Vegetable Pulao

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:

SPINACH RICE | PALAK RICE

Spinach Rice is a healthy, tasty and easy rice recipe. An excellent way to get the family to enjoy spinach. Add vegetables of your choice and make it into a meal with some plain yogurt, papad and pickle or salad on the side. I actually use up leftover rice to make this Indian style Spinach Rice.

Check out this recipe

MUJADDARA - RICE & LENTIL PILAF

Mujaddara is an inexpensive, gluten free, vegan, healthy, flavorful and filling main dish. The main flavour of this rice dish comes from the caramelized onions. It is usually served with a salad and some yogurt, hummus or tahini sauce.

Check out this recipe

VANGI BATH/EGGPLANT RICE - MAHARASHTRIAN STYLE

Vangi Bath/Eggplant Rice, Maharashtrian Style is a flavourful, filling,easy to make, one pot rice dish that is best enjoyed with some raita (yogurt relish), salad and papad.

Check out this recipe

MUSHROOM EGG FRIED RICE

Mushroom Egg Fried Rice is an easy to make, flavourful, tasty mushroom rice with eggs. Instead of the usual style of adding scrambled eggs to the rice, raw beaten eggs are added at the final stage of cooking. This way the vegetables and rice all get coated with egg.

Check out this recipe

MEXICAN RICE - VEGETARIAN

Restaurant style, vegetarian Mexican Style Rice, loaded with vegetables. Homemade is million times better as you can add a variety of veggies and its so flavourful.

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MOONG DAL KHICHDI

Moong Dal Khichdi is a wholesome, comforting and nutritious meal. Enjoy it with some vegetables, kadhi, papad and sliced onion.

Check out this recipe

Sunday Funday Group

Check Out What Sunday Funday Members Have Made

• Feijoada (Goan Beans & Sausage) from Amy’s Cooking Adventures
• Gajar Ka Halwa (Carrot Halva) from Culinary Cam
• How to Make Thandai from The Mad Scientist’s Kitchen
• Matar Kulcha from Karen’s Kitchen Stories
• Tamatar Gosht from Sneha’s Recipe
• Tomato Chutney from Palatable Pastime
• Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
• Vegetable Pulao from Mayuri’s Jikoni
• Vegetarian Samosas from A Day in the Life on the Farm

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.