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Vegetable Pulao

Vegetable_Pulao_1 Vegetable pulao is a traditional, colourful, flavoured Indian rice with variety of vegetables.

Serves: Six

Cooking time: approximately 45 minutes

Ingredients

  • Basmati rice – 4 cups
  • Carrot chopped – 1 cup
  • Green peas – 1 cup
  • Cauliflower chopped – 1 cup
  • Beans chopped – 1 cup
  • Potato chopped – 1 cup
  • Onion – 1 no chopped
  • Cooking oil – 1/2 cup
  • Salt – as per taste
  • Lemon juice – 1 table spoon

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  • For grinding
    • Onion – one big
    • Tomato – two no
    • Ginger piece – 2 inch long
    • Garlic – 10 pods
    • Green chilli long – 3 no
    • Mint leaves – 1/4 cup
    • Cinnamon – 3 x 1 inch long piece
    • Cloves – 5 no
    • Cardamom – 3 no
    • Red chilli powder – 1 ½ tea spoon
    • Turmeric powder – ½ tea spoon
    • Coriander powder – 2 table spoon

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Method

Step 1

  • Wash and soak basmati rice for 15 minutes.
  • Grind items given for grinding into coarse masala paste.

Step 2

  • Place a pressure cooker in the gas stove.
  • Pour oil and when oil is hot, add chopped onion and fry till red in colour in low flame.
  • Add masala paste, salt and fry till oil separates from the mix.
  • Add all chopped vegetables and fry for 5 minutes.
  • Drain water from soaked rice, add with the mix and stir carefully till rice gets fried.
  • Now add 6 cups of water, lemon juice and stir well.
  • Close the cooker with lid and when steam comes out, place the weight, slow down flame and keep for 5 minutes only.

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Step 3

  • Open after 15 minutes, stir carefully without breaking the cooked rice.
  • Serve hot.

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Tips:

  • do not over soak rice and drain well before frying
  • stir rice gently while cooking

Pachadi or Raitha suits well to vegetable pulao.

{ 8 comments… add one }

  • aparna October 22, 2009, 1:15 am

    Kamala,
    Your dishes look mouth watering.
    I have a question on this vegetable pulao recipe.
    Will keeping the cooker on flame for 5 mins be enough to cook the rice without leaving any water in it?
    I kept my pulao for 2 -3 whistles and all the vegetables mainly the cauliflower became a paste.
    Let me know. Bye.

  • Kamala October 23, 2009, 10:56 am

    @ Aparna
    Thanks for the visit.
    Basmati rice is already soaked for 15 minutes. As weight is put only after steam comes out well, 5 minutes pressure cooking in low flame is sufficient. In stead of following whistle method, follow time method for best results to cook pulao. If you still want to follow whistle method, keep for one whistle only. Have I cleared your doubt ? Feel free to ask your doubts.

  • SathyaSridhar March 2, 2010, 12:09 pm

    Hai!!!!! Veggie Pulao looks yummy,, i like pulao n biryani all time favourite recipes….. looks delicious feeling to eat it now itself…

  • Vanishree Venugopal June 17, 2010, 2:03 pm

    Hi…can i omit te mint leaves while grinding or substitute wit kothmir instead?

  • Vanishree Venugopal June 17, 2010, 4:10 pm

    ya i tried it without te mint leaves…stilll it came out very tasty…thnks fr te recipe.

  • sathyavijay July 24, 2010, 3:29 pm

    i tried it…..very taslty…i dont like the flavour of mint leave, but in this pulao it tastes really nice. thank .

  • Priya Mohan August 1, 2011, 1:53 am

    Hi..I tried your recipe today..it came out really well!..thanks for sharing..

  • divya May 28, 2012, 7:12 pm

    hi i tried your recipe its came out so tasty thanks for sharing…!

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