Veg Pulao is a fragrant rice dish made by cooking Basmati rice with a blend of aromatic spices and mixed vegetables. Start by rinsing and soaking the rice, then saut whole spices like cumin, bay leaf, and cardamom in ghee or oil. Add sliced onions, green chili, and vegetables, cooking until slightly tender. Stir in the rice and add water and salt to taste. Let the pulao simmer until the rice is cooked and water absorbed. Finally, garnish with coriander and serve hot.
Ingredients:
- 1 cup Basmati rice (or any long-grain rice)
- 1 medium onion, thinly sliced
- 1 cup mixed vegetables (carrot, peas, green beans, and potato, diced)
- 1 green chili, slit lengthwise
- 2 tablespoons oil or ghee
- 1 bay leaf
- 1-2 green cardamom pods
- 1 small cinnamon stick
- 2-3 cloves
- 1/2 teaspoon cumin seeds
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
Step By Step Guide:
Step 1: Prepare the Rice
- Rinse the rice under cold water 2-3 times until the water runs clear. This removes excess starch and helps keep the rice grains separate.
- Soak the rice in water for 20-30 minutes, then drain and set aside.
Step 2: Saute Spices
- In a large pan or pressure cooker, heat the oil or ghee over medium heat.
- Add the cumin seeds, bay leaf, cardamom, cinnamon stick, and cloves. Saut for 1-2 minutes until the spices release their aroma.
Step 3: Saute Onions and Vegetables
- Add the sliced onions and green chili to the pan and saut until the onions turn golden brown.
- Add the diced mixed vegetables and a pinch of salt. Cook for 2-3 minutes until the vegetables are slightly tender.
Step 4: Add the Rice and Water
- Add the soaked and drained rice to the pan, gently stirring to coat the rice with oil and spices.
- Pour in 2 cups of water and add salt to taste. Stir gently and bring the mixture to a boil.
Step 5: Cook the Pulao
- Once it starts boiling, lower the heat, cover the pan, and cook on a simmer for about 10-12 minutes or until the rice is cooked and water is fully absorbed. (For pressure cooking, cook for 1 whistle on medium heat).
- After cooking, turn off the heat and let the pulao sit covered for 5-10 minutes to let the flavors settle.
- Fluff the rice gently with a fork.
Garnish and Serve
- Garnish with freshly chopped coriander leaves.
- Serve hot with raita, pickle, or any curry of your choice.
Enjoy your delicious, aromatic Veg Pulao.
