Jan 2, 2014

Vegetable Pulao ( Step-by-Step)

Today I am back to Basics and posting a simple every day Vegetable Pulao recipe. When ever guests arrive this is the first one on the menu to make it special in my kitchen. Though this is really a simple dish, I am gonna share some Chef Secrets to make it perfect with the same consistency and great taste every time you make it. In my childhood making a Pulao or any masala rice dish is time consuming because of several vegetables cut up and cooking the rice up to perfection carefully. But in today's fancy food world, Mixed Veg Pulao can happen in minutes, Thanks to Frozen Mixed Veg and Electric Rice Cookers. :-)

Vegetable Pulao
Apart from Mixed Veg and Electric Rice cooker you need another critical ingredient to get the wonderful taste for your Pulao, and that is fresh Pulao Masala Spices ( masala dinusulu), you need to use the fresh one that is critical ( less than 1 year old can be considered fresh for these spices shelf time). These are very expensive to buy here in USA, most of the time I get these spices from India for the authentic variety.

I am listing here all the variety of spices, i use all of them in Pulao (and nothing else) that makes the rice fragrant, light and flavorful.
Pulao Spices

Okay, now you got the rough idea about key things and critical ingredients to make Vegetable Pulao, here is the pictorial trail with detail steps!

Basmati Rice - 3 Cups
Mixed Veg - 1 cup ( you can use variety of veggies Potato, Cauliflower, Beans, carrot etc)
Onion - 1/2
Green Chili - 3
Cilantro - 1 Tbsp
Butter - 1 Tbsp
Oil - 1 Tbsp
salt - 1 tsp
black pepper - 1/4 tsp
Water - 5 cups
Milk - 1/2 cup

Pulao Spices:
Cinnamon - 1 stick
Cardamom - 2
Clove - 2
Shawjeera - 1 tsp
Star Anice - 2
Marati Mogga - 1
Jaji Kaya - 1 ( broken)
Jappatri - 2 flakes
Pulao Leaf - 2


Heat the non-stick pan and add Butter to it. Once the butter melts add Oil to it. Add all the spices in order, Shajeera, Cardamom, Cinnamon, Clove, Anice, Marati Mogga, Jaji Kaya, Japatri.

Add thinly sliced onions and green chilies to the pan. saute them for 3 min. Add 1 Tbsp Cilantro and saute for 2 min.

Now Add frozen or mixed vegetables to the pan. Saute for 5 min and add salt and black pepper.

Add cleaned basmati rice to the pan and mix along with vegetables.

Add 1/2 up of milk to the pan and let it mix with Rice and vegetables.

Finally Add Bay Leaf and some more cilantro.

Add water to the Rice Cooker. Transfer the sauted and half cooked rice to the Electric Cooker. Mix it well, taste and adjust the salt if needed.Close the lid and let it cook until it comes to warm state.  Now Open the lid and fluff up the rice from top to bottom. Now your Yummy flavorful Every Day Pulao is ready.

Serve Vegetable Pulao with Onion Raita for the most taste out of it!

Here are the Chef Secrets Summarized:

  1. Use Fresh Pulao Spices
  2. Use good brand Basmati Rice ( I have used Tilda). You can try with aged Basmati Rice as well.
  3. Use Milk while cooking the rice ( this makes the Pulao more whiter and fluffy)
  4. Butter along with Oil adds good taste to Pulao and cooking the veggies properly
  5. Use Variety of Vegetables to make it more colorful and attractive.
  6. While mixing the rice do it gently so that the rice won't brake. Long Grain looking rice will be good in Pulao
Today I have used the Tilda Brand Basmati Rice. Hope these tips will be helpful to you!

will be back with another great recipe!
until then take care



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