Thursday, October 24, 2013

Vegetable Pulao

Vegetable Pulao


2 cups long grain rice
1 cup mix vegetables (french beans, carrot, cauliflower, green peace)
1/2 cup colored capsicum (bell pepper)
1 table spoon ginger chopped (adrak)
4 cups water

For marinate 

4 table spoon curd 
1 tea spoon turmeric(haldi)
2 table spoon coriander powder
1 tea spoon cumin powder
1 tea spoon garam masala
1 table spoon mint leaves chopped
1 table spoon cilantro leaves chopped (dhania patti)
salt to taste
3 table spoon vegetable oil
2 table spoon butter

For Tadka

1 tea spoon cumin seeds (jeera)
1 tea spoon mustard seeds
2 small cinnamon  (dal chini)
3 green cardamom (choti elachi)
1 black cardamom (black elachi)
2 cloves(laung)
1 bay leaf (tej patta)

For garnish

2 table spoon of dry roast cashew, raisins and almond


  • Take all the veggies in a small bowl, wash it and rinse it and take it in a bowl.
  • Add curd mix well and then mix all marinate ingredients together and mix well and keep aside for minimum 30 minutes. 
  • Wash rice and keep a side. 
  • Heat oil in a pan, add all the tadka ingredients together let them crack and then add ginger, saute it for a minute but be careful not to burn.
  • Add vegetables saute it for 4 to 5 minutes .
  • Now add rice and mix well , and then add 4 cups of hot water and salt.
  • Cover it for 5 to 6 minutes , you can check while cooking, Take a tea spoon of rice and then press it with fingers if rice is soft so its cooked. You can make it in a pressure cooker as well in just a 1 whistle and allow the steam to escape before opening.

  • Sprinkle some dry fruits and Serve hot with any raita, spicy curry or with tomato chutuny 


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