Vegetable Pulao
This recipe for Vegetable Pulao is so easy, I’m sure you’ll make it often. Made with mixed vegetables and jasmine or basmati rice, this is a healthy dish, and can be served as a one-dish meal.
Servings: 4-6
Cooking Time: 25 minutes
Ingredients
- 1 1/2 cups rice, long-grain jasmine or basmati
- 1 1/2 cups onion, cut into 1-inch thin slices
- 1/2 cup potatoes, cut into 1-inch thin pieces
- 1/2 cup carrots, cut into 1-inch thin pieces
- 1/2 cup (french) green beans, cut into 1-inch pieces
- 1/4 cup peas (optional) fresh or frozen1-2 green chillies, slit and halved
- 3-4 tsp vegetble oil
- Salt to taste
For Seasoning
- 3 tsp vegetable oil
- 1 small bay leaf
- 1 tsp cumin seeds
- 4-5 cloves
- 10-12 black pepper corns
Preparation
- Soak the rice in 1 1/4 cups water for 10-15 minutes.
- Heat 2-3 tsp oil in a skillet, and add the onions and a little salt. Saute until well-browned. Remove and place in the rice cooker.
- In the same skillet, add 1 tsp oil and lightly saute the green chillies, beans, potatoes, carrots and peas. Remove in the rice cooker.
- Drain the water from the rice and set aside the water.
- In a pan, heat 2-3 tsp oil and add the cumin seeds and fry until lightly browned. Then add the bay leaf, cloves, cardamom, and pepper corn and fry for a couple seconds until aromatic.
- Add the rice and and saute for a minute until the rice is aromatic. Add the rice to the rice cooker.
- Add 3 3/4 cups water (use the water used for soaking), salt to taste, stir well, and turn on the rice cooker.
- When the vegetable pulao is done, stir gently.
- Serve the vegetable pulao with raita and pappadum.
Cooking Tip
For a spicier taste, you can stir in 1-2 tsp store-bought or home-made pulao masala powder to the rice before cooking.
Category: Rice Recipes - Members, Vegan Rice recipes - Members