This restaurant-style Veg Pulao is a delicious medley of rice, spices, and vegetables. Also known as Vegetable Pulao Pulav or Indian Pulao, this North Indian dish is very simple and easy to make and pairs perfectly with any raita or curry of your choice.
This easy and simple flavored rice recipe is made with long-grain rice, a choice of vegetables, and fresh herbs. it is one of the popular rice variants or choices for many Indians and is often served for lunch and dinner, if not for morning breakfast.
Rice-based recipes are an integral part of Indian cuisine and are made for different reasons. every state has its unique variants made with rice, but the pulao recipe is common across India.
It is explained in this post in detail. It is my go-to recipe for a quick fix for lunch, packing for a lunchbox, or even for any special occasion or weekend.
- 1/2 cup Basmati Rice (long-grained rice)
- 1 medium Onion, finely chopped
- 1 small Tomato, finely chopped
- Vegetables – You can add as many veggies as you want in this Pulao. I like to add Green Peas, French Beans, carrot, but you can go ahead and add in anything you want.
- Whole Spices: Bay Leaf, Cardamom, Cloves, Cinnamon, Cumin Seeds
- 1/4 teaspoon Garam Masala Powder
- 1/8 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder
- 2 tablespoons finely chopped Coriander Leaves
- 2 tablespoons Oil
- 1 teaspoon Ghee
- 1 cup Water
- Salt to taste
- Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
- Heat ghee and oil together in a pressure cooker.
- On low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds.
- Add onion and sauté until it turns light brown or for approx. 2 minutes.
- Add chopped tomato, green peas, french beans and carrot.
- Stir-fry them for approx. 2 minutes.
- Add 1 cup water and mix well.
- Close the lid and cook over medium flame for 2 whistles.
- When 1st whistle is completed, reduce the flame to low and cook until another whistle.
- Turn off the flame.
- Let it cool at room temperature until the pressure inside the cooker comes down naturally.
- Open the lid carefully and fluff the rice with a fork.
- Transfer it to a serving bowl and garnish with fresh coriander leaves.
Indian vegetable pulao is traditionally served with cucumber raita or onion raita, papad, and pickle. In south Indian states like Andhra Pradesh, Kerala, Karnataka, and Tamilnadu, it is served and enjoyed with coconut chutney. It is a perfect dish for bachelors to make for dinner.
Tips to make the best Pulao Recipe
- Use long-grain Basmati rice to make this pulao. The grains will remain separate and the fragrance will be amazing.
- You can choose the vegetables that you want to add to the pulao. You can also add corn kernels or baby corn, broccoli, capsicum, etc.
- After the pulao is cooked, let it rest for at least 5 minutes before fluffing it with a fork. It will make sure the grains do not break while fluffing it.
- Ghee adds a very delicious flavour to the rice however if you want, you can use olive oil too. But adding some fat helps to keep the grains separate so do not skip it.
1. How is Pulao different from biryani?
While both Pulao and Biryani are rice dishes cooked with spices, there are some key differences between the two. Pulao is typically a simpler dish where the rice is cooked with the ingredients in a single pot, whereas biryani involves layering partially cooked rice with meat or vegetables and then cooking them together to infuse flavors.
2. Can Pulao be made vegetarian or vegan?
Yes, it can be easily made vegetarian or vegan by omitting any meat or seafood and using vegetable broth or water instead of chicken or beef broth for cooking the rice. Adding a variety of vegetables and spices ensures that the dish remains flavorful and satisfying.
3. What type of rice is best for making Pulao?
Long-grain Basmati rice is commonly used for making Pulao due to its aromatic fragrance and fluffy texture when cooked. However, you can also use other varieties of long-grain or even medium-grain rice depending on personal preference and availability.
4. How long does it take to cook Pulao?
The cooking time for Pulao varies depending on the specific recipe and ingredients used. Generally, it takes around 30-40 minutes to prepare and cook Pulao from start to finish, including the time for sautéing the spices, vegetables, and rice.
5. Can Pulao be reheated?
Yes, Pulao can be reheated by gently warming it in a microwave or on the stovetop. To prevent the rice from drying out, you can add a splash of water or broth before reheating and fluff the rice with a fork to redistribute the moisture.
6. Is Pulao a healthy dish?
It can be a nutritious dish, especially if made with a variety of vegetables and lean protein sources such as chicken or fish. However, the calorie content may vary depending on the ingredients and cooking methods used, so it’s important to practice portion control and choose healthier cooking oils.
In conclusion, it is a versatile and delicious rice dish that can be customized to suit various tastes and preferences. With the right ingredients, cooking techniques, and creative flair, you can elevate Pulao from a simple rice dish to a gourmet masterpiece. Whether you prefer a vegetarian version loaded with colorful vegetables or a protein-packed chicken or seafood, there’s a recipe to satisfy every palate.
You Might Also Like:
- Bharwa mirch achar recipe
- Amrood (guava) ki Sabji recipe
- A Paneer Chili recipe
- Veg Pulao recipe
- Bajra paratha recipe