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INTRODUCTION
If you’re searching for a quick and easy rice recipe that’s not khichdi and tastes like biryani, this Veg Pulao recipe is the answer! This one-pot rice dish is full of aroma, flavours, and textures. The best part? You don’t need a pressure cooker or a rice cooker. Just one flat vessel and a few simple steps. this is the indian dish that every indian like to eat pulao i also like to to eat pulao it is fat less food
Today, we’ll share the full step-by-step Veg Pulao recipe, with all the secret tips, in English. This recipe is perfect for bachelors, working moms, or anyone who loves delicious food but wants it quick and easy. this step is easy and simple also that any one can use make this dish
Let’s see how to make this mind-blowing pulao that’s soft, fluffy and full of flavour like a restaurant-style biryani. this is the type of biryani and it test is like biryani only but this is the veg dish
Ingredients Used In The Veg Pulao Recipe
Main Ingredient:
- Basmati rice – 2 cups (soaked) or you can use another rice also
For Cooking Base:
- Oil – 1 tbsp this is also use full for cooking the rice
- Ghee – 2 tbsp this will give you better while eating
Whole Spices:
- Green cardamom – 3 you then you can add it in the Pulao
- Black cardamom – 1 this we will use for the better test to the Pulao
- Cinnamon stick – 1 inch you have then you can add it to the Pulao
- Cloves – 5 this is also important for the Pulao
- Black pepper – 5 this is also for the good test to the Pulao
- Bay leaves – 2 as you need you can add to the Pulao
Vegetables & Herbs:
- Onions – 2 medium (sliced) this is also use full for the Pulao
- Tomatoes – 1 (sliced) this will give you good test while eating Pulao
- Potatoes – 2 (cubed) this is also use full for the Pulao
- Carrot – 1 (cubed) this will get good test while eating Pulao
- French beans – ½ cup (chopped) this is also important for the Pulao
- Green peas – ⅓ cup as you need you can add it to the pulao
- Fresh coriander – handful (chopped) you have then you can add it
- Fresh mint – 2 tbsp (chopped) this is also important for the pulao
Masalas:
- Ginger garlic green chilli paste – 2 tbsp
- Turmeric powder – ½ tsp
- Hot red chilli powder – 1 tsp
- Kashmiri red chilli powder – 2 tsp
- Coriander powder – 1 tsp
- Salt – to taste
- Homemade biryani masala – 1 tbsp
Other:
- Curd – ¾ cup this is also good for the test
- Water – 4 cups (for rice) as you need you can add it
Preparation Steps for Veg Pulao
Step 1: Wash and Soak Basmati Rice
- Take 2 cups Basmati rice in a bowl.
- Add water and wash it 3–4 times to remove extra starch.
- You’ll notice the water becomes clear after washing.
- Now soak this rice for 30–35 minutes and keep it aside.
Soaking rice helps in making it fluffy and non-sticky after cooking.
Step 2: Heat Oil and Ghee in Flat Vessel
- Take a flat bottom vessel or kadhai.
- Add 1 tbsp oil + 2 tbsp ghee and let it heat.
Now add the whole spices one by one:
- 3 green cardamoms
- 1 black cardamom
- 1-inch cinnamon stick
- 5 cloves
- 5 whole black peppers
- 2 bay leaves
Once the spices start to crackle and smell good, move to next step.
Step 3: Add and Fry Sliced Onions
- Add 2 sliced onions to the vessel.
- Fry them on medium flame till they turn light golden brown.
- Keep stirring. Once they’re light brown, lower the flame and cook a bit more.
- This brings a sweet caramel flavour in the pulao.
Step 4: Add Ginger-Garlic Paste & Tomatoes
- Add 2 tbsp ginger garlic green chilli paste.
- Add 1 sliced tomato and a pinch of salt to help tomato cook faster.
- Cook this on high flame for 2–3 minutes.
- If it looks dry, add a little warm water to cook the masala well.
The goal here is to make the tomato soft and the masala aromatic.
Step 5: Add Powdered Masalas
- Lower the flame and add:
- ½ tsp turmeric powder
- 1 tsp hot red chilli powder
- 2 tsp Kashmiri red chilli (for colour)
- 1 tsp coriander powder
- Add a little warm water again so the masalas don’t burn.
- Cook the spices for 1–2 minutes till oil starts separating.
Step 6: Add Curd & Homemade Biryani Masala
- In a small bowl, take ¾ cup curd and add 1 tbsp homemade biryani masala.
- Beat it well to remove lumps.
(You can use store-bought biryani masala too. But homemade gives more aroma.)
- Now add this curd mixture into the vessel.
- Stir well for 1–2 minutes till curd mixes with the masala properly.
This step gives that biryani-like flavour in your simple pulao.
Step 7: Add Vegetables
Now add the chopped vegetables:
- 2 cubed potatoes
- 1 cubed carrot
- ½ cup chopped French beans
- ⅓ cup green peas
- Chopped coriander and 2 tbsp mint
Mix everything well and cook for 4–5 minutes till potatoes are half-cooked.
Don’t overcook veggies now. Half-cooked is enough because they will cook fully with the rice later.
Step 8: Taste & Adjust Spices
Now taste the masala:
- Check for salt and spice.
- If needed, add more salt or chilli.
- Once adjusted, move to next step.
Step 9: Add Rice and Water
- Drain the soaked rice and add it to the vessel.
- Now add double the water – for 2 cups rice, add 4 cups water.
Mix everything gently without breaking the rice.
Now keep the flame high and let the water come to a boil.
Step 10: Cover and Cook
- Once boiling starts, cover the vessel with a lid.
- Lower the flame to medium.
- Cook for 10–11 minutes undisturbed.
Do not stir in between.
After 8 minutes, you can check once using a spoon – just push the rice aside gently and check if water has evaporated.
Once rice is soft, fluffy and all water is gone – your Veg Pulao is ready!
- YOU WANT TO GET PROPER INFORMATION ABOUT VEG PULAO VISIT THIS