Veg Pulao - Vegetable Pulav (2024)

For Veg Pulao:

• ▢ 1 cup basmati rice
• ▢ 1.5 cups water
• ▢ 1 to 1.5 cups veggies of choice using corn, chopped red bell pepper, green beans, carrots, green peas (frozen or fresh)
• ▢ 1-2 tablespoon Ghee or oil
• ▢ 1 onion sliced
• ▢ 1 teaspoon ginger paste
• ▢ 1 teaspoon garlic paste
• ▢ 1 teaspoon chili paste or 1-2 green chilies slit vertically, optional
• ▢ 1 tablespoon lemon juice
• ▢ salt to taste
• ▢ handful of mint and cilantro leaves for garnishing

Whole spices:

• ▢ 1 bay leaf
• ▢ 1 inch cinnamon stick
• ▢ 2-3 green cardamom pods
• ▢ 1 black cardamom
• ▢ ½ mace
• ▢ 1 small star anise
• ▢ 1 teaspoon cumin seeds
• ▢ 4-5 whole black pepper
• ▢ 4 cloves

• Wash the rice thoroughly 3-5 times until the water runs clear and then soak it in sufficient water for about 10-20 min or until you prep the rest of the ingredients.

For Making Pulao using Pressure cooker:

• While the rice soaks, heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices.

• Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown.

• Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away.

• Now add the veggies and saute for min.

• Next drain the water from the rice and add them to the veggies.

• Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture.

• Add 1.5 cups of water, salt, lemon juice and close the lid.

• Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.

• Allow the steam to go away naturally.

• Once the steam has escaped, open and fluff it with a fork.

• Garnish with mint and coriander leaves and serve warm.

For Making Pulao using Instant Pot:

• Start instant pot on saute mode (normal) and once hot add ghee followed by whole spices.

• Once the spices begin to sizzle add the sliced onions and cook until golden brown.

• Stir in the ginger, garlic, green chilli paste (optional) and cook until the raw garlic smell goes away.

• Next drain the water from the rice and add rice along with veggies, 1.5 cups of water, salt, lemon juice and mix until well combined.

• Close the Instant pot lid with vent sealing and cook on manual or pressure cook (high) for 5 mins. Once the cooking is complete, quick release after 5 mins.

• Open the lid and fluff with a fork. Garnish with mint and coriander leaves and serve warm.

For Making Pulao using Stove Top:

• Follow the exact same steps as mentioned above for cooking using pressure cooker. Just add more water i.e. 2 to 2.5 cups (varies based on quality of rice) of water for 1 cup of rice. Cook on medium flame and get it to a boil. Then cover and cook on low flame till water is absorbed.Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork. Garnish with mint and coriander leaves and serve warm.

Rinse the rice thoroughly until water runs clear. This process helps get rid of the starch from the rice and prevents it from turning mushy and sticky on cooking.

Soaking is another trick to get those perfect fluffy rice on cooking. 10-15 mins of soaking is sufficient. Soak while you prep the rest of the ingredients.

Rice to water ratio and the time required for cooking rice may vary based on the quality and brand of rice.

Use good quality whole spices for aromatics and good quality aged basmati rice for that fluffy texture where each grain is separate.

I've used only whole spices to flavor the pulao but you can also add in ground spices for more flavor and color. Add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, ¼-1/2 teaspoon garam masala.