Vegetable Pulao | How To Make Veg Pilaf

A simple and quick to make Vegetable Pulao recipe. Made with mixed vegetables, spices and rice, this Vegetable Pulao will be a perfect side dish for your lunch or dinner. 

I am redoing my old posts every now and then and this Vegetable Pulao is one of the posts that really needed my TLC. I often wonder how recipes like this Vegetable Pulao is still not taken care of as it is something I make very often. Our weekend lunch usually includes a roti / phulka, a subzi, raita and a pulao. Vegetable pulao is one of the easiest recipes to make and ever since I bought my Instant Pot (read 2 Instant pots), life has been way easier.

Last weekend, I made Lauki Subzi to go with the vegetable pulao and of course we had the roti / phulka and some raita. I came across this recipe in one of the Tamil magazine insert. I love those little recipes inserts that come in the magazines. My mother always collected them for me and sent me a bunch of it every time I come back from India. It has been a while now since I added any more inserts to my collection.

You could use fresh chopped vegetables or for the ease use the frozen vegetables. I often use the frozen mixed vegetables as it is quick and easy. Since this is one of old posts from the times when I did not own an instant pot, the recipe still has instructions to make it on stove top. I did not replace my step by step pictures, so I am still going to leave that recipe. If making it in an Instant Pot, saute the spices and the vegetables directly in the pot and cook it for 4 minutes and do a 10 minutes release.

Preparation time – 10 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients to make Vegetable Pulao – serves 4

• Basmati rice – 1 cup
• Onion – 1 (chopped)
• Mixed vegetables – 1 cup (carrot, beans, cabbage, green peas etc)
• Ginger garlic paste – 1 tsp
• Green chilies – 3 (slit lengthwise)
• Chopped mint and cilantro leaves – a handful
• Fennel seeds (sombu) – 1 tsp
• Cinnamon – 1 stick
• Cloves – 3
• Cardamom/ elaichi – 3
• Star Anise – 1
• Yogurt – ½ cup
• Ghee – 2 tsp
• Oil – 2tsp
• Salt – to taste

Procedure to make Vegetable Pulao –

• Soak the rice for about 30 mins. Drain and keep aside.
• Heat oil in a pan; fry the fennel seeds, cinnamon, cardamom, star anise and cloves. Now add the chopped onions, salt, ginger garlic paste and the green chilies and fry until the onions are translucent.

• Now add the rest of the vegetables. Mix well and cook for about 2 mins.

• Mix the yogurt with the drained rice and add it to the vegetables. Also add 1 ½ cup of water and mix well. Add the chopped mint and cilantro leaves.

• Transfer it to a cooker and let it cook for up to 2 whistles. You could also cook it on stove top or rice cooker or make the whole recipe in the instant pot.
• Once the rice is cooked add the ghee and fluff it up with a fork. Serve hot!!!

5 from 6 votes

Print

Vegetable Pulao | How to make Veg Pulao

A simple and quick to make Vegetable Pulao recipe. Made with mixed vegetables, spices and rice, this Vegetable Pulao will be a perfect side dish for your lunch or dinner.

Course Main Course, Rice Dishes

Cuisine Indian

Keyword Rice Recipes, veg pulao, vegetable pulao

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 People

Ingredients

• Basmati rice – 1 cup
• Onion – 1 chopped
• Mixed vegetables – 1 cup carrot, beans, cabbage, green peas etc
• Ginger garlic paste – 1 tsp
• Green chilies – 3 slit lengthwise
• Chopped mint and cilantro leaves – a handful
• Fennel seeds sombu – 1 tsp
• Cinnamon – 1 stick
• Cloves – 3
• Cardamom/ elaichi – 3
• Star Anise - 1
• Yogurt – ½ cup
• Ghee – 2 tsp
• Oil – 2tsp
• Salt – to taste

Instructions

1. Soak the rice for about 30 mins. Drain and keep aside.
2. Heat oil in a pan; fry the fennel seeds, cinnamon, cardamom, star anise and cloves. Now add the chopped onions, salt, ginger garlic paste and the green chilies and fry until the onions are translucent.
3. Now add the rest of the vegetables. Mix well and cook for about 2 mins.
4. Mix the yogurt with the drained rice and add it to the vegetables. Also add 1 ½ cup of water and mix well. Add the chopped mint and cilantro leaves.
5. Transfer it to a cooker and let it cook for up to 2 whistles. You could also cook it on stove top or rice cooker or make the whole recipe in the instant pot.
6. Once the rice is cooked add the ghee and fluff it up with a fork. Serve hot!!!