Pulao or pilaf is an authentic Indian delicacy prepared with rice, spices, and vegetables. It is an easy, super-quick, and one-pot recipe requiring fundamental pantry ingredients. Also, you can cook a veg pulao recipe with different variations. Think Matar Pulao, Kashmiri Pulao, Tawa Pulao, Veg Pulao, and the list goes on.
Pulao and its variations are easily available at homes and parties and celebrations. It’s so popular. In fact, every region has its unique way of cooking Pulao. Usually, the delicacy is served with raita, which is a type of condiment that includes chopped onions, yoghurt, chopped green chillies, and chopped tomatoes. Let’s share a simple and super-quick veg pulao recipe with fewer, readily available ingredients. So, let us begin.
How to make Veg Pulao Recipe? [Vegetable Pulao]
We will divide the entire process into three sections: preparation, tempering, and cooking pulao. The division will make the veg pulao recipe simpler for you.
Step 1: Pulao Preparation
Let us see what ingredients you require for the preparation of veg pulao.
- Basmati rice – 1 and ½ cups
- Slit green chilli – 1
- Sliced onion – 1 medium-sized
- Chopped carrot – 1 medium-sized
- Mint leaves – a handful
- Chopped French beans – 4 long
- Ginger-garlic paste – 1 and ½ teaspoon
- Green peas – ½ cup
- Water – 2 and ½ cups
- Salt as required
As rice is the core ingredient for pulao, using the best and aromatic rice enhances the dish. Basmati rice has a delightful fragrance and tastes incredibly luscious. Take basmati rice, wash them well twice, and allow it to soak for 20 to 25 minutes. Soaking rice before cooking helps it turn soft and cook quickly.
For green chillies and mint leaves, you can add them directly to pulao. Or else, you can make a fine paste of ½ inch ginger, two to three garlic cloves, a handful of mint, and one green chilli.
Step 2: Tempering
With preparation out of the way, it’s time to create the tempering for the Vegetable pulao recipe. You need to collect the below-mentioned spices beforehand to quicken the process.
- Bay leaf – 1 large
- Oil or butter – 2 tablespoons
- Green cardamom – 4 to 5
- Cinnamon stick – 1 to 2 inches
- Cumin seeds or shahi jeera – 1 teaspoon
- Cloves – 4 to 5
- Stone flower or Dagad Phool (Marathi or Hindi) – 1 small
- Nutmeg – 1
- Mace strand -1
- Star anise – 1
Step 3: Cooking Veg Pulao Recipe
Once done with collecting ingredients, let’s move towards the actual veg pulao recipe.
- Take a pressure cooker, add oil or butter as per your taste. Later, add bay leaf, cinnamon, green cardamom, cloves, nutmeg, stone flour, cumin seeds, nutmeg, mace strand, and star anise. Allow the spices to sizzle until they leave an aroma.
- Next, add sliced onions. If you are using slit green chilli, add it now. But if you opt for a paste, you can add it after onions cook well. Fry onions and chilli well until onions hold a golden colour.
- Add ginger-garlic paste. You can add the above-mentioned paste of green chilli, garlic, ginger, and mint leaves at this stage. Saute it well and allow ginger and garlic to leave the raw smell.
- Now, it is time to add veggies. If you are using chopped mint leaves, add them now. Later, add chopped carrots, green peas, and french beans.
At this stage, you can even add boiled and finely diced potatoes, eight to twelve cashews, and some soft soya chunks.
- Allow veggies and spices to cook well for approximately three to four minutes.
- Add water to the pressure cooker and salt according to your taste. If you are making pulao in a pot, we recommend using 3 cups of water.
- Turn the flame to medium and let the water boil. While the water is boiling, take the soaked rice and remove all the water from it.
- Once the water boils well, add soaked rice to it and mix all well gently. You can now taste the water and add more salt if required.
- Place the lid on the cooker pressure and cook it on a medium to high flame for only one whistle.
If you are cooking pulao recipe in a pot, place a plate that covers the pot top well. Make sure to maintain the flame low and cook it till rice turns soft and absorbs all water.
- After one whistle, let the pressure cooker release its pressure. Open the lid and take a ladle and mix it well, gently.
Your authentic-style veg pulao recipe is ready. You can serve it with a Salan, Raita, plain yoghurt or papad.
Here are some pro tips for an authentic, palatable pulao recipe.
- Spices are a crucial element in the pulao recipe, as they uplift its taste. Therefore, adding high-quality spices helps your pulao to be more flavorful. You can even lightly crush these spices before adding them to the oil to release their aroma.
- As mentioned earlier, using the best quality rice makes pulao more toothsome. To this end, we used basmati rice for our recipe. The size of basmati rice is twice that of the normal ones and has a pleasing fragrance. If you use other rice, make sure to adjust the ratio of water and rice accordingly.
- Speaking of veggies, we have added carrots, french beans, onions, and green peas. Feel free to add your favourite veggies to personalise the taste.
- Rinse the rice twice or thrice until you see the clear water. This helps reduce starch from the rice making it more mushy and healthy.
A perfect vegetable pulao should have non-adhesive and fluffy rice grains. In addition, it should possess a strong fragrance of spices and mint. You can even try different variations of pulao, like Carrot rice, Methi rice, Palak rice, Tomato rice, and many more.
We have used a pressure cooker in our recipe while also directing you on how to cook vegetarian pulao in a pot. If you opt for an electric cooker, you need to fry all spices and veggies in a separate pan first and then transfer sauteed herbs, veggies, soaked rice, and the required water to the electric cooker.
If you are in a hurry or have a hectic schedule but still want to have a perfect meal, the veg pulao recipe is perhaps the best choice. It is super-quick, and you can cook it using fewer ingredients. Besides, it is healthy as well, as it incorporates nutritious vegetables. You can cook pulao in a pressure cooker, pot, or electric cooker. But make sure to adjust the ratio of water and rice depending on the cooking method you opt for.
People are also reading: