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Tasty Vegetable Pulav Recipe

Tasty Vegetable Pulav is a popular Indian Main
Author :
 
On :
Thursday, 23 March, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Main Recipes. You may also want to try Healthy Spicy Chitranna, Best Crumb Baked Chicken, Easy Mushroom Pulao

Ingredients

  • To fry:
  • 2 cups - basmati Rice
  • 15 - dried soya chunks
  • 2 to 3 tbsp - Ghee
  • 1 to 2 tbsp - oil
  • 10 to 15 - Cashew nuts
  • 3 to 4 - japatari
  • 4 to 5 - martimuga
  • 2 to 3 - Star anise
  • 2 to 3 - Bay Leaves
  • 2 - big onions, finely sliced
  • 9 to 11 - green chillies, slit length wise
  • 1 cup - chopped mixed vegetables (beans, green peas, carrots, potatoes)
  • 3 tbsp - Mint leaves
  • 2 tsp - salt
  • To grind for masala paste:
  • 2 tbsp - Jeera
  • 1 tbsp - shahjeera
  • 1 tbsp - Saunf
  • 3 tbsp - dhaniya
  • 2 tbsp - khus-khus
  • 12 - Cloves
  • 9 - Cinnamon sticks, medium
  • 7 - Cardamom
  • A small piece- Nutmeg
  • 1 cup - coconut, grated
  • 1 - ginger, medium
  • 20 leaves- Garlic
  • How to Make Tasty Vegetable Pulav:

    1. Soak soya chunks in hot water for 5 mins and squeeze them to drain the water.
    2. Grind all the ingredients mentioned under the masala paste.
    3. Grind the grated coconut and mix it with the masala paste.
    4. Heat ghee and oil in a heavy bottom vessel.
    5. Add cashewnuts, japatari, martimuga, star anise, bay leaves, cloves, cardamom, cinnamon sticks, soya chunks, sliced onions, green chillies and chopped mixed vegetables.
    6. Fry them on medium heat and allow them to be cooked together.
    7. Add salt and keep it covered for 3 mins.
    8. Add 4 cups of coconut and masala milk, diluted with water along with turmeric powder and let the contents boil on a high flame.
    9. Add basmati rice and mint leaves to it and mix well.
    10. Add salt, if required, at this stage.
    11. Reduce heat to simmer and let the rice cook while the vessel is covered with a lid.
    12. Serve with raitha, vegetable curry or chicken curry.




     

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