Mixed vegetable pulao | vegetable pulao recipe
This mixed vegetable pulao ticks all the boxes for a quick, easy and healthy one pot meal for the whole family. Helping you to meet your minimum 5 vegetables a day, you can make this for lunch or dinner; on the weekend or weekday!
Pulao (also known as pulav or pilaf) is a one pot rice dish where the rice is cooked together with spices, herbs and vegetables. It’s a very flexible dish, one that you can customize as per the available ingredients and taste. This one is a family recipe and is regularly made on busy weekdays or lazy weekends.
To make pulao, I am using good quality extra long/long grain basmati rice that is aged for at least 2 years. This is the best rice for making a non sticky and flavorful pulao. If it is aged rice, it will be mentioned on the packaging. Long grain, aged basmati rice is a premium rice and will be priced higher than regular rice. It is readily available at most Indian grocery stores.
What is aged rice and why does it matter?
Basmati rice is known for its aroma, flavor, good mouthfeel and long, non sticky grain. It is aged to reduce its moisture content resulting in non sticky rice with fluffy separate grains. Ageing basmati rice also intensifies its flavor and aroma.
If you use a different type of rice, keep in mind that it will affect the texture. The water as well as the cooking time will also need to be adjusted.
Rice to water ratio
To cook this pulao, we follow the rice to water ratio of 1:2. So, for every cup of raw basmati rice, you need double the amount of water to cook it. This ratio works when the rice has been presoaked.
How to make vegetable pulao -steps with pictures
- Wash and presoak rice
The first step is to wash and presoak the rice. The presoaking time (half an hour) will be used for preparing the vegetables and to get the other ingredients ready.
In a bowl, add water to the rice. Wash by gently rubbing the rice and drain. Initially, the water is cloudy and becomes clearer with each wash. Repeat at least 4-5 times till water runs mostly clear.
Once the water is clearer, presoak in fresh water (at least 2cm over the rice) for half an hour. As rice absorbs water during presoaking, it will increase in size and the color will change from translucent, creamy white to white. Presoaking the rice reduces the cooking time drastically.
2. Prepare the vegetables
Since the vegetables are cooked with rice, it is important to cut them in the right size. Too big and they will be raw and too small, they will become mushy.
Peel and slice the onions.
Peel and cut the potatoes. Please refer to the picture below, I have shown one small and one medium sized potato to give you an idea.
Peel and slice the carrots, approximately ¾ of a cm. If the carrot is wide at the bottom, cut it in half and then slice.
Cut the cauliflower in medium sized florets.
To defrost the peas, rinse them in water 2-3 times and then soak them in water till needed and drain before adding.
Chop the required fresh coriander. Half the coriander leaves will be added while cooking and the other half will be used for garnish.
- Cook the pulao
Before starting, heat up the required water and keep it ready.
On a medium burner, heat ghee on a medium flame in a big enough nonstick or heavy bottom stainless steel pot. Using a pot with a wider base gives the rice maximum space to expand as the rice will elongate to twice its size upon cooking.
Add the bay leaves, peppercorns, cloves and the cardamoms. Slit open the cardamoms at the top before adding. Sauté for around 5 seconds.
Add the cumin seeds and sizzle for around 8-10 seconds, taking care not to burn them. Add the sliced onions and sauté just enough to remove the raw smell, for approximately 45 seconds.
Add the potatoes, carrots and cauliflower florets. Add the drained peas. Mix gently, enough to coat all the vegetables with ghee.
Next, add the salt, turmeric powder and chilli powder. If using garam masala (¾ tsp, optional as we are already using whole spices), then add that as well. I usually make it without the garam masala, adding it for special occasions. Mix again to coat all the vegetables with the spices. Cook uncovered for approximately a minute.
Add the measured hot water. Adding hot water helps to maintain the cooking temperature in the pot and speeds up the cooking time. Next, add the freshly chopped coriander leaves and mix.
At this point, taste the stock to add salt or spices if needed. The stock needs to be saltier and spicier than normal as we need to account for the rice. As a rough guide, if the salt tastes just right, then add the amount of salt that you usually add while cooking plain rice.
Turn the flame high. Bring the water/stock to a boil. Drain the rice and add to the boiling water. Mix gently once and cook uncovered and undisturbed till all the water has evaporated.
Once the water level goes below the rice, it is very close to being cooked. Using a spoon, gently remove the rice from the side to check the water level. When you see the water has completely evaporated, immediately switch off the gas and remove from heat.
Since the rice has been presoaked, it is cooked in just the time it takes to evaporate the water. After adding the rice, it takes less than 10 minutes to cook. As it cooks very quickly, do not leave it unattended at any time.
Gently fluff to help the steam escape from the bottom of the pot. The residual heat will keep the rice and vegetables cooking and therefore, it’s very important to leave the pulao uncovered. If the pulao is covered at this stage, it will result in sticky and lumpy rice. Let it rest for 5-10 minutes.
Garnish with freshly chopped coriander and squeeze some lemon/lime on top. Serve hot.
Suggestions
Vegetables – You can also add green beans or corn. Instead of frozen peas, you can also use fresh peas.
Whole spices & nuts – you can also add cashews, black cardamom, cinnamon stick or star anise along with the other whole spices at the beginning. Continue with the remaining steps.
Vegan options – Traditionally, pulao is made with ghee, however if vegan, use any neutral oil.
Cooking in advance
If you are cooking the pulao in advance, do not cover until it has cooled down, or the residual heat will make the rice sticky and lumpy. If possible, spread the pulao in a tray to let the steam escape and then store once it has cooled down. This will ensure non sticky rice.
Serving suggestions
Though this pulao is good on its own, it is usually served with plain yogurt/raita, pickles and/or papad.
If you tried this recipe, let me know by leaving a comment below and rating it. You can also find me on Facebook & Pinterest. For Instagram mention @vegbyswati or tag #vegbyswati
Mixed vegetable pulao
Equipment
- Non stick Pot
Ingredients
- 1 ½ cup long grain, aged basmati rice; washed, presoaked (½ hour) and drained
- 3 tbsp ghee (room temperature)/oil
- 2 bay leaves
- 8-10 black peppercorns
- 3-4 cloves
- 3-4 green cardamoms (slit opened at the top)
- 1 ½ tsp cumin seeds (jeera)
- 1 small onion sliced
- 2 medium potatoes peeled and cut (approx 2-2.5cm cubes)
- 2 cups cauliflower florets medium size
- 1 medium carrot peeled and sliced
- 1 cup frozen peas rinsed (refer to notes)
- 3 ½ tsp salt or as per taste
- 1 tsp turmeric powder (haldi)
- ¾ tsp red chilli powder or as per taste
- 3 cups water hot
- 2-3 tbsp freshly chopped coriander
Garnish
- 2-3 tbsp freshly chopped coriander
- Lime/lemon
Instructions
- In a bowl, add water to the rice. Wash the rice and drain. Repeat at least 3-4 times till water runs mostly clear.
- Presoak the rice in fresh water (at least 2cm over the rice) for half an hour.
- Meanwhile, prepare all the vegetables. Peel and slice the onions. Peel and cut the potatoes. Peel and slice the carrots, approximately ¾ of a cm. If the carrot is wide at the bottom, cut it in half and then slice. Cut the cauliflower in medium size florets. Defrost the frozen peas by rinsing them in water 2-3 times and then soak them in water till needed and drain before adding.
- Chop the required fresh coriander. Half the coriander leaves will be added while cooking and the other half will be used for garnish.
- Heat up the required water.
- On a medium burner, heat ghee on a medium flame in a big enough nonstick pot.
- Add bay leaves, peppercorns, cloves and cardamoms. Slit open the cardamoms at the top before adding. Sauté for around 5 seconds.
- Add cumin seeds and sizzle for around 8-10 seconds, taking care not to burn them. Add the sliced onions and sauté just enough to remove the raw smell, around 45 seconds.
- Add the potatoes, carrots and cauliflower florets. Drain the peas and add. Mix gently, enough to coat all the vegetables with the ghee.
- Next, add the salt, turmeric powder and chilli powder. Mix again to coat all the vegetables with the spices. Cook for approximately a minute.
- Add the measured hot water. Adding hot water helps to maintain the cooking temperature in the pot. Add the freshly chopped coriander leaves and mix.
- At this point, taste the stock to add salt or spices if needed. The stock needs to be saltier and spicier than normal as we need to account for the rice. As a rough guide, if the salt tastes just right, then add the amount of salt that you usually add while cooking plain rice.
- Turn the flame high. Bring the water to a boil.
- Drain the rice and add to the pot. Mix gently once and cook uncovered and undisturbed till all the water has evaporated.
- Once the water level goes below the rice, it is very close to being cooked. Using a spoon, gently remove rice from the side to check the water level. When you see the water has completely evaporated, immediately switch off the gas and remove from heat.
- Since the rice has been presoaked, it is cooked in just the time it takes to evaporate the water. As it cooks very quickly, do not leave it unattended at any time. After adding the rice, it takes less than 10 minutes to cook.
- Gently fluff to help the steam escape from the bottom of the pot. The residual heat will keep the rice and vegetables cooking and therefore, it’s very important to leave the pulao uncovered. If the pulao is covered at this stage, it will result in sticky and lumpy rice. Let it rest for 5-10 minutes.
- Garnish with freshly chopped coriander leaves and squeeze some lime/lemon on top as per taste.
- Serve hot with yogurt/raita, pickles and/or papad.
Video
Notes
- 1 cup=250ml
- Suggestions
- Vegetables – You can also add green beans or corn. Instead of frozen peas, you can also use fresh peas.
- Whole spices & nuts – you can also add cashews, black cardamom, cinnamon stick or star anise along with the other whole spices at the beginning. Continue with the remaining steps.
- Vegan options – Traditionally, pulao is made with ghee, however if vegan, use any neutral oil.
- Garam masala – If using garam masala (¾ tsp, optional as we are already using whole spices), then add that along with the salt, turmeric and chilli powder.
- Cooking in advance – If you are cooking the pulao in advance, do not cover until it has cooled down, or the residual heat will make the rice sticky and lumpy. If possible, spread the pulao in a tray to let the steam escape and then store once it has cooled down. This will ensure non sticky rice.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
- DID YOU MAKE THIS RECIPE? Do share the recipe link on Facebook or Pinterest. For Instagram, mention @vegbyswati or #vegbyswati
We prepared the pulao as explained in the recipe. Pleased to write that it was easy to make and very delicious.
Hi, thank you for trying the recipe and glad to know you enjoyed it!