Vegetable Pulao Food

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.

VEGETABLE PILAU RICE

Steps:

• For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight. This makes about three tablespoons.
• For the pullao, wash the rice in several changes of water then drain. Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
• Peel and finely grate the ginger.
• Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat. When it's hot, add the mustard seeds.
• As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
• Add the turmeric and garam masala and stir for one minute.
• Add the ginger and saute, stirring, for another minute.
• Drain the rice and add it to the pan.
• Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices. Cook this way for two minutes.
• Add the 570ml/1 pint water and the salt and bring to the boil. Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then cover the pan with foil then a lid) then turn the heat to very low and cook for 25 minutes. After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
• Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving. Or serve at once on a serving plate.

INDIAN VEGETABLE RICE(PULAO)

Steps:

• 1Soak the rice for 30 minutes.Drain it.
• 2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
• 3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
• 4.Add chopped onions stir fry with a dash of salt.
• 5.Add coriander and turmeric powders.Stir for few minutes.
• 6.Add all the diced vegetables and green peas,green chillies and saute well.
• 7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
• 8.Cook in low heat for 15 minutes.
• 9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
• 10.Serve hot with yoghurt and pickles.

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 PULAO

Steps:

• Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
• Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
• Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
• Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.

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.

VEGETABLE PULAO

Steps:

• Wash rice and drain.
• Heat ghee in a heavy-bottomed pot.
• Add cinnamon, cloves and cardamom.
• When they crackle, add rice.
• Stir 1 minute.
• Add curry leaves, ginger, jalapeno, salt, potatoes and vegetables.
• Mix well.
• Add boiling water.
• Cover and cook over low heat until water is absorbed and rice is cooked.