You can use any vegetables of your choice but generally vegetables that are too watery, should be avoided.
Another important tip about making a rice pulao (or even a biryani) is, never over cook it. If you add too much water or even if you cook it for a longer time than is required, your rice will go soggy. The texture of this dish is important. Each cooked grain of rice should stand out.
I have given here a step by step easy to follow recipe (you cannot go wrong with it).
- 1 ½ cup of basmati rice (washed and soaked in salted water for at least ½ hour)
- 300 gm of Cauliflower florets (not too small)
- 2 medium Potatoes (each cut into 8)
- 1 cup boiled Peas
- 3 medium Tomatoes (chopped)
- 2 medium Onions (thinly sliced)
- 1 Tsp Ginger - Garlic paste
- 2 green Chilies (to taste, chopped)
- ½ cup chopped Coriander leaves
- 3 Tbsp oil
- 3 Tsp lime/lemon juice
- 3 cups hot Water (same cup as used for measuring the rice)
- 1 Tsp cumin seeds
- 2 Tsp desi ghee (clarified butter)
- 2 green Cardamoms
- 1 Bay leaf
- 3 Cloves
- 1 inch cinnamon stick
- 1 Tsp garam masala powder
- ½ Tsp red Chili powder (to taste)
- 1 Tsp Coriander powder
- ¼ Tsp Cumin powder
- Salt to taste
Heat the oil in a deep pan and crackle the cloves, cinnamon and bay leaf. Add the onions and fry till golden brown. Add the ginger-garlic paste and fry for few more minutes.
Add the tomatoes, green chili, coriander, red chili and cumin powder. Saute till the tomatoes become soft. Now add the cauliflower, potatoes and peas. Cover and cook (simmer) for 5-7 minutes (don’t add any water at this stage).
Meanwhile strain the soaked rice.
In another pan heat the desi ghee and put cumin seeds and cardamoms in it. When they Crackle, add the drained rice and fry for 2-3 minutes till all rice grains are coated with the ghee. Turn off the heat.
Check the vegetables now. They must have become a little bit soft but not completely cooked. Sneak a taste and add more salt (remember the rice has no salt).
Now transfer the uncooked rice with the vegetables, mix gently. Add 3 cups of hot water. Stir and add the lime juice, garam masala powder and fresh chopped coriander. Add more salt or chili if required at this stage. Once the rice gets cooked, you cannot add more salt (well you can but it won't be the same). The idea is that all the grains of rice should absorb all the flavors.
When the water boils (which will be almost instantly as you used hot water), Cover with a tight lid. Place some weight on the lid so that the steam doesn't escape.
Simmer for 5-10 minutes. After that open the lid, you would find that most of the water has been absorbed by the rice. Stir very gently, so as to bring the rice which is at the bottom of the pan to the top and vice versa. Put the lid back on.
Simmer for another 5 minutes. Open again and if you feel that all the water is absorbed by the rice, turn off the heat. Cover again and let it stand for 10-15 minutes.
Open and serve the hot vegetable pulao with some cold raita.
For any Pulao, the ratio of rice to water is always 1 : 2 (one cup rice and 2 cups of water).
For the best flavor, always use good basmati rice.
Never over cook.
Always soak the rice in salted water for at least 1/2 hour (it helps the grain to become longer).
Never over cook the vegetables for a vegetable pulao.
Raita recipes for your Vegetable Pulao
If you liked this vegetable pulao please check out some more Rice recipes
Creative cooking corner home