Vegetable Pulao – 1

Vegetable Pulao
Vegetable Pulao

Vegetable Pulao is a one-dish meal that my father often makes. The way Daddy makes it is quite spicy and that is very welcome as dinner on a cold winter night. The pulao is also chock full of vegetables which makes it quite healthy.

Serves: 4

Time: 45 minutes

Ingredients

  1. Basmati or any long-grained rice – 1.5 Cups
  2. Carrot – 1 Medium
  3. Peas – 1/2 cup
  4. French Beans – 12 or 14
  5. Cauliflower Florets – 1 cup
  6. Potato – 1 small
  7. Ghee – 1 tbsp
  8. Salt to Taste

Whole Spices

  1. Cinnamon – 1″ piece
  2. Cloves – 2
  3. Aniseed – 1
  4. Mace or Javitri – 2 petals/blades
  5. Bay Leaf – 1

Ground Spices

  1. Garam Masala – 1 tsp
  2. Turmeric – 1/2 tsp
  3. Red Chilli Powder – 1/2 tsp

Method

  1. Wash the basmati rice and drain it.
  2. Peel and dice the carrot into 1/4″ cubes.
  3. Peel and dice the potato into 1/4″ cubes.
  4. Chop the ends off the green beans and cut them into 1/4″ pieces.
  5. In a heavy-bottomed vessel, heat the ghee.
  6. Add the whole spices and stir fry for 10 seconds.
  7. Add the potato pieces and stir fry for 2 minutes.
  8. Add cauliflower florets and french beans.
  9. Stir fry for a minute.
  10. Add the peas, garam masala, red chilli powder, and turmeric.
  11. Stir fry for a minute.
  12. Add the basmati rice and stir fry for a minute.
  13. Add 2.5 cups of water and 1/2 tsp of salt.
  14. Mix well.
  15. Cover and cook over medium heat.
  16. Stir occasionally.
  17. When the water has evapourated completely and the rice is cooked, turn the heat off.
  18. Add more salt if required.
  19. Serve warm with papad and raita.
Vegetable Pulao
Vegetable Pulao

Tips

  • You could pressure cook the dish as well.
  • I use any rice that is available. In the picture, I have used short-grained rice (Surti Kolam).

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