Today I am sharing a simple and basic vegetable pulao recipe that is perfect to go with lunch-box and is also a good one pot meal option. Make a nice gravy to serve along with this and it will be a perfect comforting food. Pulao is typically milder than biryani and the flavor comes mainly from adding all the whole dry spices. Add a touch of ghee/clarified butter and even your neighbors will know what’s cooking in your kitchen 🙂
I make several versions of pulao. Sometimes I make with paneer and soy chunks, sometimes I use mint leaves and peas. Today, I prepared using kasoori methi/dry fenugreek leaves and the flavor and aroma was fabulous!! The kasoori methi gave it a very typical and subtle flavor that went perfect with the dry spices added to it.
Soaking time: 30 mins
Cooking time: 20 mins
Basmati rice – 1 cup (soaked in 2 cups water for 30mins)
Potato/aloo – 1 medium (diced)
Carrot – 1/4 cup (cut into slightly thick and long pieces)
Beetroot – 1/4 cup (cut into slightly thick and long pieces)
Green beans – 1/4 cup (Cut into small pieces)
Green peas/mutter – ¼ cup
Onion – ¼ cup (finely chopped)
Ginger-garlic paste – 1 tbsp
Green chilli – 2-3 (slit lengthwise)
Dry fenugreek leaves/kasoori methi – 2 tbsp
Curd/buttermilk – 2 tbsp
Red chilli powder – 1 tsp
Coriander powder – ½ tsp (optional)
Jeera/cumin powder – ½ tsp (optional)
Cloves – 5
Peppercorns – 8
Cumin seeds/jeera – 1 tbsp
Bay leaf – 3
Star anise – 2
Mace/javitri – 2
Cinnamon – ½ inch piece
Green cardamom – 3
Black cardamom -1
Salt – to taste
Oil – 1 tsp
- Heat oil in a pan. Add cloves, jeera, bay leaf, star anise, mace, cinnamon, peppercorns, cardamoms and fry for 2 minutes till a nice aroma comes.
- Add the green chili, ginger-garlic paste and onions. Fry till onions become soft.
- Add the kasoori methi leaves, red chili powder, coriander-cumin powder and give a gentle mix.
- Add the vegetables and give a good stir.
- Add the drained basmati rice (do not discard the water, we will use the same water for cooking the rice) and with a gentle hand combine well. Fry for 2-3 minutes.
- Transfer them to a bowl good enough to pressure cook the rice. If using rice cooker, you may do all the cooking directly in the rice cooker.
- Add the drained water obtained from soaking the basmati rice, salt to taste and curd.
- Pressure cook for about 4-5 whistles. Remove from heat and let it rest for about 15 minutes.
- Remove and serve with any nice gravy.
- You may use mint leaves instead of kasoori methi but I strongly recommend kasoori methi as the flavor was simply superb 🙂 Use mint along with it if you prefer to.
- You may add some garam masala powder if you want a slightly spicy pulao.
- You may also add paneer, soy chunks, fried bread and any other vegetables.
- Add a tsp of ghee to get a very rich flavor.