Vegetable Pulao

Vegetable pulao is a delectable combination of aromatic basmati rice and vegetables enriched with the flavors of whole spices. You can prepare pulao with a wide variety of vegetables and I usually use any vegetable available in the fridge or the freezer. This recipe calls for cauliflower, carrots and green beans which you’ll notice are all of different colors and makes for a colorful dish.

Some of my other favorite vegetables to add to pulao are spinach, broccoli and brussels sprouts.  Vegetable pulao can be enjoyed by itself or with a curry.

Recipe Notes

We recommend you prepare the pulao with Basmati Rice for best results. You can also prepare the recipe with any other long-grained rice but you’re guaranteed to enjoy it best when prepared with Basmati Rice.

It’s perfectly fine and no doubt more convenient to use pre-prepared frozen vegetables. When using frozen vegetables thaw them by soaking in water, replacing it a few times so that the vegetables come to room temperature.

IMPORTANT: When cooking rice of any type it is essential to add the right amount of water needed for the type of rice you are using. When cooking with Basmati Rice or other long-grained rice you must add 1 3/4 cups of water for every cup of rice and you need to add 1/4 to 1/2 cup additional water for the vegetables. So for instance for this recipe we’re going to add an additional 1/2 cup of water so in all 2 1/4 cups of water for 1 cup of rice + vegetables.

Ingredients

1 cup Basmati Rice (or any other long-grained rice)
1/2 cup Onions sliced
1 cup Cauliflower Flowerets
1/2 cup Green beans
1/2 cup Carrots
1 Bay leaf
1″ piece of Cinnamon
1 Black Cardamom
3-4 Cloves
1 piece of Mace (“Javentri”)
1 tsp Caraway Seeds (“Shahi Jeera”). If not available you can use Cumin Seeds.

Preparation

Put the rice in a bowl and wash in several changes of water; do so until the last wash runs almost clear. The rice is washed to remove surface starch, so that the rice does not become clumpy while cooking. This ensures that every grain of rice absorbs the flavors of the broth and the spices.

Cut up the vegetables into bite sized pieces – slice the onions, cut the green beans into 1″ long pieces, cut up the carrots into cubes. NOTE: If using frozen veggies then rinse them well and bring to a room temperature before cooking.

Cooking

Step 1

On medium heat, heat oil in a thick bottomed pan and when it is hot add the whole spices – cumin seeds, bay leaf, anise star, cinnamon, black cardamom and mace. When the cumin seeds start to sizzle add the sliced onions.

Step 2

Cook until the onions start to become translucent.

Step 3

Once the onions become translucent add the vegetables – cauliflower florets, green beans and carrots.

Step 4

Mix well and cook the vegetables for 3-4 minutes.

Step 5

Add the drained basmati rice and salt.

Step 6

Give the rice a couple stirs to mix the vegetables and rice well. Be sure to mix gently and from the sides of the pot to avoid breaking the rice grains.

Step 7

Add in the hot water making sure to measure exactly the quantity that is required based on the amount of rice + vegetables. See the recipe notes for the right proportion. NOTE: It is very important that you add boiling water to the pot and not room temperature water.

Step 8

Gently stir the pot a couple times and cover the pot keeping the heat on medium. You will be cooking the rice for approximately 10 minutes.

Step 9

After about 8 minutes open the lid and if the rice is puffed up and the water is all gone it is done, replace the lid and take the pot off the heat. Let it stand for 10 minutes before serving.

Delicious pulao is ready.

Curry on!