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

Punjab · Lunch

Vegetable Pulao

Traditional Recipe 18: Vegetable Pulao recipe

🧺 Ingredients

• Basmati rice: 300g
• Peas (frozen): 100g
• Carrots (diced 1/4 inch): 100g
• Potatoes (diced 1/2 inch): 100g
• Onions (thinly sliced): 150g
• Ghee: 40ml
• Oil: 20ml
• Cumin seeds: 5g
• Bay leaf: 1
• Black cardamom: 2
• Cinnamon stick (2 inch): 1
• Green chilies (whole): 2
• Ginger (sliced thin): 15g
• Water: 600ml
• Salt: 10g
• Coriander leaves: 20g

👩‍🍳 How to make Vegetable Pulao

1. Rinse basmati rice (300g) in cold water 2-3 times until water runs clear. Soak in water for 15 minutes, then drain.
2. Heat ghee (40ml) and oil (20ml) in a large pot over medium-high heat (190°C). Add sliced onions (150g), cook 5 minutes until softened and edges turn golden-brown.
3. Remove half the fried onions and set aside for garnish.
4. Add cumin seeds (5g), bay leaf (1), black cardamom (2), cinnamon stick (1), green chilies (2), and sliced ginger (15g) to remaining onions. Toast for 15 seconds until fragrant.
5. Add drained rice, stir gently for 1 minute to coat with ghee.
6. Add diced potatoes (100g), carrots (100g), and peas (100g). Stir gently.
7. Add water (600ml) and salt (10g). Bring to a boil over high heat (200°C), stirring occasionally.
8. Once boiling, reduce heat to low (130°C), cover pot tightly with lid and aluminum foil. Do not open lid.
9. Cook for 12 minutes without lifting the lid.
10. Turn off heat, let pulao rest covered for 5 minutes to absorb remaining moisture.
11. Open lid carefully, fluff rice gently with a fork, breaking any clumps.
12. Serve hot with raita or pickle.

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