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Vegetable Pulao

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1½ cups basmati rice soaked 20 minutes and drained
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 4 green cardamoms
  • 4 cloves
  • 1-inch cinnamon stick
  • 1 large onion thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1 cup mixed vegetables carrots, beans, peas, cauliflower — chopped
  • 2 medium tomatoes chopped (optional)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 3 cups water
  • 1½ tsp salt or to taste
  • 2 tbsp fresh coriander and mint leaves chopped

Method
 

  1. Soak the basmati rice for 20 minutes, then drain completely.
  2. Heat ghee in a heavy-bottomed pot or pressure cooker. Add cumin seeds, bay leaves, cardamoms, cloves and cinnamon; sauté 30 seconds until fragrant.
  3. Add the sliced onion and sauté 5–6 minutes until golden brown.
  4. Add ginger-garlic paste and cook 1 minute. Add the mixed vegetables and sauté 3–4 minutes.
  5. Add tomatoes (if using), turmeric, coriander powder and salt. Cook 2 minutes.
  6. Add the drained rice and gently toss for 1 minute so the grains get coated in the spiced oil.
  7. Pour in the water, add garam masala and bring to a boil. Cover, reduce to low heat and cook 12–15 minutes until the water is absorbed and rice is tender. (Pressure cooker: 1 whistle on medium heat.)
  8. Rest covered for 5 minutes, then fluff gently with a fork. Garnish with coriander and mint; serve with raita.