Pulao is considered affluent, mainly due to its use of classy spices and its outstanding aroma. Veg pulao is known by different names such as pulav, pilaf, and pulao, and is a common dish in India, where it is also called Veg Biryani. There are so many ways to prepare veg pulao, but this brahmin style can make you aperitive. This is a perfect meal for your lazy summer, where you can enjoy this meal without feeling lazy.

Basically, veg pulao is a one-pot dish and is easy to cook. This dish is full of a bowl of veggies, which includes profound nutrition. This food item is easily digestible on its own. You do not need to exert much effort to digest it like other dishes. It is important to add this meal to your routine where you can get a good source of fibre and it can enhance your mood as well. You can even serve this fluffy, simple, and flavorful dish in front of your guests in a minimal amount of time and get praise for it.

Veg Pulao can be topped with cashew and Paneer |Image : Instagram - @foodiee._.girl

 

Pulao has its own rich history. It originated in Persia. From ancient Persia to other Muslim countries, the pulao recipe was spread like wildfire, and India could not prevent itself from savouring it. An offshoot of pulao, the exquisite biryani, was created by the mingling of the cultures of Persia, Central Asia, and India. It was in the Mughal kitchens when the elegantly subtle pulao was combined with Indian spices to create the pleasantly flaming biryani. 

Preparation time: 25 minutes

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Cooking time: 10 minutes

Ingredients:

  • 1 cup rice

  • ¼ cup carrot (chopped)

  • ¼ cup beans (chopped) 

  • ¼ cup green peas 

  • 1 tbsp cashews 

  • 3 cups water (rice-water ratio to be 1:2)

  • ¼ tsp turmeric powder 

  • ¾ tbsp salt 

    • For tempering:

    • 1 tbsp oil 

  • 1 tbsp ghee 

  • ½ tsp cumin seeds

  • 2 pieces of cinnamon

  • 6 cloves 

    • For grinding:

    • ¼ cup grated coconut 

  • 2-3 green chillies

  • ½ cup mint leaves 

  • 2 pieces of ginger 

  • 2 pieces of cinnamon

  • 6 cloves

  • 1 cardamom 

  • 10 black peppers

  • ½ cup of coriander leaves 

  • ½ cup of water

    • Method:

    • Wash the rice, drain off the water, and start grinding. 
    •  Put all the ingredients that are mentioned on the ‘grinding’ list into a mixer jar and grind to a fine paste, adding water as required.
    • Now, take the pressure cooker, and add ghee, cooking oil, cumin seeds, cinnamon, cloves, green peas, and cashews. Roast them for approximately 2 minutes.
    • Add the chopped items to your cooker and roast them for 3-4 minutes approximately.
    • Subsequently, add ground pulao masala, including salt to taste, and turmeric powder. Stir them for 2 minutes at least. 
    • Now, add the drained rice and let it blend with the masala. 
    • Then add 2 cups of water and close the pressure cooker lid. Cook for three whistles on medium-low heat.
    • Once the pressure cooker subsides, remove the lid and fluff the vegetable pulao.