0 0
Vegetable Pulao Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250 grams Basmati Rice (Basmati chawal)
3 sliced Onions (Pyaaz)
12 cloves without skin Garlic (Lehsun)
1 Bay Leaf (Tej Patta)
1 inch Cinnamon (Dalchini)
5 Green Cardamom (Choti Elaichi)
5 Cloves (Lavang)
5 Black Peppercorns (Kali mirch)
1 1/2 tsp Cumin (Jeera) seeds
1/2 medium Cabbage (patta gobhi/band gobhi) thinly sliced
1 Carrot (gajar) cut lengthwise
100 grams Deshelled Green Peas (Matar)
200 grams French beans (Chopped)
2 sliced Capsicum (Simla Mirch)
1/4 tsp Turmeric (Haldi) powder
1 1/2 tsp Red chilli (Lal mirch) powder
1 tsp Garam Masala
3 tbsp Coriander (Dhania) leaves chopped
2 tbsp Cooking Oil (Tel)
3 cups Hot Water (Garam Pani)
As per taste Salt (Namak)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Vegetable Pulao Recipe

Features:
  • Gluten Free
  • Vegan
Cuisine:

Vegetable Pulao is a classic rice dish.

  • Serves 4
  • Easy

Ingredients

Directions

Share

The humble vegetable pulao will never go out of fashion. Different people have different versions of the dish. This is my version, do give it a try and let me know how you found it.

(Visited 136 times, 1 visits today)

Steps

1
Done

Step 1

Soak the Basmati rice (Basmati chawal) for 30 minutes.

2
Done

Step 2

Heat oil (tel) in a wok, add bay leaf (tej patta), cinnamon (dalchini), green cardamom (choti elaichi), cloves (lavang), black peppercorns (kali mirch). After 30 seconds, add cumin seeds (jeera).

3
Done

Step 3

Then add the sliced onions (pyaaz) and once they turn translucent, add the garlic (lehsun), and fry for a few seconds.

4
Done

Step 4

Add the shredded cabbage (patta gobhi/band gobhi), carrots (gajar), french beans and green peas (matar). After 2 minutes, add the capsicum (simla mirch).

5
Done

Step 5

Add turmeric (haldi) powder, red chilli (lal mirch) powder, garam masala and salt (namak). Stir properly.

6
Done

Step 6

Now, add the Basmati rice (Basmati chawal) after completely draining the water (pani) and give it a stir.

7
Done

Step 7

Now pour hot water (garam pani) till it covers the Basmati rice (Basmati chawal). Water (Pani) should be an inch above the Basmati rice.

8
Done

Step 8

Cover it with a cloche (dhakkan) and cook it on a medium flame.

9
Done

Step 9

After it is completely cooked, Garnish it with finely chopped coriander (dhania) leaves.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Phodnicha Bhaat/ Tempered Rice/ Tadka Rice/ Seasoned Rice Recipe
Zunka
next
Zunka Recipe
previous
Phodnicha Bhaat/ Tempered Rice/ Tadka Rice/ Seasoned Rice Recipe
Zunka
next
Zunka Recipe

2 Comments Hide Comments

love indian food. Thanks for sharing 🙂

Thanks a lot Mel!!! Do try other recipes as well and give us your genuine feedback!!!

Add Your Comment