Veg pulao is rice cooked to perfection with vegetables and a few spices. With the goodness of vegetables and flavors of spices, vegetable pulao is certainly one of the most popular foods prepared in the Indian kitchens. Every home has its own take on this. The veg pulao recipe might vary be it the ingredients used or the method of cooking the pulao. This vegetable pulao recipe calls for carrots, cauliflower, peas, and potatoes. However, you can add or omit the vegetables as per your choice and as per the availability. This is the simplest recipe for veg pulao. Veg pulao can be served with yogurt or boondi raita along with some salad.
Rice: Whole grain basmati rice works the best for pulao. You can use any other variety of rice although the flavors and aroma would differ. Cooking rice to perfection is the key to perfect pulao. If the rice is overcooked the veg pulao will be mushy. Likewise, if it remains undercooked, the pulao won’t taste good at all. Follow the instructions given in this veg pulao recipe to make perfect pulao with each grain separated and cooked to perfectness.
Spices: Often whole spices are used in pulao recipes. However, this pulao recipe calls for garam masala powder instead of whole spices. Bay leaves have been used along with the garam masala powder. You can use whole spices such as star anise, cinnamon, etc.
Vegetables: As already mentioned, carrots, cauliflower, peas, and potatoes have been used to make veg pulao. You can also use french beans, baby corn, mushrooms, etc.
Fat: To give a kick to veg pulao, mustard oil has been used. You can use any other cooking oil. You can even use ghee to make pulao. My mother always uses ghee for rice recipes. It makes the pulao even more aromatic. If using mustard oil make sure to heat it up to the smoking point. Then let it cool down. And then proceed with the recipe.
Spices and other ingredients: Red chili powder, garam masala powder along with salt and turmeric powder have been used. I have used green chilies to add flavor to vegetable pulao. You can also use ginger and garlic to enhance the pulao.
Perfect vegetable pulao has each grain of rice separated but cooked, each vegetable cooked and aroma of spices. It tastes delightful. To make perfect veg pulao the following things should be kept in mind:
Pulao is so comforting. Also, these are absolute crowd-pleasers. Pulao can be prepared for parties or get together etc. Also, pulao can be a quick weekday meal or can be packed for lunch box, etc. And therefore we have a number of pulao recipes on the blog. You might like matar pulao, gatta pulao, soya chunk pulao, corn pulao, tawa pulao etc.
Serve it with boondi raita and sirke wala pyaaz for a weekday lunch.
1.This recipe serves 3-4 persons.
2.Heat 3 tbsp of mustard oil (sarso ka tel).
3.Heat till the smoking point.
4.Switch off the flame.
5.Add 2 bay leaves (tej patta). Cook for 30 seconds.
6.Switch on the flame. On medium flame add 2 slit green chilies. Cook for 30 seconds.
7.Add 2 large sliced onions.
8.Cook on low to medium flame till onions turn golden brown.
9.Add ¼ cup carrot (gajar) pieces.
10.Next, add in ¼ cup cauliflower florets (phool gobhi).
11.Add ½ cup of peas.
12.Next, add in ¼ cup of potato cubes.
13.Cook the veggies for a couple of minutes.
14.Add 1 and ½ tsp red chili powder.
15.Add salt to taste.
16.Next, add in 1 tsp garam masala powder.
17.Add ¼ tsp turmeric powder.
18.Mix everything and cook for a couple of minutes.
19.Add in 2 cups of water.
20.Let it simmer.
21.Then add 1 cup of soaked rice.
22.Let it come to a boil on high flame.
23.Reduce the flame to low. Cover the pan.
24.Place some weight on it, so that the steam doesn’t escape.
25.Cook it for 10-12 minutes or till the water is totally absorbed.
26.Remove the lid and check for the doneness of rice and vegetables. If the need be, add a tbsp or so of water and continue cooking. However if the rice and vegetables are cooked proceed with the recipe.
27.Switch off the flame and cover the pan. Place some weight on it. Let it sit so 10-12 minutes.
28.Puff up the pulao.
29.Serve hot.
30.Bon appetite.
PREP TIME 30 minutes soaking time
COOK TIME 30 minutes
TOTAL TIME 60 minutes
• 1 cup rice, washed and soaked for 30 minutes
• 3 tbsp mustard oil (saro ka tel)
• 2 bay leaves (tej patta)
• 2 slit green chilies
• 2 large onions sliced
• ¼ cup carrot cut into 1 inch long pieces
• ¼ cup cauliflower florets
• ½ cup green peas
• ¼ cup potato cubes
• 1 and ½ tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste
• ¼ turmeric powder
• 2 cups of water
1. Heat 3 tbsp of mustard oil (sarso ka tel).
2. Heat till the smoking point.
3. Switch off the flame. Add 2 bay leaves (tej patta). Cook for 30 seconds.
4. Switch on the flame. On medium flame add 2 slit green chilies. Cook for 30 seconds.
5. Add 2 large sliced onions.
6. Cook on low to medium flame till onions turn golden brown.
7. Add ¼ cup carrot (gajar) pieces.
8. Next, add in ¼ cup cauliflower florets (phool gobhi).
9. Add ½ cup of peas.
10. Next, add in ¼ cup of potato cubes.
11. Cook the veggies for a couple of minutes.
12. Add 1 and ½ tsp red chili powder.
13. Add salt to taste.
14. Next, add in 1 tsp garam masala powder.
15. Add ¼ tsp turmeric powder.
16. Mix everything and cook for a couple of minutes.
17. Add in 2 cups of water.
18. Let it simmer.
19. Then add 1 cup of soaked rice.
20. Let it come to a boil on high flame.
21. Thereafter reduce the flame to low.
22. Cover the pan.
23. Place some weight on it, so that the steam doesn’t escape.
24. Cook it for 10-12 minutes or till the water is totally absorbed.
25. Remove the lid and check for the doneness of rice and vegetables. If the need be, add a tbsp or so of water and continue cooking. However if the rice and vegetables are cooked proceed with the recipe.
26. Switch off the flame and cover the pan.
27. Place some weight on it.
28. Let it sit so 10-12 minutes.
29. Puff up the pulao.
30. Serve hot.
31. Bon appetite.
Please rate us and share your valuable feedback
