In recent days I read many books as and when I get time, instead of lazying around watching TV, I just go through online books. Now my interests revolve around photography and food photography which includes food styling, photo composition, settings on DSLR, props and so on. I also read some story books that improvise my language.

I can read your mind….You are thinking it right. I am wrapped in the spiral of FOOD BLOGGING.

Food blogging mindset says “1% infinity” meaning you are forever trying to improve, even if it’s just little bit. With blogging you win by improving a little bit, day after day, forever. It is this mindset that keeps me moving always…

It’s green magic today. The long awaited and top requested recipe that I ever wanted to post is vegetable pulao. The stepwise pictures of pulao were dumped in my recipes folder months ago, but the final food photo was not salivating, catchy. I was totally in NO…NO… mood. Today I made it and the pulao snap looks better …

Vegetable pulao has taken a lead in favourite food list of my family…I too find it as healthy and nutritious because vegetables, greens and rice all together in one meal. The main spices cinnamon, cardamom, cloves, garlic and ginger are pureed along with mint leaves to bump up the green flavor. I keep the spice level controlled by adding minimum green chillies, if you like HOTTIE HOT, add one more. You saute the onion with whole spices, then include vegetables, rice and cook it up with mint+spice puree. This fluffy, flavorful, simple vegetable pulao in green glory is served with comforting onion-tomato raita.

Print Recipe

Vegetable Pulao Recipe

Prep Time25

Cook Time10

Total Time35

Author: Sumana

Ingredients

Rice - 1 cup
Carrot- 1 small
Beans- 10 no.
Onion- 1 medium sized
Fresh peas- Fistful
Salt- 1 tsp

For grinding

Mint leaves- Handful
Garlic- 5 pods
Ginger- Small piece
Cinnamon- 2"
Cloves- 6 no.
Cardamom- 1 no.
Green chillies- 2 no.
Coriander seeds- 1 tsp
Cumin seeds- 1/2 tsp
Star anise- 1 no.

For seasoning

Ghee- 2 tsp
Cooking oil- 2 tsp
Pulao leaf- 1 or 2
Cinnamon- 1 small piece
Cashew- few optional

Instructions

Preparation

Wash and trim the edges of beans, then cut them in to 1" pieces. Wash and peel off the carrot, then cut it horizontally into 1 inch chunks. Cut each chunk vertically in to 1 inch wedges.
Peel off the onion and chop it in to small pieces. Wash rice in enough water and drain it off.

Method

Include all the ingredients listed under "For grinding" in to a mixer jar and grind in to fine paste adding water as needed. Keep this pulao masala ready.
Now heat pressure cooker, add ghee, cooking oil, pulao leaf, cinnamon and cashew. Roast them for a while then add chopped onion. Saute till they turn translucent. Once done add all the chopped vegetables.
Add ground pulao masala from step 1, include drained rice too. Let vegetables and rice blend well with ground masala.
Add 2 cups of water, salt and close the pressure cooker lid. Cook it in medium flame for 3 whistles and then switch off.
Once the pressure subsides, remove lid and carefully fluff the vegetable pulao.
Serve hot this vegetable pulao with onion-tomato raita.

Notes

You can use rice variety like basmati or sona massori. The rice to water ratio remains 1:2.
I have used only carrot, beans and peas, you can include cauliflower and potato too if you like.
I have used fresh peas, if you are using dry ones, soak them in water for 4 to 5 hours.
Open the pressure cooker lid only after pressure is released completely, if you rush the pulao will be sticky.