Veg Pulao Recipe

Veg Pulao, also known as Vegetable Pulav, is a delightful Indian rice dish brimming with colorful vegetables and fragrant spices. Perfect for a weeknight meal or a potluck, Veg Pulao is a crowd-pleasing dish that's both flavorful and easy to make. This recipe uses basmati rice, a long-grain variety known for its fluffy texture and nutty aroma. The vegetables can be customized to your liking, but a common combination includes peas, carrots, potatoes, and green beans. Warming spices like cumin, coriander, and turmeric add depth of flavor, while fresh herbs like cilantro and mint provide a refreshing finish.
In just about 45 minutes, you can have a steaming pot of Veg Pulao ready to enjoy. Serve it alongside raita, a cooling yogurt-based condiment, for a complete and satisfying meal.

Ingredients

• 1 cup basmati rice, rinsed and soaked for 30 minutes
• 1 tablespoon ghee or vegetable oil
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 small onion, chopped
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1 green chili, chopped (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon salt, or to taste
• 1 cup mixed vegetables (peas, carrots, potatoes, green beans), chopped
• 1 1/2 cups water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint

Directions

1. Heat ghee or oil in a pressure cooker or pot over medium heat. Add bay leaf and cumin seeds. Once the cumin seeds splutter, add the onion and cook until softened, about 5 minutes.
2. Stir in ginger, garlic, and green chili (if using). Sauté for another minute until fragrant.
3. Add turmeric powder, coriander powder, garam masala powder, and salt. Stir to coat the spices.
4. Add the chopped vegetables and cook for 2-3 minutes, until slightly softened.
5. Add the rinsed and soaked basmati rice and stir gently to combine.
6. Pour in the water and bring to a boil.
7. If using a pressure cooker, close the lid and cook for 2 whistles on high pressure. Let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
8. If using a pot, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
9. Once cooked, fluff the rice with a fork and stir in chopped cilantro and mint.
10. Serve hot with raita.