Vegetable Pulao is a type of rice pilaf that is rich in flavors, aromatic & delicious. There are so many ways to prepare Pulao, and picking a type of recipe that is quick and easy is what I do whenever the schedule gets hectic. This recipe is a regular at our home, and weeknight favorite.
Pulao can be prepared with whatever basic ingredients that are left in the pantry. Add any vegetable of your choice, have pulao blend paste stocked up, and make this recipe under 20 minutes.
- 1(1/2) cup rice (long grain or basmati)
- 1 cup chopped veggies (carrots, beans, potatoes, peas, cauliflower – veggies of your choice)
- a handful of coriander leaves chopped
- 1-2 tomatoes diced
- 5-6 cloves
- 2 green chilies
- 1-inch ginger
- 1 tsp garlic powder or 2-3 garlic bulbs
- 1/4 cup onion/ spring onion
- 8-10 whole black pepper
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp lime juice
- 1 cup of water
- 1 tbsp clarified butter(ghee) or vegan butter
1. Prepare the puree: add cilantro, tomatoes ginger, chilies, pepper, cloves in a blender and make a thick paste. This can be prepared in advance and stored in the refrigerator for up to 7 days. Add lime juice if it is being stored in the fridge
2. Turn on instapot in saute mode, add oil or ghee, cinnamon, garlic, cumin, cloves. Let it turn aromatic. You can add onions here, and cook until translucent. I have skipped onions
3. Now add 1 cup puree, (or 4 tbsp of thick paste), and mix well.
4. Mix in veggies and rice, add salt and water(puree + water not more than 1+3/4 cups). Turn off saute mode, turn on pressure cook mode, and cook for 6 mins or you can opt to cook in rice mode
5. Add butter, lime juice and gently mix and serve with Raita (cucumber yogurt side)
If you are using the pressure cooker, rice to water ratio is 1:2. If you add too much water, Pulao will turn out sticky. I use organic long-grain rice, and it needs a little more than 2 cups of water to cook the rice just right.
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