Mixed Veg Pulao

Mixed veg pulao is a simple medley of rice, vegetables and spices. It makes for a great dish to be served on a weekday and pairs well with any veg or non veg side dish

Course Main Course

Cuisine Indian

Keyword 30 Mins or Less, Gluten Free, Mixed Vegetables, Pulao

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 391kcal

Author Shireen Sequeira

Ingredients

2 cups Basmatic rice or any long grained rice will do
1 Onion sliced
1/2 cup Carrots cubed
1/2 cup Beans cut julienne
1/4 cup Cauliflower cut into small florets
1/4 cup Green peas
2 Cloves
1 stick Cinnamon
2 Cardamoms
1/2 tsp Garam masala powder optional
1/2 tsp Red Chilli powder
1/2 tsp cumin powder
1/4 tsp Turmeric Powder
2 Boulion stock cubes ( I use Maggi veg stock cubes)
1/2 of lime, juice
Salt to taste
Ghee for frying
A little less than 4 cups of water see notes

Instructions

Wash the rice well & soak in sufficient water for about 10 minutes
In a pan heat some ghee & toss in the cinnamon, cloves & cardamom & stir till you get a nice fragrance
Add the sliced onions & fry till golden brown
Add the masala powders (garam masala, jeera, haldi) and stir for half a minute and immediately toss in the carrots.
Stir fry for a minute and add the beans. Stir fry the same & repeat the process for the cauliflower & peas until they are done about 75-80%
Boil the 4 cups (or a little less) of water in a separate vessel. Add the stock cubes and let it mix well with the water.
Drain the rice which has been soaked for 10mins and add it to the stir fried vegetables and mix it well with the masala
Keep stirring this rice & masala mixture till it starts feeling heavy - this is the sign to know that the rice has been fried well enough
Add the boiling water & stock solution. Check salt & add the lime juice. You can even add finely chopped stalk of the coriander leaves which gives a nice flavour to the rice
Stir the rice & water mixture well & when it begins to boil well, switch off the flame and seal the pan with an airtight lid so that no steam escapes. You can even seal the lid again with some dough (but this procedure is applied for biryanis which are worth the trouble :-))
Rice will be done in about 7-8minutes after which you can open the lid, stir it once just to ensure that the flavours are mixed well and close the lid again for another 2-3 minutes.
Garnish with chopped coriander if desired and serve hot!

Notes

*While cooking rice, it is advisable to reduce the quantity of water as you increase the quantity of rice. 1 cup of rice needs 2 cups of water to cook. However as you increase the quantity of rice and depending on the shape & size of the vessel used the rice often gets cooked in the steam hence if you use 3 cups of rice, you can reduce the quantity of water to about 5 cups (double minus 1)

Nutrition