Vegetable Pulao/Pilaf
Indian Veg pulao is perfect one pot meal for the dinner or lunch that gets prepared in under half an hour. It is full of veggies and basmati rice and dry spices.
Servings: 4 serves
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.