Vegetable Pulao Recipe
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.