Vegetable Pulao (Vegetable Pilaf)

1

‘Pulao’ or Pilaf is a rice dish cooked with vegetables or dry fruits of chicken/mutton. Pulao is the most popular rice dish in India. I have shared many ‘pulao’ recipes like ‘Peas Pulao‘, ‘Basanti Pulao‘, ‘Bengali Style Vegetable Pulao‘, ‘Tri Colour Pulao‘, ‘Prawn Pulao, ‘Shahi Moti Pulao, Dhakai Morog Pulao etc. Today I’ll share a very simple and basic Vegetable Pulao that can be cooked very easily with few ingredients. Here is the recipe for the same.

Ingredients to serve 4:

  • Basmati Rice – 200 gms
  • Chopped Vegetables – 1 cup (carrot, beans, green peas)
  • Onion – 1 (Thinly sliced)
  • Green Chilli – 1 (Slitted)
  • Bay Leaf – 2
  • Green Cardamom – 3-4
  • Cinnamon – 2”
  • Clove – 2-3
  • Keora Water – 1 tsp
  • Zafran – 1 pinch
  • Salt – To taste
  • Ghee – 2 tsp
  • Oil – 2 Tbsp

Steps:

  1. Wash the rice and soak for 30 minutes. Keep aside.
  2. Chop vegetables and onion very thinly.
  3. Heat oil+ghee in a kadai or wok. In the same oil add bay leaf, dry whole masala and onion. Fry till onions become translucent.
  4. Add in the vegetables. Stir for few minutes.
  5. Now add soaked rice. Sauté till the rice grains become a little long and white in colour. It will take around 3-4 minutes.
  6. Now add water, double the amount of rice.
  7. Add green chilli. Adjust salt.
  8. Cover and cook till the rice is done.
  9. Soak zafran in keora water. Remove the cover and stir very carefully.
  10. Now sprinkle the keora water. Remove from heat. Mix, cover and let it rest for 2-3 minutes.
  11. Serve with any Vegetable curry, Chicken, Mutton or Fish preparation.
Advertisements

2 thoughts on “Vegetable Pulao (Vegetable Pilaf)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s