Best 2 Vegetable Pulao Recipes

Vegetable pulao is a flavorful and colorful dish made with rice, vegetables, and spices. It is a popular dish in many countries, and there are many different variations on the recipe. This article will provide you with a guide to help you find the best recipe for vegetable pulao, whether you are looking for a traditional dish or something more modern. We will discuss the different types of rice and vegetables that can be used, as well as the various spices and herbs that can be added to create a delicious and flavorful pulao. We will also provide tips on how to cook the pulao perfectly, so that it is fluffy and flavorful.

Let's cook with our recipes!

VEGETABLE PULAO

Vegetable Pulao image

Simple Indian rice dish that can be customized with your favorite vegetables. Serve with yogurt.

Provided by JTTERWELP

Categories World Cuisine Recipes Asian Indian

Time 53m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups basmati rice
2 tablespoons canola oil
1 onion, minced
1 ½ tablespoons minced fresh ginger
1 teaspoon cumin seeds
1 teaspoon ground fenugreek
¼ teaspoon ground turmeric
4 garlic cloves, minced
1 cup frozen peas
1 carrot, minced
½ cup minced green beans
½ cup minced cauliflower
3 ½ cups vegetable broth
½ cup chopped cilantro

Steps:

Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 62.6 g, Fat 6.1 g, Fiber 3.9 g, Protein 7.9 g, SaturatedFat 0.7 g, Sodium 311.4 mg, Sugar 5.8 g

INDIAN VEGETABLE RICE(PULAO)

Indian Vegetable Rice(PULAO) image

I got this Indian rice recipe from my mother in law long time ago.It is very easy to make and taste great! Try it with yoghurt and pickles or mint and coriander leaves chutney.......

Provided by swan123

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 cup basmati rice
2 tablespoons oil
1 carrot (diced)
5 beans (diced)
1/4 cup green peas
1 bay leaf
3 cloves
2 cardamoms
1 inch cinnamon stick
2 chopped onions
1 teaspoon ginger, minced
1/2 teaspoon garlic, minced
2 green chilies, slit
1/2 teaspoon pepper, freshly ground
1/2 teaspoon coriander powder
2 -3 pinches turmeric powder
salt
1 teaspoon chopped coriander leaves
1 teaspoon chopped mint leaf
2 -3 drops lemon juice

Steps:

1Soak the rice for 30 minutes.Drain it.
2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
4.Add chopped onions stir fry with a dash of salt.
5.Add coriander and turmeric powders.Stir for few minutes.
6.Add all the diced vegetables and green peas,green chillies and saute well.
7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
8.Cook in low heat for 15 minutes.
9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
10.Serve hot with yoghurt and pickles.

Tips:

Choose the right rice: Basmati rice is the traditional choice for vegetable pulao, but you can also use other long-grain rice varieties such as jasmine rice or brown rice.
Soak the rice: Soaking the rice for at least 30 minutes before cooking helps to remove excess starch and makes the rice more fluffy.
Use a variety of vegetables: The more colorful the vegetables, the more appealing the pulao will be. Some good options include carrots, peas, bell peppers, green beans, and cauliflower.
Don't overcook the vegetables: The vegetables should be tender but still have a bit of crunch.
Use spices and herbs: Spices and herbs add flavor and depth to the pulao. Some good options include cumin, coriander, turmeric, ginger, and garlic.
Use a good quality stock: The stock you use will make a big difference to the flavor of the pulao. Use a vegetable stock that is flavorful and has a good body.
Let the pulao rest before serving: After the pulao is cooked, let it rest for a few minutes before serving. This will help the flavors to meld and the rice to absorb the stock.

Conclusion:

Vegetable pulao is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a good source of carbohydrates, protein, and fiber, and it is also a good way to get your daily dose of vegetables. With so many different variations to choose from, there is sure to be a vegetable pulao recipe that everyone will enjoy.

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