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Veg Pulao Recipe
1 Cup Long Grain Basmati Rice
1 tbsp Ghee
1 tsp Cumin Seeds
2 Black cardamom
4-5 Black peppercorns
2 Bay Leaves
1 cup Onion Chopped
1 tsp Ginger Finely Chopped
1 tsp Garlic Finely Chopped
2-3 Green Chilli Slit into half
¼ Cup Carrot Chopped
¼ Cup Beans Chopped
½ Cup Cauliflower Cut into small florets
¼ Cup Peas
¼ Cup Potato peeled and cubed
Salt According to Taste
½ tsp Garam Masala Powder
1 tsp Lemon Juice
Wash the rice and soak it in enough water for 30 minutes.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds, cloves, cinnamon, black cardamom, green cardamom, peppercorns and bay leaf and let them crackle for a few seconds.
Add onion and fry until they turn slightly brown.
Add ginger, garlic and green chili and fry for a minute.
Now add carrot, beans, cauliflower, peas and potato and cook for a minute.
Drain the rice and add it to the pan.
Add 2 cups of water, salt, garam masala powder and lemon juice and cover and cook on low heat until all the water is absorbed and the rice is cooked.
Remove the pan from heat.
Serve hot with any raita.
Use long grain Basmati rice to make this pulao. The grains will remain separate and the fragrance will be amazing.
You can choose the vegetables that you want to add in the pulao. You can also add corn kernels or baby corn, broccoli, capsicum etc.
After the pulao is cooked, let it rest for at least 5 minutes before fluffing it with a fork. It will make sure the grains do not break while fluffing it.
Ghee adds a very delicious flavor to the rice however if you want, you can use olive oil too. But adding some fat helps to keep the grains separate so do not skip it.
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