Veg Pulao | How to make Veg Pulao

By Febina Farook  |  13th Nov 2015  |  
5.0 from 1 review Rate It!
  • Veg Pulao, How to make Veg Pulao
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

514

1





About Veg Pulao Recipe

Veg Pulao, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Veg Pulao is just mouth-watering. This amazing recipe is provided by Febina Farook. Be it kids or adults, no one can resist this delicious dish. How to make Veg Pulao is a question which arises in people's mind quite often. So, this simple step by step Veg Pulao recipe by Febina Farook. Veg Pulao can even be tried by beginners. A few secret ingredients in Veg Pulao just makes it the way it is served in restaurants. Veg Pulao can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Veg Pulao.

Veg Pulao

Ingredients to make Veg Pulao

  • Basmati/ biryani rice- 2 cups
  • Ghee- 2 tbsp
  • Cardamom- 2
  • Cinnamon- 1 inch
  • Cloves- 2
  • Onion ( chopped)- 2 medium sized
  • Ginger-Garlic paste- 2 tsp
  • Red Chili powder- 1/2 tsp
  • Garam Masala powder- 1 tsp
  • Green capsicum- 1/4 cup
  • Frozen Corn-1/4 cup
  • Carrot (grated)- 1/4 cup
  • Cumin seeds- 1 tsp
  • Oil- 2 tbsp

How to make Veg Pulao

  1. Heat oil in a pan, add cumin seeds. Let it splutter. Add onion, ginger- garlic paste. Saute till there's no raw smell. Add chilli powder and garam masala powder.
  2. Add the veggies and cook till done. Prepare the rice by heating ghee in a deep-bottomed pan. Add in the spices. Pour water to the pan and let boil the water with lid closed.
  3. Once it starts boiling vigorously, add the rice and sprinkle some salt. Keep the lid closed. Once half of the water is absorbed reduce the flame from high to medium or medium low and stir the rice really well.
  4. Once most of the water is absorbed, put flame to really low and cook till done. Keep stirring in between. Off the flame. Add the cooked rice to the prepared masala. Mix well with flame on low, so that the flavors get well incorporated.
  5. Garnish with some coriander leaves. Serve hot with your favorite curries or any thick gravy.

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Arpita Kulkarnia year ago

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