VEGETABLE PULAO / MIXED VEGETABLE PULAO / VEG PULAO RESTAURANT STYLE / PANEER PULAO WITH VEGETABLES / EASY AND QUICK PULAO RECIPE WITH VIDEO
Mixed Vegetable Pulao is very popular dish specially in the dinner.My hubby is fond of veg fried rice. That’s the reason I often make the recipe.It is very easy to cook.I made it like restaurant style.The aromatic flavors of basmati rice and variety of veggies with paneer make this dish authentic and tasty.So let’s learn how to make quick veg pulao.🌝
Cooking Time : 25 minutes approx
Serving : 4-5
Recipe Type : Main Course
Recipe Cuisine : India
Author : Sritama
Video Link Of the Recipe :
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1. 250 gms cooked Basmati Rice (soaked for 15 minutes)
2. 1 chopped Carrot
3. Some chopped Beans
4. 100 gms Paneer/Cottage Cheese (optional)
5. Some Cauliflower pieces
6. One bowl Green Peas
7. 1 teaspoon cumin seeds
8. 1 tablespoon Sugar
9. 1 tablespoon Ginger Paste
10. 2 Bay leaves
11. Some whole Garam Masala,black pepper
12. 1 tablespoon Ghee
13. 1 teaspoon black pepper powder
14. 2 tablespoon oil
15. salt to taste
15. salt to taste
Step 1 : Take a pan & after heating it give some ghee and oil & let it melt.Add paneer to fry for a while until light brown.Take it out from the pan.Now give cauliflower,carrot,beans to fry for 2-3 minutes.Add some salt to soften the veggies.Then add peas to fry for another 2 minutes,you can cover it with a lid.
Step 2 : Now give all the whole tempering spices into the pan.Add ginger and mix it for 1 minute.Now add rice & stir it well for 2 minutes on medium flame.Then give some salt & black pepper powder in it to taste mix all well.Now add water from the side and mix it.Cover the lid and cook it for 10 minutes on medium flame.
Step 3 : Open the lid and check the rice cook it another 5 minutes or until the water absorbs from the rice.After 5 minutes open the lid and add the sugar in it and mix gently or toss.Now turn off the flame & cover the lid for another 2 minutes or serve the pulao immediately.Here it is ready to be served our Perfect Mixed vegetable Pulao.