Tangy Vegetable Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 2 cups - basmati rice (soak in water for 30 minutes and drain)
  • boiled vegetables(carrot, beans, peas, corn, cauliflower, capsicum) -1 to 2 cups (easy way out is to buy a mixed vegetable packet)
  • 1 tbsp - ginger-garlic paste
  • 1 no onion(medium)
  • 2 nos green chillies
  • For Whole garam masala:
  • 1 tbsp - (2 each of cardamom, cinnamon, cloves, bayleaves)
  • cumin seeds(jeerakam)
  • 2 to 3 tbsp - ghee
  • 4 cups - hot water
  • salt as require
  • cashewnuts, raisins, coriander leaves for garnishing

How to Make Tangy Vegetable Pulao

  • Heat a pan and add the ghee.
  • Once the ghee melts, add the garam masala and cumin seeds.
  • After the cumin crackles, add ginger garlic paste, onions and chillies.
  • When the onions are transparent, add the vegetables and salt to taste.
  • Add the rice and fry for 2-3 mins.
  • Add water and allow it to cook on a low flame till done.
  • Garnish with cashew, raisins and coriander leaves.
  • Serve hot with raitha.