Veg Pulao Recipeis a popular Indian dish, which is a mixture of rice, vegetables, and spices. This dish is cooked as a dish, in which rice and assorted vegetables are cooked with aromatic spices to create a flavoursome meal. Many types of rice are used to make Veg Pulao Recipe, but the most commonly used rice is Basmati rice. Basmati rice is famous for its length, taste and aroma, which makes the vegetable pulao even tastier.
People’s preferences may vary, but most people like vegetable pulao made with basmati rice. Due to the natural taste and aroma of Basmati rice, cow vegetable pulao made from ivery popular.
About Of Veg Pulao Recipe:
Veg Pulao Recipe made in different ways, but the basic method involves washing and soaking the rice, then adding a mixture of hot spices and vegetables to it and then cooking it on low flame. The person adds spices and vegetables as per his taste.
The vegetables used in it are onion, tomato, green chilli, carrot, cabbage, carrot and green vegetables. Everyone makes tea with different vegetables according to their taste.
Equipments :
Ingridance :
- Rice – 1 cup ( Basmati )
- Mixed vegetables – 1 cup (carrots, peas, beans, potatoes)Optional
- Onion – 1 large, thinly sliced
- Tomato – 1 large, finely chopped
- Green chillies – 2, chopped
- Ginger-garlic paste – 1 teaspoon
- Bay leaf – 1
- Cinnamon stick – 1 inch
- Cloves – 3
- Cardamom – 2
- Cumin – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Red chilli powder – 1/2 tsp
- Garam masala – 1 teaspoon
- salt to taste
- Water – 2 cups
- Fresh coriander – for garnishing
- Ghee or oil – 1 tbsp
How To Make Veg Pulao Recipe:
1. Firstly, wash 2 cups basmati rice in clean water until the starch runs clear from the water. now soak in water for 30 minutes.
2. Now while we are soaking the rice, we chop all the vegetables and Grind chopped ginger, garlic cloves, and 1 to 2 green chillies in a mortar.
3. We have to cut our vegetables and take the rice. I have used a deep bottom pan to cook the rice and add 5 cups of water.
Note: You can use any vessel to cook your rice – microwave, pressure cooking or pot cooking.
4. Heat 1 tablespoon ghee or oil.When the ghee melts and becomes hot, add all the whole spices in it and fry for a few seconds, until the aroma starts coming out.
5. Add 1 cup finely chopped onion. Fry the onion on low to medium flame. First the onions will turn light golden.When the onion becomes golden, add prepared ginger garlic and green chilli paste to it.
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6. Now add finely chopped tomatoes. Mix and fry for 2 to 3 minutes on low flame.
7. Now add all the chopped vegetables into it., Mix again and fry for 2 to 3 minutes on low flame. now it’s time to add rice. Now slowly add rice to all the ingredients. now add 3 cups water.
8. Add ¼ teaspoon lemon juice.Add salt. Mix very well. Test the taste of the water to find out if you have added the right amount of salt.Cover the pan tightly with a lid.
9. Cover the rice and cook until all the water is absorbed. Cook on low to medium flame.
10. Serve veg pulao with coriander leaves, mint leaves or fried onions.
Veg pulao recipe offers numerous health benefits owing to its nutritious ingredients and cooking method. Here are some of the healthy advantages of enjoying veg pulao:
Veg Pulao Recipe | How To Make Veg Pulao
Description
Veg Pulao is a delicious Indian rice dish made by sautéing vegetables like onions, carrots, peas and capsicum with aromatic spices. Basmati rice is then added to it and cooked with water until puffed. It One-pot meals are nutritious and easy to make, and garnish with cilantro for a refreshing lunch or dinner.
Ingredients
Instructions
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Rinse basmati rice with cold water until the water runs clear. Soak the rice in water for 15-20 minutes, then drain and keep aside.
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Heat oil or ghee in a large pot or skillet over medium heat. Add the whole spices (if using) and cumin seeds, and sauté for a minute until fragrant.
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Add the sliced ​​onion and sauté until golden brown.
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Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
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Add the diced carrots, bell pepper, and green peas to the pot, and sauté for 2-3 minutes until slightly tender.
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Add the soaked and drained basmati rice to the pot, along with turmeric powder and salt to taste. Stir well to combine.
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Pour in 2 cups of water and bring the mixture to a boil.
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Once boiling, reduce the heat to low, cover the pot with a lid, and let the pulao simmer for 15-20 minutes, or until the rice is cooked and all the water is absorbed.
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Once cooked, remove the pot from the heat and let it sit, covered, for 5 minutes.
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Fluff the rice gently with a fork and garnish with fresh coriander leaves before serving.
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Sodium 400mg17%
- Total Carbohydrate 45g15%
- Dietary Fiber 0.01g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The most important thing in a pulao dish is that the rice grains are cooked completely without becoming sticky or mushy. After cooking, the rice grains should not be separated and sticky.Share some important tips or cautionary points, such as allergy alerts or variations.
