Vegetable Pulao Recipe

5 comments
Vegetable Pulao Recipe Vegetable Pulao or Pulav Recipe

Vegetable Pulao is a flavored rice recipe which includes cooking rice with vegetables and spices. Long-grained rice varieties like Basmati are the best for preparing Pulao. You can also use Sona Masoori or Jeera Samba rice. In this recipe I have also used coconut milk, mint and coriander for added aroma and flavor.

Veg Pulao Recipe 
Vegetable Pulao Recipe

Ingredients for Vegetable Pulao Recipe

  • 2 1/2 cup Basmati
  • 2 Onions (long slices)
  • 2 Big Tomatoes
  • 15-20 Beans (cut into 1 inch pieces)
  • 2-3 Carrots (cut into pieces)
  • 1 1/2 cup Cauliflower
  • 1 cup Peas
  • 1 tbsp Mint leaves (chopped)
  • 1 tbsp Coriander leaves
  • 1/3 cup Oil
  • 2 Bay leaves
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 1 1/2 tsp Kasuri methi (dry Fenugreek leaves)
  • 3 Marathi Moggu (What’s this)
  • 1 Star Anise
  • 3 Cardamom
  • 1 1/2 cup Coconut milk
    TIP: If you don’t have canned coconut milk you can prepare it yourself. Grate one coconut. In a blender grind the grated coconut with one cup of lukewarm water for a few minutes. Then strain through a fine sieve to get the coconut milk.
  • Salt to taste

Grind the following ingredients into a thick paste:

  • 20-22 Green Chilies
  • 1 hand full of Mint (Pudina) leaves
  • 1 hand full of coriander (Cilantro) leaves
  • 1 inch cinnamon stick
  • 6 Cloves
  • 1/2 tsp Peppercorn
  • 1/4 tsp Turmeric powder
  • 2 tbsp Dhania (Coriander) powder
  • 1/2 medium sized Onion
  • 4 tbsp Ginger Garlic paste 
Prep time: 15 min
Cook time: 30 min
Serving: 4 people

Vegetable Pulav Recipe

Vegetable Pulao Recipe Cooking Method

  1. First wash and soak the Basmati rice for 10 to 15 minutes.
  2. Take a pressure cooker or deep pan. Add oil and when it is hot add Bay leaves, Cinnamon stick, Cloves, Kasuri methi, Marathi Moggu, Star Anise and Cardamom.
  3. After a minute or so add onion and sauté for 3 minutes.
  4. Then put all the vegetables and 1 tsp salt.  Cook for 6 minutes.
  5. Add tomatoes and cook them till they are mushy or pulpy.
  6. Then put the paste that was prepared earlier and mix well.
  7. Cover and cook on simmer till oil separates.
  8. Add coconut milk and 2 cups of water required for the rice to be cooked.
  9. When the contents come to a boil. Taste the liquid and add salt if required.
  10. Now add rice, mint leaves and coriander leaves.
  11. Close the lid and cook till you hear 1 whistle (pressure release) if your using a pressure cooker. If you are using a deep pan then cook till most of the water dries up. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely. And you are done!

Serve piping hot Vegetable Pulao with tomato, onion and cucumber raita.

5 comments »

  • radha said:  

    Bharathi thank u for your wonderful recipe.My family and my self liked it a lot.You have good photo which tempt to us try your recipe.

  • jayanti said:  

    the pulao was very awesome da .. it was very delicious and tasty also .. really thanks 4 ur receipe ..

  • workhard said:  

    Looks very nice.. ur photograph is mouth watering...


    Work from home India

  • Anonymous said:  

    Thank you very much for the recipes....I am going to prepare the recipes(shahi paneer,butter chicken and veg biriyani)...Ur curry pics are mouth watering..Once again thank u very much and i wil let u kno how the recipes wil come out after tryin it.

  • kalyani said:  

    going through ur recepie it seem that i m definitely going to enjoy cooking veg pulao following ur method .it seems very effective yet easy.the good thing i found is that u did not ask to drain water from boiled rice.i wll sure try it.the page nd images ralso very nice nd really tempting.

  • Speak your mind. Leave a comment !

    It is very easy! Just select Name/URL from the 'Comment as' box below. Enter your name (URL is not required) and leave a comment.