Vegetable Pulao combines fragrant basmati rice with colorful veggies and aromatic spices. It’s perfect for a light yet satisfying meal, ready in under 30 minutes.
Vegetable Pulao
Ingredients
Instructions
Prepare the Base
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Heat ghee or oil in a small pan over medium heat.
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Add cumin seeds, bay leaf, cardamom, and cinnamon stick. Sauté for 30 seconds until aromatic.
Cook the Vegetables
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Add the ginger-garlic paste and sauté for 1 minute.
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Add the mixed vegetables, turmeric powder, and a pinch of salt. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
Add Rice and Spices
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Drain the soaked rice and add it to the pan. Stir gently to coat the rice with spices and oil.
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Sprinkle garam masala and mix.
Simmer the Pulao
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Add 1 cup of water and adjust salt to taste. Bring it to a boil.
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Reduce heat to low, cover, and simmer for 12–15 minutes until the rice is cooked and water is absorbed.
Rest and Serve
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Turn off the heat and let the pulao sit covered for 5 minutes.
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Fluff gently with a fork and serve hot with yogurt or pickle on the side.
Note
- Add cashews or raisins for extra richness.
- This recipe uses stir-frying for aromatics and simmering for rice and vegetables.
- Use freshly soaked rice to ensure the grains stay separate and fluffy.