Vegetable pulov is a one pot meal that’s fragrant, tasty & easy to make in few minutes. This rice is an Indian version of rice pilaf, cooked in warm spices. With its balanced blend of carbs and vegetables, vegetable pulao can be a complete meal in itself, leaving you feeling full and energized.
With all the ingredients straight from your pantry, vegetable pulov doesn’t need any ahead of planning. On busy days this recipe comes to a resuce in most households. It is one of the easiest yet delicious rice to make quickly.
The combination of fluffy basmati rice, tender vegetables, and zesty spices creates a beautiful harmony of textures and flavors.The creamy, refreshing raita adds a cool counterpoint to the warmth of the pulao, making it even more enjoyable.The mild flavors and vibrant colors of this dish make it a hit with kids too.
Pulov is a very adaptive and versatile dish.Need to use up leftover veggies? Throw in whatever you have on hand, from carrots and beans to cauliflower and broccoli, and let the pulao work its magic.
INGREDIENTS TO MAKE VEGETABLE PULOV
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- Basmati Rice : The main ingredient of making this pulov, long grain basmati rice has a nuttier taste and aromatic fragrance.
- Vegetables : Carrots, green beans, potatoes, cauliflower, any vegetables in hand can be used.
- Whole Spices : Bay leaves, Cardamom, Cinnamon and Cloves.
- Green peas : Always adds a nice flavor to any rice recipes.
- Oil & Ghee : Ghee is clarifled butter, use it alone or with a combo of any oil. Ghee adds aromatic flavor to the pulov. Do not skip unless you can’t consume it.
- Ginger garlic paste : Adds a nice aroma to the pulov, skip garlic if you wish to.
- Mint & Cilantro leaves : Mint leaves adds a sweet and nice fragrance to the recipe.
- Yogurt / Curd : Adds a nice texture and taste to the pulov.
- Cashews : Adds a rich , nutty texture, totally optional.
HOW TO MAKE VEGETABLE PULOV?
Soak Rice:
Soaking the rice is truly a crucial step in achieving the perfect Indian rice, especially pulao. Wash rice as gently two to three times until you get clear water. Do not rub as this might break the grains which results in mushy rice.
Soaking allows the rice grains to absorb water, resulting in fluffy, separate grains rather than a sticky mess. It also reduces the cook time.
Soaking the rice would lessen the cooking time, yielding a fluffy and non sticky rice.Soak basmati rice in water for atleast 30 mins to 1 hour. Drain water and set aside.
Slice Veggies : While your rice is soaking, Let’s slice the veggies.Wash and dry all vegetables thoroughly before slicing.
Aim to cut the veggies in consistent size as per type. Onions can be cut into thin slices. Potates are cut into cubes. Trim the ends of green beans and cut them at an angle, this makes the end dish look beautiful. Carrots can also be cubed or cut into slices. Vegetables are cut into 1/2 inch cubes so they do not loose their shape after cooking. Slit the green chiles in halves. Adjust chilies as per your spice level.
Ginger Garlic Paste : Ginger garlic paste is a simple blend of freshly grated ginger and garlic cloves, ground into a smooth paste. It can be store homemade or store bought. To make homemade grate/grind equal parts of ginger and garlic.
With all the ingredients ready in hand let’s start the cooking process.
Saute Veggies/spices : Set Instant pot mode to SAUTE, when hot add oil and ghee. Let the ghee melt and when hot toss in the whole spices and saute for a minute. Add ginger garlic paste and saute till the raw smell leaves.
Add the thinly sliced onions and cook until they become translucent, around 3 minutes. Then, sequentially add the remaining chopped vegetables, starting with the sturdiest and working your way to the more delicate ones. Saute for another 2-3 minutes, stirring occasionally. Add Salt. Cook the vegetables until everything is slightly tender.
Finally, fold in the chopped mint, cilantro leaves, along with the green peas and cashews just to warm them through.
Stir in a tablespoon of yogurt/curd and cashews for about a minute to temper the spices. Pour in the water and season the water slightly more salty than you normally would, as the rice and vegetables will absorb some of the salt during cooking. Give it a taste.
Add the soaked rice and give a good gentle mix. Let all the rice immense in water. Add oil/ghee on top if desired.
Cancel the saute mode. Close the lid and pressure cook for 6 minutes.
When the pressure has released naturally (or after 10 minutes for quick release), carefully open the Instant Pot. Fluff the rice with a fork without breaking the grains, and transfer to a serving bowl if you prefer.
TOP TIPS TO MAKE THIS VEGETABLE PULOV
For Fluffy and non sticky pulov :
Follow the measurements precisely! Soaking the rice for at least 30 minutes is key, but if time is tight, use a 1:1 1/2 water ratio.
Use best quality basmati rice and rinse the rice throughly.
Release Instant pot pressure when done for a fluffier rice. Do not let it sit long as it rice may come out in clumps.
Vegetables:
Chopping veggies the same size ensures they cook evenly, so every mouthful is a delightful mix of textures, from tender peas to crisp carrots.
Alternate Cooking Methods:
If using a pressure cooker , cook till 2 whistles and remove from the stove.
Spice Level:
Adjust the green chiles as per your heat level. This recipe has a medium heat. For a more milder heat use 1 green chili for each 100 gms of rice.
Crush your whole spices for more flavor, adding whole spices will add flavor and is kid friendly.
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Vegetable Pulao Recipe
Equipment
- Instant Pot
- or Pressure Cooker
Ingredients
- 200 gms Basmati Rice (soaked for 1 hr)
- 200 ml Water to cook rice
Whole spices
- 2 inch Cinnamom stick
- 6 Cardamom
- 2 tbsp Ghee
- 6 Cloves
- 1 tbsp Oil
- 2 Bay leaves
Veggies & other add ins
- 1 tbsp ginger garlic paste
- ¼ cup mint leaves 25- 30 leaves
- ¼ cup cilantro leaves
- ½ cup green peas
- 1 - 1½ cup veggies (carrots, green beans, cauliflower etc..)
- 4- 6 Green Chiles 4 for medium and 6 for spicy levels
- ¼ cup Cashews
- Salt to taste
Instructions
- Soak basmati rice for atleast 30 mins to 1 hour.
- Set Instant Pot to saute mode and add oil+ ghee. Saute whole spices.
- Add onions and ginger garlic paste. fry for till aromatic and onions are translucent.
- Add veggies , peas, mint leaves, cilantro, yogurt and fry for 2 mins.
- Add water , adjust salt to taste, water has to be salty than normal. Add rice and pressure cook for 6 minutes.
- Release pressure and serve warm with chioce of raita.
This looks incredible! I’ll be saving this recipe to make for my dinner this evening , thank you
Yes it is very quick to make and tasty too. It is my go to dinner for a busy night. Hope you enjoy this as much as we do.
I love this recipe. Its healthy, fast, and delicious. But most of all, its like a natural remedy for my bad stomach.
It is quick to make a very comforting meal. Hope you enjoy..
This looks absolutely delicious! I would love to try this one day 😀
Thank you, hope you enjoy making it.