Vegetable pulao is a one-pot rice dish prepared by cooking rice with mixed vegetables and spices. This is one of the easiest comfort food to serve for a casual get-together.
I used a little coconut milk for cooking this pulao as it gives an extra flavor to the rice. For mixed vegetables, I used a combination of potato, carrot, and green beans. You can also use cauliflower, green peas, etc.
This vegetable pulao tastes great when served with onion tomato raita.
- 2 cups Basmati rice
- 3 cups Boiling water
- 1 cup Thick coconut milk
- 3 cups Mixed vegetables cut into small cubes
- 1 1/2 cus Onion sliced
- 1/2 cup Tomato cut into small cubes
- 2 teaspoons Ginger crushed
- 2 teaspoons Garlic crushed
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon turmeric
- 1 teaspoon Garam masala
- 1/2 cup coriander leaves chopped
- 1/4 cup Mint leaves, chopped
- 3 numbers Clove
- 2 numbers Cardamom
- 2 small pieces Cinnamon
- 1 small Star anise
- 1 teaspoon Fennel seeds
- 1 teaspoon Lime juice
- Salt to taste
- 3 tablespoons Ghee
- 1/3 cups Cashew nuts
- 1 tablespoon Ghee
- Wash and drain the rice, keep aside. (No need to soak the rice)
- Heat ghee in a large pan and add clove, cardamom, cinnamon, star anise, and fennel seeds. Add onion and saute till it becomes golden brown. Add ginger and garlic, cook for a few minutes. Add chilli powder, turmeric powder, and gram masala along with little water and saute till oil separates.
- Add mixed vegetables, tomato, coriander leaves, and mint leaves. Stir for a few minutes until everything mixes well.
- Add drained rice and saute for 5 minutes on medium heat. Add boiling water, coconut milk, lime juice, and salt, mix well. Cover and cook on low flame till the water is dried completely and the rice is cooked.
- Garnish with fried cashew nuts. Serve hot with raita and pickle.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
- I used nature's gift khushboo basmati rice in this recipe.
- If you prefer, you can garnish the pulao with some fried onion.
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