Vegetable Pulao
Author:
Yummy N Tasty
Posted on,
19, May 2012
19.9 K views.
6
4.1/5 ( 70 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
45-50 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Recipe video
Ingredients:
- Long grain Basmati Rice - 2 cups
- Onion, small sized - 1 Nos, sliced
- Green Chillies - 2 Nos, slit
- Ginger-garlic paste - 2 Teaspoon
- Chopped Vegetables - 1 ½ - 2 cups, I used Carrots, Potatoes, Fresh Green peas and Green Beans
- Cashew nuts - 10-15 Nos
- Ghee - 2-3 Tablespoon
- Coconut oil - 2 Tablespoon
- Water - 3 ¼ - 3 ½ cups( 1 ¾ cup water for 1 cup rice)
- Salt to taste
Whole spices used:
- Cardamom - 4-5 Nos
- Cloves - 3-4 Nos
- Star anise - 2 Nos
- Caraway seeds / Shah Jeera - ½ Teaspoon
- Cinnamon - 2 inch piece
- Black Pepper corns - 10-12 Nos
- Bay Leaf - 1 Nos
Instructions:
- Wash and soak the basmati rice in water for 20 minutes. Drain the water completely and set aside.
- Heat the ghee and oil in a deep big pan, add in the cashew nuts and stir fry until light brown in color. Transfer to a paper towel.
- Then add the whole spices into the same pan and saute for 30 seconds on low heat.
- Add the sliced onion, green chillies and saute until the onion turns light brown on medium heat.
- Add in the ginger-garlic paste and saute until the raw smell disappears on low-medium heat.
- Now add in the chopped veggies and saute for 2-3 minutes on medium heat.
- Then add in the drained rice and saute for 5-7 minutes on medium heat.
- Now add in the water, salt and mix well. Cook until the water starts boiling on medium heat.
- Once the water starts boiling, set heat to the lowest setting. Cover and cook for 20-25 minutes on low heat.
- Remove from heat and let it sit for 5-8 minutes.
- Then open the lid, and gently fluff-up the rice with a fork.
- Garnish with fried cashew nuts and serve hot.
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Vegetable Pulao
| Author - Yummy N Tasty |
| Posted on - 19, May 2012 |
| Recipe URL, https://www.yummyntasty.com/recipes/vegetable-pulao/ |
| Cooking time - 45-50 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Long grain Basmati Rice - 2 cups
- Onion, small sized - 1 Nos, sliced
- Green Chillies - 2 Nos, slit
- Ginger-garlic paste - 2 Teaspoon
- Chopped Vegetables - 1 ½ - 2 cups, I used Carrots, Potatoes, Fresh Green peas and Green Beans
- Cashew nuts - 10-15 Nos
- Ghee - 2-3 Tablespoon
- Coconut oil - 2 Tablespoon
- Water - 3 ¼ - 3 ½ cups( 1 ¾ cup water for 1 cup rice)
- Salt to taste
Whole spices used:
- Cardamom - 4-5 Nos
- Cloves - 3-4 Nos
- Star anise - 2 Nos
- Caraway seeds / Shah Jeera - ½ Teaspoon
- Cinnamon - 2 inch piece
- Black Pepper corns - 10-12 Nos
- Bay Leaf - 1 Nos
Instructions :
- Wash and soak the basmati rice in water for 20 minutes. Drain the water completely and set aside.
- Heat the ghee and oil in a deep big pan, add in the cashew nuts and stir fry until light brown in color. Transfer to a paper towel.
- Then add the whole spices into the same pan and saute for 30 seconds on low heat.
- Add the sliced onion, green chillies and saute until the onion turns light brown on medium heat.
- Add in the ginger-garlic paste and saute until the raw smell disappears on low-medium heat.
- Now add in the chopped veggies and saute for 2-3 minutes on medium heat.
- Then add in the drained rice and saute for 5-7 minutes on medium heat.
- Now add in the water, salt and mix well. Cook until the water starts boiling on medium heat.
- Once the water starts boiling, set heat to the lowest setting. Cover and cook for 20-25 minutes on low heat.
- Remove from heat and let it sit for 5-8 minutes.
- Then open the lid, and gently fluff-up the rice with a fork.
- Garnish with fried cashew nuts and serve hot.
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