Veg Pulao Recipe
Ingridient required
  • 1/2 cup basmati rice
  • 3/4 cup water
  • 1 medium sized onion roughly chopped
  • 1 teaspoon ginger garlic paste
  • 3/4 – 1 cup mixed vegetables
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon pepper powder
  • around 15 nos cashews
  • 1/4 teaspoon rose essence / kewra water
  • 1 tablespoon coriander leaves
  • salt to taste

    • To Temper

  • 2 tablespoon ghee
  • 1 teaspoon oil
  • 1/2 inch cinnamon
  • 2 nos cloves
  • 1 cardamom
  • 1 small bay leaf
  • 1 small small star anise
  • a small piece mace
  • 1/2 teaspoon shahi jeera
  • 1 long green chilli
    • Instruction to make Recipe
    1. You can cook rice in open pot method or in instant pot too. Steam cook veggies and add it too but make sure to retain slight crunchiness in the veggies.
    2. Close with lid so that the veggies do not get mixed with rice.
    3. Close with cooker lid and Pressure cook for 2 whistles in medium flame. Let pressure release by itself.
    4. Open fluff the rice and set aside, if it sticks add little oil mix gently and set aside. Add veggies to a bowl and set aside.
    5. Now add 1/2 inch cinnamon, 2 nos cloves, 1 small bay leaf, a small star anise, a small piece mace and 1/2 teaspoon shahi jeera. You can replace it with cumin seeds if you do not have shahi jeera.
    6. Add 1 long green chilli, onion along with salt.
    7. Saute until transparent then add ginger garlic paste.
    8. Saute until its golden.
    9. Add cooked veggies and saute for a minute.
    10. Now add 1/4 teaspoon cardamom powder, 1/4 teaspoon pepper powder and give a quick mix.
    11. Now add cooked rice.
    12. Give a quick mix, gently mix do not break the rice.
    13. Cook covered for 2 mins in low flame.
    14. Add 1 tablespoon coriander leaves, 1/4 teaspoon rose essence and roasted cashews.
    15. Give a quick mix and switch off. Restaurant style Veg pulao is ready.
    16. Serve Veg Pulao with raita and any spicy veg curry of your choice.