Veg Pulao

Ingredients:

For Restaurant Style Veg Pulao Recipe:

• 1 cup Basmati rice
• 2 tablespoons Oil
• ½ teaspoon Cumin seeds
• ½ inch Cinnamon stick
• 2 Cloves
• 2-3 Black peppercorns
• 2 Green cardamoms
• 1 Bay leaf
• ½ cup Red onion chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 teaspoon Garlic paste or freshly grated
• 1 Green chili chopped finely
• ¼ cup Tomato chopped
• ¼ cup Carrot chopped
• ¼ cup Green beans (French beans) chopped
• ¼ cup Green peas
• ¼ cup Potatoes chopped
• Salt to taste
• ½ teaspoon Black pepper powder
• ¼ to ½ teaspoon Garam masala
• 1 teaspoon Lemon juice
• 2 cups Water

OR

For Spicy Veg Pulao Recipe:

• 1 cup Basmati rice
• ¼ cup Carrot chopped
• ¼ cup Beans chopped
• ¼ cup Green peas
• Salt to taste
• 5 cups Water
• 2 tablespoons Oil
• 1 teaspoon Cumin seeds
• ¼ inch Cinnamon stick
• 2 Cloves
• 2 tablespoons Cashew nuts
• ½ cup Red onion chopped
• 1 small Green chili finely chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 teaspoon Garlic paste or freshly grated
• ⅓ cup Tomato chopped
• ¼ cup Capsicum (Green bell pepper) chopped
• 1 ½ teaspoons Red chili powder
• ½ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions 

Preparation:

1. Wash the rice under running cold water till water runs clear. Soak them in enough water for 15-20 minutes.
2. After soaking time, discard the water and drain completely.
3. Meanwhile, chop the veggies for pulao.

Making Restuarant Style Vegetable Pulao:

1. Heat the oil in a saucepan on medium heat. Once hot add cumin seeds and let them sizzle.
2. Then add whole spices (cinnamon stick, cloves, black cardamom, green cardamom, bay leaand saute for a minute or till you get a nice aroma of spices.
3. Then add onions and cook till onions get soft and translucent.
4. Then add ginger paste, garlic paste, and chopped green chilies, saute for 40-50 seconds.
5. Now mix in tomatoes and cook for a minute.
6. Add rest of the veggies (carrot, green beans, green peas, potato), salt, pepper, garam masala, and lemon juice. Mix well and cook for a minute.
7. Then add rice and saute for a minute.
8. Add water and bring it to a rolling boil.
9. Once it starts boiling, cover it with the tight-fitting lid, LOWER the heat to lowest possible and cook for 17-18 minutes. Do not peek or open the lid during this cooking time.
10. After 17 minutes, turn off the stove. Still, do not open the lid. Let it rest covered for 5 minutes.
11. Then open the lid, fluff up the rice using a fork and mix gently.
12. Garnish with cilantro and/or mint leaves and serve.

Making Spicy Veg Pulao Recipe:

1. Take drained rice, veggies (carrot, beans, green peaand salt in a saucepan. Add water and bring it to a boil on medium heat.
2. Then continue cooking for 10-12 minutes or till the rice and veggies are cooked.
3. Drain the excess water. Spread out the rice-veggies on a plate and let it cool down for 15-20 minutes.
4. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
5. Then add whole spices (cinnamon sticks and cloves), saute for 30-40 seconds or till you get a nice aroma of spices.
6. Then add cashews and fry till golden brown.
7. Add onions and remaining salt, cook till onions are soft and translucent.
8. Add ginger paste, garlic paste, and chopped green chilies and saute for 40-50 seconds or till the raw smell of ginger garlic goes away.
9. Add tomatoes and capsicum. Cook for 2-3 minutes.
10. Then add spice powders (turmeric powder, red chili powder, coriander powder, and garam masala). Mix and cook for a minute.
11. Add cooked rice-veggies and cilantro.
12. Toss or mix gently till everything is incorporated well, cook for 2-3 minutes and turn off the stove.

Notes

1. This recipe card (ingredients and instructions) contains both pulao recipes. Choose one as per your liking and requirement.
2. The nutrition info mentioned below is for spicy veg pulao only.