egetable Pulao is a simple and easy rice recipe made with long-grain rice, vegetables of your choice, and some dry spices. The richness of this veg pulao lies in the dry spices - bay leaf, cloves, cinnamon, and black pepper which makes this pulao very aromatic. The shahi jeera (Cumin seeds) and black cardamon add a distinct flavor to this simple rice pulao making it more delicious. Cashew nuts, in addition to giving a presentable royal look, add a slight sweetness to the dish. You can always use the normal jeera (cumin seeds) instead of shahi jeera. The veg pulav is the most popular rice variant, liked by everyone. This is usually eaten with Dahi or tomato Kadhi for lunch or dinner. The pulao is so colorful and full of flavors; you can enjoy this with raita without any gravy. I suggest using good, superior-quality Basmati rice to make this pulao. Oil can also be used, but I prefer making this in ghee. Ensure you soak the rice in water for at least 20 to 30 minutes before cooking. Make sure to cook the rice evenly. Every granule of rice should be seen firmly in the dish.I have not added any onions to this vegetable rice recipe, as it tastes delightful without onions too. After roasting the cashew nuts, you can always add them and cook them till they turn translucent. Then add vegetables, rice, and cook.
Prep Time10 minutesmins
Cook Time20 minutesmins
Soaking Time20 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
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Servings: 6Persons
Ingredients
1cupRice
2cupWater
2tbspGhee
1tspShahi cumin seeds
3piece Bay leaf
½inch Cinnamon stick
2piece Black Cardamon
8piece Cloves
10 piece Cashew Nuts
¼cupCauliflowerchopped
¼cupFrench beanschopped
¼cupCarrotchopped
¼cupGreen Peasboiled
¼cupCorn
3Green Chilislit
Salt as per taste
Fresh Coriander
Instructions
In a non-stick pan, heat 2 tbsp ghee. Add 1 tsp shahi cumin seeds (jeera), and saute for a minute.
Add three bay leaves, ½ inch cinnamon stick, two pieces of black cardamom, eight cloves, and saute for a minute.
Add some cashew nuts, and roast for a minute.
Add ¼ cup finely chopped cauliflower and saute for a minute.
Add ¼ cup of French beans, ¼ cup of carrot, ¼ cup of frozen peas, ¼ cup of sweet corn, and three green chilies (slits). Saute until the vegetables turn aromatic.
Cover the pan and cook for 2 minutes.
Mix well and add 2 cups of water and salt as per taste. Mix all the ingredients well.
Let the water come to a boil.
Add 1 cup of rice, and mix it well. Please make sure the rice is soaked for at least 20 to 30 minutes in advance.
Cover and cook for 10 minutes.
Mix well and check if the rice is cooked correctly.
Add fresh coriander.
Cover the pan. Simmer for 2 minutes.
The vegetable pulao is ready.
Garnish with fresh coriander. Serve hot with Tomato, Dahi Kadhi, or any gravy you choose.