Recipe For Vegetable Pulao
| Ingredient | Quantity | Notes |
|---|---|---|
| Basmati rice | 1.5 cups | Soaked for 20-30 mins |
| Mixed vegetables (carrots, beans, peas, cauliflower) | 2 cups | Chopped evenly |
| Onion | 1 large | Thinly sliced |
| Tomato | 1 medium | Chopped |
| Green chilies | 2-3 | Slit lengthwise |
| Ginger-garlic paste | 1 tbsp | Freshly made |
| Whole spices (cinnamon, cardamom, cloves, bay leaf) | 1 tsp mix | |
| Turmeric powder | ½ tsp | |
| Garam masala | 1 tsp | |
| Oil/Ghee | 2 tbsp | |
| Salt | To taste | |
| Water | 3 cups | For cooking rice |
Cooking Instructions
- Heat oil/ghee in a pressure cooker. Add whole spices and sauté for 30 seconds.
- Add onions and sauté until golden. Then add ginger-garlic paste and green chilies.
- Add tomatoes and cook until soft. Then add turmeric, garam masala, and salt.
- Add mixed vegetables and sauté for 2-3 minutes.
- Drain soaked rice and add to the cooker. Gently mix without breaking rice grains.
- Add water, cover the cooker, and cook for 2 whistles on medium heat.
- Let pressure release naturally. Fluff the pulao with a fork before serving.
- Garnish with fried cashews and coriander leaves (optional).
