After the Thanksgiving festivities, if you’re looking to make something really simple, yet doesn’t compromise on taste – then you must try this simple vegetable pulao!
My food tends to be on the spicier side. So, a few weeks ago I made pulao that was not very spicy and the result was an instant hit! I’ve made it at least 3 times since then.
I used ghee and whole garam masala to flavor the rice and relied on frozen veggies, so the dish comes together quickly!
I had some leftover coconut milk, which I added to the pulao. It gives a slightly sweet, coconutty flavor. But you could use water and it will taste just as good!
- 1.5 cups basmati rice
- 1 small onion, sliced
- 1 heaped cup of chopped vegetables (I used some frozen peas, carrots, corn & beans - you can use any veggies of your choice)
- ½ cup of coconut milk (optional, see recipe for more details)
- 1 to 2 green chilies, slit (optional if you don't want even a hint of spice)
- 1 bay leaf
- 1-inch cinnamon stick
- 4 cardamom pods
- 4 cloves
- 4 tsp ghee (or a combination of oil & ghee)
- about 3 cups of water
- salt to taste
- Wash basmati rice and soak in water for about 20 minutes.
- In a pressure cooker heat oil and ghee.
- Add the whole garam masalas and let them sizzle for a few seconds.
- Add onions & green chillis, let them soften. You can add a bit of salt to help the onions cook faster.
- Add the chopped vegetables of your choice and saute for about a minute or two. Add drained rice and salt to taste.
- If you using coconut milk, dilute it with water until you get about 2¾ cups of liquid, else just use 2¾ cups of water.
- Mix well and taste the water - it should taste a tad bit salty.
- Close the pressure cooker lid, but don't use the weight.
- Cook on high heat until the pressure cooker releases steam, then reduce the heat to medium and cook for about 6 to 8 minutes. By not placing the weight, you have the option of removing the pressure cooker lid at any point to check its status.
- After the set time, if the pulao is done and there's no water left, fluff the pulao with a fork and keep aside for about 5 to 10 minutes before you serve.
There you go, wasn’t it really simple? Have it with some raita or even plain yogurt.
If you end up trying, please let me know. Would love to hear your thoughts on it! Here’s another pulao recipe that’s a favorite at our home – Spicy Tomato Pulao.