Mixed Vegetable Pulao Recipes

PULAO RECIPE | VEG PULAO

Steps:

• Rinse rice till the water runs clear of starch and become transparent while rinsing.
• Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
• Rinse, peel and chop the vegetables.
• Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
• In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
• Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
• Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
• Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
• Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
• Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
• Add water and lemon juice. Mix and stir.
• Season with salt and stir again.
• Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
• Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
• Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
• Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

VEG PULAO RECIPE | VEGETABLE PULAO | PULAO RICE | VEG PULAV RECIPE

Steps:

• firstly, in a small mixi take ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 clove garlic, 2 chilli, 2 pod cardamom, 1 inch cinnamon, 5 cloves and 1 tsp fennel.
• add ¼ cup water and blend smooth paste. keep aside.
• ina large kadai, heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pod cardamom, 3 cloves, ½ tsp pepper and 5 cashew.
• saute on low flame until the spices turn aromatic.
• now add ½ onion and saute until the colour changes slightly.
• further, add 1 tomato and saute until the tomatoes turn soft and mushy.
• additionally, add 5 beans, ½ capsicum, 2 tbsp peas, ½ carrot and ½ potato.
• saute for a minute until the vegetables turn aromatic.
• now add prepared coriander pudina masala paste and 1 tsp salt. mix well.
• further, add 2 cup water and stir well getting to a boil.
• once the water comes to a rolling boil, add 1 cup basmati rice. make sure to soak basmati rice for 20 minutes.
• mix well, cover and simmer for 20 minutes.
• after 20 minutes, veg pulao is ready to serve.
• firstly, in a large bowl, take 1 cup curd and whisk with 1 cup water.
• add ½ onion, ½ tomato, ½ cucumber, 2 tbsp coriander, ½ tsp roasted cumin powder and ¼ tsp salt. mix well.
• finally, onion tomato raita is ready to enjoy with mix veg pulao.

KARNATAKA STYLE MIXED VEGETABLE PULAO RECIPE

Steps:

• To begin making Karnataka Style Mixed Vegetable Pulao Recipe, first get all the ingredients ready.
• Grind the ingredients mentioned in "For pulao masala" including fresh coconut, pearl onions, garlic, ginger, coriander seeds, cumin seeds, fennel seeds, coriander leaves, tomato, cinnamon stick, cloves, cardamom and green chillies to a fine paste using a mixer grinder. You can a little warm water to make it into a smooth paste.
• Steam the vegetables using a steamer and keep aside.
• Cook Basmati rice in 3-1-/2 cups of water in a sauce pan, along with salt and bring it to a brisk boil. Once it comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed. Turn off the heat and allow the rice to cool and then fluff the rice up with a fork.
• Heat oil in a heavy bottomed pan, add the bay leaf and the ground paste. Saute the pulao masala till it turns brown and fragrant. Add the cooked rice, paneer, bread croutons and vegetables to this masala and mix well.
• Check the salt and adjust to suit your taste and serve.
• Serve the Karnataka Style Mixed Vegetable Pulao Recipe along with a bowl of Tomato Onion Raita for lunch or dinner or even pack it into your lunch box.

VEGETABLE PULAO RECIPE

Steps:

• Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
• Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.
• Add chopped tomato, green peas, french beans and carrot.
• Stir-fry them for approx. 2 minutes.
• Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.
• Stir-fry them for approx. 2 minutes.
• Add 1 cup water and mix well.
• Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
• Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

VEGETABLE PULAO

Steps:

• Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
• Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
• Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
• Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.