VEG PULAO RECIPE | VEGETABLE PULAO | HOW TO MAKE VEG PULAO

Veg Pulao Recipe | Vegetable Pulao|
How To Make Veg Pulao | Mixed Vegetable Pulao
I Simple Veg Pulao Recipe | Veg Pulao I Simple
Vegetable Pulao | How To Make Vegetable Pulao
| Aapkirasoi Recipes
Ingredients for Vegetable Pulao:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Basmati Rice- around 350 gms (2 US cup
measures)
Vegetables
Green Beans, cut- 75 gms (1 cup)
Carrots, 75 gms (1 cup)
Cauliflower, small florets- 100 gms (1 cup)
Fresh or frozen green peas- 50-60 gms (3/4
cup)
Potatoes, cubed-100 gms (1 big)
Spice Powders:
Turmeric Powder-1/4 tsp
Coriander Powder-2 tsp
Garam Masala Powder-1 tsp
Whole spices:
Cumin Seeds-1 tsp
Green Cardamom-5
Cloves-5
Cinnamon-2 pieces
Black cardamom-1
Star Anise -1
Bay leaf- 2
Other Ingredients
Onions, sliced- 2 medium
Ginger Garlic Paste-2 tsp
Green chillies, slit- 4
Coriander leaves, chopped- 3 tbsp
Mint leaves (Pudina), chopped- 2 tbsp
Salt- 1 tsp+ 1.5 tsp
Oil-4 tbsp
Ghee-1 tbsp
Preparation:
Wash and soak the Basmati rice for 30 mins.
Cut all the vegetables and chop the coriander &
mint leaves
Slice the onions and slit the green chillies.
Process:
Heat oil and ghee in a pan and then add the
whole spices and bay leaves
Once it splutters, add the sliced onions and fry
on medium heat for 10 mins till light brown
Now add the ginger garlic paste and fry on low
heat for 2 mins.
Add the beans, carrot and potatoes and fry on
medium heat for 2 mins.
Now add the cauliflower and green peas and
give a mix.
Add the slit green chillies, the spice powders
and 1 tsp salt.
Fry on medium heat for another 5-6 mins and
then add 700 ml water.
Switch to high heat and allow the water to come
to a boil. Add the chopped coriander leaves, mint
leaves 1.5 tsp salt and give a stir.
Once it comes to a boil add the soaked and
drained rice. Give a mix and then cover with lid.Cook covered on medium heat for 5 mins.
Remove cover & give a mix after 5 mins.
Cover and cook on low heat for another 10
mins. Remove lid and give a mix after 5 mins.
Switch off and let it rest for around 15-20 mins.
Remove and garnish with finely chopped
coriander leaves and fried cashews.