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Simple 2 to 3 Steps To Cook Veg Pulao

The delicious rice dish veg pulao, commonly referred to as pilaf rice, has Persian roots. Despite having Persian sources, it has also become popular in Indian food. Vegetable pulao, also known as vegetable pulao, is one of its most well-known variations and is developed from the legendary meat pulao. Long-grain rice, a variety of veggies, and delicious herbs are combined in this vegetarian version to make a tasty and filling dinner.

A versatile recipe perfect for many occasions is vegetarian pulao. It’s a popular option for lunch boxes and tiffin box meals, providing a satisfying and well-balanced combination when combined with a raita made of yogurt or a straightforward curry.

veg pulao

This specific type of veg pulao, distinguished by its immaculate white color, is sometimes saved for special events like weddings or festive feasts. It goes incredibly well with spicy curries like salan or salna, as well as delicious dal dishes. Toppings like boondi, sev combinations, or even crunchy chips can make it more delicious when enjoyed on their own.

A versatile and savory rice dish that has a unique position in Indian culinary traditions, Veg Pulao means only vegetables are used to cook the veg pulao, no matter what vegetables you use, but normally we use these few vegetables, which is an easy pick from the market.

vegetable for veg pulao

Vegetable pulao was inspired by Persian cuisine. It provides a delightful lunch option for both regular events and lavish celebrations.

Certainly! Vegetable pulao, also known as veg pulao or veg pulao, is a traditional rice dish from India beloved for its flavorful simplicity. It’s a well-liked option for a range of events, from regular meals to celebratory get-togethers. The following information regarding vegetable pulao is provided:

veg pulao

Veg Pulao

The famous and savory rice dish known as Indian vegetable pulao, also known as veg pulao, is made with fragrant Basmati rice, mixed veggies, and aromatic spices. It is a tasty and filling one-pot meal that is popular throughout India and frequently served on special occasions or as part of regular meals.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 520 kcal

Ingredients
  

  • 2 cups basmati long grain rice
  • 4 cups water
  • 2 tablespoons ghee or vegetable oil
  • 2 medium onions thinly sliced
  • 2 pcs carrots diced
  • 2 pcs potatoes (optional)
  • 1 cup green peas (optional)
  • 1/2 cups green beans sliced
  • 1/2 pcs green paper sliced
  • 25 gram cashew nuts
  • 25 gram dry grapes
  • 1/2 teaspoons cimin seeds
  • 3 pcs green cardamom pods
  • 3 pcs cloves
  • 1 inch cinnamon sticks
  • 2 pcs bay leafs
  • 1 pcs star anise
  • 1 teaspoon rose water
  • 1 teaspoon kewra water
  • 1/4 teaspoons turmeric powder
  • 1/2 teaspoons garam masala
  • 100 ml milk
  • food colour as required
  • 1 teaspoon sugar

Instructions
 

1. RAINS AND SOAK THE RICE

  • Basmati rice should be well rinsed in cold water until the water is clear.
    For around 30 minutes, soak the rice in water. Drain, then set apart.

2. BOIL THE RICE

  • 4 cups of water should go into the pan.Stir thoroughly then bring to a boil.As soon as it begins to boil, turn the heat down, add the rice, bay leaves, ci green cardamom ,nnamon, star anise, rose water, kewra water, and ghee, cover tightly, and simmer for 15 to 20 minutes. Close the pressure cooker cover without the weight if using one, and cook on low heat for one whistle.To allow the rice to steam and fluff up, turn off the heat and leave it covered to stand for 5 to 10 minutes. Then stain the rice .

3. SAUTE SPICES AND VEGETABLES

  • In a pressure cooker or heavy-bottomed pan, heat oil or ghee over medium heat. seeds of cumin, To the pan, add thinly sliced onions. The onions should be sautéed until transparent and gently browned. Carrots, green beans, and green peppers in diced form should also be included. The vegetables should be sautéed for 3–4 minutes or until they begin to soften. Salt, garam masala, and turmeric powder should be added to the pan. Mix thoroughly, then heat for an additional 2 minutes.They should be sautéed for a minute to release their scent.then remove the saute from the pot.Later toast the cashew nut and set the dry grapes aside.

4. COOK THE PULAO

  • Now take a pot pour the milk add food colour. then take a pan or presure cooker add ghee put cooked rice in it spred the colour little on the rice then add saute vegetables with nuts and fried dry grapes follow this steps layer by layer add fresh corander leaves on the top then cover it for 10 minutes then your veg pulao is ready to be served. Serve hot with your preferred curry, yogurt, or raita. Enjoy your handmade veggie pulao from India!

Notes

Tips & Tricks For Veg Pulao

To give a splash of color and freshness to vegetable pulao, fresh cilantro (coriander) or mint leaves are frequently used.
Serve with lemon wedges to add a zesty zing to the pulao.
As previously indicated, frequent accompaniments to balance the flavors are raita, yogurt, or a refreshing cucumber salad.
If you want to give the dish additional substance, think about adding tofu, chickpeas, or other protein sources that can be grilled or fried.
Vegetable pulao is a delicious and adaptable dish that is adored by people of all ages in India and all over the world, whether you’re cooking it for a regular dinner at home or a special event. It is a common fixture in many homes due to its versatility and simplicity.

Simple 2 to 3 Steps To Cook Veg Pulao Instructions:

veg pulao

STEP: 1

RAINS AND SOAK THE RICE: Rinse the Basmati rice thoroughly in ice-cold water. To ensure that the rice cooks uniformly and absorbs moisture, soak it in water for around 30 minutes.

STEP: 2

BOIL THE RICE: Heat ghee or oil in a pressure cooker or pan with a sturdy bottom. Add water, followed by the bay leaf, cumin seeds, star anise, cardamom, cloves, cinnamon, and kewra water, rose water. Rice should be added, boiled, and strained.

STEP: 3

SAUTE NUTS AND VEGETABLES: Onions should be thinly sliced and sautéed in the pan until transparent and gently browned. Add the diced vegetables (beans, green peppers, and carrots). They should soften after a little time in the sauté. The cashew nuts and dry grapes are then fried.

STEP: 4

COOK THE PULAO: Now fill a saucepan with milk and add food coloring. then take a pan or pressure cooker, add ghee, add cooked rice, sprinkle a little color over the rice, add sauteed vegetables with nuts and fried dry grapes, and add a pinch of sugar to give a better rich taste. Repeat these procedures layer by layer, top with fresh coriander leaves, and simmer covered for 10 minutes. Serve hot with the curry, yogurt, or raita of your choice. Enjoy your homemade Indian vegetarian pulao!

STEP: 5

FLUFF AND SERVE: Remove the lid once the rice is cooked, then use a fork to gently fluff the pulao. If preferred, garnish with fresh mint or coriander leaves.

STEP: 6

SERVE: You can serve hot vegetable pulao alone or with yogurt, raita, or your preferred curry on the side.

Both vegetarians and non-vegetarians enjoy Indian vegetable pulao because it is a delicious dish with a flavorful combination of spices and veggies. You can add different vegetables and spices to this adaptable recipe to suit your preferences. Enjoy!

Simple 2 to 3 Steps To Cook Veg Pulao Variations:

  • Biryani: Vegetable biryani is similar to vegetable pulao, however, there are several important distinctions. Biryani is typically more complex, with layers of rice and veggies, and for a distinctive appearance, it frequently uses saffron or food coloring.
  • Tawa Pulao: Tawa pulao is a street cuisine variation of vegetable pulao in which cooked rice is stir-fried with herbs, spices, and vegetables on a griddle (tawa). Compared to regular pulao, it has a somewhat distinct texture and flavor.
  • Paneer Pulao: In this variation, veggies and paneer (Indian cottage cheese) are combined to make a hearty and filling pulao.
  • Mushroom pulao: Mushrooms can be the major ingredient, giving the meal their distinct, earthy flavor.

Simple 2 to 3 Steps To Cook Veg Pulao Serving Tips:

  • Garnishes: To give a splash of color and freshness to vegetable pulao, fresh cilantro (coriander) or mint leaves are frequently used.
  • Lemon Wedges: Serve with lemon wedges to add a zesty zing to the pulao.
  • Accompaniments: As previously indicated, frequent accompaniments to balance the flavors are raita, yogurt, or a refreshing cucumber salad.
  • Protein: If you want to give the dish additional substance, think about adding tofu, chickpeas, or other protein sources that can be grilled or fried.

Veg Pulao Nutrition Facts:

Nutrition Facts

6 servings per container

Serving Size500g


  • Amount Per ServingCalories250
  • % Daily Value *
  • Total Fat 8g 13%
    • Sodium 450mg 19%
    • Potassium 380mg 11%
    • Total Carbohydrate 40g 14%
      • Dietary Fiber 3g 12%
      • Sugars 1g
    • Protein 6g 12%

    • Vitamin C 13%
    • Calcium 75%
    • Iron 2.2%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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