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Vegetable Pulao Recipe - Easy and Healthy

Updated on December 15, 2019
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

About Vegetable Pulao

Vegetable pulao, which is also called pilaf is one pot meal made with rice and vegetables, can be prepared easily without spending long hours in the kitchen. It just need a few minutes to prepare. In this dish, spices, vegetables and rice is sauteed in ghee or oil and then cooked in pressure cooker. Super quick to make for meal with basic ingredients. One of the best way to add vegetables in your diet. There are different kinds of pulao like peas pulao, paneer-peas pulao, kashmiri pulao, Tawa pulao and so on.

Vegetable pulao is one type of basic pulao made often in many Indian homes and parties usually served with raita. Simplest recipe with very little preparations and there is no addition of any pulao or biriyani masala. This recipe gives you a joy of eating tasty and nutritious meal with minimum effort and time. Simple pulao with beautiful colors, aroma of the vegetables and whole spices which makes this recipe super excited.

Here I made pulao in pressure cooker which saves time and fuel. But you can prepare it in pot too.

You can serve this pulao with simple raita, boondi raita, cucumber raita or as it is.

Vegetable pulao
Vegetable pulao

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: Serves 2 people 1 cup of rice

Ingredients

  • 1-2 carrots, chopped
  • 1/2 cup peas, fresh or frozen
  • 2-3 spoons ginger paste, home made or store brought
  • 1 cup warm milk
  • few strands of saffron
  • 1 cup rice, any flavored rice
  • 2-3 teaspoons ghee or oil
  • 1 stick cinnamon
  • 3-4 cloves
  • 2-3 cardamom
  • 1-2 bayleaf
  • 1-2 star anise
  • 1-2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1/4 cup mixed nuts, almonds, cashews and raisins
  • 1-2 teaspoons pepper powder, or as required
  • salt as required
  • 1 cup water, to cook pulao

How to make the recipe

  1. Rinse and peel carrots. Cut off both the ends and chop into small sized pieces. Keep aside.
  2. Shell fresh peas, wash and keep aside. (You can use frozen peas too).
  3. Cut ginger and make paste. (You can use store brought ginger paste too).
  4. In a bowl take rice and wash it for 2-3 times until water runs clear. Drain off the water and keep aside.
  5. In a glass take 1 cup of warm milk. To this add few strings of saffron. Mix and keep aside.
  6. In a pan, pot or cooker heat 2 teaspoons of ghee.
  7. Add all whole spices i.e cinnamon, cardamom, clove, bayleaf and star anise. Fry until they begin to sizzle.
  8. Add cumin and fennel seeds. Let them splutter.
  9. Add ginger paste, saute until raw smell goes off.
  10. Add carrot and peas ( add other vegetables also if using), saute for 2-3 minutes.
  11. Add 1-2 teaspoons of pepper powder. (Adjust according to your spice level).
  12. Add drained rice. Stir and mix.
  13. Pour milk with saffron, mix.
  14. Now pour 1 cup of water. (I used 1:1 ratio of milk and water. Adjust according to the variety of rice you are using). Add salt.
  15. Mix and cover the cooker with lid. Cook on a medium to high flame for 2-3 whistles.
  16. Switch off the flame and let the pressure release by itself.
  17. When pulao is cooking, chop almonds and cashews.
  18. In a frying pan heat 1 teaspoon of ghee. To this add chopped nuts. Fry till brown. Keep aside.
  19. In the same ghee fry raisins too. Let them plumped up and keep aside.
  20. When the pressure releases, remove the lid. Add fried nuts and raisins. Mix everything carefully without breaking grains.
  21. Serve hot with raita, curd, pickle or as it is.

Steps with pictures

Wash, cut off the ends and chop carrots. Keep aside.
Wash, cut off the ends and chop carrots. Keep aside.
Shell fresh peas and keep aside. (or you can use frozen peas too).
Shell fresh peas and keep aside. (or you can use frozen peas too).
Take 1 inch long ginger. In a mixer grinder make paste of it. (Or use store brought ginger paste).
Take 1 inch long ginger. In a mixer grinder make paste of it. (Or use store brought ginger paste).
In a bowl take 1 cup of rice. (I used sonamasoori).
In a bowl take 1 cup of rice. (I used sonamasoori).
Rinse rice until water runs clear (atleast 3 times).  Drain water and keep aside.
Rinse rice until water runs clear (atleast 3 times). Drain water and keep aside.
In a glass take 1 cup of warm milk. Add few saffron strands. Mix and keep aside.
In a glass take 1 cup of warm milk. Add few saffron strands. Mix and keep aside.
In a pan, pot or cooker heat ghee. Add whole spices i.e cinnamon, cardamom, cloves, bayleaf and star anise.
In a pan, pot or cooker heat ghee. Add whole spices i.e cinnamon, cardamom, cloves, bayleaf and star anise.
To this add cumin and fennel seeds. Let them splutter.
To this add cumin and fennel seeds. Let them splutter.
To this add ginger paste and stir fry till raw smell is gone.
To this add ginger paste and stir fry till raw smell is gone.
Now add carrot and peas.
Now add carrot and peas.
Saute and mix everything properly.
Saute and mix everything properly.
Add pepper powder. (adjust according to your spice level).
Add pepper powder. (adjust according to your spice level).
Add washed and drained rice.
Add washed and drained rice.
Mix rice with vegetables and spices.
Mix rice with vegetables and spices.
Add saffron soaked milk.
Add saffron soaked milk.
Add 1 cup of water. ( Adjust according to your rice variety).
Add 1 cup of water. ( Adjust according to your rice variety).
Add salt. Cover the pressure cooker and take 2-3 whistles in medium to high flame. Let the pressure release by itself.
Add salt. Cover the pressure cooker and take 2-3 whistles in medium to high flame. Let the pressure release by itself.
Chop cashews.
Chop cashews.
Chop almonds.
Chop almonds.
Heat 1 teaspoon of ghee in a pan.
Heat 1 teaspoon of ghee in a pan.
Add chopped cashews and almonds. Fry till brown.
Add chopped cashews and almonds. Fry till brown.
Keep aside.
Keep aside.
To the same ghee add some raisins. Wait till plumpy and keep aside.
To the same ghee add some raisins. Wait till plumpy and keep aside.
When pressure release by itself, open cooker and add fried nuts and raisins.
When pressure release by itself, open cooker and add fried nuts and raisins.
Mix everything properly. Add more salt if required.
Mix everything properly. Add more salt if required.
Tasty and healthy vegetable pulao is ready to eat. Serve with raita, pickle or as it is.
Tasty and healthy vegetable pulao is ready to eat. Serve with raita, pickle or as it is.

More about the recipe

  1. Here I used sona masoori rice for this pulao. Basmati or other kind of rice, short or long grained can be used. You have to adjust the water depending on the rice. Different rice requires different quantity of water.
  2. Use correct quantity of water is very important to make fluffy pulao with separate grains yet well cooked. Adding more water and over cooking makes your pulao sticky and mushy. Rice to water ratio is very important. (Here I used 1 cup milk :1 cup water ratio for 1 cup of rice).
  3. Here I used pressure cooking method to prepare rice. You can use pot or pan too. If you are using pot, add all ingredients, milk-water, cover and cook in medium flame till all the water is absorbed. Check for water in between.
  4. Here I used only carrot and peas. You can add other vegetables like beans, potatoes, capsicum, tomatoes, baby corn, sweet corn etc.
  5. You can add paneer to make it kid friendly.
  6. You can alter the amount of spices as per your taste. Less spices gives you a less aromatic, mild pulao.
  7. Frying spices and vegetables in ghee will enhances the flavor of your pulao. You can use both oil and ghee too.
  8. Add garam masala for extra flavor.

Nutrition Facts
Serving size: 1
Calories 530
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 2 g10%
Carbohydrates 96 g32%
Sugar 3 g
Fiber 8 g32%
Protein 13 g26%
Sodium 53 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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