Vegetable Pulao

A fragrant Indian rice dish cooked with mixed vegetables and aromatic whole spices.

Preparation Time

• Prep: 20 mins (including soaking time)
• Cook: 15 mins
• Total: 35 mins

Ingredients

Main Ingredients

• 1/2 cup basmati rice
• 1 medium onion
• 1 medium tomato
• 1/4 cup green peas (fresh)
• 2 french beans
• 1 carrot
• 1 cup water

Whole Spices

• 1 small bay leaf
• 1-inch cinnamon
• 2 cloves

Seasonings and Oil

• 1/4 tsp garam masala powder
• 1/2 tsp red chilli powder
• 2 tbsp vegetable oil
• 1 tsp ghee
• Salt to taste

Garnish

• 4-5 strands coriander leaves

Instructions

1. Preparation:

   • Wash rice and soak in water for 15-20 minutes
   • Drain and keep aside
   • Finely chop all vegetables

2. Cooking:

   • Heat ghee and oil together in pressure cooker on low flame
   • Add bay leaf, cinnamon, cloves and sauté for 30 seconds
   • Add onion and sauté until light brown (about 2 minutes)
   • Add tomato, peas, french beans, and carrot
   • Stir-fry for approximately 2 minutes
   • Add drained rice, garam masala powder, red chilli powder, and salt
   • Stir-fry for about 2 minutes
   • Add 1 cup water and mix well

3. Final Steps:

   • Close pressure cooker lid
   • Cook on medium flame for 2 whistles
   • After first whistle, reduce flame to low for second whistle
   • Open lid and fluff rice gently with a fork
   • Transfer to serving bowl
   • Garnish with fresh coriander leaves

Notes

• Rice to water ratio should be 1:2 in pressure cooker
• Use good quality basmati rice for best results
• Can adjust vegetables according to availability
• Don’t skip the ghee as it adds authentic flavor
• Can adjust spice levels to taste
• Best served hot with raita or curry