Vegetables Pulao | Mix Vegetable Pulao | How to Make Vegetable Pulao Recipe with step-by-step photos
Vegetable Pulao is
comfort food as well as satisfying pair this mildly flavored aromatic veg
pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg
pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but
want something hot and home-cooked to eat. It is quick. This is really easy to
cook.
I make this Veg Pulao whenever I
feel like cooking something simple as a one-pot meal. This goes well with any rich
gravy-like mutton
korma or beef kofta kind
of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,
I am now hooked on this recipe. I have added
chicken stock for this pulao, but you can make it plain too. This makes a great
lunch box recipe,e too. I know many of you make this, still wanted to blog about this
recipe here. It might be helpful to beginners in cooking.
I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao.
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First, rinse the rice and soak it for 2 hours. Sett aside.
Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock.k
Gather all the veggies and prepare them.
Heat the ghee in the large capacity pot and put all the garam masala. Let them crackle for a minute, then add the onion slices.
Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.
Pour water into the fried vegetables, and cook until the veggies are soft.
Add soaked rice to the vegetables, mix well, then add soya and green chilies.
Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.
Vegetable Pulao is comfort food as well as a satisfying pair. This mildly flavored aromatic veg pulao is served with a raita, pickle, and chutney.
Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutes right after removing it from the heat, and leave it to cool down a bit.
Transfer to the serving dish, veggie pulao is ready to serve
Vegetable Pulao is comfort food as well as a satisfying pair. This mildly flavored aromatic veg pulao is served with a raita, pickle, and chutney.
Ingredients:
- 3 cups of Ponia basmati rice soaked for at least 2 hours
- 100g, ghee
- 3 cups of homemade stock
- 1.2 tsp, black peppercorn
- 2 pods, green cardamom
- 2, cloves
- 1/3 piece, star anise
- ½ inch, cinnamon stick
- 100ml, boiled water
- ½ tsp, cumin seeds
- 1 piece, bay leaf
Veggies:
- 1 cup of carrots
- 1 cup of beans
- 1 cup, peas frozen/fresh
- 3 large size, potatoes
- Salt to taste
- 1 large onion, thinly sliced
- 1 cup of soya
- 4-6, green chilies
- 1 tsp, crushed garlic
How to make the Vegetable Pulao?
- Heat the ghee in the large capacity pot and then put all the whole spices, cumin seeds, bay leaf, green cardamom, clove, black peppercorn, and cinnamon stick.
- Sauté them together for 2-3 minutes on medium-low heat, then put the onion slices.
- Fry the onions for 3-4 minutes on medium flame.
- Then add crushed garlic and salt to the onion and further fry them tilthey l turn nicely brown.
- Note, golden-brown fried onions give a nice brown color to the veg pulao
- Reduce the heat to low now to start adding vegetables. First, put peas, then fry them for 2 minutes. Right after, add potatoes and further stir them together on medium heat
- Add carrots and beans and stir to mix well
- Fry them until the aroma arises, then pour hot water, bring it to a boil, and cover the lid
- Cook all vegetables until they are soft
- Now add the soaked and drained rice, and stir to combine. Now chop the soya and green chilies
- Roast the rice with vegetable masala very well
- Pour veggie or non-veggie stock according to the water quantity
- 3 cups of soaked rice are enough, 3 cups of hot stock or water
- Bring it to a boil, cover the li,d and cook on high-medium heat
- Cook the rice until the water has evaporated, turn the flame to low, and simmer the rice for 5 minutes
- Now veggie pulao is ready to transfer to the serving tray/dish...
- Veggie pulao is served with raita, chutney, salad, and pickle
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