Vegetable pulao, a fragrant and flavorful Indian rice dish, is a culinary delight that captivates with its vibrant colors and aromatic spices. With a medley of vegetables nestled in perfectly cooked basmati rice, each spoonful is a symphony of tastes, evoking the essence of traditional Indian cuisine. Kids would love to see this in their lunch box at school.
Vegetable Pulao
Vegetable pulao is a vibrant and aromatic Indian rice dish that's a hit with kids too. With a delightful mix of veggies, basmati rice, and flavorful spices, it's a symphony of tastes.
Ingredients
- 1 cup Basmati Rice
- 1 Onion sliced
- 3 Green Chilies cut into halves
- 1 tsp Ginger Garlic Paste
- 2 cups Vegetables (Green beans, Carrots, Cauliflower, Potato, Green peas, Green Pepper) cut into small pieces
- 1 Tomato (small) finely chopped
- 1/2 cup Paneer (optional) cut into small cubes
- 1/4 cup Coriander (Cilantro) Leaves finely chopped
- 1/4 cup Pudina (Mint) Leaves chopped
- 3/4 tsp Garam Masala
- 1/4 cup Coconut Milk (extracted from grated coconut-separate thin and thick milk) I use Chaokoh coconut milk can which comes out creamier.
- 1 1/2 cups Water
- Salt to taste
Seasoning
- 2 tbsp Ghee
- 1 tsp Jeera (Cumin) Seeds
- 2 Bay leaves
- 10 Cashews cut in halves
Instructions
Now, lets cook!
- This pulao is made in a deep pan. Heat ghee in the pan, add the ingredients in seasoning in the same order. Fry the cashews till light brown.
- Add slit green chillies, sliced onions and saute well till golden.
- Add ginger-garlic paste and saute till the raw flavor goes away.
- Then add the chopped tomatoes. Add 1 tsp salt and fry well till the tomatoes turn mushy.
- Add all the vegetables except green pepper and mix them well. Cover and cook for about 5 minutes.
- Now add the green pepper and mix well.
- When the veggies are almost cooked, add chopped coriander leaves, pudina and garam masala, and mix it well.
- Then add the soaked Basmati rice, coconut milk, water and salt. Remember we already added 1 tsp salt with the vegetables. My rice : salt ratio is 1 cup rice : 3/4 tsp salt. Mix well, and let it boil.
- Once it starts boiling, sprinkle a handful of chopped coriander leaves on the top, cover it with the lid, turn the flame to low, and cook for about 15 minutes or until the rice is cooked through.
- Now add the paneer cubes and fluff it up gently with a fork so the Basmati rice doesn’t break.
- Serve hot with simple Raita or Green Peas masala.
Tips
- Being a South Indian, I tend to add coconut milk wherever I can 🙂 It adds a great flavor when you cook the pulao with a bit of coconut milk.
- Paneer cubes can turn soft and yummy when soaked in hot water for couple mins before adding it to the rice.
- Green chillies are the only source for heat in this pulao. If you want it to be more spicy add one or two more green chillies.
- The same recipe can be made in pressure cooker. Follow the same steps in the cooker. After you add all veggies, add rice, coconut milk, water, and salt. Mix well, sprinkle a handful of chopped coriander leaves on the top and cover the cooker with the lid. After two whistles, turn it off and wait for the pressure to be released before you open the lid. Now add the cut paneer cubes and mix it gently with the rice.
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