Vegetable Pulao

Vegetable Pulao

Basmati Rice -        2 cups

Onions            -        2 [cut lengthwise]

Tomatoes        -        3

Grean peas      -        1 cup

Potatoes          -        2 diced

Mixed vegetables [carrots, cauliflower, beans] as required

Dalchini, pepper, lavang – Crushed

Tej patta          -        2-3

Salt                  -        2 tsp

Turmeric pdr     -        1 tsp

Oil                    -        3 tsp

(Green masala)

Green chillies        -        4

Ginger                   -        1”

Garlic                    -        5 flakes      

Pudina (optional)   -        1 sprig

Corriander leaves  -        1 bunch

Onion                    -        ½      

Lime juice – 1 tbsp

Green chillies, slit (2), Ginger (1/2”), cut lengthwise (optional)
Corriander leaves, for garnishing.

Wash rice and drain water.

Half-cook vegetables with little salt, turmeric & water.

Heat 2 spoon oil in Cooker or Kadai. Add rice and fry for about 5 minutes. Keep aside.

Heat oil in cooker/kadai. Add crushed masala & tej patta. Now add onions and fry till golden brown. Add slit green chillies & ginger. Add green chilly paste, saute for sometime. Now add tomatoes. Saute for about 10 minutes till oil separates from sides. Now add the half-cooked vegetables and saute well for 2 minutes. Now add the rice and water (6 cups), lime juice, turmeric pdr & salt and mix well. Add chicken cubes, for flavour (optional). Close cooker and keep whistle. After 1 whistle, switch off gas. If cooking in kadai, close lid and cook till water gets fully absorbed. Garnish with corriander leaves. Serve hot with raita.

Note : same recipe can be used for Prawn 🍤 pulao. Replace vegetables with prawns. Marinate prawns with ginger garlic , salt , turmeric and lime juice for few hours before making.

Note: For 1 cup rice, 2 cups water should be added. Water should be boiled separately and then added for better results