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Vegetable Pulao


Ingredients


1 cup basmati rice

1 bay leaf

2 cloves

1 cinnamon stick

2 green cardamoms

1/2 teaspoon shahi jeera (black cumin seeds)

a pinch of nutmeg

a pinch of mace

1 stone flower (optional)

1/2 teaspoon fennel seeds

1 onion, chopped

1 green chili, chopped

1 carrot, chopped

1/2 cup French beans, chopped

1/2 cup peas

1 potato, chopped

a handful of mint leaves, chopped

2 tablespoons oil or ghee

Salt to taste

2 cups water


Instructions


  1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 15-20 minutes.

  2. While the rice is soaking, prepare the vegetables. Chop the onion, green chili, carrot, French beans, peas, and potato. Chop the mint leaves.

  3. Heat oil or ghee in a pot or cooker over medium heat.

  4. Add the bay leaf, cloves, cinnamon stick, cardamoms, shahi jeera, nutmeg, mace, and stone flower (if using) to the hot oil. Saute for a few seconds until fragrant.

  5. Add the chopped onion and green chili to the pot and saute until the onion is softened and translucent, about 5 minutes.

  6. Add the chopped vegetables (carrot, French beans, peas, and potato) to the pot and saute for another 2-3 minutes.

  7. Add the chopped mint leaves and saute for a minute more.

  8. Pour in the water and salt to taste. Bring the water to a boil.

  9. Drain the soaked rice and add it to the boiling water. Stir gently to combine.

  10. Taste and adjust salt as needed.

  11. Cover the pot and reduce heat to low. Simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

  12. Once the rice is cooked, turn off the heat and let the pulao rest for 10 minutes with the lid on. This will allow the rice to steam and become fluffy.



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