Vegetable Pulao
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.
Ingredients
- 1/2 cup basmati rice (soaked for 15 minutes)
- 1 tablespoon ghee or oil
- 1/4 teaspoon cumin seeds
- 1 bay leaf
- 1 green cardamom
- 1 cinnamon stick
- 1/4 cup mixed vegetables (carrot, peas, beans, and corn – diced)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon ginger-garlic paste
- 1 cup water
- Salt to taste
Instructions
- Heat ghee or oil in a small pan over medium heat.
- Add cumin seeds, bay leaf, cardamom, and cinnamon stick. Sauté for 30 seconds until aromatic.
- Add the ginger-garlic paste and sauté for 1 minute.
- Add the mixed vegetables, turmeric powder, and a pinch of salt. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Drain the soaked rice and add it to the pan. Stir gently to coat the rice with spices and oil.
- Sprinkle garam masala and mix.
- Add 1 cup of water and adjust salt to taste. Bring it to a boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes until the rice is cooked and water is absorbed.
- Turn off the heat and let the pulao sit covered for 5 minutes.
- Fluff gently with a fork and serve hot with yogurt or pickle on the side.
Prepare the Base
Cook the Vegetables
Add Rice and Spices
Simmer the Pulao
Rest and Serve
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.