Vegetable Pulao

4.3, 61 reviews

Happy Navratri in advance..

Recipe Details  
 
4.3, 61 reviews

Posted by
Posted on 19, May 2012
Serving 4-5 people
Ready in 45-50 minutes
Post Views 10.3 K views
Post Rating 4.30 out of 5 , from 61 reviews
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Ingredients
  • Long grain Basmati Rice - 2 cups
  • Onion, small sized - 1 Nos, sliced
  • Green Chillies - 2 Nos, slit
  • Ginger-garlic paste - 2 Teaspoon
  • Chopped Vegetables - 1 ½ - 2 cups, I used Carrots, Potatoes, Fresh Green peas and Green Beans
  • Cashew nuts - 10-15 Nos
  • Ghee - 2-3 Tablespoon
  • Coconut oil - 2 Tablespoon
  • Water - 3 ¼ - 3 ½ cups( 1 ¾ cup water for 1 cup rice)
  • Salt to taste

Whole spices used:

  • Cardamom - 4-5 Nos
  • Cloves - 3-4 Nos
  • Star anise - 2 Nos
  • Caraway seeds / Shah Jeera - ½ Teaspoon
  • Cinnamon - 2 inch piece
  • Black Pepper corns - 10-12 Nos
  • Bay Leaf - 1 Nos
Directions
  1. Wash and soak the basmati rice in water for 20 minutes. Drain the water completely and set aside.
  2. Heat the ghee and oil in a deep big pan, add in the cashew nuts and stir fry until light brown in color. Transfer to a paper towel.
  3. Then add the whole spices into the same pan and saute for 30 seconds on low heat.
  4. Add the sliced onion, green chillies and saute until the onion turns light brown on medium heat.
  5. Add in the ginger-garlic paste and saute until the raw smell disappears on low-medium heat.
  6. Now add in the chopped veggies and saute for 2-3 minutes on medium heat.
  7. Then add in the drained rice and saute for 5-7 minutes on medium heat.
  8. Now add in the water, salt and mix well. Cook until the water starts boiling on medium heat.
  9. Once the water starts boiling, set heat to the lowest setting. Cover and cook for 20-25 minutes on low heat.
  10. Remove from heat and let it sit for 5-8 minutes.
  11. Then open the lid, and gently fluff-up the rice with a fork.
  12. Garnish with fried cashew nuts and serve hot.
4.3, 61 reviews

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