Traditional Vegetable Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • Cooked rice (refrigerated) - 2 cups
  • To grind :
  • Cilantro or coriander leaves - 1/4 bunch
  • Mint leaves - 2 tbsp
  • Green chillies - 6
  • Ginger - 1/2 inch piece
  • Jeera - 1/2 tsp -
  • Coriander seeds - 4 to 5
  • Cinnamon - 2 sticks
  • Cloves - 3 to 4
  • Cardamom - 2 to 3
  • Fresh grated Coconut - 1/2 cup
  • Ghee - 3 Tbsp
  • Salt to taste
  • Chopped vegetables (beans, carrots, cauliflower florets, green peas and onions) - 1 cup

How to Make Traditional Vegetable Pulao

  • Cook the veggies except onions till soft. Crush a stick of cinnamon and 2-3 cloves.
  • Heat ghee in a kadai, add the crushed cinnamon and cloves. Add chopped onions and saute till the onions turn translucent.
  • Now, boil the cooked veggies with required amount of salt, add the ground masala and the sauteed onions. Boil the mixture on a medium flame till the raw smell of the masala is gone.
  • Pour this mixture on the cooled rice and mix properly. Heat on a very low flame just to make the pulao warm.
  • Serve with tomato raitha.

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