Vegetable Pulao


Simple and tasty lunch ideas.

  • 30 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating


    1.5 cups basmathi rice or any fragrant rice

    1.5 to 2 tbsp oil or ghee

    1 bay leaf

    1 star anise

    1 large strand of mace

    ½ to ¾ tsp shahi jeera

    3 to 4 green cardamoms

    6 cloves

    2 inch cinnamon stick

    small piece of nut meg

    stone flower little

    ¼ tsp fennel powder / fennel seeds powder (optional)

    1 medium onion thinly sliced

    2 green chilies slit

    1.5 tsp ginger garlic paste

    handful of mint (chopped finely)

    1 to 1.5 cups chopped vegetables

    salt as needed

    2 ½ to ¾ cups water (for the whistle method, 2.5 cups water)

    Ginger Garlic Paste


  • 30 mins
  • Prep Time
  • 45 mins
  • Cook Time
  • Preparation--

    1Wash and soak rice for at least 15 minutes. Drain off the water and set aside.

    2Chop all the veggies and slice onions. Chop mint and slit green chilies.

    making veg pulao--

    1Saute dry spices in hot oil until they sizzle.

    2Saute onions until golden.

    3Fry ginger garlic paste until the raw smell goes off.

    4Add all the veggies and mint, saute for 2 to 3 minutes.

    5Add water and salt.

    6Bring the water to a rolling boil.

    7Add drained rice and stir.

    8At this stage there are 2 ways to cook further.

    9First method is to cover the cooker with the lid after adding rice and cook on a medium flame for 1 whistle.

    10Second method is to cook on a medium flame until the water evaporates.

    11When the rice is still soggy, cover with a lid or pressure cooker lid and lower the flame. Cook on a low flame for 4 to 5 minutes.

    12Switch off the stove.

    13When the pressure goes down, remove the lid and fluff up the rice.

    14Serve hot.

    Cooking Tips

    Simple and tasty lunch ideas.

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