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 paste blend stocked up, and make this recipe under 20 minutes.
Contents
How to make Vegetable Pulao?
soak rice for 15 mins in hot water. this makes it softer and also takes less water while cooking.
Instruction :
1. Prepare the puree: add cilantro, tomatoes, ginger, chilies, pepper, cloves in a blender and make a thick paste. You can make this ahead and stored in the refrigerator for up to 7 days. Add lime juice if it is being stored in the refrigerator
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)
Tip :
If you are using the pressure cooker, rice to water ratio is 1:2. If you add too much water, Vegetable 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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Your valuable feedback is appreciated. If you try this recipe, leave a comment below, rate it, or tag a photo #eateriesdelightful on Instagram 🙂
Vegetable Pulao
Ingredients
- 1 1/2 cup rice (sona masoori or basmati)
- 1 cup chopped veggies carrots, beans, potatoes, peas, cauliflower – veggies of your choice
- a handful of coriander leaves chopped
- 1-2 to matoes 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
- Salt
- 1 cup of water
- 1 tbsp clarified butter ghee or vegan butter
Instructions
- 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
- 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
- Now add 1 cup puree, (or 4 tbsp of thick paste), and mix well.
- 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
- Add butter, lime juice and gently mix and serve with Raita (cucumber yogurt side)
Notes
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #eateriesdelightful
Happy cooking!
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #eateriesdelightful
Happy cooking!
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