Recipe: Vegetable Pulao
Vegetable Pulao is a one pot, delicious,aromatic and a filling rice dish. It is a popular Indian Cuisine recipe which every household has its own version of it. What I like about making vegetable pulao is that once you have all the ingredients at hand it makes a perfect lazy Sunday or any day meal. I love making this pulao, pilau, pilaf recipe at least once a week as it allows me to use a variety of vegetables. Go on give this recipe a try and add vegetables of your choice.
I usually make vegetable pulao either on the stove top in a big pan, in the rice cooker or pressure cooker too. Also making it in an Instant Post is super easy.
This recipe is a stove top one but check out the video for the Instant Pot version.
How To Serve Vegetable Pulao
I usually like to serve it with a side of pickles,plain yogurt, raita, papad, kadhi as a main meal.
Serve it with any curry of your choice.
What Is A Pulao?
Pulao is also known as pilaf, pilau in different parts of the world. Basically it is a rice dish but in some regions it is a wheat based dish.Pulao is cooked in a stock or broth with spices, vegetables, meat, etc.For example in many parts of the Middle East and North African countries, pilaf is usually made from couscous or bulgur wheat. Many parts of India make dahlia pulao which is made from broken wheat. It is a one pot meal.
Difference Between Pulao and Biryani
- Usually for biryani the rice is parboiled, drained and layered with vegetables, meat and cooked covered.
- The rice is cooked in water, stock or broth along with the vegetables, meat, etc, for pulao.
- Mostly, a lot of different spices, dry fruits and nuts are used in a generous amount for biryanis.
- Meat, paneer, etc used for biryanis are usually marinated. We normally don’t do that for pulaos.
Some experts claim that there is no such thing as Vegetable Pulao. Pulao originally are meat based and sometimes vegetables too were added. However, I feel like so many dishes that arrived into India over time and history, we have adapted them to suit our tastes and requirements. Hence, Vegetable Pulao is no different.
Some Rice Dishes That You May Like From My Blog:
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Ingredients Required For Vegetable Pulao
- Rice – best to use basmati rice if possible. Can replace white rice with brown or red one. Cooking time will vary.
- Water – use stock or broth if you have any. The amount of liquid required to cook the rice will depend on the type and quality of rice. Old rice needs a bit more water, fresh rice needs less.
- Coconut Milk – optional. I like to use coconut milk. If you don’t add coconut milk, replace the amount with water, stock or broth.
- Ghee – clarified butter. For a vegan version replace it with any vegetable oil or coconut oil.
- Mixed Vegetables – you can use peas, carrots, potatoes, corn, french beans, kidney beans, chickpea, mushroom, cauliflower, broccoli, etc. Make sure you chop the vegetables almost the same size as the pea or corn. The total amount of vegetables is roughly about 2 cups. Besides vegetables and beans feel free to add paneer too.
- Onion – peeled and sliced. I like to use a little extra onion as it adds so much flavour. Therefore, I tend to use 1 large one.
- Garlic – peeled and minced or finely chopped.
- Green Chillis – I prefer to use chilli paste.
- Ginger – peel and grated or minced.
- Whole Spices – Cinnamon, Cloves, Cardamom, Bay Leaf, Star Anise, Mustard Seeds, Cumin Seeds, whole dry red chillis.
- Spices – turmeric powder, asafoetida, pulao spice mixture or garam masala. I like to use my Homemade Biryani Masala.
- Cashew Nuts – cut into big pieces. Can use any nuts of your choice.
- Raisins – I love adding raisins. Feel free to add any dried fruit of your choice or omit it.
- Salt– add according to your taste.
Watch How To Make Vegetable Pulao In An Instant Pot
VEGETABLE PULAO | VEG PULAO RECIPE
- 1 cup basmati rice
- 1 cup water
- 1 cup coconut milk
- 2 cups mixed vegetables raw
- 1 cup onion thinly sliced
- 1 tbsp garlic minced
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 6 - 8 peppercorns
- 1 dry red chilli
- 4 cardamom pods
- 1 inch cinnamon stick
- 4 - 6 cloves
- 1 star anise
- 1 bay leaf
- ¼ cup cashew nuts roughly chopped
- 2 tbsp raisins
- 1 tsp salt
- 1 tbsp ghee or oil
- 1 tbsp oil
- ¼ tsp turmeric powder
- ¼ tsp asafoetida
- 1 tsp garam masala or pulao spice mixture
- Wash the rice and soak it in 1 cup of water till you get the vegetables ready.
- Prepare the vegetables. Cut them all in almost equal size. I like them to be roughly the size of the peas or corn.
- Heat oil and ghee in a deep pan over medium heat.
- When it is hot, add cinnamon, cardamom, cloves, red chilli, star anise, bay leaf and peppercorns. Stir fry for a few minutes.
- Add mustard and cumin seeds.
- When they begin to sizzle, add the asafoetida and sliced onions.
- Stir fry them till they become soft and light brown in colour.
- Add garlic and saute for a few seconds.
- Add the ginger and green chilli pastes. Mix well.
- Add the cashew nuts and raisins. Stir fry for a few seconds.
- Add turmeric powder and biryani masala or garam masala. Stir fry for a few seconds.
- Add the vegetables and mix well. Add the rice with the water , coconut milk and salt. Mix well gently.
- Cover the pan and cook over low heat till the rice is done. This usually takes about 20 minutes.
- Take the pan off the heat when the pulao is done. Allow it to rest for 5 minutes before you serve.
- Serve hot vegetable pulao with yogurt, papad, papdi, raita, kadhi, pickles of your choice.
- You may need an extra ¼ - ½ cup water as the amount required all depends on the rice. Check while the rice is cooking. If the water is over and the rice feels a bit raw add hot water.
- Adjust the spices according to your taste.
- Vegetable Pulao tastes good when served with plain yogurt, raita or kadhi.
- Add vegetables of your choice.
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