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Vegetable Pulao Recipe | Veg Pulav
Veg Pulao with aromatic long-grain basmati rice infused with delicately balanced whole spices & garam masala.
Servings: 6
Calories: 303kcal
Ingredients
Rice
- 1 tablespoon ghee
- 1 cup long-grain basmati rice
- 2 cups water
- 1 teaspoon kosher salt
- 1 teaspoon shah jeera
- 1 Indian bay leaf
- 6 cloves
- 12 black peppercorns
- 3 green cardamom pods
Veggies
- 4 tablespoons ghee
- 1 medium yellow onion thinly sliced
- 2 cups cauliflower cut into 1-inch florets
- 2 carrots cut into 2-inch X ¼ inch thin strips
- 1 cup green beans diagonally cut into 1 inch pieces
- ½ cup frozen green peas
- ½ cup frozen corn
- 2 teaspoons kosher salt
- ½ teaspoon garam Masala
Optional Garnish
- 16 cashews
Instructions
- Rinse rice 2 to 3 times and drain all the water out.
- In a medium pan, heat the ghee. Add shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for a minute on medium heat.
- Add drained rice, water, and salt. Give a quick stir and bring to a full boil on medium-high heat. Once the rice comes to a full boil, lower the heat and cook covered for 10 minutes. Turn the heat off and remove the lid allowing the rice to cool down as you cook the veggies.
- In a medium frying pan heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews, keep excess ghee in the pan, and reserve.
- Add sliced onions to the pan and cook until translucent and lightly golden. Take out the onions and reserve.
- Add ½ tablespoon of ghee and add cauliflower to the pan. Cook until the veggies are tender, about 5 minutes. Take out and reserve keeping any excess ghee in the pan.
- Add green beans and carrots and fry for 5 minutes until tender adding more ghee as needed. Add peas and corn and cook for 2 minutes or until fully heated through.
- Add the reserved cauliflower along with salt and garam masala and mix well
- Add the veggies to the cooled rice and mix lightly with a silicone spatula. You can also use a large bowl to mix the rice and the veggies. Return the mixed pulao to the pot and garnish with fried cashews.
- Cook covered on low heat for 5 to 10 minutes or until the rice is heated through.
Video
Notes
- Short on time? Use 4 cups of frozen chopped vegetables instead of fresh
- Want to make it Vegan? Use neutral cooking oil in place of ghee
- Skip cashews for nut-free Pulao
- Regular cumin seeds can be used in place of shah jeera
- Set Instant Pot to saute mode and heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews, keep excess ghee in the pot, and reserve teh cashews.
- Add one tablespoon of ghee, shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for 30 seconds.
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Add sliced onions and cook for two to three minutes or until they turn translucent.
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Add all the veggies and mix well. Turn off saute mode.
- Add the drained rice, salt, garam masala, and 1 cup of water. Give a quick stir making sure most of the rice is under the water.
- Close the lid and pressure cook on low for 5 minutes followed by quick release.
- Open the Instant Pot, and garnish with reserved cashews.
- Allow the pulao to cool down for 5 minutes. Use a silicone spatula to gently take out the rice and serve hot
- For the Instant Pot use 1:1 rice-to-water ratio
- Allow the rice to cool down a bit after opening the lid. This will allow the excess moisture to evaporate and the rice grains will not break.
- Make sure to not brown the pot when sauteing onions.
Nutrition
Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 1198mg | Potassium: 384mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3622IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 2mg
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