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Vegetable Pulao

Vegetable Pulao

Vegetable Pulao Recipe / Veg Pulav Recipe / How to make Mix Vegetable Pulao Recipe.

This Vegetable Pulao, a simple, one dish yet satisfying meal is an easy to make dish on a day you are lazy. If you want to cook a fast meal, this is a perfect choice. Try this amazing, tasty Vegetable Pulao recipe.


Here goes the recipe of Vegetable Pulao:
 
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Number of servings - 4
Author: Seena Koshy
 
Ingredients for making Vegetable Pulao
:

Ghee – 3 tbsp
Oil – 2 tbsp
Mustard – 1 tsp
Cinnamon – 1 " piece
Green Chilly – 4
Cardamom (small) – 5
Cloves – 3
Bay Leaves (small) – 2
Black Pepper Kernels – 1 tsp
Ginger Garlic Paste – 2 tsp
Onion (Savala) – 2
Curry Leaves – 2 sprigs
Tomato (medium sized, chopped finely) – 1
Chopped Mixed Vegetables (I used Beans, Carrot) – 4 cups
Turmeric Powder – 1 tsp
Rice – 2 cups
Water – 3 ½ cups to 4 cups
Salt – as required
Lemon Juice – of one small lemon

How to Make Vegetable Pulao:

Place rice in a sieve and rince under the cold running water and keep it aside.

In a wide pan, add 3 tbsp of ghee. When it melts, add mustard. When mustard crackles, add whole spices like Pepper corns. Cinnamon, Cardamom, Cloves and Bay leaves in to it till you get a nice fragrance. Add Green Chilly in to it. Add Ginger Garlic paste and sauté for a minute. Add Onion and sauté till its color turns light brown. Add Curry leaves. Add tomatoes along with little salt and sauté on a low flame. Add veggies. Sauté well and then add turmeric powder. When veggies turn light and the raw smell goes off, add rice. After adding rice, mix it well so that rice gets well coated with oil, ginger garlic paste, onion etc. Stir fry for few minutes. Add 4 cups of water along with required salt. Add the lemon juice and mix it well. Cover the pan. Let the rice cook on a low flame till the water is absorbed and the rice is well cooked and fluffy.

Turn the heat off and let it rest on the stove for five more minutes so that cooking will continue to take place.
My Recipe Notes on Mixed Vegetable Pulav:
 
> I recommend you to use Basmati rice for making this dish.
> I always use the absorption method for cooking rice, instead of soaking rice in water before cooking, cooking rice in pressure cooker etc. In the absorption method, you have to use the right amount of water, gentle heat and post cooking resting period. During this period the heat inside the vessel distributes evenly and you will get a uniform texture throughout the vessel.
> In this method you have to take the exact amount of water. I normally use 1:1 ¾ ratio of rice to water for cooking long grain rice, like Basmati.
> You can use variety of vegetables, raw or frozen, like broccoli, cauliflower, green peas, potatoes, corn kernels etc.
> Serve Vegetable Pulao with some onion salad, vegetable or paneer sabjis.
> If you want you can cut vegetables larger and longer.
> You can add mint leaves and coriander leaves to get extra taste.
> You can add cashew nuts and raisins to garnish it. Fry it separately in ghee till it gets a golden brown colour.


Pictorial on Vegetable Pulao Recipe:
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Serve Vegetable Pulao with Raitha, Pickle and Pappad. 

Happy Cooking

Cheers

Seena

Pictorial

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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