Vegetablepulao Recipes

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PULAO RECIPE | VEG PULAO



Pulao Recipe | Veg Pulao image

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!

Provided by Dassana Amit

Categories     Main Course

Time 40m

Number Of Ingredients 31

1.5 cups basmati rice (- 300 grams, rinsed & soaked for 30 minutes)
water (- as required for soaking)
½ to ¾ cup chopped cauliflower florets
½ to ¾ cup chopped potatoes
¼ cup chopped carrots
⅓ cup green peas (- fresh or frozen)
¼ cup chopped green peas ((french beans))
¼ cup chopped green bell pepper ((capsicum) - optional)
¼ cup sliced baby corn (- optional)
3 tablespoons Ghee (or oil)
1 cup thinly sliced onions (or 1 large onion, sliced)
½ cup chopped tomatoes (or 1 medium sized tomato, chopped)
1 to 1.5 inches ginger (- crushed to a paste in a mortar-pestle)
4 to 5 small to medium garlic cloves
1 to 2 green chillies ((chili pepper))
3 tablespoons chopped coriander leaves ((cilantro))
2 tablespoons chopped mint leaves (- optional)
¼ teaspoon lemon juice (- optional)
2.5 to 3 cups water (or veg stock * check notes below for details. I added 3 cups of water)
salt as required
1 teaspoon cumin seeds (or 1 teaspoon caraway seeds (shah jeera))
5 to 6 whole black pepper (- optional)
1 tej patta ((indian bay leaf))
4 cloves
3 to 4 green cardamoms
1 black cardamom (- optional)
1 small piece of mace (- optional)
1 small star anise (- optional)
1 inch cinnamon
1 small piece of stone flower ((dagad phool or patthar ke phool) - optional)
1 to 2 tablespoons chopped coriander leaves or mint leaves

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.

Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

VEGETABLE PULAO



Vegetable Pulao image

Simple Indian rice dish that can be customized with your favorite vegetables. Serve with yogurt.

Provided by JTTERWELP

Categories     World Cuisine Recipes     Asian     Indian

Time 53m

Yield 6

Number Of Ingredients 14

2 cups basmati rice
2 tablespoons canola oil
1 onion, minced
1 ½ tablespoons minced fresh ginger
1 teaspoon cumin seeds
1 teaspoon ground fenugreek
¼ teaspoon ground turmeric
4 garlic cloves, minced
1 cup frozen peas
1 carrot, minced
½ cup minced green beans
½ cup minced cauliflower
3 ½ cups vegetable broth
½ cup chopped cilantro

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.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 62.6 g, Fat 6.1 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 0.7 g, Sodium 311.4 mg, Sugar 5.8 g

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