I’m so excited to share one of my favorite comfort food dishes with you: Vegetable Pulao! It’s a simple yet incredibly flavorful rice dish packed with nutritious veggies and aromatic spices. This is my go-to recipe when I want something satisfying and easy to make, especially on busy weeknights.
Vegetable Pulao Here’s a peek at how it looks:
### Ingredients:
2 cups Basmati rice, soaked for 30 minutes 1 large onion, finely chopped 1 cup mixed vegetables (carrots, peas, beans, potatoes - use your favorites!) 1/2 cup cauliflower florets 1/4 cup green bell pepper, diced 1 inch ginger, grated 2 cloves garlic, minced 2-3 green chilies, slit (adjust to your spice preference) 1 teaspoon cumin seeds 1 bay leaf 2-3 cloves 1 inch cinnamon stick 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (optional) 1 teaspoon garam masala 2 tablespoons chopped coriander leaves 4 tablespoons oil or ghee 4 cups water Salt to taste Instructions: Prepare the Rice: Drain the soaked Basmati rice thoroughly. This step is crucial for fluffy pulao. Don’t skip the soaking part! Sauté Aromatics: Heat oil or ghee in a heavy-bottomed pot or pressure cooker. Add cumin seeds, bay leaf, cloves, and cinnamon stick. Let them sizzle for a few seconds until fragrant. Sauté Onions & Ginger-Garlic: Add chopped onions and sauté until they turn golden brown. This is key to developing a rich flavor. Then, add grated ginger and minced garlic and sauté for another minute until the raw smell disappears. Add Vegetables & Spices: Add green chilies and all the mixed vegetables. Sauté for 2-3 minutes, stirring occasionally. Now, add turmeric powder and red chili powder (if using) and sauté for another minute. Make sure the spices don’t burn. Add Rice & Water: Add the drained rice and gently mix it with the vegetables. Be careful not to break the rice grains. Add water and salt to taste. Bring the mixture to a boil. Cook the Pulao (Pressure Cooker Method): If using a pressure cooker, close the lid and cook on medium heat for 2 whistles. Let the pressure release naturally. Cook the Pulao (Pot Method): If using a pot, cover the pot with a tight-fitting lid and reduce the heat to low. Simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Avoid lifting the lid frequently, as this will release the steam and affect the cooking process. Rest & Fluff: Once cooked, remove the pulao from the heat and let it rest for 5-10 minutes with the lid on. This allows the rice to settle and prevents it from becoming sticky. Garnish & Serve: Gently fluff the pulao with a fork. Garnish with chopped coriander leaves and garam masala. Serve hot with raita (yogurt dip) or your favorite curry. This Vegetable Pulao recipe is incredibly versatile. You can easily customize it by adding different vegetables or spices according to your taste. Sometimes I add a squeeze of lemon juice at the end for a bit of tanginess. Enjoy!
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