Vegetable Pulao Recipe ( Veg Pilaf)

Orange tint and scent of pumpkin pie “Fall” is here & am loving this time of the year like never before, enjoying the rain which I missed this year.
Hope all in US is getting ready with kids for Halloween. I have 4 large pumpkins here šŸ˜¦
that’s how Dad pamper their kids :/
now its my turn & NA already started nagging to start carving šŸ˜¦
Anyways that’s a fun thing to do with kids…..Love it when I see her eyes sparkle with excitement.

Here’s a picture of one that I carved last year.

NA excused that asymmetrical face, was convinced with a happy looking Witch šŸ˜€

Busy days with my in-laws who are here for a month, roaming in and around Salt lake and exploring new places here is of-course fun,though I miss my blog šŸ˜¦

A good DIL is not supposed to serve experimented dishes’s to her in-laws was my Mom’s advice, so today I made something which I am confident in making, a very popular Indian rice dish, more popular in the Northern states of India.

Everyone would have their own way of making it, I usually pressure cook it to save time. But if you are fast in cutting vegetables, a scrumptious meal is ready under half an hour.

Recipe here doesn’t need a pressure cooker though you may cook it in the same if you wish.
Pressure cooked Pulao/Pilaf is my favorite for some reason, though it wouldn’t give you that appealing look.


Basmati Rice (Long Grain Rice) – Ā 2 cups
Ginger and Garlic paste/crushed – 1 tbsp (together)
Onion – 1 medium chopped
Mixed vegetable’s – 1 cup chopped Ā (carrots,beans ,peas ,cauliflower etc)
Tomato – 2 large chopped
Green chili’s – 4 to 6 no’s (Use as per your preference)
Cilantro chopped – 1/4 cup
Mint Leaves chopped – few springs (Optional)
Juice from 1 lime
Water – 4 cups – double the amount of rice taken (differs with variety of rice used)
Salt to taste
Vegetable Oil / Ghee – 3 tbsp

Whole spicesĀ 

Cumin Seeds – 1 tsp
Cardamom – 2 no’s
Bay leaves – 1
Cloves – 3 no’s
Cinnamon stick – 1/2 inch size piece

To Decorate (Optional)

1 medium size Onion, sliced and fried to golden brown color
1 Tbsp each Cashew nuts and Raisins (I didn’t use)


* Soak Rice in water first before starting to cook. Heat oil in a pot / Pressure cooker or rice cooker.

* Add to the heated oil lightly crushed whole spices (given above) add then Ginger-Garlic paste and saute for a minute, followed by chopped onion.

* When onion looks golden brown, add the other vegetable’s and half portion of the chopped tomatoes.

* Saute the vegetables for 2- 4 minutes and then add the drained rice, continue stirring for another 5 minutes.

* Add in the leaves (Cilantro and Mint-if using) and stir to combine. Add salt , lime juice, the rest of the chopped tomatoes & water.

* Cover and cook the same in low heat (if using an open pot) till Ā the water is absorbed and rice is cooked. Do stir rice in between to check if the water is enough, sprinkle water in between if necessary.

* Once the rice looks cooked, let this sit for 5-7 minutes (Keep this open) , then use a fork to fluff up the rice.Decorate with fried Onions, Cashew-nuts and Raisins.

* Ā Serve Pulao/Pilaf Ā hot with Raita, Mint Chutney, Pickle and/or any Curry.


Ā  * If using a pressure cooker, cook till 1 whistle heard, immediately transfer the cooker to a cool place, once the pressure is released open the lid and use a fork to fluff up the rice, transfer rice to a flat tray/dish and keep this open for 5 to 7 minutes before serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close