Vegetable Pulao with Raita
Everyone has heard about ever popular Vegetable Pulav/Pulao. Whether you are in a mood to have it or not, they pop up everywhere these days – marriages and family functions, buffets in restaurants, visits to family and friends. Vegetable Pulao goes well with Raita. Pulaos are far easier to prepare than many of the traditional rice dishes like Bisi Bele Bath or Pongal and hence a blessing to those new to cooking and who have little or no experience in the kitchen. When you prepare Vegetable Pulao/Pulav, you get a tasteful, spicy yet filling Rice dish with a nice serving of vegetables.
My earlier post provided the recipe for Vegetable Pulav/Pulao with Coconut. I decided to have a separate post for this version of Vegetable Pulav/Pulao from my earlier one since there are enough differences between the two which cannot be covered in a single consolidated post effectively.
Vegetable Pulao/Pulav Ingredients:
- Rice – 1 cup
- Beans – 15 pieces
- Carrot – 2
- Potato – 2 medium sized
- Peas – 1/2 cup
- Cauliflower – 10 florets (optional)
- Onions – 1 medium sized chopped
- Lemon Juice – 2 tsp
- Turmeric powder – 1/2 tsp
- Cinnamon or Dalchini – 1/4 inch
- Cloves or Lavang – 2
- Cumin Seeds / Jeera – 1/2 tsp
- Salt
- Sugar – 1/2 tsp
- Curry Leaves – 5-8
- Ghee – 1 tsp
- Oil – 3 tsp
- Coconut Milk or Normal Milk – 1 cup
- Water – 1 cup
Masala Paste Ingredients:
- Pudina / Mint Leaves – 6-7 leaves
- Coriander leaves / Cilantro – 4 strands
- Fennel Seeds or Saunf – 1/4 tsp
- Ginger – 1/2 inch
- Garlic – 3 cloves
- Cardamom – 1
- Cloves or Lavang – 2
- Cinnamon or Dalchini – 1/4 inch
- Green Chilly – 1
- Pepper – 5
- Onion – 1 small sized
- Cashew Nuts – 3-4
How to Prepare Vegetable Pulao/Pulav:
1) Transfer all Masala Paste Ingredients listed above to a mixer jar. Pour a little water into it and grind in a mixer grinder to obtain a smooth paste. Keep this aside.
2) Wash vegetables; cut them and keep aside. If you plan to use dry Peas, keep them soaked in water for at least 12 hours before use.
3) Wash Rice with water and pour out the water completely. The rice should stay as dry as possible.
The steps below can all be accomplished inside a pressure cooker container(the outer container itself).
4) Heat Oil and Ghee in the cooker container until the Ghee melts. Add Jeera, Cloves, Cinnamon and fry for a minute. Then add Curry leaves and fry for a minute more.
5) Now add chopped Onions (cut length-wise) and fry until the Onions turn golden brown.
6) Add Masala Paste from Step 1 to the cooker container and boil for 2 minutes.
7) Then add cut vegetables and soaked Peas from Step 2 above to the cooker container. Mix well. Add 1/2 tsp Sugar to the vegetables to help retain the color of the vegetables for the Pulav.
8] Add washed Rice and fry Rice well for about 2 minutes. At this stage, add Turmeric powder, Salt and stir once.
9) Finally add 1 cup of water and 1 cup of Coconut Milk or Normal Milk. Close the pressure cooker lid and allow the contents to cook. For best results, when you hear the third whistle of the cooker, switch off the flame and allow the pressure of the cooker to ease.
10) Once you open the cooker lid, you can add Lemon Juice and Coriander leaves and mix it well with Pulav.
The Vegetable Pulao/Pulav is now ready to be served.
You can have this Rice Pulao with Raita.
Raita Ingredients:
- Curd – 1 cup
- Cucumber – 1
- Onion – 1 big sized
- Tomato – 1 big sized
- Salt
Raita preparation:
Finely chop the Cucumber, Tomato and Onion. Add these finely chopped vegetables to Curd along with Salt and mix well.
Raita is now ready to be served with Vegetable Pulao/Pulav.
u r recipe is very good. I want oats recipe, now, i want to start eating oatmeal. I dont know how it take it so suggest me how can i start
Amazing recipe. When do we put the curry leaves
Tried it today and we.loved it. Craving for Bangalore hotel Palau and this was close
Reshma – Thanks for pointing out this. You need to add Curry Leaves during frying. I have added this information to the recipe in Step 4 above. Happy to hear you liked the Vegetable Pulao/Pulav.
Hy Hema,
i prepared Veg Pulao today but did not add Mint leaves in it as it was not available in my kitchen basket. And to my surprise it really came out well. In fact my neighbor asked me whether is it a special day today or what as it was smelling so good n the aroma reached to their nose.
i work and leave my home around 8:30 in the morning. its always require that i make try some quick, easy n filling dishes for my son to relish it. as he is very fussy child when it comes to having meals on time. he is a fruit baby n so keeps having fruits always..
thanks anyway n keep providing us some simple recipes for smooth sailing…
Rupal – Thanks for the such nice words. I am so glad I am able to help you with your day. I have so many Rice Recipes posted here and hope you will find them useful.
Your pulav really came out very well, it very nice to understand the receipe step by step
is there any pdf file availabe i want download all the receipe ,pl kindly let me know
with regards
jyothi
splendid recipe, enjoyed it every time I made.
I was randomly browsing for recipes when I stumbled upon your blog. The photo reminded me of my aunt’s veg biriyani, which used to heavenly..simply out of the world. And then your list of ingredients fired my excitement more. Gonna make this for dinner, fingers crossed, I hope I don’t mess up.
One question though, wouldn’t normal milk split when added to this?
Hi Hema, I tried your veg-pulav recipe and it came out really good. I was bored of eating my own pulav so wanted to try a different recipe..found it from your website! Thank you.
The recipe is beautifully organized. I tried this at home. I did not have coconut milk, so added regular milk to a bit of coconut and ground it. While the final preparation tastes great, I didn’t quite like the texture. It could be because of what I did…anyhow..I am all set to try the cabbage pulav! Thanks a bunch Hema!