Craving a taste of home, a dish that warms the soul and fills the belly? Let’s talk Veg Pulao! It’s not just a meal; it’s a celebration of flavors and textures, a fragrant blend of rice, vegetables, and spices that makes every bite a delightful journey.
Veg Pulao: A Culinary Gem
Imagine a symphony of vibrant colors and aromas swirling together in one pot. That’s Veg Pulao for you! It’s a simple yet satisfying dish, perfect for a quick weeknight dinner or a festive gathering. The beauty of it lies in its versatility - you can customize it with your favorite vegetables and spices to create a pulao that’s uniquely yours.
Ready to embark on this culinary adventure? Here’s what you’ll need:
Ingredients:
- 2 cups Basmati Rice
- 1 large Onion, finely chopped
- 1 cup Mixed Vegetables (carrots, peas, beans, potatoes), diced
- 1/2 cup Green Bell Pepper, diced
- 1/4 cup Cashews
- 1/4 cup Raisins
- 2 tablespoons Ghee (or vegetable oil)
- 1 teaspoon Ginger-Garlic paste
- 1 Bay Leaf
- 2-3 Green Cardamoms
- 2-3 Cloves
- 1 inch Cinnamon Stick
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (optional)
- 1 teaspoon Garam Masala
- Salt to taste
- 4 cups Water
- Fresh Coriander leaves, chopped (for garnish)
Instructions:
- Prepare the Rice: Wash the basmati rice thoroughly under cold water until the water runs clear. Soak it for about 30 minutes. This helps the rice cook evenly and become fluffy.
- Sauté the Aromatics: Heat ghee (or vegetable oil) in a heavy-bottomed pot or pressure cooker. Add bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Brown the Onions: Add chopped onions and sauté until they turn golden brown. This step is crucial as it adds depth and sweetness to the pulao.
- Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Sauté the Vegetables: Add the mixed vegetables (carrots, peas, beans, potatoes, green bell pepper) and sauté for 2-3 minutes.
- Add Spices: Add turmeric powder, red chili powder (if using), and garam masala. Sauté for a minute, ensuring the spices don’t burn.
- Add Rice and Water: Drain the soaked rice and add it to the pot. Gently stir to combine with the vegetables and spices. Add 4 cups of water and salt to taste.
- Cook the Pulao:
- Pressure Cooker: Close the lid of the pressure cooker and cook for 2 whistles on medium heat. Let the pressure release naturally before opening the lid.
- Pot Method: 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 water is absorbed. Make sure to not lift the lid while it’s simmering.
- Garnish and Serve: Once the pulao is cooked, gently fluff it with a fork. Garnish with chopped fresh coriander leaves, cashews, and raisins.
- Enjoy! Serve hot and enjoy this flavorful and aromatic Veg Pulao on its own or with raita (yogurt dip) or your favorite curry.
This Veg Pulao recipe is a starting point. Feel free to experiment with different vegetables, spices, and cooking methods to create your own signature version. The most important ingredient, however, is the love you put into it. Happy cooking!
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