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Pulao Recipe Indian Foods

Vegetable Pulao Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice, soaked and drained
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2 green cardamom pods, cracked
  • 4 whole cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 medium red onion, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1 green chili, slit
  • 1.5 cups mixed vegetables (cauliflower, carrot, peas, beans)
  • 1 tsp salt
  • 2 cups hot water

Method
 

  1. Heat ghee in a heavy pot over medium heat. Add cumin, cardamom, cloves, cinnamon, and bay leaf. Stir for 45 seconds until fragrant.
  2. Add onion and cook 6-7 minutes until golden. Stir in ginger-garlic paste and green chili, cook 1 minute.
  3. Add vegetables and salt, then fold in drained rice. Pour in hot water, bring to a boil, cover, and reduce heat to low. Cook 15 minutes without lifting the lid.
  4. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork and serve hot.

Notes

Soak the rice for 20 minutes while you chop, then drain well. The 5-minute rest off the heat is as important as the cooking time, so don't skip it. This recipe doubles easily in a 5-quart pot without changing the timing.