veg pulao mein kya-kya padta hai Vidyas recipes: vegetable pulao

Vegetable Pulao, a symphony of flavors and textures, is a testament to the beauty of simple ingredients transformed into a culinary masterpiece. This dish is a harmonious blend of aromatic rice, vibrant vegetables, and fragrant spices, creating a wholesome and satisfying meal perfect for any occasion. From a quick weeknight dinner to an elegant gathering, Vegetable Pulao effortlessly adapts to suit your needs.

Vegetable Pulao

Ingredients:

• 1 cup Basmati rice, soaked for 30 minutes
• 1 large onion, thinly sliced
• 1 cup mixed vegetables (carrots, peas, beans, potatoes), diced
• 1/2 cup cauliflower florets
• 1/4 cup green bell pepper, diced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder (optional)
• 1/4 teaspoon garam masala
• 2 tablespoons ghee or vegetable oil
• 2 cups vegetable broth or water
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)
• Optional: Cashews and raisins, fried

Instructions:

1. Prepare the Rice: Rinse the Basmati rice thoroughly until the water runs clear. Soak the rice in water for at least 30 minutes. This step ensures fluffy and separate grains. Drain the rice completely after soaking.
2. Sauté the Aromatics: Heat ghee or vegetable oil in a heavy-bottomed pot or pressure cooker. Add cumin seeds and let them splutter. Add sliced onions and sauté until golden brown. This step is crucial for developing a deep flavor base.
3. Sauté Ginger-Garlic Paste: Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Be careful not to burn the paste, as it can impart a bitter taste.
4. Add Vegetables: Add the mixed vegetables, cauliflower, and green bell pepper. Sauté for 5-7 minutes until the vegetables are slightly softened. Stir occasionally to prevent sticking.
5. Add Spices: Add coriander powder, turmeric powder, red chili powder (if using), and salt. Sauté for another minute until the spices are well combined and fragrant.
6. Add Rice and Liquid: Add the drained rice to the pot and gently sauté for 2-3 minutes. This helps to coat the rice grains with the spices and fat, preventing them from sticking together. Pour in the vegetable broth or water.
7. Cook the Pulao: Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. If using a pressure cooker, cook for 2 whistles on medium heat. Allow the pressure to release naturally before opening the cooker.
8. Garnish and Serve: Gently fluff the pulao with a fork. Be careful not to mash the rice grains. Sprinkle with garam masala and fresh cilantro leaves. Garnish with fried cashews and raisins, if desired.
9. Serve Hot: Serve the Vegetable Pulao hot with raita (yogurt dip), pickle, or papadums. It’s a complete and satisfying meal on its own, but also pairs well with curries or grilled meats.

Enjoy this vibrant and flavorful Vegetable Pulao! Its versatility and ease of preparation make it a perfect choice for both everyday meals and special occasions. Experiment with different vegetables and spices to create your own unique variation of this classic dish. Bon appétit!

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Vidyas recipes: vegetable pulao. Vidyas recipes: vegetable pulao