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Photo of Veg Pulao by Febina Farook at BetterButter

Veg Pulao

Febina Farook
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. Basmati/ biryani rice- 2 cups
  2. Ghee- 2 tbsp
  3. Cardamom- 2
  4. Cinnamon- 1 inch
  5. Cloves- 2
  6. onion ( chopped)- 2 medium sized
  7. Ginger-Garlic paste- 2 tsp
  8. Red Chili powder- 1/2 tsp
  9. Garam masala powder- 1 tsp
  10. Green capsicum- 1/4 cup
  11. Frozen Corn-1/4 cup
  12. carrot (grated)- 1/4 cup
  13. cumin seeds- 1 tsp
  14. Oil- 2 tbsp


  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 Kulkarni
Arpita Kulkarni   Jul-27-2016

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