Vegetable Pulao
(Pulao with Cauliflower, Green peas and Potatoes)
Vegetable pulao is one of the favorite pulao in North India. It is a wonderful balanced one meal dish that can be eaten by its own or accompanied with raita (yogurt), green chutney or pickle.
Vegetable pulao is cooked with three favorite North Indian vegetables, green peas, cauliflower and potatoes. To add protein in this dish you could garnish it with sliced hard boiled eggs. It is versatile dish you can use any number of vegetables, make it spice or mild to suit your palate. Vegetable pulao is usually served for lunch, but it is a quick dish to prepare when sudden guests drop by at home or feeling like eating something different from the normal routine meal.
Vegetable pulao is cooked with three favorite North Indian vegetables, green peas, cauliflower and potatoes. To add protein in this dish you could garnish it with sliced hard boiled eggs. It is versatile dish you can use any number of vegetables, make it spice or mild to suit your palate. Vegetable pulao is usually served for lunch, but it is a quick dish to prepare when sudden guests drop by at home or feeling like eating something different from the normal routine meal.
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Ingredients:
1 Cup rice 1 Cup of fresh or frozen shelled green peas- washed 1 Medium potato – peeled and thin sliced 1 Cup of cauliflower florets 1 Medium onion- fine chopped 1 Teaspoon cumin seeds 1 Pinch of asafetida (Hing) 2 Bay leaves ½ Teaspoon turmeric powder (optional) 2 Tablespoons vegetable oil 1½ Teaspoon salt or to your taste 2½ Cups of water Optional spices: ½” Cinnamon stick 2 Black cardamoms (Badi Elaichi) Cooking measurement conversion Measurement converter |
Rice
Green Peas
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Sliced Potatoes, Chopped Onions & Cauliflower Florets
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Cumin seeds, Bay Leaves, Asafetida, Turmeric Powder Salt
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Directions for making the pulao:
1. In a bowl add Rice. Wash and rinse Rice with a gentle swirling of your
fingers, repeat until the water gets only slightly cloudy.
2. Add 4 cups of water and soak Rice for for 20 to 30 minutes. Soaking and
washing Rice removes dirt and excess starch, so your Rice will be fluffy and
not sticky.
1. In a bowl add Rice. Wash and rinse Rice with a gentle swirling of your
fingers, repeat until the water gets only slightly cloudy.
2. Add 4 cups of water and soak Rice for for 20 to 30 minutes. Soaking and
washing Rice removes dirt and excess starch, so your Rice will be fluffy and
not sticky.
Wash Rice well
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Soak Rice in water
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3. Once Rice are soaked carefully pour out the soaking water and wash the Rice
in several changes of water until water run clear.
in several changes of water until water run clear.
Rice are soaked
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Wash and rinse soaked Rice
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4. In a sauce pan heat oil, add Cumin seeds and Asafetida (Hing) and fry for
1 minute, or until cumin seeds become brown.
5 Add Bay leaves (if you are going to add cinnamon stick and black cardamoms
add now) and fry for few seconds turn the heat to low.
1 minute, or until cumin seeds become brown.
5 Add Bay leaves (if you are going to add cinnamon stick and black cardamoms
add now) and fry for few seconds turn the heat to low.
In a Pan add Oil, Cumin seeds & Asafetida & fry
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Add Bay leaves & fry
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6. Add chopped onions and sauté for 5 to 6 minutes on medium high heat
or until they become light brown.
or until they become light brown.
Add chopped Onions and fry
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Onions become light brown
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7. Add potatoes with the onions and sauté them for 3 to 4 minutes, while keep
stirring.
8. Add cauliflower and fry for 3 to 4 minutes, keep stirring with potatoes and
onions.
Add sliced Potatoes
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Mix Potatoes with Onions saute
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9. Add cauliflower and fry for 3 to 4 minutes, keep stirring with potatoes and
onions.
onions.
Add Cauliflower
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Mix & sauté Cauliflower
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10. Add soaked Rice to the onions and sauté for about 2 to 3 minutes while being
careful not to break the rice grains.
careful not to break the rice grains.
Add soaked Rice
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Mix Rice and carefully sauté
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11. Add Green pea and mix everything together.
Add Green Peas
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Gently mix Green Peas
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12. Add 2½ cups of water, and mix.
13. Add Turmeric powder and salt and mix., turn the heat to high, keep the
saucepan uncovered.
13. Add Turmeric powder and salt and mix., turn the heat to high, keep the
saucepan uncovered.
Add Water
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Add Turmeric powder & salt
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Mix water with all the ingredients
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Let the Pulao cook uncovered
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14. In bout 5 to 6 minutes water will start boiling, turn the heat down to medium and let the water reduce slightly below the Rice level then lower the heat to
low.
15, Do not stir Rice frequently while they are cooking because the grains will
break and the pulao will look mushy.
16. Once water is reduced cover the pan and cook for about 5 to 6 minutes. Keep the heat to low.
low.
15, Do not stir Rice frequently while they are cooking because the grains will
break and the pulao will look mushy.
16. Once water is reduced cover the pan and cook for about 5 to 6 minutes. Keep the heat to low.
Water is reduced
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Cover the Pan and let cook
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17 Check if the Rice is cooked, if they are, turn the stove off.
18. Cover the pan and leave the sauce pan covered and let the Rice rest
undisturbed for at least 10 to 15 minutes before serving as the Rice sits the
moisture in the Rice helps to give pulao uniform texture.
18. Cover the pan and leave the sauce pan covered and let the Rice rest
undisturbed for at least 10 to 15 minutes before serving as the Rice sits the
moisture in the Rice helps to give pulao uniform texture.
Check if Rice is cooked
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Cover the Pan and leave it
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19. Fluff the Rice gently with a fork before serving.
20. If you wish garnish Pulao with sliced boiled Eggs.
20. If you wish garnish Pulao with sliced boiled Eggs.
Pulao is cooked
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Fluff the Rice with fork
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Paulo is fuffed
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Vegetable Pulao
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Vegetable Pulao garnish with Egg
Tips:
Tea infuser
1. If you like to add, cloves, cinnamon and black whole
cardamoms, but do not like to eat them, then remove them
before serving the pulao or you can take all the spice
place them in a small cheese cloth, tie the cloth and place this
ball of cloth in boiling water while rice are cooking, after
cooking rice take the ball of cloth out, or you could use tea
infuser, place all the spices in the tea infuser and place it in
the boiling water with the rice.
2. Green beans, chopped carrots, corn, paneer, urad dal bariya or
any one or combination of vegetables could be added in pulao.
The amount of vegetables is per preference.
3. Rice could be cooked without soaking.
4. Cauliflower pulao could be cooked in Rice cooker.
5. Sautéing the Rice in oil or ghee seals the starch in the grains, prevents it from
becoming soggy and separates each grain.
6. If you like to spice up the pulao then you can sprinkle hot chili tadka over
pulao. (see tadka)
7. If you are not going to add turmeric powder then dark brown the onions to
give the nice color to rice.
cardamoms, but do not like to eat them, then remove them
before serving the pulao or you can take all the spice
place them in a small cheese cloth, tie the cloth and place this
ball of cloth in boiling water while rice are cooking, after
cooking rice take the ball of cloth out, or you could use tea
infuser, place all the spices in the tea infuser and place it in
the boiling water with the rice.
2. Green beans, chopped carrots, corn, paneer, urad dal bariya or
any one or combination of vegetables could be added in pulao.
The amount of vegetables is per preference.
3. Rice could be cooked without soaking.
4. Cauliflower pulao could be cooked in Rice cooker.
5. Sautéing the Rice in oil or ghee seals the starch in the grains, prevents it from
becoming soggy and separates each grain.
6. If you like to spice up the pulao then you can sprinkle hot chili tadka over
pulao. (see tadka)
7. If you are not going to add turmeric powder then dark brown the onions to
give the nice color to rice.
Pulao with out turmeric powder. (Dark brwon onion gives nice color)
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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