Vegetable Pulao

Vegetable Pulao

Vegetable Pulao

Try this amazing Vegetable Pulao made with fresh & tasty veggies. This will go perfectly with any spicy gravy of your choice. So, prepare it quickly at home and don’t forget to share this recipe with your friends & family….

Video Link of the Recipe

Vegetable Pulao

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Preparation Time : 20 minutes approx.

Recipe Type : One Bowl Meal

Serving : 2 people

Recipe Cuisine : Indian.

Author : Sritama

Ingredients:
1. 250 gm. Basmati Rice
2. 4-5 Cup Water(To Boil the Rice)
3. 1 tsp Salt(for Rice)
4. Some Whole Spices(for Rice)
5. Lemon Juice(for Rice)
6. 2 tbsp Oil
7. Some Whole Spices
8. 1 tsp Grated Ginger
9. Some Cashew Nuts & Raisins
10. 1/2 Chopped Carrot
11. Some Chopped Beans
12. Some Cauliflower
13. Salt to Taste
14. Some Frozen Green Peas
15. 2-3 Slit Green Chillies
16. 1 tsp Sugar
17. 1/2 tsp Black Pepper Powder
18. Some Ghee
19. 1/2 tsp Special Garam Masala

Method

At first soak the rice for 15-20 minutes to get rid of the starch. Then boil 4-5 cups of water in a pan and add some whole spices(for flavour), salt & little lemon juice(for fluffy rice) in it and then add the soaked rice. Boil the rice for 5-6 minutes. Check if the rice is perfectly boiled for the pulao. Because boiling the rice is the most vital thing in this recipe.

Then in a kadai take some oil and add whole spices, grated ginger, cashew nuts and raisins and fry for a while. Then add chopped carrot, chopped beans and some cauliflower florets. Then add salt to taste and fry all the veggies. Remember to keep the veggies a bit crunchy. Then add frozen peas and fry for some minutes more. After that add green chillies, some sugar and black pepper powder and mix well with the vegetables. Then add the soaked rice and mix with light hand with the veggies. Make sure that the rice are not broken. Now as a finisher we shall add some ghee and a special grinded home-made garam masala powder. Give a mix and here our super tasty and fluffy Vegetable Pulao is ready to serve hot with any gravy of your choice.

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