Veg Pulao or Vegetable Pilaf is an easy one pot rice dish mixed with assorted vegetables and mildly flavored with various spices like cardamom, cloves, bay leaf, cinnamon etc. The dish is liked both for its delicious taste and its aromatic flavor.
Veg Pulao is one of the most common rice dishes, that is often made in most Indian households. It is also commonly found in the menus of most restaurants as well as a part of party menus.
Veg Pulao is a satisfying, healthy and complete food in itself due to the addition of various vegetables. Most commonly used vegetables for this dish are potatoes, peas, carrots, cauliflower and beans. Chopped cubes of Paneer (Indian cottage cheese) can also be added for extra taste.
To ensure of the best taste and aroma, Veg Pulao should be cooked from good quality long grain basmati rice. If fresh vegetates are not available or if you are short of time, frozen mixed vegetables can also be used in making Pulao.
Veg Pulao is usually served with one or more accompaniments, most commonly with some Raita like Onion Tomato Raita, Mint Raita or Boondi Raita. It can also be served along with any Indian gravy, pickle or even papad.
Veg Pulao tastes best when served hot and it can be garnished with nuts and raisins as per taste. You can also add some caramelized onion on top.
To make Veg Pulao at home follow the detailed step by step recipe with photos posted below.
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Veg Pulao Recipe | Vegetable Pilaf
Recipe Info
Ingredients For Veg Pulao Recipe | Vegetable Pilaf
- 1 Cup Basmati Rice
- 1 Large Onion
- 1 Tomato
- 1 Large Potato
- 1 Cup Cauliflower Florets
- 1 Green Capsicum (Bell Pepper / Shimla Mirch)
- 1 Large Carrot (Gajar)
- 10-15 Green Beans
- 1/2 Cup Green Peas (Matar)
- 1 Inch Piece of Ginger
- 3-4 Garlic Cloves
- 2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Bay Leaf (Tej Patta)
- 2 Green Cardamom (Hari Elaichi)
- 1 Black Cardamom (Badi Elaichi)
- 1 Inch Dalchini (Cinnamon Stick)
- 3-4 Cloves Laung (Cloves)
- 4-5 Black Peppercorn (Sabut Kali Mirch)
- 2 Teaspoons Salt or to taste
- 10-12 Cashew Nuts (Kaju)
- 1/3 Cup Mint Leaves (Pudina)
- 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Veg Pulao Recipe | Vegetable Pilaf
- Wash and rinse rice in water 3-4 times. Soak it in 1 cup of water for around 20 minutes.1 Cup Basmati Rice
- While the rice are soaking prepare the vegetables. Thinly slice the onions and chop the tomatoes.1 Large Onion, 1 Tomato
- Also dice the potatoes, bell peppers, cauliflower, carrots and beans. Take out the peas from the pods or use frozen ones. Make a paste of ginger, garlic and green chillies.1 Large Potato, 1 Cup Cauliflower Florets, 1 Green Capsicum (Bell Pepper / Shimla Mirch), 1 Large Carrot (Gajar), 10-15 Green Beans, 1 Inch Piece of Ginger, 3-4 Garlic Cloves, 2 Green Chillies, 1/2 Cup Green Peas (Matar)
- Heat ghee or oil in a pot or a pressure cooker. Add cumin seeds, bay leaf, cinnamon, cloves, green cardamom, black cardamom and black peppercorn.1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 2 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 1 Inch Dalchini (Cinnamon Stick), 3-4 Cloves Laung (Cloves), 4-5 Black Peppercorn (Sabut Kali Mirch), 2 Tablespoons Cooking Oil
- Then add the thinly sliced onions along with paste of ginger, garlic and green chillies.
- Fry them till they are golden brown and crispy.
- Add the chopped tomatoes and cook till the raw aroma of the tomatoes goes away.
- Then add all the chopped vegetables, cauliflower, potatoes, carrots, bell pepper, french beans and peas.
- Mix well and saute for 2-3 minutes. Then add cashews along with chopped mint leaves and coriander leaves.10-12 Cashew Nuts (Kaju), 1/3 Cup Mint Leaves (Pudina), 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
- Drain the soaked rice and add them to the pot.
- Add 2.5 cups of water along salt.2 Teaspoons Salt
- Cover the pot with a lid and cook on low flame for around 10-15 minutes, till the water dries up and the rice are cooked.
- Veg Pulao is ready. Serve it hot garnished with cilantro and mint leaves. You can serve any raita on the side.
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