Craving a comforting and flavorful meal? Let’s dive into making a delicious Vegetable Pulao! This is a dish that’s both satisfying and packed with nutrients. It’s also incredibly versatile – feel free to swap out vegetables based on what you have on hand or what’s in season. Think of it as a blank canvas for your culinary creativity. Get ready for a delightful aroma to fill your kitchen!
Vidyas Recipes: Vegetable Pulao | Veg Pulao Recipe | Veg Pulao for
Here’s a glimpse of what we’re aiming for:
Now, let’s gather our ingredients and get started. This recipe is adaptable, so don’t be afraid to adjust the quantities to your liking.
Ingredients:
- 1 cup Basmati rice
- 2 cups mixed vegetables (carrots, peas, beans, potatoes, cauliflower, etc.), chopped
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies, slit (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- 2 cups water
- Fresh cilantro leaves, chopped (for garnish)
- Optional: Cashews and raisins for garnish
Instructions:
- Prepare the Rice: Wash the Basmati rice thoroughly until the water runs clear. Soak it in water for about 30 minutes. This helps the rice cook fluffier. Drain the rice and set it aside.
- Sauté Aromatics: Heat oil or ghee in a pressure cooker or a heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown.
- Add Ginger-Garlic and Chilies: Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
- Incorporate Vegetables: Add the chopped mixed vegetables and sauté for 2-3 minutes. The goal is to slightly soften them and coat them with the flavorful oil.
- Add Spices: Add turmeric powder, garam masala, and salt. Mix well to coat the vegetables evenly with the spices. Sauté for another minute.
- Combine Rice and Water: Add the drained Basmati rice to the pot. Gently mix it with the vegetables and spices. Be careful not to break the rice grains. Pour in 2 cups of water.
- Pressure Cook (if using): If using a pressure cooker, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally before opening the lid.
- Simmer on Stovetop (if using a pot): If using a pot, bring the mixture to a boil. Then, reduce the heat to low, cover the pot tightly, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Check occasionally to ensure it doesn’t burn at the bottom.
- Fluff and Garnish: Once cooked, gently fluff the pulao with a fork. Garnish with fresh cilantro leaves. You can also garnish with fried cashews and raisins for added richness.
- Serve: Serve the Vegetable Pulao hot with raita (yogurt dip), pickle, or your favorite curry. It’s a complete and satisfying meal on its own!
Enjoy your homemade Vegetable Pulao! It’s a dish that’s sure to become a family favorite. The beauty of this recipe lies in its simplicity and adaptability. Don’t hesitate to experiment with different vegetables and spices to create your own unique version. Happy cooking!
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Vidyas Recipes: Vegetable Pulao | Veg Pulao Recipe | Veg Pulao For
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Vidyas recipes: vegetable pulao. Vidyas recipes: vegetable pulao