Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Lunch

Vegetable Pulao

Traditional 19. Vegetable Pulao recipe

🧺 Ingredients

• Basmati rice: 250g
• Mixed vegetables (carrots, peas, beans, capsicum): 200g
• Onions (sliced): 100g
• Ghee: 40g
• Cumin seeds: 1 tsp
• Bay leaves: 2
• Cinnamon: 1 (small piece)
• Cloves: 4
• Cardamom: 3 (crushed)
• Ginger (minced): ½ tbsp
• Green chillies: 2
• Salt: to taste
• Water: 600ml
• Coriander leaves: 2 tbsp

👩‍🍳 How to make Vegetable Pulao

1. Soak rice 30 mins. Heat ghee at 160°C. Add 1/3 of onions, fry until golden. Remove.
2. Add cumin seeds (crackle 15 seconds), bay leaves, cinnamon, cloves, cardamom.
3. Add remaining onions, sauté 2 mins. Add ginger, green chillies, cook 30 seconds.
4. Add vegetables, sauté 2 mins. Add rinsed rice, sauté 2 mins.
5. Add water, salt. Bring to boil, cover.
6. Reduce to low heat (120°C), cook 15-18 mins.
7. Each grain should be separate and tender.
8. Top with fried onions, coriander.
9. ---

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