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Vegetable Pulao served in a dish
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5 from 6 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Easy recipe, Main Course, Rice Dishes
Cuisine: Indian
Diet: Vegetarian
Servings: 4 People
Calories: 287kcal

Equipment

  • plate
  • pan
  • Cooking spoon
  • Cooker

Ingredients

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

Instructions

  • 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!!!

Nutrition

Calories: 287kcal | Carbohydrates: 52g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 153mg | Potassium: 271mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2346IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 1mg