Vegetable Pulao

This pulao can be made with your favorite combination of vegetables. It is loaded with vegetables and a favorite comfort food in our kitchen.

Vegetable Pulao

Recipe by Shanta Rao
Servings

8

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • Basmati rice : 2 cups

  • Carrots – chopped : 1 cup

  • Green beans – chopped : 1 cup

  • Potatoes – chopped : 1 cup

  • Peas : 1 cup

  • Cardamom (Elaichi) : Seeds from 5 pods

  • Cloves (Lavang) : 5

  • Green Chillies : 6 – 8

  • Fresh grated coconut : 1 cup

  • Onion – finely chopped : 1 big

  • Ginger : 1 inch piece

  • Ghee : 5 tablespoons

  • Salt to taste

Directions

  • Grind cardamom, cloves, green chillies, coconut, onion and ginger into a masala paste using a blender or food processor.
  • In a heavy pan, heat 5 tablespoons of ghee. Add the paste and cook it until the ghee begins to separate. Add the vegetables to the paste and cook for 5 minutes until tender-crisp.
  • Add the rice to the vegetable mixture and fry for another couple of minutes. Transfer everything into a rice cooker.
  • Add salt and 4½ cups of water to the rice and vegetable mixture and cook.
  • Fluff with a fork before serving. Serve hot with raita and chips.

Notes

  • Optionally, cook the rice in a large saucepan. Bringing the rice mixture, salt, and water to a rolling boil. Then lower the heat, cover the saucepan, and cook for another 10 minutes (or until the water is completely absorbed).