Recipe for Veg Pulao is one of the most favored recipes, among chefs in India specializing in Vegetarian recipes. Before we go into the details of Recipe of Veg Pulao, a brief introduction about Pulao and its different varieties would be useful.
Pulao is a unique Indian preparation, made from a combination of rice with multiple vegetables or non-vegetarian products. Pulao is a unique food, which is not only tasty but also very easy to prepare. There are so many types of Pulao; such as Vegetable Pulao, Chicken Pulao, Sweet Pulao, and many other varieties. However, our discussion here is about Recipe for Veg Pulao only, which is very nutritious and normally no other side dish is required with this preparation.
The taste of any type of Pulao mainly depends on the quality and variety of rice used for the preparation. Good quality of aged Basmati rice is important for the preparation of pulao of any kind, including in Vegetable Pulao Recipe. Below we are describing Recipe of Veg Pulao in a Pressure Cooker for all those who want to know how to make veg pulao at home.
1) Beans – 50 grams
2) Carrot – 1 in number
3) Cauliflower – 1 of small size (take only florets)
4) Onion – 1 in number (medium size)
5) Ginger – 1/4th inch long
6) Garlic – 6 to 7 cloves in number
7) Green Chilli – 1 in number
8) Coriander Leaves – 10 grams
9) Tomato (optional – not used here) – 1 in number
10) Green Peas – 100 grams
1) Shahi Jeera – 1/4th teaspoon
2) Black Cardamom – 2 in number
3) Cinnamon – 1-inch long strip (single piece)
4) Cloves – 7 to 8 in number
5) Black Pepper – 10 to 12 in number
6) Nutmeg – A little bit
7) Star Ani – 1 in number
8) Stone flower - 3 to 4 in number
9) Bay leaf – 1 in number
10) Mace – A small piece
1) Aged Good Quality Basmati Rice – 1 cup
2) Ghee – 3 tablespoons
3) Salt – ½ teaspoon
4) Sugar – 3 teaspoons
5) Water – 2 cups
6) Kaju (Cashew) – 8 to 10 in number
7) Kismis (Raisins) – 10 to 12 in number
- Cut the beans into 1/4th inch long pieces. Similarly cut the carrot; first longitudinally into 2 halves & then cut each half into 1/4th inch long pieces. Cut Cauliflower (florets only) into small pieces. Keep all these cut vegetables separately on different plates.
- Make a paste of ginger and garlic, and keep them aside. Take out the green peas from the pods & keep them separately. Cut the onion, chili, coriander leaves into small pieces & keep them on a plate separately. If anyone wants to use tomato, it should be also cut into small pieces. However, here we have not used it.
- Now in a dry pan/Karahi take Shahi Jeera, Black Cardamom, Cinnamon, Cloves, Black Pepper, and Bay leaf all together and put them on a low flame burner. Roast them till a nice aroma starts to come out. As soon as this aroma is felt, switch off the burner and allow the contents to cool at room temperature.
- Once the above contents become cool then mix Nutmeg, Star Ani, Stone flower & Mace with the previous mixture and mix the contents uniformly. Transfer this mixture, into a dry grinder and make a powder, by grinding it. This Garam Masala powder is ideal for preparing the Pulao.
- Wash the Aged Basmati rice thoroughly in sufficient water at least 2 to 3 times. Then drain out all the excess water from the rice and spread the rice over a clean newspaper, allowing it to dry. Once it becomes almost dry, then keep it separately on a plate.
- Next, Put a cooker on a low medium flame burner. Add 2 tablespoons of good quality ghee (clarified butter) into it. If good quality ghee is not available, then 2 tablespoons normal Amul butter can be also used as a substitute. Allow it to get warm and then add garam masala powder (which we had made earlier) to it and stir it a little bit.
- Add onion pieces to the contents and stir the contents till the onion pieces become glossy. Then add ginger garlic paste in it and stir till its pungent smell disappears. Next, add all the remaining vegetables (after cleaning them thoroughly with water) to the previous contents and fry for 3 to 4 minutes.
Later add rice with the above vegetable mixture preparation and mix them gently, to avoid breakage of the rice pieces.
- Add water, sugar, salt, cashew, kismis & remaining 1 tablespoon ghee to the previous mixture and mix well, so all the contents can now cook together.
- Cover the lid of the pressure cooker and allow the contents to get warm. Wait for just 2 whistles and after that at once switch off the burner and allow the contents in the locked pressure cooker to cool down at the room temperature. Once it is sufficiently cooled then open the lid of the cooker and check if the water has completely dried off or not. If the water has dried off then the preparation is complete.
- If the water has not dried off completely, then (without covering with the lid once again) put the pressure cooker once again on a low medium flame burner and allow the contents to cook, till the water gets completely dried out.
- Next, shift the prepared Pulao into the serving bowl very gently and spread the coriander leaves on the Pulao surface. This brings us to the end of the Recipe of Veg Pulao, as the dish is ready for serving.
You can serve the hot Vegetable Pulao to your guests, friends, or family members along with Raita/Kebab/Coconut Chutney or Pickle.
If you are a Non Vegetarian and looking for the Recipe for Homemade Delicious Chicken Biryani, Here is the Recipe for you. Chicken Biryani Recipe