Vegetable Pulao or Pilaf
Indian Vegetable pulao is perfect one pot meal with vegetables, spices and basmati rice. Its perfect for the dinner or lunch and can be prepared under half an hour.
In India, we make plenty of styles of Pulao’s. This is one of the common ones that my family makes every often. I love to make vegetable pulao anytime I want a comforting one pot meal or want to use of leftover veggies in the fridge. It makes for one delicious meal and add some raita on the side, and you are good to go.
It’s also one of those meals, that can be prepared when you are at time crunch and want to put out something nourishing on the table.
What is Pulao?
The word or dish Pulao is comes from the rice dish called Pilaf. If you know the history of spice route, you will know this dish travelled through many parts of middle east and other countries and was probably became adapted in India too. Pilaf also is very common dish in the Mediterranean regions and in African countries.
There are many variations of pulao that people make in different parts of India and it’s one of the most popular dishes at weddings too. There are many non-vegetarian versions also available. But today I will be sharing vegetable pulao recipe.
Vegetable Pilaf or Pulao is made with long grain rice, it has flavors of dry spices, and vegetables add lots of nutrients and thus makes it a one pot meal.
Once the pulao is cooked it should have all separate grains, its important that pulao should be made in a way it does not get mushy, all the grains looks fluffy. It should not be overcooked. Most times we add vegetables in big chunks so that you can see them.
You might wonder what the difference between Biryani and Pulao. Let’s not forget the one more dish that exists in India’s Uttar Pradesh region, called Tehri. Recently another blogger posted a recipe for Tehri, and I had to ask her what’s the difference between Tehri and Pulao, as both looked like me. There were minor differences.
Biryani has a very distinct style of preparation and moreover, its layered and time-consuming process, worth the result. Whereas pulao is mix everything, add water, and cook it and takes no time to keep the dish ready.
What is the best way to cook Pulao?
I have made pulao in instant pot, pressure cooker and moreover in a pot as well.
Moreover, any method you adapt, it will give good results. Just remember, do not add too much water and or else you must cook it longer to evaporate all the water and thus it can end up being mushy. You don’t want a porridge or Khichdi.
Ingredients for Pulao
Rice – the most important ingredient is rice. Always use less starchy long grain rice. I have always used basmati rice, nothing like it. If you do not use basmati, then you will have to adjust the water ratio and cooking time.
Vegetables – You can add any vegetables. Our favorite vegetables to add are peas, potatoes, onions, beans, carrots, cauliflower. Sometimes I have also added corn kernels in the mix. Some people also add boiled chickpeas or mushrooms.
Whole and dry spices – The whole spices like are Bay Leaf, cumin seeds, cardamom, cloves, cinnamon stick, etc. Red chili powder, garam masala, coriander powder.
Other ingredients – ghee or oil, ghee of course adds tons of flavor. But you can use any neutral oil too. Salt for seasoning and ginger, garlic and chili paste for additional flavorings. I also add roasted cashews. You can leave out cashews if you don’t like it. Cilantro to garnish.
How to serve Pulao?
Vegetables Pulao taste great on its own. Additionally, you can serve it with a side of salad and raita. There are various raitas that will taste great based on the season or your preference. We had it with this Beetroot Raita, sometimes with pomegranate raita, and cucumber raita goes well in summer. If raita is not your jam, then have it with plain yogurt.
We Gujaratis eat Pulao with Kadhi as well sometimes. Try it for cold weather, and you are set.
If you are feeling like adding a crunchy side, papads are great addition too.
The best part of pulao is leftover pulao can be stored for 2 -3 days in the refrigerator and enjoyed later too therefore makes up for great leftover food for work or another meal.
Tips and Suggestions
Soak rice for at least 10-20 mins based on your availability. Soaking helps grain cook evenly with less water. I usually soak rice and then chop vegetables and start the process and by then it’s close to 20 mins.
Rice to water ratio is very important while making pulao. 1 cup of Basmati rice to 1 ¼ cup water is perfect ratio for long separate perfectly fluffy cooked rice. This is the most crucial point to remember. Pressure cooker needs only two whistles for it to cook. Instant Pot requires exactly 8 minutes in my experience. Stove pot method will require about 15- 20 mins or until the water is evaporated on medium heat.
The more water you add, it will make it mushy as you must evaporate all the water.
Vegetable Pulao/Pilaf
Ingredients
- 1 cup Basmati Rice Long grain rice
- 1 ½ cups vegetables (carrots, potatoes, peas, cauliflower, beans, bell pepper)
- 1 medium thinly onion thinly sliced
- 1 green chili chopped optional
- 2 tbsp ghee or neutral oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1-2 cardamom pods whole
- 1 cinnamon stick
- 2-3 cloves
- 2-3 tbsp cashew nuts
- 1 tsp ginger garlic paste 1 inch ginger and 2 cloves garlic
- 1 tsp red chili powder
- ½ tsp garam masala
- ½ tsp coriander cumin powder
- Cilantro chopped for garnish
Instructions
- Rinse rice under running water couple of times, and then let it soak for 10-20 mins. Rice should be fully covered in water while soaking.
- In a pot or pressure cooker, pre heat the pan. Once its preheated, add ghee or oil whatever you are using. As soon as it becomes hot, add cumin seeds and cashew nuts, and all the whole spices like bay leaf, cinnamon, cloves, cardamom pods etc.
- Add the sliced onions, saute it until they become translucent and cooked. Make sure to stir in between. Add green chili, ginger garlic paste. Stir
- Drain the water from the rice, add that rice to the pot along with chopped vegetables. Saute it for few minutes like 2-3 mins. Add the dry spices and salt.
- Add 1 ¼ cup of water and stir everything to mix and cover the pot and cook it on medium heat until all the water is evaporated. Once its cooked, keep the lid covered and let it sit in residual heat. If you are using pressure cooker – cover the lid, put the whistle and pressure cook on medium heat for 2 whistles. Turn off the heat after two whistles, let it sit for attest 10 mins before opening the lid.
- Once you open the lid, fluff it very gently and add cilantro. Serve with side of raita, salad or papad.