratio of rice-water. Basmati rice is the best option when it comes to making pulao or biryani because of its long grain and aroma. Secondly, if the ratio of rice:water is wrong then it would yield either overcooked or undercooked rice. The rice and water ratio which I generally follow while making pulao is 1:1.5 i.e. when you are taking 1 cup of rice then take 1.5 cups of water. For making plain rice even 1:1 ratio is fine but with Veg pulao some extra water is required for cooking vegetables also.
Recently I have come across few posts on Facebook where people have prepared Pulao in Instant pots. Although I have myself not tried this recipe in Instant pot but if you own one then definitely you can try this recipe in it as well.
Hope you would like this Veg Pulao recipe!!!
List of ingredients: (Serves 4 people)
- Basmati Rice – 1.5 cups
- Water- 2 & ¼ cup
- Salt – 2 tsp (or to taste)
- Ghee/Cooking Oil – 1 tbsp (For vegan version, use oil)
- Cumin Seeds (Jeera) – 1 & ½ tsp
- Black Peppercorns – 3 to 4
- Bay leaves – 1
- Cardamom – 2 to 3
- Cloves – 3
- Cinnamon – 1 inch piece
- Cashews – 8 to 10 (split)
- Onion – 1 large (Sliced)
- Ginger – 1 tsp
- Green Chillies – 1
- Lime Juice – 6 to 7 drops
- Chopped cauliflower – ¼ cup
- Peas – ½ cup
- Chopped carrots – ¼ cup
- Garam Masala – ½ tsp
Steps To Prepare:
The first and most important step in making pulao is soaking of basmati rice. Rinse the rice twice or thrice till you start getting clear water. This is done to wash out extra starch from rice. Soak the rice in water for 20 minutes.
Heat oil or ghee in a heavy bottomed pressure cooker. Add cumin seeds, black peppercorn, Bay leaves, cardamom, cloves and cinnamon. Roast them on low flame in ghee for few seconds. Add cashews to it and let them sauté till they turn slightly golden in colour.
Add sliced onion, chopped ginger and green chillies to it. Sauté them on medium flame till onion slices turn pink in colour.
Add peas, chopped cauliflower and carrots. Sauté the veggies for 2-3 minutes.
Strain off the water from rice using colander. Add these soaked rice to sautéed veggies and give a gentle stir. Don’t be too harsh while stirring as it will cause the grains to break.
Add water, salt and lemon juice to rice. Sprinkle some garam masala on top. If you are unsure about the quantity of salt to be added, just taste the water. It should taste salty on little bit higher side.
Pressure cook the rice for whole 2 whistles. Sim it for one minute and then switch off the flame. Wait till all the pressure is released. After opening the cooker fluff the rice with the help of a fork so that each grain gets separated or as you say “Khila-Khila” in hindi.
Delicious aromatic Veg Pulao is ready. I am sure you will fall in love with the aroma of this Pulao. Relish them with any of the Indian curries or raita.