Vegetable pulao, vegetable pilaf, easy one pot vegetable pulav, simple veg pulao, வெஜ் புலாவ்
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Recipes in this Video
4 recipes
Vegetable Pulao has its roots in South Asian cuisine, particularly in India, where it is often served at festive occasions and family gatherings. This dish showcases a blend of aromatic spices and seasonal vegetables, making it a flavorful and nutritious choice. Today, Pulao has gained popularity worldwide, with variations emerging in different cultures, adapting to local ingredients and tastes.
Ingredients
- ●basmati rice
- ●mixed vegetables
- ●onion
- ●ginger
- ●garlic
- ●green chilies
- ●whole spices
- ●bay leaf
- ●cumin seeds
- ●cardamom
- ●cloves
- ●cinnamon
- ●water
- ●oil
- ●salt
- ●cilantro
Instructions
- 1Rinse basmati rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Heat oil in a large pot over medium heat until shimmering.
- 4Add cumin seeds and whole spices; sauté until fragrant, about 1 minute.
- 5Stir in sliced onions, cooking until golden brown, about 5-7 minutes.
- 6Add minced ginger, garlic, and green chilies; sauté for 2 minutes.
- 7Mix in the mixed vegetables and cook for 3-4 minutes until slightly tender.
- 8Add the soaked and drained rice, stirring gently to combine.
- 9Pour in water and add salt; bring to a boil.
- 10Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.
- 11Remove from heat and let it sit covered for 5 minutes.
- 12Fluff the rice with a fork and garnish with chopped cilantro before serving.
Ingredient Alternatives
basmati rice
Healthier: quinoa
Cheaper: long-grain rice
Quinoa is a protein-rich alternative, while long-grain rice is often less expensive.
mixed vegetables
Healthier: fresh seasonal vegetables
Cheaper: frozen vegetables
Fresh seasonal vegetables enhance flavor while frozen options are budget-friendly.
whole spices
Healthier: ground spices
Cheaper: mixed spice blend
Ground spices are easier to use, while a spice blend can save time.
cilantro
Healthier: parsley
Cheaper: green onions
Parsley offers a similar freshness, while green onions are often less expensive.
Techniques
sautéingsteaming
Equipment
large potwooden spoonmeasuring cups
🌶️🌶️🌶️Medium
Also Known As
Vegetable PilafVeg Pulao
Ingredients
- ●2 cups cooked rice
- ●1 cup mixed vegetables (carrots, peas, bell peppers)
- ●2 tablespoons Schezwan sauce
- ●1 tablespoon soy sauce
- ●1 tablespoon vegetable oil
- ●1 teaspoon ginger-garlic paste
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon salt
- ●2 green onions, chopped
- ●1 tablespoon sesame oil (optional)
Instructions
- 1Heat vegetable oil in a large pan or wok over medium heat.
- 2Add ginger-garlic paste and sauté for 1 minute until fragrant.
- 3Add mixed vegetables and stir-fry for 3-4 minutes until they are tender.
- 4Stir in the cooked rice, breaking up any clumps.
- 5Add Schezwan sauce and soy sauce, mixing well to coat the rice evenly.
- 6Season with black pepper and salt, adjusting to taste.
- 7Continue to stir-fry for another 2-3 minutes until everything is heated through.
- 8If using, drizzle sesame oil over the rice and mix well.
- 9Garnish with chopped green onions before serving.
- 10Serve hot as a main dish or side.
Equipment
large panwokspatula
🌶️🌶️🌶️Medium
Ingredients
- ●1 cup rice
- ●2 cups water
- ●1/4 cup tamarind pulp
- ●1/2 cup vatha kuzhambu powder
- ●1/2 tsp turmeric powder
- ●1/2 tsp mustard seeds
- ●1/2 tsp cumin seeds
- ●1/4 cup oil
- ●1/2 cup chopped onions
- ●1/2 cup chopped tomatoes
- ●Salt to taste
- ●Curry leaves for garnish
Instructions
- 1Rinse the rice under cold water until the water runs clear, then soak it for 30 minutes.
- 2In a pot, add 2 cups of water and bring it to a boil. Add the soaked rice and cook until tender, about 15-20 minutes. Drain and set aside.
- 3In a separate pan, heat oil over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- 4Add chopped onions and sauté until they turn translucent.
- 5Stir in chopped tomatoes and cook until they soften.
- 6Add the tamarind pulp, vatha kuzhambu powder, turmeric powder, and salt. Mix well and let it simmer for 5-7 minutes.
- 7Add the cooked rice to the kuzhambu mixture and gently mix until the rice is well coated.
- 8Cook for an additional 2-3 minutes to allow the flavors to meld together.
- 9Garnish with curry leaves before serving.
Equipment
PotPanSpoonMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Medium
Ingredients
- ●1 cup basmati rice
- ●2 medium beetroot, grated
- ●1 medium onion, thinly sliced
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp cumin seeds
- ●1/2 tsp mustard seeds
- ●2 tbsp oil or ghee
- ●2 cups water
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a large pot, heat the oil or ghee over medium heat. Add the cumin and mustard seeds, and let them splutter.
- 3Add the sliced onions and green chilies to the pot. Sauté until the onions are translucent and lightly golden.
- 4Stir in the ginger-garlic paste and sauté for another minute until fragrant.
- 5Add the grated beetroot to the pot and mix well. Cook for about 5 minutes until the beetroot softens slightly.
- 6Add the drained basmati rice to the pot and stir gently to combine with the beetroot mixture.
- 7Pour in 2 cups of water and add salt to taste. Bring the mixture to a boil.
- 8Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
- 9Remove the pot from heat and let it sit covered for another 5 minutes.
- 10Fluff the pulao with a fork and garnish with fresh coriander leaves before serving.
Equipment
PotLidGraterSpoon
🌶️🌶️🌶️Low
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