I have already posted one version of mixed veg pulao where I have used the microwave to partially cook the veggies and then used an electric rice cooker to cook the pulao. You can check that recipe here. This recipe is an easy one pot recipe that is pretty simple to put together.
MIXED VEGETABLE PULAO
Preparation time 20 mins | Cooking time 20 mins | Serves 4
Ingredients (My 1 cup=240 ml)
Method
1. Wash and soak the basmati rice for 30 minutes.
2. Heat oil in a pressure cooker and add the cinnamon, bay leaf, cardamom, star anise and black stone flower. Fry for a few minutes.
3. Add the sliced onion and green chilli and saute until it turns translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves. Add the mint leaves and mix in.
5. Add all the chopped veggies and mix well. Add the coconut milk.
6. Drain the basmati rice and add it in. Add the 3.5 cups of water.
7. Add lemon juice and salt. Mix well. Add the chopped coriander leaves.
8. Close the cooker and cook for 2 whistles. Once the pressure settles, open and fluff it up with a fork.
We enjoyed with egg gravy.
Notes
1. Taste the carrots before adding to biryani or pulao. If the carrots are sweet then it will change the taste of the whole dish. Your biryani/pulao can come out tasting sweetish if you use carrots that taste sweet. Better to taste the carrots before adding in.
2. You can add some garam masala powder too.
3. You can skip the coconut milk and use 4 cups of water.
4. Amount of water added depends on the type of basmati rice you use. My rice requires 1:2 ratio (rice:water)
Until next time,
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MIXED VEGETABLE PULAO
Preparation time 20 mins | Cooking time 20 mins | Serves 4
Ingredients (My 1 cup=240 ml)
- Basmati rice - 2 cups
- Onion - 1, sliced
- Carrot - 1/2 cup, chopped
- Beans - 1/2 cup, chopped
- Potato - 1/2 cup, chopped
- Peas - 1/2 cup, chopped
- Water - 3.5 cups
- Coconut milk - 1/2 cup
- Green chilli - 5, slit
- Ginger garlic paste - 1 tbsp
- Mint leaves - a handful, chopped
- Lemon juice - 1 tsp
- Coriander leaves - few chopped
- Salt - to taste
- Oil/ghee - 3 tbsp
- Cinnamon stick - 1
- Bay leaf - 2
- Cardamom - 2
- Star anise - 1
- Black stone flower - 1
Similar recipes
1. Wash and soak the basmati rice for 30 minutes.
2. Heat oil in a pressure cooker and add the cinnamon, bay leaf, cardamom, star anise and black stone flower. Fry for a few minutes.
3. Add the sliced onion and green chilli and saute until it turns translucent.
4. Add the ginger garlic paste and saute until the raw smell leaves. Add the mint leaves and mix in.
5. Add all the chopped veggies and mix well. Add the coconut milk.
6. Drain the basmati rice and add it in. Add the 3.5 cups of water.
7. Add lemon juice and salt. Mix well. Add the chopped coriander leaves.
8. Close the cooker and cook for 2 whistles. Once the pressure settles, open and fluff it up with a fork.
We enjoyed with egg gravy.
Notes
1. Taste the carrots before adding to biryani or pulao. If the carrots are sweet then it will change the taste of the whole dish. Your biryani/pulao can come out tasting sweetish if you use carrots that taste sweet. Better to taste the carrots before adding in.
2. You can add some garam masala powder too.
3. You can skip the coconut milk and use 4 cups of water.
4. Amount of water added depends on the type of basmati rice you use. My rice requires 1:2 ratio (rice:water)
Until next time,
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