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Sunday, November 1, 2015

Vegetable Pulav

Preparation Time: 10 minutes 
Cook Time: 20 minutes 
Serves: 4-5


Basmati Rice: 2 cups 
Onion : 1 large sliced 
Green chilies: 4 slit 
Carrot: 1 large chopped 
Beans : 6 chopped 
Potatoes: 2 medium chopped 
Peas : 1 cup 
Cilantro/ Kothimera: 1 cup chopped 
Mint / Pudina: 1 cup chopped 
Ginger garlic paste: 2 tsp 
Yogurt/curd : 3 tbsp 
Water: 3.5 cups 
Salt to taste 

For Tempering:

Ghee : 4 tbsp 
Star Anise/anaasapuvvu: 1
Bay leaf : 2
Marathi Mogga: 1
Mace/Japatri: 1
Ground Nutmeg/jaagikaya : 1/2 tsp
Cloves: 5
Green cardamom/Elachi: 2
Cinnamon/dalchini chekka: 1 inch piece 
Shajeera: 1tsp


Clean and soak the rice for 45 minutes to 1 hour.

Heat ghee in a pan and add all the ingredients listed under tempering. Sauté for 2 minutes. 

Add the onions and green chilies. Sauté them till the onions turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add cilantro and Pudina and mix well. Add all the veggies, salt and mix well. Cook for 6-8 minutes until the veggies are almost done. Add curd and mix.

Add water and bring it to a boil. Add the strained rice. Cook for 3-4 minutes and simmer the stove and keep the lid. Wait for 2-3 minutes and turn off the stove. Don't open the lid for at least 15 minutes.


I love crispy bread in the pulav so if you like it, you can add them.

Cut the bread into cubes and shallow fry them in 2 tbsp of ghee. Mix these before serving the pulav. 

Serve pulav with raita or any gravy.

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