Vegetable Pulao

When you have a lot of leftover vegetables in the fridge and you don’t know what to do with them, try this fantastic vegetable pulao recipe. It’s simple and packed with the goodness of a whole lot of vegetables. It goes great with some pickle and yogurt, giving it a vegetable biryani flavor. Hope you enjoy this one. 🙂

Time: 

  • Prep time – 20 minutes
  • Cook time – 15 minutes

Ingredients: 

  • Basmati Rice – 1 cup
  • Large Red Onion (Finely Chopped) – 1
  • Large Tomato (Finely Chopped) – 1
  • Peas – 1/4 cup
  • Green Beans (Chopped) – 1/4 cup
  • Carrots (Chopped) – 1/4 cup
  • Corn kernels – 1/4 cup
  • Cauliflower (Florets cut into smaller pieces) – 1/4 cup
  • Ginger garlic paste – 1 tbsp
  • Bay leaf – 1 piece
  • Cinnamon Stick – 1 inch
  • Cloves – 3
  • Kashmiri Red Chilli Powder – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Garam Masala – a pinch
  • Coriander Leaves (Finely Chopped) – 2 tbsp
  • Oil – 3 tbsp
  • Ghee – 2 tbsp
  • Water – 2 cups
  • Salt to taste

Method: 

  1. Wash rice and soak in water for 15 minutes. Drain and set aside
  2. Heat a deep dish pan and add the oil and ghee
  3. Once hot, add the bay leaf, cinnamon stick, and cloves. Saute for a minute
  4. Add the ginger garlic paste and fry for two minutes
  5. Add the vegetables and saute for 5 minutes
  6. Add the rice, masalas, and salt. Stir fry for two minutes
  7. Add the water (2 cups) and mix everything well. Let the mixture come to a boil and let it boil for three minutes
  8. Cover and turn the heat down to a simmer
  9. Once all the water is absorbed, turn the heat off and let it all cool down.
  10. Fluff the rice with a fork and enjoy 🙂

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