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 🙂