Veg Pulao Recipe Vegetable Pulao Pulao Rice Veg Pulav

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.

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.

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.