How to Cook Veg Pulao at Home
The key to making a perfect veg pulao is using the right ingredients. The recipe calls for a combination of vegetables and herbs along with delicately balanced whole spices. Soaking rice is also essential to ensure that each grain of rice stays separate and not mushy. The pulao is best served with a side of onion tomato raita.
- About Veg Pulao
Veg Pulao is a deliciously fragrant long-grain rice dish infused with delicately balanced whole spices & garam masala. It is a beginner-friendly recipe that can be prepared at home with minimal effort.
This vegetable pulao is also a great choice for packing in the lunch box as it makes a complete meal. It is mildly spiced and loaded with veggies making it a healthy & nutritious food.
The recipe can be made with any type of vegetables like potatoes, carrots, corn, mushrooms etc. However, try to keep the size of veggies in similar sizes so that they are all boiled together in 10-12 minutes.
Adding fresh herbs like mint (pudina) or coriander leaves is optional but recommended as it infuses the rice with a lovely aroma. You can also use ghee in place of oil for a richer flavor.
- Veg Pulao 2 Ways
Vegetable Pulao is a classic one pot meal that comes together very quickly. It is loaded with vegetables, spices and rice making it healthy as well as tasty. The aromatic herbs and whole spices like bay leaf, cinnamon and cloves add a complex flavor to the dish.
The recipe can be made with any type of rice but basmati is highly recommended. The key to a good vegetable pulao is cooking the rice perfectly, so ensure to soak and cook the rice well before adding it to the pot.
You can make this vegetarian recipe more flavourful by adding ghee to the dish. You can also sprinkle saffron strands for an added colour and flavour to the dish. Serve the Veg Pulao with raita or shorba on the side. It makes a complete and nutritious meal and is great for weekend lunches or special occasions.
- Veg Pulao Ingredients
Veg Pulao is a one-pot meal made with rice, vegetables, herbs and spices. This recipe is easy, quick and nutritious. It makes a perfect lunch box or complete meal for any occasion.
Adding fresh herbs like mint and cilantro is a great way to infuse flavors into this rice dish. Using aged basmati rice is recommended but you can make this vegetable pulao with any other non-sticky rice variety like sona masuri, jeerakasala or ponni.
Using proper ratio of water is important in order to get separate grains of rice and avoid mushy veg pulao. Always use 1:2 ratio of rice to water for a perfectly cooked veg pulao. Moreover, the use of ghee adds a rich flavor to this pulao. You can also garnish it with fried onions for extra crunch. You can also add saffron strands for a beautiful orange color.
- Veg Pulao Recipe
Veg Pulao or veg pilaf is a one pot meal made by sauteing vegetables & spices along with rice. Adding whole spices like bay leaf and cinnamon makes this pulao unique and aromatic. This veg pulao recipe is loaded with veggies and it’s a great option for lunch or dinner.
Veg pulao can be cooked using stovetop or pressure cooker. Preparing veg pulao at home is very easy and takes about 15 minutes to cook. The key to cooking veg pulao is in the ratio of water and rice. When soaked, rice grains absorb water and expand making it fluffy and perfectly cooked. Also, roasting or sauteing the rice before adding it is important to get the right texture of pulao. This also helps to keep the grains separate.
- Veg Pulao Recipe Step by Step
Veg Pulav is a simple, yet delicious, and healthy meal that is easy to make. It has a combination of rice, vegetables and herbs which offers all the essential nutrients in one dish. It is also a complete meal which can be served for any occasion whether it is a simple lunch box, kitty party, or a big festival feast.
Soak the rice before cooking pulao this will help to get fluffy and separate grains of rice. You can substitute ghee with oil however ghee adds a good flavor to the rice.
Bring water to a boil then add soaked and drained rice and salt. Cook on a medium flame until all the water is absorbed, for around 17 minutes. Don’t open the lid in between. After a few minutes, fluff the rice with a fork.
- Quick Veg Pulao? Home Style
You can make this restaurant style Veg Pulao recipe at home in under 30 minutes in a pressure cooker. It is an easy flavored rice recipe that goes well with a simple yogurt raita.
Soaking the Rice
When making veg pulao it is important to soak the rice before cooking it. This helps the grains stay separate and not get mushy. The ratio of rice to water is 1:2, so make sure that you use enough water.
Rinse the rice well until the water runs clear. Soak it for 20 to 30 minutes and drain the excess water. You can add in any vegetables like mushrooms, cauliflower, baby corn, potatoes, beans etc. to the veg pulao. This makes it healthier and filling. It also works as a good lunch box recipe. You can serve it with any raita recipes that you like.
- Expert Tips
For the best veg pulao, use long grain Basmati rice. Also, rinse the rice well till the water runs clear. Soaking is an optional step, but it helps the grains become fluffy and separate. You can also add paneer cubes or soy for an added protein.
Make sure to cook the veg pulao on low heat and with a tight lid so that steam can do its work. This will help the pulao cook evenly and ensure that it turns out perfect.
To enhance the flavor of the veg pulao, do not skip mint leaves and coriander leaves. They infuse a lot of aroma into the dish and make it taste amazing. For an added crunch, roast the nuts and raisins before adding them to the pulao. This gives it a great texture and makes it more filling.
- Serving & Storage Suggestions
Veg Pulao is an aromatic one pot meal made of long-grain basmati rice, veggies and essential whole spices. This vegan and gluten-free recipe is perfect for a weeknight dinner or to serve guests at a party. Mint (pudina) and coriander leaves are the key herbs that infuse amazing aroma into this dish.
Rinsing and soaking the rice before cooking is a must for fluffy and perfectly cooked vegetable pulao. Soaking kick starts the absorption process and reduces cooking time making it more convenient.
Adding water in the ratio of 1:2 also helps in keeping the rice grains separate and non-sticky after cooked. If you prefer, you can replace the water with vegetable stock for extra flavor and taste. Serve this wholesome and delicious vegetable pulao with any Indian curry, korma or gravy like this Soya Chunks Curry, Paneer Butter Masala or Kadhai Paneer and a crunchy pickle or papad.
- Variations
Veg Pulao is a versatile dish that can be easily tweaked to suit one’s taste and preferences. It is made with a combination of vegetables, herbs and spices to ensure each bite is bursting with flavor.
The choice of ingredients and the cooking methods can also be modified to make a healthier version. For example, you can replace the ghee with oil or butter for a lighter option.
Another important tip for making the perfect Veg Pulao is to use fresh herbs and vegetables. Make sure to rinse and soak the rice well so that it is fluffy and separate when cooked. Lastly, it is essential to use a wide pan or kadhai to ensure that the rice doesn’t overcook. This will help to retain the shape and texture of the pulao. Adding crispy golden fried onions as a garnish is also optional but it enhances the flavor of the pulao.
- FAQs
The key to a good veg pulao lies in the type of rice used, soaking the rice and tempering it with whole spices and ghee. Organic basmati rice is ideal for making veg pulao as it has low starch content and is fluffy.
You can also try making this veg pulao using brown rice or parboiled basmati rice. The soaking step is important, as it reduces the cooking time and makes the pulao fluffier.
Veg pulao is an easy, one pot meal using kitchenware products that is mildly spiced and loaded with vegetables. It is perfect for busy people who are looking for a quick and delicious dinner recipe. The recipe can be cooked in the microwave too. Just make sure that the soaked rice is well cooked and fluffed before serving. Enjoy! – Recipe by Anjali Singh.
