Vegetable Pulao

🧂 Ingredients

• 300 g Basmati rice(Rinse under cold water until the water runs clear, then soak in fresh water for 20 minutes.)
• 200 g Mixed vegetables(Use a combination like carrots, peas, beans, cauliflower florets, or potatoes. Cut into bite-sized pieces.)
• 1 bay leaf Whole spices(2-3 green cardamom pods, 4-5 cloves, 1-inch cinnamon stick.)
• 1 medium Onion(Thinly sliced.)
• 2 tbsp Ghee or neutral oil
• 1 tsp Cumin seeds
• 1 tsp Ginger-garlic paste
• to taste Salt
• 450 ml Water or vegetable broth(Approximately 1.5 cups for 1 cup of rice. Adjust based on rice type.)

👨‍🍳 Instructions

1. 1

   Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Once shimmering, add cumin seeds and let them splutter for a few seconds.

   ⏱️ 1 minute
2. 2

   Add the whole spices (bay leaf, cardamom, cloves, cinnamon stick) and sauté for about 30 seconds until fragrant. Then, add the thinly sliced onions and sauté until they turn golden brown and translucent, stirring occasionally.

   ⏱️ 5-7 minutes
3. 3

   If using, add ginger-garlic paste and sauté for another minute until the raw smell disappears. Add the mixed vegetables and sauté for 2-3 minutes.

   ⏱️ 3-4 minutes
4. 4

   Drain the soaked basmati rice and add it to the pot. Gently sauté the rice with the vegetables and spices for 2-3 minutes, ensuring the grains are coated with ghee/oil. This helps prevent sticking.

   ⏱️ 2-3 minutes
5. 5

   Pour in the water or vegetable broth and add salt to taste. Stir gently to combine. Bring the mixture to a rolling boil.

   ⏱️ 2 minutes
6. 6

   Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid (you can place a clean kitchen towel under the lid to create a better seal). Let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked through.

   ⏱️ 15-18 minutes
7. 7

   Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This allows the steam to finish cooking the rice evenly. Do not open the lid during this resting period.

   ⏱️ 10 minutes
8. 8

   Gently fluff the vegetable pulao with a fork to separate the grains. Serve hot, garnished with fresh coriander leaves if desired, alongside raita or a simple salad.

💡 Pro Tips

• ✓Soaking the basmati rice is crucial for long, separate grains. Do not skip this step.
• ✓Using a heavy-bottomed pot or a pressure cooker helps in even cooking and prevents burning.
• ✓Resist the urge to stir the rice while it's cooking or resting, as this can break the grains and make the pulao mushy.
• ✓For a richer flavor, use ghee. For a lighter version, use a neutral oil.
• ✓Adjust the amount of water based on the type of rice and cooking vessel used.

🔄 Variations

• Add paneer cubes or tofu for added protein.
• Include other vegetables like mushrooms, bell peppers, or corn.
• For a spicier pulao, add a slit green chili along with the whole spices.

🥗 Nutrition

Per serving