The BEST Veg Pulao – If I could choose to eat a particular type of Rice everyday, this would be it. Aromatic, Light, Fluffy, Healthy and Delicious Pulao with vegetables pairs well with so many of our favourite home cooked meals. Made with basic ingredients, this rice is easily adaptable and loved by all.
The BEST Veg Pulao
Veg Pulao is a delicious one pot rice dish made by sauteing vegetables in ghee/oil and cooking along with long grain Basmati rice and fragrant spices.
There are many different Pulao recipes. Try this incredible meat version – Chicken Pulao.
This rice can be served alongside many dishes – Any curries, including Meat or Veg.
This is a quick and easy recipe and it can be served as an everyday meal or for a dinner party.
How to make it
Add Oil and Ghee to a pot.
Add Whole Spices and saute till fragrant. 40 – 60 seconds.
Add chopped Onions, Green Chilli and Garlic. Cook for 10 – 15 minutes till golden brown.
Stir in chopped Vegetables. Cook for 2 – 3 minutes.
Add Salt, Coriander and Turmeric.
Add Rice.
Pour in Water or Stock.
Bring to a boil.
Once most of the water is used up, cover and cook on low heat for 10 – 12 minutes or until all the water is absorbed and the grains of rice are fluffy.
Serving Suggestions
This Rice works well with so many dishes.
You can have it as it is with Papadums and a simple Raita.
In general though, we serve it with a Curry of some sort.
Such as:
Kidney Beans Curry – Rajma Masala
Top tips and Notes
Whole Garam Masala
Cooking whole spices in oil makes the most of their flavour and aroma.
Stock
If using stock, check if it already has Salt in it and adjust accordingly.
Caramelising onions
To get the most fragrant and deep flavour out of them caramlise them slowly.
Rice
I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together and you get a fluffy Pulao.
Double
You can double or triple the recipe.
Wash the Rice
Wash the rice in 3 changes of Water until the water runs clear.
Soak the Rice
Soak rice for at least 20 – 30 mins beforehand.
Variations
This recipe is easily adaptable.
Spices
Adjust according to your taste. Here it is without Turmeric.
Veg
You can add any Veg you like as long as it isn’t too watery or time consuming to cook. Such as Peppers, Potato, Cauliflower, Mushrooms, Broccoli, Asparagus.
Chicken
You can also add Chicken as I often do – To do this add diced Chicken Breast after the Onions and cook till done before continuing.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days.
You can also freeze it in an airtight container for up to 3 months. Just let it cool completely first.
Reheat in the Microwave in a microwave safe bowl or on the Stove top (over low heat) with just a splash of Water.
More Rice Recipes:
Pakistani Chicken Biryani Recipe
Chicken Akni, One Pot Chicken and Rice
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The BEST Veg Pulao
The BEST Veg Pulao - If I could choose to eat a particular type of Rice everyday, this would be it. Aromatic,Light, Fluffy, Healthy and Delicious Pulao with vegetables pairs well with so many of our favourite home cooked meals. Made with basic ingredients, this rice is easily adaptable and loved by all.
Ingredients
- 4 tbsp Oil
- 2 tbsp Ghee
Whole Spice
- 2 Cinnamon Sticks
- 3 Bay Leaves
- 1 tsp Cumin Seeds
- 7 Cloves
- ½ tsp Black Seeds
- 7 Peppercorns
- 3 Black Cadamom
- 2 Green Cardamom
Other Ingredients
- 2 Onions Diced
- 7 clvoes Garlic Crushed
- 1 Green Chilli Chopped finely
- 2 cups Mixed Vegetables
- ½ tsp Tumeric Powder
- ½ tsp Coriander Powder
- 1 ½ tsp Salt
- 1 ½ cup Rice Soaked for 15 minutes, washed 3 times until water runs clear
- 3 cups Stock or Water Boiled
Instructions
-
Add Oil and Ghee to a pot.
-
Add Whole Spices and saute till fragrant. 40 - 60 seconds.
-
Add chopped Onions, Green Chilli and Garlic. Cook for 10 - 15 minutes till golden brown.Stir in chopped Vegetables. Cook for 2 - 3 minutes.
-
Add Salt, Coriander and Turmeric.
-
Add Rice.Pour in Water or Stock. Bring to a boil.
-
Once most of the water is used up, cover and cook on low heat for 10 - 12 minutes or until all the water is absorbed and the grains of rice are fluffy.
Recipe Notes
Serving Suggestions
This Rice works well with so many dishes.
You can have it as it is with Papadums and a simple Raita.
In general though, we serve it with a Curry of some sort.
Such as:
Kidney Beans Curry – Rajma Masala
Top tips and Notes
Whole Garam Masala
Cooking whole spices in oil makes the most of their flavour and aroma.
Stock
If using stock, check if it already has Salt in it and adjust accordingly.
Caramelising onions
To get the most fragrant and deep flavour out of them caramlise them slowly.
Rice
I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together and you get a fluffy Pulao.
Double
You can double or triple the recipe.
Wash the Rice
Wash the rice in 3 changes of Water until the water runs clear.
Soak the Rice
Soak rice for at least 20 - 30 mins beforehand.
Variations
This recipe is easily adaptable.
Spices
Adjust according to your taste.
Veg
You can add any Veg you like as long as it isn't too watery or time consuming to cook. Such as Peppers, Potato, Cauliflower, Mushrooms, Broccoli, Asparagus.
Chicken
You can also add Chicken as I often do - To do this add diced Chicken Breast after the Onions and cook till done before continuing.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days.
You can also freeze it in an airtight container for up to 3 months. Just let it cool completely first.
Reheat in the Microwave in a microwave safe bowl or on the Stove top (over low heat) with just a splash of Water.
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