Vegetable Pulao Recipe Card

North Indian Kitchen

Vegetable Pulao full of various vegetables. A small pack filled with full nutrition.

5 from 2 votes

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Indian

Servings

Calories 429 kcal

Equipments

1 Pan

1 Kadai

Ingredients

600 gms Basmati Rice (2.5 cups)
Water as required for soaking vegetables
½-¾ cup Potatoes (chopped)
¼ cup Carrots (chopped)
¼ cup American Corn (fresh/frozen)
¼ cup Green Beans (chopped)
¼ cup Capsicum (chopped)
¼ cup Paneer (sliced)

Other Ingredients

3 tablespoon Ghee/Oil
1 cup Onion (sliced)
½ cup Tomatoes (chopped)
1-1.5 inch Ginger (crushed to a paste in a mortar)
4-5 cloves Garlic (small to medium sized)
1-2 nos Green Chilis or (1 teaspoon chopped Green Chili Pepper)
3 tablespoon Mint leaves (chopped, (optional))
¼ teaspoon Lemon juice (optional)
3.5-4 cups Water
1 cup Curd
Salt as required

Whole Spices

1 teaspoon Cumin seeds/1teaspoon Caraway seeds (shahi jeera)
5-6 Whole Black Pepper (optional)
1 Tej Patta (Indian bay leaf)
4 Cloves
3-4 Green Cardamoms
1 Black Cardamom (optional)
1 Mace (small piece (optional))
1 Star anise (small sizes(optional))
1 inch Cinnamon
1 Stone Flower(small piece(optional))

For Nuts

10-12 pcs Almonds
10-12 pcs Raisins
10-12 pcs Cashews

For Garnish

1-2 tablespoon Coriander/Mint leaves (chopped)

Instructions

Preparation
1. Begin by rinsing 1.5 cups basmati rice in water until it runs clear of starch. Next, soak the rice in enough water for 20-30 mons.
2. After 20 to 30 mins strain the rice of all the wateer and keep aside.
3. While the rice is soaking, prep the veggies. Rinse and chop them. Make sure to chop the vegetables in small cubes.
4. Peel, rinse and slice 1 large onion thinly. You will need about 2.5 to 3 cups of chopped vegetables excluding corn, tomatoes and onions.
Cook Pulao
5. Check a few times during cooking to ensure there in enough water. Depending on the quality of rice, you may need to add more water. With a fork, you can also gently stir the rice without breaking the rice grains.
6. Keep all the whole spices aside. From the below list of spices, you can skip black pepper corns, black cardamom, star anise and mace.
7. Add roughly chopped ginger (1 to 1.5 inches), garlic (4 to 5 small to medium garlic cloves ,peeled) and 1 to 2 green chillies ( green peppers) in a mortar pestle.
8. Crush to a paste . You can also use a small grinder for crushing these. Add a bit of water if required while grinding in a small grinder or mixer. Heat 3 tablespoons ghee or oil in a deep thick bottomed pot or pan.
9. Once the ghee has melted and become hot, add all whole spices listed below.
10. Add 1 cup of thinly sliced onions.
11. Mix the onions with the ghee and begin and ghee to saute them.
12. Saute the onions or a low to medium- low- heat. First, the onions will become light golden. Stirring often continue to saute.
13. Saute onions until golden. Once the onions become golden add the crushed ginger + garlic + green chili ( Chili pepper) paste.
14. Stir and saute for some seconds until the raw aroma of the ginger and garlic goes away. Add 1/2 cup chopped tomatoes.
15. Mix and saute for 2-3 mins on a low heat. Now add all the chopped veggies you can add about 2.5 to 3 cups of mixed chopped vegetables. Also add 1/2 cup of american corn ( frozen).
16. Mix and saute again for 2 to 3 mins on a low heat Add 1 cup curd. Mix it well.
17. Pour 3.5 to 4 cups water into the pan. I added 3.5 cups of water. Depending on the quality of rice you have used, you can add less or more water. You can opt to replace water with vegetable stock .
18. Season with salt. Mix very well. To figure out if you have added the right amount of salt, check the taste of the water. You should feel some saltiness in the water.
19. Add the soaked rice. Mix rice gently with the rest of the ingredients.
20. Saute rice gently for 1 to 2 mins on a low medium -low-heat, so that the rice grains get evently coated with the oil and ghee.
21. Add 2 to 3 tablespoons of chopped coriander leaves( cilantro). At this step you can also add 2 tablespoons of chopped mint leaves.
22. Mix and saute again for 2 to 3 mins on a low heat. Stir and tightly cover the pot or pan with its lid.
23. Cover and cook the rice until all the water the absorbed .Cook on a low to medium heat. Usually , in the beginning, I cook on a medium - low or medium heat and then halfway through, I lower the heat.
24. Put 1tsp ghee. Add 10-12 almonds ,10-12 raisins, 10-12 cashew , 200 gms cheese and green sprinkles. You should take fresh green sprinkles as it will give great taste and good texture.
25. Once the rice grains are cooked, fluff them and let the rice stand for 5 mins covered with the lid.
26. Serve Veg Pulao garnished with coriander leaves(cilantro), mint leaves or fried onions and fried cashew, fried almond, fried raisins or fried cheese.

Video

Notes

Use basmati rice as it's size and quality is good for making pulao.
Use fresh vegetables and you can add any of them as your convenience.
You can add walnuts or remove any dry fruit.

Nutrition Facts

Vegetable Pulao Recipe Card

Amount per Serving

Calories

429

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

501

Carbohydrates

Sugar

Fiber

Protein

Vitamin A

1839

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin C

Vitamin E

Vitamin K

µg

Calcium

Vitamin B9 (Folate)

µg

Iron

Magnesium

Phosphorus

149

Zinc

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Veg Pulao

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