Want to add some color to your dinner table? This is a deliciously prepared rice item with fresh vegetables and fragrant spices. This dish is the one pot, easy-to-make, quick, and versatile crowd-pleaser for every taste. In this article, we will take you through a step-by-step guide to making the perfect veg pulao that is sure to impress family and friends alike.

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

Introduction

Veg pulao is one of those versatile, aromatic, and flavored Indian rice dishes that are pretty quick to make and apt for any occasion. It is a one-pot meal dish made with rice mixed with mixed vegetables and aromatic spices. Whether you are a beginner or an expert at cooking, this guide will take you through every step in detail to prepare veg pulao. Further, we will go through variations, health benefits, serving tips, and questions to give you an overview for making the best pulao for your meal.

Ingredients

Before starting, let's check the components needed to make tasty veg pulao.

 Main Ingredients:

• Basmati Rice: 1 cup, soaked for 20-30 minutes

• Mixed Vegetables: 1.5 cups, (carrots, peas, green beans, and potatoes, in small pieces)

• Onions: 1 big, thinly sliced

• Tomatoes: 1 medium, finely chopped

• Ginger-Green Chilies Paste: 1 tablespoon

• Cooking Oil/Ghee: 2 tablespoons

• Water: 2 cups, for cooking rice

Spices for Seasoning:

• Star Anise: 1

• Cinnamon Stick: 2 1-inch pieces

• Cloves: 3-4

• Green Cardamoms: 2-3

• Whole Mace : 1

• Turmeric Powder: 1/4 tsp

• Red Chili Powder: 1/2 tsp (if using)

• Garam Masala: 1/2 tsp

• Salt: According to your taste

• Fresh Coriander: For garnish

Optional Ingredients:

• Cashews: To be added for crunchiness and richness

• Saffron: Soaked in warm milk, for flavoring and its color

 Step-by-Step Preparation

 1. Preparing the Ingredients

- Clean 1 cup of basmati rice using a strainer and soak them in water for 20-30 minutes. Soaking helps to make it fluffier and to cook faster.

- Chop the vegetables-carrots, peas, green beans, and potatoes-into small pieces that are roughly all the same size. Thinly slice one large onion and chop the tomatoes.

- Slit the green chilies and prepare the ginger-green chilies paste by blending fresh ginger and green chilies together.

 2. Cooking the Rice

- Drain the soaked rice and set it aside.

- Boil water in a different pot by adding salt to it. When the water begins boiling, add rice to it and cook until 70% is done, which would take about 7-8 minutes. Then strain the rice and set it aside.

 3. Sautéing the Spices

• Heat 2 tbsp. of oil or ghee in a big pan or kadai over medium heat. 

• Add to this the whole spices - star anise, cinnamon, cloves, cardamoms, and whole mace. Let them sizzle for a few seconds until fragrant.

Sizzling whole spices

4. Cooking the Vegetables

- Add sliced onions and sauté till they turn golden brown. This may take about 4 to 5 minutes.

Frying chopped onions

- Add the potatoes and sauté for a minute more, till the potatoes get fried . 

Adding potatoes

- Add ginger and green chilies paste and mix together with the vegetables.

Adding ginger and green chilies paste

- Add the chopped mixed vegetables to this. Saute well to coat the vegetables with the spice aroma. 

Adding all the vegetables

- Cover the pan and let the vegetables cook for 5-6 minutes on low to medium heat. Stir occasionally to avoid burning.

- Add some cashews and raisins and cook with the vegetables.

Adding cashews and raisins

- Add chopped tomatoes and cook until they are soft and mushy. Also add some sugar at this stage.

Adding chopped tomatoes

- Add a pinch of turmeric, red chili powder if using, and salt to taste. Mix everything well and sauté for 2-3 minutes.

5. Layering the Rice

- Once the vegetables are tender, turn the heat to low and begin layering the par-cooked rice over the vegetables.

Layering with par cooked rice

- Add some water and stir gently for some minutes 

Adding water

- Add some coriander leaves and mix together with the rice, and now cover the vessel.

Adding coriander leaves

- Sprinkle garam masala and ghee (if used) over the rice. Fried cashew nuts can also be sprinkled over the top for extra richness.

Adding garam masala and ghee

 6. Dum Cooking-Steaming the Rice

- Cover the pan tight with a lid or seal it with aluminum foil so the steam won't escape. 

- On low heat, cook the veg pulao for about 10 to 12 minutes. This helps in cooking the rice further and merging all flavors together.

- When cooked, remove the heat and let it sit for 5 minutes with the lid on. Gently fluff the rice with a fork in order to separate the grains without breaking them.

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

 Tips on Cooking

• Soaking Rice: Basmati rice should be soaked at least for 20 minutes so that when cooked, the grains are long and separate.

• Avoid Overcooking Vegetables: Fry the vegetables until they become tender to preserve their texture and vitamins.

• Low Heat for Final Cooking: Make sure you steam the pulao on low heat so as not to burn the bottom.

• Using Ghee for Richness:  Using ghee adds flavor instead of just using oil adds to a rich aroma. 

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

Serving Suggestions

 Serve the veg pulao hot, garnished with fresh coriander leaves. Goes well with the following: 

- Raita: cucumber or onion-tomato raita offers cooling contrast to spicy pulao.

- Papad: Anything crispy and crunchy like roasted or fried papad gives texture.

- Salad: A light salad containing onions, cucumbers, and lemon wedges is all that pulao needs.

- Pickle: Add a sour and spicy pickle to give it a kick of flavor.

Variants of Veg Pulao

Veg pulao is one of those extremely versatile dishes that can be changed to suit your taste, depending upon the choice of ingredients and flavors involved. The following are some widespread variants:

1. Paneer Pulao

Throw in cubed lightly sautéed paneer into the pulao for a protein-loaded variant. The paneer adds a creamy texture and goes well with the spices and vegetables.

 2. Mushroom Pulao

Add earthy flavor to make it hearty. The umami flavor gives a rich sense to the pulao and makes it wholesomer.

3. Mint Pulao

Add a handful of fresh mint leaves while cooking the vegetables for that extra refreshing fragrance.

 4. Biryani-Style Pulao

Arrange the fried onions, mint, and saffron in layers, just like in biryani, to make this common man's dish a more indulgent avatar.

 Nutritional Benefits of Veg Pulao

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

 1. High Nutrition Value

The vegetables added in pulao are rich in essential vitamins and minerals, making pulao a very nutritious dish. Vegetables like carrots and peas are rich in fiber, vitamins A, and C, while potatoes have healthy carbohydrates.

 2. Low in Fat

Veg pulao, if made with very little oil or ghee, tends to be low in fat and thus suitable for a healthy diet.

 3. Good Source of Protein

Adding paneer, tofu, or chickpeas to veg pulao heightens its protein content, thus making it a whole meal in itself for vegetarians.

 4. Gluten-Free

Veg pulao is gluten-free by nature; hence, this is a safe and tasty food for gluten intolerance or celiac diseased individuals.

5. High in Antioxidants

The spices used in veg pulao are rich in antioxidants; therefore, turmeric, cumin, and cinnamon will aid the body's fight against inflammation and general health performance.

Conclusion

Veg pulao is an easy but flavorsome and healthy dish that could be prepared in less than an hour, therefore it is highly essential during quick lunches and dinners. You have to make a pulao which can be satiating and healthy only when you have an apt selection of ingredients and ways of cooking. Follow various variations and spice up according to your wish. It's gonna be great at family dinner or on festive occasions.

Other recipes from my blog

• Bata macher jhol
• Jhinge aloo posto recipe
• Macher matha diye moong dal
• Besan modak recipe

Frequently Asked Questions 

Can I use any other rice instead of basmati rice for pulao?

Yes, you can use any long-grain rice, but basmati rice is preferred for its fragrance and staying fluffy even after cooking.

 Can I make veg pulao without onions and garlic?

Yes, you can skip onions and garlic and use any other alternative for flavor enhancement like ginger, green chilies, or asafoetida (hing).

How to Store Leftover Pulao? 

Leftover veg pulao may be stored in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat over the stovetop or in the microwave before serving.

Can I Freeze the Veg Pulao? 

Oh yes, you can easily freeze veg pulao in a freeze-friendly container for up to a month. Thaw it in the refrigerator before reheating it.

Is veg pulao good to lose weight?

Veg Pulav can form a part of weight loss diet if prepared with minimum oil along with a healthy salad or raita. Avoid adding much ghee or fried items in it.

What to serve with veg pulao?

Serve veg pulao with raita, papad, a simple salad or even light curry like dal or kadhi to complete the meal.

With this detailed guide, you are ready to prepare a mouthwatering veg pulao at home. Happy cooking!

Quick and Easy Veg Pulao Recipe: Your Go-To Guide for a Wholesome Meal

★ : 5.0

Veg pulao is one of those versatile, aromatic, and flavored Indian rice dishes that are pretty quick to make and apt for any occasion. It is a one-pot meal dish made with rice mixed with mixed vegetables and aromatic spices.

Preparation : 40 min Cooking : 40 min Total : 1 h 20

Yield : 4

Ingredients

Main Ingredients:

• Basmati Rice: 4 cup, soaked for 80-120 minutes

  
  

• Mixed Vegetables: 6 cups, (carrots, green beans, and potatoes, in small pieces)

  
  

• Onions: 4 big, thinly sliced

  
  

• Tomatoes: 4 medium, finely chopped

  
  

• Ginger-Green Chilies Paste: 4 tablespoon

  
  

• Cooking Oil/Ghee: 8 tablespoons

  
  

• Water: 8 cups, for cooking rice

  
  

• Star Anise: 4

  
  

• Cinnamon Stick: 8 4-inch pieces

  
  

• Cloves: 12-16

  
  

• Green Cardamoms: 8-12

  
  

• Whole Mace : 4

  
  

• Turmeric Powder: 1 tsp

• Red Chili Powder: 2 tsp (if using)

  
  

• Garam Masala: 2 tsp

  
  

• Salt: According to your taste

  
  

• Fresh Coriander: For garnish

  
  

  Optional Ingredients:

  
  

• Cashews: To be added for crunchiness and richness

  
  

• Saffron: Soaked in warm milk, for flavoring and its color

Directions

• Clean 1 cup of basmati rice using a strainer and soak them in water for 20-30 minutes. Soaking helps to make it fluffier and to cook faster.

  
  

• Chop the vegetables-carrots, peas, green beans, and potatoes-into small pieces that are roughly all the same size. Thinly slice one large onion and chop the tomatoes.

  
  

• Slit the green chilies and prepare the ginger-green chilies paste by blending fresh ginger and green chilies together.

  □Drain the soaked rice and set it aside.

• Boil water in a different pot by adding salt to it. When the water begins boiling, add rice to it and cook until 70% is done, which would take about 7-8 minutes. Then strain the rice and set it aside.

• Heat 2 tbsp. of oil or ghee in a big pan or kadai over medium heat.

• Add to this the whole spices - star anise, cinnamon, cloves, cardamoms, and whole mace. Let them sizzle for a few seconds until fragrant.

• Add sliced onions and sauté till they turn golden brown. This may take about 4 to 5 minutes.

• Add the potatoes and sauté for a minute more, till the potatoes get fried .

  □Add ginger and green chilies paste and mix together with the vegetables.

• Add the chopped mixed vegetables to this. Saute well to coat the vegetables with the spice aroma.

  
  

• Cover the pan and let the vegetables cook for 5-6 minutes on low to medium heat. Stir occasionally to avoid burning.

• Add some cashews and raisins and cook with the vegetables.

• Add chopped tomatoes and cook until they are soft and mushy. Also add some sugar at this stage.

  
  

• Add a pinch of turmeric, red chili powder if using, and salt to taste. Mix everything well and sauté for 2-3 minutes.

  
  

• Once the vegetables are tender, turn the heat to low and begin layering the par-cooked rice over the vegetables.

• Add some water and stir gently for some minutes

• Add some coriander leaves and mix together with the rice, and now cover the vessel.

  □Sprinkle garam masala and ghee (if used) over the rice. Fried cashew nuts can also be sprinkled over the top for extra richness.

  □Cover the pan tight with a lid or seal it with aluminum foil so the steam won't escape.

• On low heat, cook the veg pulao for about 10 to 12 minutes. This helps in cooking the rice further and merging all flavors together.

  
  

• When cooked, remove the heat and let it sit for 5 minutes with the lid on. Gently fluff the rice with a fork in order to separate the grains without breaking them.

Nutrition

Per 1 cup of veg pulao(200g) calories 200-250kcal

Total fat 10g Saturated Fat 2g

total carbohydrates 40g dietary fiber 4g

sugars 3g protein 6g sodium 400mg

Vitamin B6 0.2mg Vitamin C 15mg Calcium 50mg

Vitamin A 600IU Iron 2mg Cookware

Kadhai or cooking pan, spatula, plate,

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