VEGETABLE PULAO/ VEGETABLE PILAF- EASY VEGETABLE PULAO RECIPE- ONE POT VEGETABLE PULAO RECIPE

Vegetable pulao is a easy one pot dish with lot of vegetables. It is a mild spiced rice which can be cooked in very less time. It is nothing but the rice is cooked along with mildly spiced vegetables. Those who don’t like heavy masalas then this pulao will definitely satisfy your taste buds. 

Generally there will be sometimes confusion arises between pulao and briyani. So Generally I will use green chillies only and milk  or coconut milk for vegetable pulao and use the masala powders (chilli powder/coriander powder/garam masala powder) with curd in vegetable briyani.

Ok now coming to the recipe of vegetable pulao.

VEGETABLE PULAO

SOAKING TIME: 20 MIN | PREPARATION TIME: 15 MIN | COOKING TIME:  30 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: NORTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    1 cup raw rice (Basmati rice is preferred)

                                    ½ cup coconut milk

                                    1 medium sized onion

                                    1 tablespoon ginger garlic paste

                                    3 or 4 green chillies

                                    1 handful of mint leaves (pudina)

                                    ¼ cup chopped beans

                                    ¼ cup chopped potato

                                    ¼ cup chopped carrot

                                    ¼ cup sweet corn

                                    ¼ cup green peas
                                   Few chopped beetroot pieces

                                    ¼ cup paneer

                                    Salt to taste

                                    1 handful of chopped coriander leaves

                                    5 to 8 cashew nuts
                                    1 1/2 cup Water

            To temper

                                    2 tablespoon ghee

                                    2 tablespoon oil

                                    1 bay leaf

                                    2 or 3 cloves

                                    1 star anise

                                    2 or 3 cardamoms

                                    1 inch piece cinnamon

                                                             

PREPARATION:

Wash and soak rice in water for minimum 20 minutes.

Chop all the vegetables into bite sized pieces.

Chop the onion and tomato length wise.

Slit green chillies length wise and set aside.

Chop the cashew nuts into small pieces and set aside.

METHOD:

In a pan add the oil and half of the ghee and let it heat.

Then add the items given under ‘to temper ‘list.

Let them sauté for a minute. Then add the chopped onion and green chillies.

Sauté them well.

Then add the ginger garlic paste and mint leaves  and sauté well

Then add the chopped vegetables except paneer and sauté well.Add little salt and stir.

Once the vegetables become half cooked, then drain and add soaked rice and sauté well.

Add water and coconut milk and allow it to boil. Add required salt and mix well.

If you are using pressure cooker, close the lid and let it cook until you get 3 whistles.

Or if you use electric cooker like I did, transfer the contents to the rice cooker pan and then let it cook till all the water gets drained.

In a separate pan add a tablespoon of ghee and roast the cashew nuts and paneer one by one and keep it aside.

Once the rice got cooked, switch off the heat.

Then add the coriander leaves, roasted cashew and sautéed paneer and mix well.

Serve hot along with any gravy or simple raita.

NOTES:

• You can add fried bread pieces also at the end along with paneer.
• Adding paneer at the end will retain its softness.
• Adjust the quantity of green chillies as per your spice requirement.
• Don't add more beetroot, because it will change the colour of the pulao.
• first I have added little salt for the vegetables, so adjust the salt while adding second time to the rice.
• I used 1:2 ratio for rice and water. Some basmati rice requires 1 1/4 or  1 1/2 cup water only to get fluffy rice, so adjust the water ratio according to your rice variety.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Wash and soak rice in water for minimum 20 minutes

In a pan add the oil and half of the ghee and let it heat. Then add the items given under ‘to temper ‘list.

Let them sauté for a minute. Then add the chopped onion & green chillies . Sauté them well.

Then add the ginger garlic paste and mint leaves  and saute well.

Then add the chopped vegetables except paneer and sauté well. Add little salt and stir.

Once the vegetables become half cooked, then drain and add soaked rice and sauté well. Add water and coconut milk and allow it to boil.

 Add required salt and mix well.

If you are using pressure cooker, close the lid and let it cook until you get 3 whistles.

Or if you use electric cooker like I did, transfer the contents to the rice cooker pan and then let it cook till all the water gets drained.

In a separate pan add a tablespoon of ghee and roast the cashew nuts and paneer one by one and keep it aside.

Once the rice got cooked, switch off the heat.

Then add the coriander leaves, roasted cashew and sautéed paneer and mix well.

Serve hot along with any gravy or simple raita.

Do try this recipe and please don’t forget to give your feedback in comments.

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