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Home » Rice » Veg Pulao - Vegetable Pulav

Veg Pulao - Vegetable Pulav

Published: Jun 25, 2017 · Modified: Feb 21, 2020 by Shweta Arora · This post may contain affiliate links

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Veg Pulao is a popular Indian one pot rice dish made with vegetables, rice and Indian spices. This simple pulao makes a healthy, nutritious, delicious and soul satisfying one pot meal that can be made in pressure cooker, Instant Pot or in a pot on stovetop.

Veg Pulao

What is a Pulao:

Pulao also known as pilaf or pulav is a one pot rice dish made by cooking rice (usually long grain variety like basmati) in stock/water flavored with Indian spices and herbs and at times with veggies or meat or seafood.

Use good quality basmati rice for that light, fluffy texture of pulav where every grain is separate and not sticky .

There are many variations of veg pulao and every Indian home has its own way of making this aromatic comfort food.

The beauty of this recipe is, that it not only makes a great easy dinner for those busy weekdays but also a quick and healthy recipe for the weekend.

This basic recipe and can be customized to your choice, be it the veggies or spices or how you serve it.

Serving Suggestions for Veg Pulao:

Veg Pulao on it own is delicious and a complete meal so can be served on its own or with boondi raita, green chutney or pickle for that quick meal.

You can also pair it with gravies, curries or dal's (lentils) as a side for an elaborate meal spread.

Cooking Methods for Veg Pulao :

There are few cooking styles in which you can make this Veg Pulao. My most preferred way is using a pressure cooker and now Instant Pot. But you can also make it in regular thick bottomed vessel on a stove top.

I've listed the different ways in the recipe card below. Which ever way you prefer making it doesn't matter, pulao is always delicious!!

Veg Pulao

Step by Step method of making Veg Pulao (Pressure Cooker - Stove top):

Veg PulaoWash the rice thoroughly 3-5 times until the water runs clear and then soak it for about 10-20 mins. While the rice soaks, prep your ingredients and then heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices.

Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown. Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away. Now add the veggies and saute for min.

Veg PulaoNext drain the water from the rice and add them to the veggies. Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture.

Add 1.5 cups of water, salt, lemon juice and close the lid. Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.

Allow the steam to go away naturally. Once the steam has escaped, open and fluff it with a fork. Garnish with mint and/or coriander leaves.

That's it, our healthy, nutritious and delicious Vegetable Pulao is ready, serve it warm with boondi raita, green chutney or pickle. Enjoy!

Veg PulaoVeg Pulao

More Delicious Rice Recipes

  • TAWA PULAO RECIPE
  • VEGETABLE FRIED RICE
  • MUSHROOM FRIED RICE
  • SPICY TEMPERED LEFTOVER RICE
  • BROWN RICE STIR-FRY WITH TOFU, BROCCOLI AND RED BELL PEPPER

Hope you enjoy this Veg Pulao as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

Recipe Card

Tried this recipe?Please rate the recipe by clicking the stars below
Veg Pulao

Veg Pulao - Vegetable Pulav

Shweta Arora
Veg Pulao is a popular Indian one pot rice dish made with vegetables, rice and Indian spices. This simple pulao makes a healthy, nutritious, delicious and soul satisfying one pot meal that can be made in pressure cooker, Instant pot or regular pot on stovetop.
5 from 1 vote
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main
Cuisine Indian
Servings 4 people
Calories 255 kcal
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Ingredients
  

For Veg Pulao:

  • 1 cup basmati rice
  • 1.5 cups water
  • 1 to 1.5 cups veggies of choice using corn, chopped red bell pepper, green beans, carrots, green peas (frozen or fresh)
  • 1-2 tablespoon Ghee or oil
  • 1 onion sliced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon chili paste or 1-2 green chilies slit vertically, optional
  • 1 tablespoon lemon juice
  • salt to taste
  • handful of mint and cilantro leaves for garnishing

Whole spices:

  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2-3 green cardamom pods
  • 1 black cardamom
  • ½ mace
  • 1 small star anise
  • 1 teaspoon cumin seeds
  • 4-5 whole black pepper
  • 4 cloves

Instructions
 

  • Wash the rice thoroughly 3-5 times until the water runs clear and then soak it in sufficient water for about 10-20 min or until you prep the rest of the ingredients.

For Making Pulao using Pressure cooker:

  • While the rice soaks, heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices.
  • Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown.
  • Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away.
  • Now add the veggies and saute for min.
  • Next drain the water from the rice and add them to the veggies.
  • Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture.
  • Add 1.5 cups of water, salt, lemon juice and close the lid.
  • Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.
  • Allow the steam to go away naturally.
  • Once the steam has escaped, open and fluff it with a fork.
  • Garnish with mint and coriander leaves and serve warm.

For Making Pulao using Instant Pot:

  • Start instant pot on saute mode (normal) and once hot add ghee followed by whole spices.
  • Once the spices begin to sizzle add the sliced onions and cook until golden brown.
  • Stir in the ginger, garlic, green chilli paste (optional) and cook until the raw garlic smell goes away.
  • Next drain the water from the rice and add rice along with veggies, 1.5 cups of water, salt, lemon juice and mix until well combined.
  • Close the Instant pot lid with vent sealing and cook on manual or pressure cook (high) for 5 mins. Once the cooking is complete, quick release after 5 mins.
  • Open the lid and fluff with a fork. Garnish with mint and coriander leaves and serve warm.

For Making Pulao using Stove Top:

  • Follow the exact same steps as mentioned above for cooking using pressure cooker. Just add more water i.e. 2 to 2.5 cups (varies based on quality of rice) of water for 1 cup of rice. Cook on medium flame and get it to a boil. Then cover and cook on low flame till water is absorbed.Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork. Garnish with mint and coriander leaves and serve warm.

Notes

Rinse the rice thoroughly until water runs clear. This process helps get rid of the starch from the rice and prevents it from turning mushy and sticky on cooking. 
Soaking is another trick to get those perfect fluffy rice on cooking. 10-15 mins of soaking is sufficient. Soak while you prep the rest of the ingredients. 
Rice to water ratio and the time required for cooking rice may vary based on the quality and brand of rice.
Use good quality whole spices for aromatics and good quality aged basmati rice for that fluffy texture where each grain is separate. 
I've used only whole spices to flavor the pulao but you can also add in ground spices for more flavor and color. Add ¼ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, ¼-1/2 teaspoon garam masala.  

Nutrition

Calories: 255kcal | Carbohydrates: 48g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 233mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2323IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
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Veg Pulao

Happy Cooking!!
Shweta

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