Mixed Vegetable Pulao Recipes

PULAO RECIPE | VEG PULAO

Steps:

• Rinse rice till the water runs clear of starch and become transparent while rinsing.
• Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
• Rinse, peel and chop the vegetables.
• Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
• In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
• Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
• Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
• Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
• Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
• Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
• Add water and lemon juice. Mix and stir.
• Season with salt and stir again.
• Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
• Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
• Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
• Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

MIXED VEGETABLE PULAO

Steps:

• Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.
• Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.

KARNATAKA STYLE MIXED VEGETABLE PULAO RECIPE

Steps:

• To begin making Karnataka Style Mixed Vegetable Pulao Recipe, first get all the ingredients ready.
• Grind the ingredients mentioned in "For pulao masala" including fresh coconut, pearl onions, garlic, ginger, coriander seeds, cumin seeds, fennel seeds, coriander leaves, tomato, cinnamon stick, cloves, cardamom and green chillies to a fine paste using a mixer grinder. You can a little warm water to make it into a smooth paste.
• Steam the vegetables using a steamer and keep aside.
• Cook Basmati rice in 3-1-/2 cups of water in a sauce pan, along with salt and bring it to a brisk boil. Once it comes to a boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed. Turn off the heat and allow the rice to cool and then fluff the rice up with a fork.
• Heat oil in a heavy bottomed pan, add the bay leaf and the ground paste. Saute the pulao masala till it turns brown and fragrant. Add the cooked rice, paneer, bread croutons and vegetables to this masala and mix well.
• Check the salt and adjust to suit your taste and serve.
• Serve the Karnataka Style Mixed Vegetable Pulao Recipe along with a bowl of Tomato Onion Raita for lunch or dinner or even pack it into your lunch box.

VEG PULAO RECIPE | VEGETABLE PULAO | PULAO RICE | VEG PULAV RECIPE

Steps:

• firstly, in a small mixi take ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 clove garlic, 2 chilli, 2 pod cardamom, 1 inch cinnamon, 5 cloves and 1 tsp fennel.
• add ¼ cup water and blend smooth paste. keep aside.
• ina large kadai, heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pod cardamom, 3 cloves, ½ tsp pepper and 5 cashew.
• saute on low flame until the spices turn aromatic.
• now add ½ onion and saute until the colour changes slightly.
• further, add 1 tomato and saute until the tomatoes turn soft and mushy.
• additionally, add 5 beans, ½ capsicum, 2 tbsp peas, ½ carrot and ½ potato.
• saute for a minute until the vegetables turn aromatic.
• now add prepared coriander pudina masala paste and 1 tsp salt. mix well.
• further, add 2 cup water and stir well getting to a boil.
• once the water comes to a rolling boil, add 1 cup basmati rice. make sure to soak basmati rice for 20 minutes.
• mix well, cover and simmer for 20 minutes.
• after 20 minutes, veg pulao is ready to serve.
• firstly, in a large bowl, take 1 cup curd and whisk with 1 cup water.
• add ½ onion, ½ tomato, ½ cucumber, 2 tbsp coriander, ½ tsp roasted cumin powder and ¼ tsp salt. mix well.
• finally, onion tomato raita is ready to enjoy with mix veg pulao.

VEGETABLE RICE RECIPE | MIX VEG RICE | QUICK ONE POT VEGETABLE RICE

Steps:

• firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon and 2 pods cardamom until they turn aromatic.
• now add ½ onion, 1 chilli and saute until they turn translucent.
• further add 5 beans, 1 carrot, 2 tbsp peas and ¼ capsicum.
• stir-fry for 2 minutes without mashing the vegetables.
• now add 1 cup basmati rice (soaked for 20 minutes).
• roast for 2 minutes without breaking rice.
• furthermore, add 2 cup water, 1 tsp salt and 1 tsp lemon juice.
• mix well, cover and simmer for 20 minutes. or pressure cook for 2 whistles on medium flame.
• after 20 minutes, give a stir. the rice will be still be moist.
• turn off the flame, cover and rest for 10 minutes.
• finally, add 2 tbsp coriander leaves and enjoy vegetable rice with raita or curry.

VEGETABLE PULAO RECIPE

Steps:

• 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 (2-liter capacity, stainless steel 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 soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.
• 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 flame.
• Let it cool at room temperature until pressure inside 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.