Looking for a flavorful and easy-to-make vegetarian dish? This Veg Pulao recipe is the perfect solution! It’s packed with fresh vegetables and aromatic spices, creating a satisfying and wholesome meal that’s sure to please everyone. It’s incredibly versatile - feel free to swap out veggies based on what you have on hand or your family’s preferences.
Veg Pulao
This colorful and fragrant Veg Pulao is a delightful vegetarian main course. The combination of perfectly cooked rice and vibrant vegetables creates a symphony of flavors and textures. It’s a great way to sneak in extra veggies for the kids, and it’s also perfect for a quick and easy weeknight dinner.
Here’s what you’ll need to create this culinary masterpiece:
Ingredients:
- 1 cup Basmati rice, soaked for 30 minutes
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 cup mixed vegetables (carrots, peas, beans, potatoes), diced
- 1/4 cup cauliflower florets
- 1/4 cup green bell pepper, diced
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 1/2 cups water
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Optional: Cashews and raisins for garnish
Instructions:
- Begin by rinsing the Basmati rice thoroughly under cold water until the water runs clear. Then, soak it in water for at least 30 minutes. This helps to remove excess starch and ensures fluffy rice.
- Heat the vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until golden brown. This step is crucial for developing the base flavor of the pulao.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Be careful not to burn the paste, as it can become bitter.
- Now, add all the mixed vegetables – carrots, peas, beans, potatoes, cauliflower florets, and green bell pepper. Sauté for 2-3 minutes, allowing the vegetables to soften slightly.
- Add the turmeric powder, red chili powder, and garam masala. Mix well to coat the vegetables evenly with the spices. Sauté for another minute, being careful not to burn the spices.
- Drain the soaked rice and add it to the pot. Gently mix it with the vegetables and spices, ensuring that the rice grains remain intact.
- Add water and salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 12-15 minutes, or until the rice is cooked and the water is absorbed. If using a pressure cooker, cook for 2 whistles on medium heat.
- Once the pulao is cooked, remove it from the heat and let it rest for 5-10 minutes before opening the lid. This allows the steam to settle and prevents the rice from becoming mushy.
- Gently fluff the pulao with a fork. Be careful not to overmix, as this can break the rice grains.
- Garnish with fresh cilantro and, if desired, cashews and raisins for an extra touch of flavor and texture.
- Serve hot with raita, yogurt, or your favorite side dish. Enjoy!
This Veg Pulao recipe is a delightful and healthy way to enjoy a vegetarian meal. The combination of fragrant spices and fresh vegetables makes it a truly satisfying dish. Give it a try, and you’ll have a new family favorite!
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