How to make veg pulav?
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Ingredients:
1 cup basmati rice
2 cups mixed vegetables (carrots, peas, beans, cauliflower), diced
1 large onion, thinly sliced
2 tomatoes, chopped
2 green chilies, slit lengthwise
2 tablespoons oil or ghee
1-inch piece of ginger, minced
4 cloves garlic, minced
1 teaspoon cumin seeds
2 bay leaves
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
Preparation:
Wash and soak basmati rice in water for 30 minutes. Drain and set aside.
Heat oil or ghee in a large pot or pressure cooker over medium heat.
Add cumin seeds, bay leaves, green cardamom, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add sliced onions and sauté until golden brown.
Add minced ginger and garlic. Sauté for a minute until the raw smell disappears.
Add chopped tomatoes and green chilies. Cook until tomatoes turn soft and mushy.
Add mixed vegetables and sauté for a few minutes until they are slightly tender.
Add turmeric powder, red chili powder, garam masala powder, and salt. Mix well to coat the vegetables with spices.
Add soaked and drained rice to the pot. Mix gently to combine with the vegetables and spices.
Add 2 cups of water (adjust according to rice quality) and stir well.
Cover the pot with a lid and cook on low heat until the rice and vegetables are cooked through and the water is absorbed. If using a pressure cooker, cook for 1 whistle.
Once done, fluff the pulav with a fork and let it rest for a few minutes.
Garnish with fresh coriander leaves and serve hot with raita or yogurt.
Tips:
You can customize the vegetables according to your preference and availability.
For added flavor, you can sprinkle fried onions and roasted cashews on top before serving.
Adjust the spice levels according to your taste.
Serve Veg Pulav with cucumber raita or mint chutney for a delicious and satisfying meal.
Enjoy your aromatic and nutritious Veg Pulav!
2 cups of cooked rice
1 carrot
10-12 beans
1 capsicum / bell pepper
3-4 green chillies slit
1 large onion
1 piece of cinnamon
3-4 green cardamom lightly crushed
3-4 cloves
1/2 tsp of cumin seeds
1 tsp of minced garlic
2-3 tsp of salt
A small bunch of coriander leaves / cilantro for garnish
2 tbsp of ghee or oil
INSTRUCTIONS
Slice the onions long and shred the carrot, beans, and capsicum
Cook the rice for pulao and set aside
Heat the ghee or oil in a wide pan and add the sliced onions
When the onions begin to brown, add the cinnamon, cloves, and cardamom
Stir fry until the onions turn a darker shade of brown
Add the minced garlic and fry for another few seconds
Add the shredded vegetables and green chillies and mix well with salt
Cook on a low flame, covered, until the vegetables are soft
Mix in the rice and garnish with chopped coriander leaves
Turn off flame and keep partially covered until ready to serve
Step by Step Pictures for Making Vegetable Pulao:
1. Cook rice and set aside. Slice the onions and shred the vegetables fine
2. Heat ghee or oil in a pan and add the onions and cumin seeds.
3. When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown
4.Add the minced garlic and fry for a few more seconds.
5.Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft
6.Gently mix in the cooked rice.
7.Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve.