Rice pilaf, commonly referred to as pulao, is the epitome of comfort food. When I want to prepare a meal that is quick, simple, and filling, I use this Veg Pulao recipe. The delightfully spiced rice and veggies in this simple one-pot vegetarian recipe are brimming with flavor. It tastes fantastic on its own or when served with raita, Nepali achar, and roasted papad.
Describe Pulao………
Vegetable Pulao, also known as pilaf or pulav, is one of the most popular rice dishes in India, along with Veg Biryani.
A Veg Pulao is essentially a simple rice-based dish prepared in a pot with spices, herbs, and vegetables. There are other non-vegetarian variations of pulao.
On the blog, you can discover several vegetarian pulao recipes, such as Peas Pulao, Kashmiri Pulao, Tawa Pulao, Paneer Pulao, and others. However, the recipe I’m about to provide is my all-time favorite and the method I end up preparing it.
I enjoy cooking this vegetarian pulao dish since it comes together quickly. Using a food processor will make cutting the vegetables quick and easy.
To put this warm supper on the table, you really only need to set aside approximately 15 minutes for preparation and 25 minutes for cooking.
What I’ve Made
I don’t use any pre-made ground pulao or biryani masala in my pulao recipe; instead, I use entire spices. As a result, the scent is deeper and permeates the entire meal.
In this meal, I want the rice to have a little softer texture than when it is commonly served in restaurants, which is al dente.
In addition, I frequently include veggies like cauliflower, french beans, green peas, and carrots. However, many additional veggies may be used to make a vegetarian pulao. Consider vegetables like broccoli, beets, capsicum, spinach, cabbage, and baby corn.
Typically, the finest, most aromatic basmati rice is used to make pulao. To create vegetable pulao, I like to use aged basmati rice. It also works with other aromatic, non-sticky rice kinds.
The pulao recipe may be prepared in an Instant Pot, pressure cooker, or pan on the stovetop. I want my rice to be fluffy and distinct. So I stovetop cook the pulao in a pan.
If you’re pressed for time, think about using the Instant Pot or a stovetop pressure cooker.
Please continue reading the tips section below for my practical advice on preparing the ideal vegetarian pulao for any occasion.
Making Veggie Pulao
If you enjoy eating pulao, you’re going to adore this really simple dish. This is how it is created:
- Rinse 1.5 cups of basmati rice in water until the starch is completely removed. After soak the rice for at least 30 minutes in water.
- Strain the rice of all the water after 20 to 30 minutes and set aside.
- Prepare the vegetables while the rice is soaking. Chop and rinse them. Make sure the veggies are chopped into tiny bits.
You should cut cauliflower into tiny to medium-sized florets. Peel, rinse, and slice 1 large onion very thin.
- Set aside all of the entire spices. You can exclude the black peppercorns, black cardamom, star anise, and mace from the list of spices below.
- Place 1 to 2 chopped green chilies (green peppers), 4 to 5 peeled small to medium garlic bulbs, and 1 to 1.5 inches of minced ginger in a mortar and pestle.
To make a paste, crush. These can also be crushed using a small grinder. If using a small grinder or mixer, add a little water as needed.
Sauté onions and fry spices
- In a deep, thick-bottomed saucepan or skillet, heat 3 tablespoons of ghee or oil.
- Add all entire spices and stir-fry for a few seconds till aromatic after the ghee has melted and heated.While cooking, the spices will also splatter. Ghee shouldn’t burn or get too hot.
- Add 1 cup of onions that have been finely sliced.
- Combine the ghee with the onions and start sautéing them.
- Reduce the heat to low or medium and sauté the onions. The onions will initially turn a pale golden color. Sautéing should continue with frequent stirring.
- Golden-brown onion sauté.
tomato, vegetable, and herb sauté
- After the onions have become golden, add the prepared paste of smashed ginger, garlic, and green chilies.
- Stir and cook the ginger and garlic for a few seconds to remove the raw scent.
- Reduce the heat to low or medium and sauté the onions. The onions will initially turn a pale golden color. Sautéing should continue with frequent stirring.
- Golden-brown onion sauté.
tomato, vegetable, and herb sauté
- After the onions have become golden, add the prepared paste of smashed ginger, garlic, and green chilies.
- Stir and cook the ginger and garlic for a few seconds to remove the raw scent.
- Add 1/2 cup of diced tomatoes.
- Combine and cook over low heat for 2 to 3 minutes.
- Now include every cut vegetable. 1 to 1.5 cups of a variety of chopped veggies are required.
- Include 2 to 3 tablespoons of chopped cilantro (coriander). You may also use 2 teaspoons of finely chopped mint leaves at this stage.
- Combine and cook on a low heat for a further 2 to 3 minutes.
- Include the rice.
- Gently combine the rice with the remaining ingredients.
- Sauté rice gradually over low to medium heat for 1 to 2 minutes, stirring occasionally, to evenly distribute the oil or ghee.
- Fill the pan with 2.5 to 3 glasses of water. 3 cups of water were added. You may adjust the amount of water you use based on the quality of the rice you utilized.If you’d like, vegetable stock can be used in place of water.
- Include 1/4 tsp. lemon juice.
- Add salt to taste. Mix thoroughly. Examine the flavor of the water to see if you have added the appropriate quantity of salt. The water ought to have a salty taste.
Thus, the salt has been put in the proper quantity. You need to add extra salt if the water does not feel salty.
Cook pulao
- Stir and cover the pan or pot securely with the lid.
- Cook the rice with a cover on until the water is completely absorbed. Use a low to medium heat for cooking. Normally, I start cooking on medium-low to medium heat and then reduce it halfway through.
Throughout cooking, check to make sure there is adequate water. You might need to add extra water, depending on the rice’s quality. You may alternatively stir the rice with a fork gently without breaking any of the grains.
- After the rice has finished cooking, fluff the grains and cover it with a lid to allow the rice stand for 5 minutes.
- Garnish Veg Pulao with coriander (cilantro), mint, fried onions, fried cashews, or fried raisins before serving.
Suggestions for Serving
Serving vegetable pulao with the following is advised:
Raita is an Indian meal made with yogurt, and I suggest trying the onion, boondi, or cucumber varieties.
Korma or curry: Pick any savory curries or gravies, whether they are hot or mildly spiced, like this rich Soya Chunks Curry, this appetizing Kurma, our favorite Paneer Butter Masala, or even a basic simple Kadhi (without pakora).
Serve with powerful Indian pickles and roasted or fried papad (an Indian flatbread) if you don’t have the time or ingredients to prepare any curry, korma, or raita.
Additionally, curd (yogurt) goes well with vegetable pulav.
Another option is to serve it with some thinly sliced onions and lime or lemon.
Expert Advice
The rice grains must be cooked to perfection in a pulao dish to avoid sticking or getting mushy. After cooking, the rice ought to be separate and non-sticky.
You may discover some advice from professionals to help you make the ideal rice for your pulao recipe below.
