Pin When I made Palak Paneer the other day to share the recipe here, I made my go-to easy Veg Pulav to pair with it. I didn’t intend to share the recipe of the pulao here but a lot of you commented, emailed, and asked me on the FB page what that rice dish is and how to make it. This is the main rice dish I make when I spend some extra time making a side dish for pulao like Lauki Kofta Curry or Paneer Butter Masala or Soya Chunks Masala. Pin I feel like two things are important for this pulao recipe. One, you need to get the right consistency for the rice. Here’s how I cook rice for pulao. Two, the spices need to be the right amount and this differs from taste bud to taste bud. If you prefer your pulao very light, add lesser amount of spices that I have mentioned below in the ingredients. I love adding green chillies to vegetable pulao since it gives a nice flavour but you can substitute with red chilli powder in a pinch, literally! Also, here’s a pressure cooker vegetable pulao recipe if you’d like to make it in one pot. Step by Step Pictures for Making Vegetable Pulao:
- Cook rice and set aside. Slice the onions and shred the vegetables fine
- Heat ghee or oil in a pan and add the onions and cumin seeds.
- When they are slightly browned, add the cinnamon, cloves, and crushed cardamom. Stir and fry for another few seconds until fragrant and the onions turn a darker brown
- Add the minced garlic and fry for a few more seconds.
- Throw in the shredded vegetables, chillies and salt. Mix well, lower flame, and cook covered for about 5 mins until the vegetables are soft
- Gently mix in the cooked rice.
- Garnish with coriander leaves and keep partially covered for the flavours to mingle until ready to serve. Serve veg pulao with any Paneer Recipe like Paneer Butter Masala, Palak Paneer, or Kadai Paneer. You can also serve it with a simple Dal Tadka or Soya Chunks Curry. Notes: For Vegetable Pulao recipe in Hindi, Tamil, Telugu, Malayalam, Urdu etc please use the Google Translate button on the top right of this website.
