vegetable pulao

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!

Pulao Recipe | Veg Pulao

basmati rice (- 300 grams, rinsed & soaked

water (- as required for soaking)

cauliflower florets

potatoes

carrots

green peas (- fresh or frozen)

green peas ((french beans))

green bell pepper ((capsicum) - optional)

baby corn (- optional)

ghee (or oil)

thinly sliced onions (or 1 large onion, sliced)

tomatoes (or 1 medium sized tomato, chopped)

ginger

garlic cloves

green chillies ((chili pepper))

coriander leaves

mint leaves (- optional)

lemon juice (- optional)

water

salt

cumin seeds (or 1 teaspoon caraway seeds (shah jeera))

whole black pepper (- optional)

tej patta ((indian bay leaf))

cloves

green cardamoms

black cardamom (- optional)

mace (- optional)

star anise (- optional)

cinnamon

coriander leaves or mint leaves

Rinse rice till the water runs clear of starch and become transparent while rinsing.

Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.

Rinse, peel and chop the vegetables.

Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.

Preparation

In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.

Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.

Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.

Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.

Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.

Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.

Add water and lemon juice. Mix and stir.

Season with salt and stir again.

Frying spices and onions

Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.&nbsp;

Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.

Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.

Serve pulao hot with some side salad, sliced onion &amp; lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

Cooking veg pulao

https://embed.mediavine.com/videos/wkxkjafwcy7zlnusml6e

Pulao or pilaf, is comfort food at its best. This one-pot dish of veg pulao made with rice and vegetables has added spices and herbs, giving it a mild aromatic flavor.

Pulao Recipe | Vegetable Pulao

Pulao also known as veg pulao is a delicious one pot Indian dish made with rice, vegetables, spices and herbs. This basic rice pulao can be made in a pot, pressure cooker or instant pot with my easy recipe.

Pulao Recipe | Veg Pulao | Vegetable Pulao | Pulav

basmati rice ((aged rice))

oil (or ghee)

salt (as needed)

water (for pressure cooker

ginger garlic paste

onion (thinly sliced)

green chilies (slit

carrot ((¾ cup chopped))

french beans ((½ cup chopped to 1 inch))

green peas

potato (cubed (optional))

mint ((pudina, finely chopped) (or coriander leaves))

bay leaf ((tej patta))

¾ teaspoon shahi jeera ((caraway seeds) (substitute cumin seeds))

green cardamoms ((elaichi))

((laung))

cinnamon ((dalchini))

star anise ((chakri phool) (optional, but recommended))

strand mace ((javithri, optional))

nut meg ((jaiphal) (optional))

fennel seeds powder

Add basmati rice to a bowl and rinse it a few times until water runs clear. 

Soak it for at least 20 minutes. After 20 mins, drain off the water completely and set aside. 

While the rice soaks, rinse carrots, beans, peas, potatoes, onions, chilies &amp; mint leaves.

Peel the carrots and potatoes. Nip off both the ends of beans and chop all of them to bite sized pieces.

Slice onions and slit green chill. Fine chop the mint leaves. (If you want you can also make a fine paste of ginger garlic, green chilies and mint.) Set all of these aside.

Heat 2 tablespoons ghee or oil in a hot pot or pressure cooker.

Add all the whole spices &amp; saute for 30 to 60 seconds or until they begin to sizzle.

Fry onions &amp; chilies until onions turn golden. 

Next saute ginger garlic paste until the raw smell goes off.&nbsp;

Add all the veggies and mint. Saute for 2 to 3 minutes.

Pour water and add salt too. Taste the water, it has to be slightly salty.&nbsp;

Bring the water to a rolling boil. Next add drained rice and stir.&nbsp;

If cooking in pot, cover and cook on a low heat until all the water is absorbed and the rice grains are cooked. When the rice is done, turn off the stove. Cover and let the veg pulao rest in the pot for 10 to 15 mins. This helps the rice grains to become fluffy.

If making in pressure cooker, cover the cooker with the lid. Then cook on a medium high flame for 1 whistle.&nbsp;

Switch off the stove. When the pressure releases, remove the lid and fluff up the veg pulao rice with a fork. 

Serve veg pulao hot or warm with a simple raita or gravy.

How to Make Veg Pulao

Press SAUTE button on the instant pot.  Pour ghee or oil to the inner pot. Saute the spices in the hot oil for 30 seconds.

Fry onions &amp; green chilies until transparent for 2 mins. Then fry ginger garlic paste just for 30 seconds.

Next add in all the chopped veggies and mint. Saute for 2 mins. Add the drained rice (1 ½ cups) and salt. Press CANCEL button.

Pour 1¾ cups water and mix. Taste the salt level and add more if needed.

Scrape the bottom gently with the spatula to release any bits of food stuck. This prevents a burn notice. Secure the instant pot with the lid.

Press PRESSURE COOK button (high pressure) &amp; set the timer for 5 mins. Position the steam release handle to sealing.

Instant pot beeps when it is done. Let the pressure release naturally for 5 mins.

Release the rest manually by moving the steam release handle from sealing to venting with a spoon.

Fluff up the vegetable pulao with a fork &amp; serve with yogurt raita.

Instant Pot Pulao

https://www.youtube.com/watch?v=zXodGPzOU34

Recipe : https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe/

Pulao is a simple Indian rice pilaf made with some spices, vegetables and rice. This simple vegetable pulao can be prepared in a pot or in a pressure cooker or even in a rice cooker.

Pulao recipe | Veg pulao in pressure cooker recipe |  Vegetable pulao

Vegetable Pulao is an easy one-pot meal made in a Pressure Cooker by cooking basmati Rice with assorted vegetables. Goes well with Raita

Vegetable Pulao | Vegetable Pulao in Pressure Cooker

Green Chilli – 3

Ginger Garlic paste – 1 tbsp

Capsicum – ¼ cup

Carrot – ¼ cup

Beans – ¼ cup

Green Peas – ¼ cup

Water – 1 ¼ cup

Salt

Lemon lemon

Ghee/Oil – 1 tbsp

Fennel Seeds – 1 tsp

Bay Leaves – 2

Cloves – 2

Cinnamon stick – ½ inch piece

Wash the Basmati Rice and soak it for 30 mins. Heat a pressure cooker with 1 tbsp of oil or Ghee add the Tempering ingredients let a nice aroma comes and then add in Green Chilli and onions.

Sauté until transparent and then add in ginger garlic paste fry till the raw smell leaves next add in the Mint and Coriander leaves sauté till they shrink, Next add in all the vegetables.

Mix everything well, Now add in Soaked Basmati Rice and fry for another 2 mins.

Add-in the Water, Salt, and Lemon Juice. Let it come to a boil. Now close the pressure cooker and put the whistle when the steam comes out. Cook for 1 whistle or about 3 minutes.

Wait till the pressure gets released by itself and then open the cooker. Carefully fluff with Rice and then serve hot

Veg Pulao or Vegetable Pilaf is an easy one pot rice dish mixed with a variety of  vegetables and mildly flavored with spices.

Instant Pot Vegetable Rice Pulao

Basmati Rice ((1 cup=250 milliliters) rinsed)

Green Chili Pepper ((optional))

Onion (sliced)

Ginger (minced)

Garlic (minced)

Tomato (chopped)

(medium,

Water

Ground Turmeric (Haldi powder)

Cayenne Chili powder

Garam Masala

Bay leaf (Tej Patta)

Cumin seeds (Jeera)

Cinnamon (Dalchini)

Star anaise

Cloves (Laung)

Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.

After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.

Add tomato and spices.&nbsp;Mix well.

Add&nbsp;potato and mixed vegetables. Mix well.&nbsp;

Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.

Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.&nbsp;&nbsp;

When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.

Fluff the rice gently.&nbsp;Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.

Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base.&nbsp;

The measurements are correct, and the rice was excellent. I soaked my aged basmati rice for half an hour. Thank you.

This was easy to make and delicious. I had another go to veg pilaf but this is my new favorite. I served it with butter chicken. 
I’ll definitely try other recipes of yours 🤗

The flavor is delicious! My rice didn't all cook quite enough. A few grains were half cooked. I love the flavor and wish I knew how to remedy that so I could make it again!

This was delicious! I made it with brown basmati rice, and it turned out great.

I tried this for  a quick lunch, turned out really  nice.next time will add less haldi its goodness in the package liked it

I have tried many of your IP recipes including this one, and they all turned out pretty well! Your recipes are foolproof and very tasty! Thank you!!

https://content.jwplatform.com/videos/FQMzVlZ4.mp4

Vegetable Pilaf or Pulao is an easy one pot rice dish mixed with a variety of vegetables and mildly flavored with spices. A perfect meal for busy evenings. Vegan & Gluten free.

Vegetable Pulao in Pressure Cooker

Indulge in the delightful blend of buckwheat and pulao, where the tender buckwheat grains mingle with aromatic spices and colorful veggies. It&#39;s a flavor-packed adventure that celebrates the joy of good food. Just pure, delicious satisfaction in every bite!

Gluten-free Buckwheat Pulao

vegetables

buckwheat

tsp of Prana Kitchens Pulao Spice (included)

½ tsp SRS turmeric powder

Juice of ¼ of a lemon

tbsp oil

mustard seeds

curry leaves

asafoetida

cilantro

pomegranate seeds

In hot oil or ghee, saute your choice of vegetables.

Add turmeric and cook until lightly roasted or caramelized. 

While vegetables are roasting, bring water to boil in a separate pan and cook the buckwheat with salt on medium flame for about 10 -12 mts. Set aside to cool for about 10 mts.

Once vegetables are cooked, add the Prana Kitchens Spice and mix well, turn off the flame.

Prepare the seasoning by heating the oil or ghee and adding the gram spices, curry leaves &amp;amp; asafoetida.

Mix with cooked buckwheat and vegetables, peanuts, pomegranate, lemon juice.

Garnish with chopped cilantro and serve with Prana Kitchens Amalaki Pacchadi or a favorite raita.

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