Vegetable Pulao Recipe
Ingredients
Whole Spices:
1) 1 tsp cumin seeds
2) 1/2 tsp black pepper3) 3-4 cloves4) 2 large cardamoms
5) 5-7 small cardamoms
6) 1 star anise
7) 1 mace
8) 2-inch cinnamon stick
9) 2-3 bay leaves
For the Pulao:
10) 3/4 cup desi ghee (or oil)
11) 4 medium-sized onions (finely sliced)
12) 3 tbsp ginger-garlic paste
13) 3 medium-sized potatoes (chopped into small pieces)
14) 1 small cauliflower (cut into small florets)
15) 11/2 cups fresh peas
16) 2 medium-sized carrots (chopped)
17) 6-7 green chilies (slit in half)
18) Salt to taste (about 1 tbsp)
Spices:
19) 1/2 tsp turmeric powder
20) 1 tsp Kashmiri red chili powder (or regular chili powder)
21) 1 tsp coriander powder
22) 1 tsp roasted cumin powder
23) 1/2 tsp garam masala powder
24) 1 tsp biryani masala
25) 1 tbsp kasuri methi (dried fenugreek leaves)
Other Ingredients
26) 4 medium-sized tomatoes (roughly chopped)
27) 3/4 cup thick yogurt
28) 7 1/2 cups water (for 1 kg rice)
29) Juice of 1/2 lemon
30) Handful of fresh coriander leaves
31) Handful of fresh mint leaves
32) 1 kg basmati rice (soaked for 1 hour)
Let’s Start Recipe
Today, we are going to make a very delicious, healthy, and winter special Vegetable Pulao. If you are bored of making chicken or mutton biryani or pulao, then this vegetable pulao, packed with a variety of vegetables, will be a delightful change! It’s tasty, healthy, and perfect for the winter season. So, let’s quickly get started with the recipe.
Step 1: Heat Ghee and Add Whole Spices
In a large pot, add 3/4 cup of desi ghee. You can also use oil if you prefer. Once the ghee is hot, add the following whole spices:
1) 1 teaspoon cumin seeds
2) 1/2 teaspoon black pepper
3) 3-4 cloves
4) 2 large cardamoms
5) 5-7 small cardamoms
6) 1 star anise
7) 1 mace
8) 2-inch piece of cinnamon stick
9) 2-3 bay leaves
Step 2: Add Onions and Ginger-Garlic Paste
Next, add 4 medium-sized onions that have been finely sliced. Fry them on medium-high flame until they turn a light golden brown. Don’t over-darken the onions.
Now, add 3 tablespoons of ginger-garlic paste. Sauté the paste on medium flame for 2-3 minutes until the raw smell fades and it turns a light golden brown.
Step 3: Add Vegetables
Add the following chopped vegetables:
1) 3 medium-sized potatoes, chopped into small pieces
2) 1 small cauliflower, cut into small florets
3) 1 1/2 cups of fresh peas
4) 2 medium-sized carrots, chopped
5) 6-7 green chilies, slit in half
Add salt according to taste (around 1 tablespoon or as per preference) and sauté these vegetables on medium-high flame for 2-3 minutes. This will help the vegetables cook slightly and mix the salt evenly.
Step 4: Add Spices and Tomatoes
After the vegetables have been sautéed, lower the flame and add:
1) 1/2 teaspoon turmeric powder
2) 1 teaspoon Kashmiri red chili powder (you can use regular chili powder if preferred)
3) 1 teaspoon coriander powder
4) 1 teaspoon roasted cumin powder
5) 1/2 teaspoon garam masala powder
6) 1 teaspoon biryani masala
7) 1 tablespoon kasuri methi (dried fenugreek leaves)
8) 4 medium-sized tomatoes, roughly chopped
Cook these masalas and tomatoes on medium-high flame for 3-4 minutes. If the mixture seems too dry, add 1/4 cup of water. Once the masalas and tomatoes are well mixed, reduce the flame to low.
Step 5: Add Yogurt
Add 3/4 cup of thick yogurt to the vegetable mixture. Mix the yogurt well with the vegetables on low flame for a few minutes, until it blends in and the raw flavor of the yogurt is gone. We are not adding any extra water at this point, as the vegetables will cook in their own moisture.
Now, cover and cook for 5-7 minutes on low flame, allowing the vegetables to cook halfway (about 50-60%). The remaining cooking will happen with the rice.
Step 6: Add Water and Rice
Check the potatoes and carrots to make sure they are half-cooked. Now, add the required water for the rice. I am using 5 cups of rice (1 kg), which requires 7 1/2 cups of water (about 1.5 times the rice quantity). Also, add salt according to taste (I added around 2 teaspoons here).
To enhance the flavor, add the juice of half a lemon. This will add a wonderful taste to the pulao and make the rice more fluffy.
Step 7: Add Fresh Herbs
Now, add a handful of freshly chopped coriander leaves and mint leaves to the mixture. Stir everything well and check the salt level. If required, add a little more salt.
Step 8: Add Soaked Rice
Add the soaked rice (1 kg of basmati rice) that has been soaked for 1 hour. Gently stir the rice with the vegetable mixture. Once the rice is mixed well, cover and cook on medium-high flame for 5-7 minutes.
Step 9: Steam the Rice
After 5-7 minutes, when the water has been absorbed by the rice, give it a light stir and then cover it. Reduce the flame to low and cook for 12-15 minutes to allow the rice and vegetables to fully cook together.
Step 10: Let it Rest
Once the rice and vegetables are cooked, turn off the gas and let the pulao rest for 10 minutes. This will help the flavors to settle and the rice to fluff up.
Step 11: Serve
After 10 minutes, open the lid and gently fluff the rice using a spoon. Your Vegetable Pulao is ready! Serve it hot with raita, ketchup, or pickle. You can also enjoy it with kachumber salad. This is a great winter special recipe, as the vegetables are fresh and full of flavor.
Thank You…..♥️
♥️🎉 🎉 Shrikant wishes everyone a happy new year..2026🥳🥳🎁