Vegetable Pulao Recipe | Veg Pulav
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Calories
303 kcal
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Course
Main Course, Dinner
-
Cuisine
Indian
Vegetable Pulao Recipe | Veg Pulav
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Veg Pulao with aromatic long-grain basmati rice infused with delicately balanced whole spices & garam masala.
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Ingredients
Rice
- 1 tablespoon ghee
- 1 cup long-grain basmati rice
- 2 cups water
- 1 teaspoon kosher salt
- 1 teaspoon shah jeera
- 1 Indian bay leaf
- 6 cloves
- 12 black peppercorns
- 3 green cardamom pods
Veggies
- 4 tablespoons ghee
- 1 medium yellow onion thinly sliced
- 2 cups cauliflower cut into 1-inch florets
- 2 carrots cut into 2-inch X ¼ inch thin strips
- 1 cup green beans diagonally cut into 1 inch pieces
- ½ cup frozen green peas
- ½ cup frozen corn
- 2 teaspoons kosher salt
- ½ teaspoon garam masala
Optional Garnish
- 16 cashews
Instructions
- Rinse rice 2 to 3 times and drain all the water out.
- In a medium pan, heat the ghee. Add shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for a minute on medium heat.
- Add drained rice, water, and salt. Give a quick stir and bring to a full boil on medium-high heat. Once the rice comes to a full boil, lower the heat and cook covered for 10 minutes. Turn the heat off and remove the lid allowing the rice to cool down as you cook the veggies.
- In a medium frying pan heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews, keep excess ghee in the pan, and reserve.
- Add sliced onions to the pan and cook until translucent and lightly golden. Take out the onions and reserve.
- Add ½ tablespoon of ghee and add cauliflower to the pan. Cook until the veggies are tender, about 5 minutes. Take out and reserve keeping any excess ghee in the pan.
- Add green beans and carrots and fry for 5 minutes until tender adding more ghee as needed. Add peas and corn and cook for 2 minutes or until fully heated through.
- Add the reserved cauliflower along with salt and garam masala and mix well
- Add the veggies to the cooled rice and mix lightly with a silicone spatula. You can also use a large bowl to mix the rice and the veggies. Return the mixed pulao to the pot and garnish with fried cashews.
- Cook covered on low heat for 5 to 10 minutes or until the rice is heated through.
Notes
- Instant Pot Recipe
- Add one tablespoon of ghee, shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for 30 seconds.
- Notes
- Short on time? Use 4 cups of frozen chopped vegetables instead of fresh
- Want to make it Vegan? Use neutral cooking oil in place of ghee
- Skip cashews for nut-free Pulao
- Regular cumin seeds can be used in place of shah jeera
- Set Instant Pot to saute mode and heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews, keep excess ghee in the pot, and reserve teh cashews.
- Add one tablespoon of ghee, shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for 30 seconds.
- Add sliced onions and cook for two to three minutes or until they turn translucent.
- Add all the veggies and mix well. Turn off saute mode.
- Add the drained rice, salt, garam masala, and 1 cup of water. Give a quick stir making sure most of the rice is under the water.
- Close the lid and pressure cook on low for 5 minutes followed by quick release.
- Open the Instant Pot, and garnish with reserved cashews.
- Allow the pulao to cool down for 5 minutes. Use a silicone spatula to gently take out the rice and serve hot
- For the Instant Pot use 1:1 rice-to-water ratio
- Allow the rice to cool down a bit after opening the lid. This will allow the excess moisture to evaporate and the rice grains will not break.
- Make sure to not brown the pot when sauteing onions.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
32mg
(11%)
Sodium
1198mg
(50%)
Potassium
384mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3622IU
(72%)
Vitamin C
27mg
(30%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 1198mg | 50% |
| Potassium | 384mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3622IU | 72% |
| Vitamin C | 27mg | 30% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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