pulao

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!

Pulao Recipe | Veg Pulao

basmati rice (- 300 grams, rinsed & soaked

water (- as required for soaking)

cauliflower florets

potatoes

carrots

green peas (- fresh or frozen)

green peas ((french beans))

green bell pepper ((capsicum) - optional)

baby corn (- optional)

ghee (or oil)

thinly sliced onions (or 1 large onion, sliced)

tomatoes (or 1 medium sized tomato, chopped)

ginger

garlic cloves

green chillies ((chili pepper))

coriander leaves

mint leaves (- optional)

lemon juice (- optional)

water

salt

cumin seeds (or 1 teaspoon caraway seeds (shah jeera))

whole black pepper (- optional)

tej patta ((indian bay leaf))

cloves

green cardamoms

black cardamom (- optional)

mace (- optional)

star anise (- optional)

cinnamon

coriander leaves or mint leaves

Rinse rice till the water runs clear of starch and become transparent while rinsing.

Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.

Rinse, peel and chop the vegetables.

Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.

Preparation

In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.

Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.

Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.

Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.

Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.

Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.

Add water and lemon juice. Mix and stir.

Season with salt and stir again.

Frying spices and onions

Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.&nbsp;

Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.

Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.

Serve pulao hot with some side salad, sliced onion &amp; lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

Cooking veg pulao

https://embed.mediavine.com/videos/wkxkjafwcy7zlnusml6e

Pulao or pilaf, is comfort food at its best. This one-pot dish of veg pulao made with rice and vegetables has added spices and herbs, giving it a mild aromatic flavor.

Pulao Recipe | Vegetable Pulao

Gently spiced and toasted rice, studded with sweet green peas.

Basmati Rice and Pea Pilaf (Peas Pulao) Recipe

ghee oil

medium onions sliced thin (about 2 cups)

basmati rice

green peas

cumin powder

Kosher salt

Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita.

Pulao also known as veg pulao is a delicious one pot Indian dish made with rice, vegetables, spices and herbs. This basic rice pulao can be made in a pot, pressure cooker or instant pot with my easy recipe.

Pulao Recipe | Veg Pulao | Vegetable Pulao | Pulav

basmati rice ((aged rice))

oil (or ghee)

salt (as needed)

water (for pressure cooker

ginger garlic paste

onion (thinly sliced)

green chilies (slit

carrot ((¾ cup chopped))

french beans ((½ cup chopped to 1 inch))

potato (cubed (optional))

mint ((pudina, finely chopped) (or coriander leaves))

bay leaf ((tej patta))

¾ teaspoon shahi jeera ((caraway seeds) (substitute cumin seeds))

green cardamoms ((elaichi))

((laung))

cinnamon ((dalchini))

star anise ((chakri phool) (optional, but recommended))

strand mace ((javithri, optional))

nut meg ((jaiphal) (optional))

fennel seeds powder

Add basmati rice to a bowl and rinse it a few times until water runs clear. 

Soak it for at least 20 minutes. After 20 mins, drain off the water completely and set aside. 

While the rice soaks, rinse carrots, beans, peas, potatoes, onions, chilies &amp; mint leaves.

Peel the carrots and potatoes. Nip off both the ends of beans and chop all of them to bite sized pieces.

Slice onions and slit green chill. Fine chop the mint leaves. (If you want you can also make a fine paste of ginger garlic, green chilies and mint.) Set all of these aside.

Heat 2 tablespoons ghee or oil in a hot pot or pressure cooker.

Add all the whole spices &amp; saute for 30 to 60 seconds or until they begin to sizzle.

Fry onions &amp; chilies until onions turn golden. 

Next saute ginger garlic paste until the raw smell goes off.&nbsp;

Add all the veggies and mint. Saute for 2 to 3 minutes.

Pour water and add salt too. Taste the water, it has to be slightly salty.&nbsp;

Bring the water to a rolling boil. Next add drained rice and stir.&nbsp;

If cooking in pot, cover and cook on a low heat until all the water is absorbed and the rice grains are cooked. When the rice is done, turn off the stove. Cover and let the veg pulao rest in the pot for 10 to 15 mins. This helps the rice grains to become fluffy.

If making in pressure cooker, cover the cooker with the lid. Then cook on a medium high flame for 1 whistle.&nbsp;

Switch off the stove. When the pressure releases, remove the lid and fluff up the veg pulao rice with a fork. 

Serve veg pulao hot or warm with a simple raita or gravy.

How to Make Veg Pulao

Press SAUTE button on the instant pot.  Pour ghee or oil to the inner pot. Saute the spices in the hot oil for 30 seconds.

Fry onions &amp; green chilies until transparent for 2 mins. Then fry ginger garlic paste just for 30 seconds.

Next add in all the chopped veggies and mint. Saute for 2 mins. Add the drained rice (1 ½ cups) and salt. Press CANCEL button.

Pour 1¾ cups water and mix. Taste the salt level and add more if needed.

Scrape the bottom gently with the spatula to release any bits of food stuck. This prevents a burn notice. Secure the instant pot with the lid.

Press PRESSURE COOK button (high pressure) &amp; set the timer for 5 mins. Position the steam release handle to sealing.

Instant pot beeps when it is done. Let the pressure release naturally for 5 mins.

Release the rest manually by moving the steam release handle from sealing to venting with a spoon.

Fluff up the vegetable pulao with a fork &amp; serve with yogurt raita.

Instant Pot Pulao

https://www.youtube.com/watch?v=zXodGPzOU34

Recipe : https://www.indianhealthyrecipes.com/pulao-recipe-veg-pulao-recipe/

Pulao is a simple Indian rice pilaf made with some spices, vegetables and rice. This simple vegetable pulao can be prepared in a pot or in a pressure cooker or even in a rice cooker.

Pulao recipe | Veg pulao in pressure cooker recipe |  Vegetable pulao

Indulge in the delightful blend of buckwheat and pulao, where the tender buckwheat grains mingle with aromatic spices and colorful veggies. It&#39;s a flavor-packed adventure that celebrates the joy of good food. Just pure, delicious satisfaction in every bite!

Gluten-free Buckwheat Pulao

vegetables

buckwheat

tsp of Prana Kitchens Pulao Spice (included)

½ tsp SRS turmeric powder

Salt

Juice of ¼ of a lemon

tbsp oil

mustard seeds

curry leaves

asafoetida

cilantro

pomegranate seeds

In hot oil or ghee, saute your choice of vegetables.

Add turmeric and cook until lightly roasted or caramelized. 

While vegetables are roasting, bring water to boil in a separate pan and cook the buckwheat with salt on medium flame for about 10 -12 mts. Set aside to cool for about 10 mts.

Once vegetables are cooked, add the Prana Kitchens Spice and mix well, turn off the flame.

Prepare the seasoning by heating the oil or ghee and adding the gram spices, curry leaves &amp;amp; asafoetida.

Mix with cooked buckwheat and vegetables, peanuts, pomegranate, lemon juice.

Garnish with chopped cilantro and serve with Prana Kitchens Amalaki Pacchadi or a favorite raita.

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