Vegetable Pulao is a mild and fragrant rice dish made by cooking basmati rice with mixed vegetables and whole spices. It is lighter than biryani and ideal for everyday meals.
Ingredients
- Basmati rice – 2 cups
- Mixed vegetables (carrot, beans, peas, potato) – 1½–2 cups
- Soya chunks – ½ cup
- Tomato – 1 large (chopped)
- Onion – 1 large (sliced)
- Green chillies – 2 (slit)
- Ginger garlic paste – 1 tbsp
- Mint leaves – 2 tbsp
- Coriander leaves – 2 tbsp
Whole Spices
- Bay leaf – 1
- Cloves – 3
- Cardamom – 2
- Cinnamon – 1 small piece
- Cumin seeds – 1 tsp
Other
- Oil – 2 tbsp
- Ghee – 1 tbsp
- Water – 4 cups
- Salt – to taste
Preparation
- Wash and soak basmati rice for 20–30 minutes
- Boil soya chunks in water with a pinch of salt for 5 minutes, squeeze and keep aside
- Heat oil and ghee in a pressure cooker or deep pan
- Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon
- Add sliced onions and saute until light golden
- Add ginger garlic paste and green chillies, saute till raw smell goes
- Add chopped tomato and cook until soft
- Add mixed vegetables and soya chunks, saute for 2–3 minutes
- Add mint and coriander leaves
- Add soaked rice and gently mix
- Add water and salt, mix once
- Close lid and cook for 2 whistles (pressure cooker)
- Switch off flame and rest for 5 minutes
- Fluff gently and serve hot
Health Benefits
- High protein from soya chunks
- Vitamins and fiber from vegetables and tomato
- Light, balanced, and filling meal
- Good option for lunchbox and family meals
Variations
- Replace water with coconut milk for rich pulao
- Add a little garam masala for extra flavor
- Skip soya chunks and add paneer instead
- Add cashews for festive pulao
Tips
- Squeeze boiled soya chunks well to remove raw smell
- Use ripe tomato for balanced tanginess
- Do not overcook rice
- Resting time keeps pulao fluffy