Vegetable Pulao Recipe

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 too. I know many of you make this, still wanted to blog about this recipe here. 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 as 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 previous post, 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 set aside

Prepare homemade stock according to my recipe can be used for store-bought chicken cubes rather than stock

Gather all 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 onion slices

Saute the onion slices for 3-4 minutes, put crushed garlic along with salt, and stir to mix well

Fry onion slices until you get a golden brown color then add peas, fry peas with onions then put potatoes

Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame

Pour water into the fried vegetable, and cook until 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

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 a bit cool down then

Transfer to the serving dish veggie pulao is ready to serve

  

Veggie pulao is served with raita, chutney, salad, and pickle 

                      

Chana Dal Khichdi Recipe

Chana dal khichdi || Khichdi Recipe || How to make Khichdi with step-by-step photos 

Khichdi is a combination of rice and lentils along with some basic spices an easy, simple, and tasty recipe to make during hot weather the taste of this khichdi is very light and flavourful. 

I have often made this rice with dal when I don't feel like having oily and spicy food or want to quick and easy recipe I used chana dal to make this recipe you can use moong, or Malka masoor instead of chana dal by choice it makes a great lunch for you and your kids this taste is so yummy can be served with mixed vegetable raita, or any curries. pickles, and salad

                                        

Even if anyone is not well at your home you can give them soft and light food with light flavor is the best diet for unwell people, I used Ponia basmati rice for khichdi but you can use any good quality basmati rice, however, the taste of any Rice dish depends on rice quality. so let's begin 

                                           

If you have tried this Khichdi Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly soak rice and lentils in warm water for 1 hour

Put the soaked lentil in the saucepan pour water and ¼ tsp turmeric powder, Let it cook over medium flame till the lentil (dal) is cooked keep aside, Chop the onion and tomatoes set aside

Heat ghee in the pot

Add onion slices and fry them till turn pink color, Then add ginger garlic paste and sauté it for a minute, add whole spices and mix them slightly

Now add boiled chana dal, tomato, green chilies salt, and turmeric powder_Stir to mix well

Then add soaked rice, stir to combine well pour 4 cups hot and boiled water in it, stir slightly

Bring it to a boil, at this time you can adjust the salt to taste, cover the lid, and let it cook for around 5-6 minutes when small pits on top of the rice reduce the flame to low

Cover the lid again and allow to simmer for around 5 minutes on a very low flame

                   

Dal chana rice khichdi is served with raita, pickle, or salad

                                 

Aloo Chana Biryani Recipe

Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step-by-step photos 

Aloo Chana biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. this biryani is a vegetarian version and those who are like to eat veg meals perfect for them. this also chana biryani is different instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. an aromatic and flavored rice dish that goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

      

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways. Traditionally biryani cooks with meat but the variation in veg with chickpea and potato is the most demanding. Locally famous as chana biryani

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
2. I added white chickpeas and potatoes, here you can use only one of them
3. Ghee can be used instead of oil
4. Don't overcook the chickpea (Chana).
5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
6. Fully drained rice before making layers.
7. Don't overcook the rice during the boil. Make sure to cook 80%
8. Gently run the spoon to take out the biryani otherwise the rice will break.
9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
10. Use large-size vessels for layering 

    

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani, don’t forget to rate the recipe. You can also follow me on social media

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To prepare aloo chana biryani soak the chickpeas for at least 8 hours or overnight

        

Then in the morning boil the chickpeas with a few pinches of baking soda

           

Peel and  cut the potatoes, onion, and tomatoes

       

In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies

             

Stir to combine well then add fried brown onion and mix very well then add food color and dry plums

           

Stir to combine very well and keep aside for 15 minutes

       

Soak the rice in enough water for 30 minutes, later strain the rice and keep it aside 

                          

When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 

     

Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. Then add tomatoes and ginger garlic paste

          

Cook tomatoes with onion masala till soft then add marinated potatoes along with garam masala

        

Continuously Stir very well until the oil is separated. add ½ cup of water and let it cook until the potato gets 80% 

                  

Once the potatoes are cooked add boiled chickpeas and mix with the masala very well and allow cooking further for 10 minutes on medium-low heat

        

Boil the water by adding salt, and cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds

       

Bring the water to a boil then add white vinegar. White vinegar will prevent the rice from sticking to each other

          

Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite, switch off the flame.

        

Immediately strain the cooked rice. keep aside

   

Now we will begin the layering process. spread some ghee on the bottom of the wide vessel. ley the first layer of rice then place aloo chana masala over the rice along with fried brown onion

        

Next, add some slices of tomatoes, lemon, and mint coriander leaves then spread the second layer of rice on top of the masala. Repeat the same process in the second layer

        

                                                                          

Finally, drizzle some milky yellow food color and ghee on top of the rice.

             

Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.

         

First, for 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes

      

Aloo chana biryani is ready, gently fluff up  the rice

             

Transfer to the serving dish

            

Serve aloo chana biryani with raita and kabab