Veg Pulao recipe | Vegetable pulav recipe | How to make Veg Pulao | How to make Vegetable pulav with Step by step instructions and pictorial presentation.

Veg Pulao recipe | Vegetable pulav recipe is a basic Indian style rice preparation that is delicious, gets ready in a jiffy, gluten free and vegan, one pot meal.

Serve this with Chana dal palak, Vegetable raita, and Zero oil Carrot pickle for hearty lunch or dinner.

You may check my various rice recipes on the blog –

Pineapple zarda

Chinese vegetable fried rice

Biryani stuffed jacket potatoes

Vangi masala bath

Vegan Lemon rice recipe

What is Veg Pulao or Vegetable pulav?

Pulao or pulav is a one pot meal rice dish that is generally made using Basmati rice along with many vegetables and few spices.

In this recipe, spices and vegetables are sauteed first in ghee and then it is pressure cooked or made in pan by adding Basmati rice to it.

Which vegetables to use for making pulav?

Run your imagination wild and go with your choice or what family prefers. It can be cauliflower, potatoes, brinjal, green peas, bell peppers, cabbage, mushrooms, Broccoli, green beans, or carrots.

You can add all or add whatever you have in your fridge.

Is it compulsory to use basmati rice to make pulav?

Not at all. You may use any variety of rice but using basmati rice specially for making this pulav gives a beautiful look and texture.

As basmati is long grained and once cooked perfectly, it becomes khila khila (separate grains).

What whole spices are used to make pulav?

If you ask me, none. Today for making pulav I haven’t used any whole spices, but have used garam masala powder instead.

The reason for not adding, my family detest the bite of whole spices in any kind of preparation. So whenever it’s required, I always make a potli (bundle) of whole spices and add it while cooking.

Once the dish is ready I just pull and remove it. This gives the same results as adding it whole in a dish.

Coming back to spices, it can be star anise, whole peppercorns, laving/ Cloves, Ilaichi (cardamom), black cardamom(kali ilaichi), Bay leaf/tej patta, or Cinnamon/dalchini.

You may use any of this according to availability of Ingredients.

So let’s get started with both methods, in non stick deep pan and in pressure cooker.

Step by step instructions and pictorial presentation of making Vegetable pulav

Cut all vegetables as shown in picture including Onion, tomatoes, Ginger & green chillies.
Soak rice also for half an hour.

Take a non stick deep pan, put oil, let it heat. Add mustard seeds &  jeera/cumin. If you wish to add whole spices, at this stage add it one by one (I haven’t).

Once it gets spluttered properly, add  minced ginger and chillies. Mix in onions, once they turn translucent, add vegetables one by one. At this stage add salt. Cover and cook veges for some time on low flame.

After that, put all the masalas like turmeric/haldi powder, red chilli powder, coriander powder & garam masala powder. Mix well. Once the vegetables turn tender,  add tomatoes.

When everything is properly cooked mix in soaked rice and enough water. Once the water come to rolling boil, lower the flame, cover and  cook rice  for about 10 to 12 minutes.

If you are making this in pressure cooker, at this stage, cover the lid and let the have 2 whistles on fast flame and then lower the flame and cook for 5 to 7 minutes. After that switch off the flame and let the steam escape.

Once the all water is soaked up and pulao become fluffy with each grain separate, switch off the flame. Your delicious Vegetable pulav is ready.

Serve this hot with simple curd, fried brinjals and Potato tuk.

Recipe card 🔽

Veg Pulao recipe | Vegetable pulav recipe

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Veg Pulao recipe | Vegetable pulav recipe is a basic Indian style rice preparation that is delicious, gets ready in a jiffy, gluten free and vegan, one pot meal.

Author: Lata Lala

Recipe type: Main course

Cuisine: Indian

Serves: 2

Ingredients

• Basmati Rice (long grained rice) - 1 cup
• Mustard seeds - ½ tsp
• jeera/cumin - 1 tsp
• Ginger & chilies, minced - 1 tsp
• Onion, finely chopped - 1 big
• Tomato, finely chopped -1 big
• Green Peas (matar), fresh or frozen - ¼ cup
• Finely chopped French Beans - 10 finely chopped Carrot 1
• Cabbage shredded - ¼ cup
• Cauliflower florets - ½ cup
• Garam masala powder - ¼ tsp
• Turmeric Powder - ¼ tsp
• Red Chilli Powder - 1 tbsp
• Salt to taste
• Oil - 1 spoon
• Water - 2 cups

Instructions

1. Cut all vegetables as shown in picture including Onion, tomatoes, Ginger & green chillies.
2. Soak rice also for half an hour.
3. Take a non stick deep pan, put oil, let it heat. Add mustard seeds, jeera/cumin. If you wish to add whole spices, at this stage add it one by one (I haven't).
4. Once it gets spluttered properly, add minced ginger and chillies. Mix in onions, once they turn translucent, add vegetables one by one. At this stage add salt. Cover and cook veges for some time on low flame.
5. After that, put all the masalas like turmeric/haldi powder, red chilli powder, coriander powder & garam masala powder. Mix well. Once the vegetables turn tender, add tomatoes.
6. When everything is properly cooked mix in soaked rice and enough water. Once the water come to rolling boil, lower the flame, cover and cook rice for about 10 to 12 minutes.
7. If you are making this in pressure cooker, at this stage, cover the lid and let the have 2 whistles on fast flame and then lower the flame and cook for 5 to 7 minutes. After that switch off the flame and let the steam escape.
8. Once the all water is soaked up and pulao become fluffy with each grain separate, switch off the flame. Your delicious Vegetable pulav is ready.
9. Serve this hot with simple curd, fried brinjals and Potato tuk.

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