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Wednesday, September 14, 2016

Recipe - Vegetable Pulao

Vegetable Pulao

Serves: 4-5
Preparation and cooking time: 30-40 Min

Vegetable pulao is a rice dish when rice is cooked with vegetables and whole garam masala. This rice dish is from North India and is similar to “pilaf” popular in Middle Eastern countries that probably originated in ancient Persia but now exists in various forms all over the world.
If you are in mood for a rice dish that requires little or less accompaniments, pulao is the answer. Even if you are new to cooking it is one of the easiest dishes that you could start with. Good for family meal or if you are a bachelor, easy to make and delicious it is! There are so many other variations of pulao popular in India like peas pulao, masala pulao, kabuli pulao.
Vegetable pulao can be a side dish or it can be a proper main dish, a full meal can be enjoyed with raita, pickle, papad.


  • 1 cup + ¼ cup Rice (around 250 gm)
  • 1 large Onion sliced
  • 1 medium Potato diced
  • 1 Cup Cauliflower cut into florets
  • 1 Carrot sliced
  • ½ Capsicum Chopped
  • 1 cup frozen mixed vegetables like Peas, Corn, Beans, Carrots (Use fresh if available)
  • 1 Tbsp. + 1 Tsp. Ghee (Clarified butter)
  • 1 Tbsp. Oil
  • 1 tsp. Lemon juice
  • Salt as per taste
  • Coriander leaves to garnish

  • 1 tsp. Cumin seeds
  • 2 Bay leaves (tez patta)
  • 4-5 Cloves (laung)
  • 2 Black Cardamom (ilaichi)
  • 1-2 Cinnamon Sticks
  • 4-5 Black Pepper
  • 1 tsp. Red chili powder
  • 1 tsp. Coriander powder
  • 1 tsp. Turmeric powder
  • ½ tbsp. Roasted cumin powder
  • ½ tbsp. Garam masala powder


  • Take rice in a bowl and wash and rinse twice and drain the water then soak rice in 2-3 cups of water for 15 minutes
  • Now take a deep bottom non-stick pan, add oil and ghee to it when hot add bay leaves, cloves, cardamoms, cinnamon stick, black pepper and cumin seeds and let them cook for 10-20 seconds till little brown in color
  • Now add sliced onion to it and fry till they become translucent, then add cauliflower and potatoes, stir well and cover the lid and let them fry until soft and cooked
  • Meanwhile rice is soaked, microwave them for 5 min (check water if needed add more water) and then for 3 min until they are done 60-70% but not completely cooked

  • Check if potatoes and cauliflower are done add carrots, capsicum and mixed vegetables, add salt it will help them cook faster, stir and cover the lid and let them cook
  • When vegetables are done add coriander powder, red chili powder, turmeric powder and mix well let it cook for few minutes then add microwave cooked rice to it mix well and add 1 cup of lukewarm water and bring it to boil over medium high heat
  • When water starts to boil, add garam masala powder, cumin powder, lemon juice, 1 tsp ghee and mix it well and let it cook for 5-10 minutes uncovered till water is absorbed and rice is tender
  • Garnish with chopped coriander leaves. Now vegetable pulao is ready to be served, enjoy with raita, pickle or any curry!


  • Rice should be only cooked 60-70% before adding to the mix because the rice needs to soak up the flavors and aroma of all whole garam masala and spices used.
  • I have cooked rice in microwave to speed up the process you can also cook in any vessel or pressure cooker or directly cook with the vegetables too.
  • You can use any other whole garam masala of your choice too.
  • I have not used ginger-garlic paste, you can add it after adding onions.
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