Veg Pulao Recipe | Vegetable Pilaf
Veg Pulao is an Indian rice dish made of rice cooked with assorted mixed vegetables and flavored with mild aromatic spices.
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.
