Vegetable Pulao

4 servings
30 Minutes to prepare
45 Minutes to cook

INGREDIENTS

  • 1. basmathi rice or any fragrant rice 1/2 cups
  • 2. oil or ghee 1/2 - 2 tbsp
  • 3. bay leaf 1 nos
  • 4. star anise 1 nos
  • 5. large strand of mace 1 nos
  • 6. shahi jeera 1/2 -3/4 tsp
  • 7. green cardamoms 3-4 nos
  • 8. cloves 6 nos
  • 9. cinnamon stick 2 nos
  • 10. small piece of nut meg 1 nos
  • 11. stone flower little 1 sprig
  • 12. medium onion thinly sliced 1 nos
  • 13. green chilies slit 2 nos
  • 14. ginger garlic paste 1/2 tsp
  • 15. handful of mint (chopped finely) 1 sprig
  • 16. chopped vegetables 1 -1/2 cups
  • 17. salt as needed- 1 pinch
  • 18. water (for the whistle method, 2.5 cups water) 2 1/2 - 3/4 cups

PREPARATION

1. Preparation-Wash and soak rice for at least 15 minutes

2. Drain off the water and set aside

3. Chop all the veggies and slice onions

4. Chop mint and slit green chilies

5. making veg pulao-Saute dry spices in hot oil until they sizzle

6. Saute onions until golden

7. Fry ginger garlic paste until the raw smell goes off

8. Add all the veggies and mint, saute for 2 to 3 minutes

9. Add water and salt

10. Bring the water to a rolling boil

11. Add drained rice and stir

12. At this stage there are 2 ways to cook further

13. First method is to cover the cooker with the lid after adding rice and cook on a medium flame for 1 whistle

14. Second method is to cook on a medium flame until the water evaporates

15. When the rice is still soggy, cover with a lid or pressure cooker lid and lower the flame

16. Cook on a low flame for 4 to 5 minutes

17. Switch off the stove

18. 3When the pressure goes down, remove the lid and fluff up the rice

19. Serve hot

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