Vegetable pulao (veg pulao without onion and garlic)
This yummy, one pot vegetable pulao will become your go to party recipe once you've made it. Quick and easy to make and goes deliciously well with any side dish - from dals to chicken curries
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 cup Basmati rice
- 2 cups water
- 1/2 cup mixed vegetables (fresh/frozen) carrots, beans, sweet corn, peas
- 2-3 fresh chillies slit
- 1 tsp black cumin seeds (shahi jeera)
- 2 star anise
- 1 cinnamon sticks
- 2-3 cloves
- 2-3 cardamom
- 1 tbsp black peppercorns
- 2 bay leaves
- 2 dried red chilli
- 1 tsp garam masala powder
- 2-3 tbsp cashews
- 2-3 tbsp raisins
- 2 tbsp ghee
- salt
Instructions
- Wash the rice for 3-4 times and then keep it soaked in water for 10-15 minutes
- Heat the cooking pot with ghee. Once it melts add all the whole spices, sauté for couple minutes or until fragrant
- Add the cashews and raisins and fry for a few minutes and then throw in the vegetables. Stir and cook until they thaw (if using frozen vegetables) and then tip in the soaked rice
- Gently stir and cook so that the rice coats well with the spices. Pour in the water, sprinkle the salt and garam masala powder in. Cook on high flame until the water from the surface evaporates, then turn the flame down, cover and cook for 7-8 minutes
- When done, turn the flame off, remove the lid and fluff up the rice using a fork from the edges
- Using a spatula dish out the vegetable pulao in a serving plate and serve with raita or your choice of side dish. Enjoy
Notes
- You can use any vegetables that you like for your pulao for example potatoes, beans, cauliflower and even paneer
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon