The BEST Veg Pulao

Safira

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.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch, Sides

Cuisine Indian

Servings

Calories 325 kcal

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.

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.

Nutrition

Calories: 325kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 13mgSodium: 621mgPotassium: 164mgFiber: 3gSugar: 2gVitamin A: 164IUVitamin C: 7mgCalcium: 52mgIron: 1mg

Keyword Indian Veg Rice, Veg Pilaf, Veg Pulao, Veg Rice, Vegetarian Pulao

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