Easy and Delicious Vegetable Pulao Recipe

Introduction:

Vegetable Pulao is a versatile and flavorful one-pot dish that combines aromatic basmati rice with a medley of colorful vegetables and aromatic spices. This quick and easy recipe is perfect for a wholesome meal, and it's a great way to incorporate a variety of vegetables into your diet. Follow this simple step-by-step guide to create a delicious Veg Pulao that will satisfy your taste buds and leave you wanting more.

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Ingredients:

1 cup basmati rice

2 cups mixed vegetables (carrots, peas, beans, corn, etc.)

1 large onion, thinly sliced

2 tomatoes, chopped

2 green chilies, finely chopped

1/2 cup chopped coriander leaves (cilantro)

1/4 cup mint leaves, chopped

1/4 cup cashews or almonds (optional)

1/4 cup ghee or vegetable oil

1 teaspoon cumin seeds

4-5 cloves

4-5 green cardamom pods

1-inch cinnamon stick

1 bay leaf

1 teaspoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

Salt to taste

2 cups water

Instructions:

Rinse and Soak the Rice:

Rinse 1 cup of basmati rice in cold water until the water runs clear.

Soak the rice in water for 30 minutes, then drain.

Prepare Vegetables:

Chop a mix of colorful vegetables such as carrots, peas, beans, and corn.

Thinly slice one large onion and chop two tomatoes.

Sauté Aromatics:

In a large pot, heat 1/4 cup of ghee or vegetable oil.

Add 1 teaspoon cumin seeds, 4-5 cloves, 4-5 green cardamom pods, 1-inch cinnamon stick, and 1 bay leaf. Sauté until the spices release their aroma.

Add Vegetables and Aromatics:

Add the sliced onions and sauté until they turn golden brown.

Add 1 teaspoon of ginger-garlic paste and chopped green chilies. Sauté for another minute.

Add the mixed vegetables and cook for 2-3 minutes.

Add Tomatoes and Spices:

Add the chopped tomatoes, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Cook until the tomatoes are soft.

Cook the Rice:

Add the soaked and drained basmati rice to the pot. Mix well to coat the rice with the vegetables and spices.

Pour in 2 cups of water and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and water is absorbed.

Garnish and Serve:

Once the rice is cooked, fluff it with a fork.

Garnish with chopped coriander leaves, mint leaves, and optional cashews or almonds.

Serve hot with raita or your favorite yogurt-based side dish.

Enjoy your homemade Vegetable Pulao, a delightful and nutritious meal that's sure to be a hit at your table!