Vegetable Pulav is an easy to make and healthy vegetable rice dish, that can be enjoyed from children to elders. This is a rich dish, as it is rich with nutrition owing to its variety of vegetable content, which are very good for health. This pulav can be made with any vegetable of your choice, but generally made with mixture of vegetables like potato, beans, carrot, cauliflower, peas and corn etc.
An ideal side dish for this dish would be a simple raita of your choice or any vegetable gravy.
In pulav preperation, the rice is cooked seperately and the vegetable is cooked seperately and both are finally mixed together to get the end result. This dish need not be cooked in a pressure cooker, a non-stick pan/kadai is a good option for this preperation. Cooking throughout on a medium/low flame, ensures the vegetables don't get sticky to the bottom. If vegetable pulav is cooked with Basmati rice, the natural flavour of basmati enhances the dish flavour. You can use other kinds of white rice too (like ponni rice) for this dish.
Ingredients:
1. Mixed veggies - 2 cups (aloo, carrot, peas, beans, paneer, corn, cauliflower etc)
2. Onion - 2, chopped to big thin slices
3. Coriander leaves and mint leaves - 1 cup together, finely chopped
4. Ginger garlic paste - 1 tsp
5. Green chillies - 8, slit lengthwise
6. Oil - 6 to 8 tbsp
7. Salt - 2 to 3 tsp
8. Cooked rice - 3 cups (cooked rice grains should stand separate)
9. Seasoning Ingredients - cardamom - 2, cinnamon stick - 2 sticks, clove - 2, cashews - 10, almonds and pista - 5 each
Method:
1. Add oil, when hot, pour the seasoning ingredients and fry till the spices turn aromatic and the nuts turn brown.
2. Add ginger garlic paste and fry well.
3. Add onion and fry well until it becomes aromatic and light brown.
4. Add the slit green chillies and fry well.
5. Add the mixed vegetables and required salt and cook on medium flame COVERED, stir regularly once in 3-4 minutes, if the vegetables start to stick at the bottom add little more oil and continue cooking until the vegetables become soft and cooked.
6. Add the coriander and mint leaves and fry well.
7. Add cooked rice and toss gently until it mixes well with the vegetables mixture.
8. Optionally, you can add a handful of chopped coriander leaves again and mix well for added flavour.
Tips:
1. To cook rice seperately, the proportion of 1 Cup Rice : 1 1/2 Cup water (Basmati rice recommended) and allow just 2 whistles or cook on low flame for 12-15 minutes.
2. Cooking the vegetables covered, helps in faster cooking.
3. Mint leaves is an optional ingredient added for extra flavour, you can avoid if you want.
4. Adding little extra oil than usual, helps to prevent the vegetables stick to the bottom and also cooks the ingredients well.
An ideal side dish for this dish would be a simple raita of your choice or any vegetable gravy.
In pulav preperation, the rice is cooked seperately and the vegetable is cooked seperately and both are finally mixed together to get the end result. This dish need not be cooked in a pressure cooker, a non-stick pan/kadai is a good option for this preperation. Cooking throughout on a medium/low flame, ensures the vegetables don't get sticky to the bottom. If vegetable pulav is cooked with Basmati rice, the natural flavour of basmati enhances the dish flavour. You can use other kinds of white rice too (like ponni rice) for this dish.
Ingredients:
1. Mixed veggies - 2 cups (aloo, carrot, peas, beans, paneer, corn, cauliflower etc)
2. Onion - 2, chopped to big thin slices
3. Coriander leaves and mint leaves - 1 cup together, finely chopped
4. Ginger garlic paste - 1 tsp
5. Green chillies - 8, slit lengthwise
6. Oil - 6 to 8 tbsp
7. Salt - 2 to 3 tsp
8. Cooked rice - 3 cups (cooked rice grains should stand separate)
9. Seasoning Ingredients - cardamom - 2, cinnamon stick - 2 sticks, clove - 2, cashews - 10, almonds and pista - 5 each
Method:
1. Add oil, when hot, pour the seasoning ingredients and fry till the spices turn aromatic and the nuts turn brown.
2. Add ginger garlic paste and fry well.
3. Add onion and fry well until it becomes aromatic and light brown.
4. Add the slit green chillies and fry well.
5. Add the mixed vegetables and required salt and cook on medium flame COVERED, stir regularly once in 3-4 minutes, if the vegetables start to stick at the bottom add little more oil and continue cooking until the vegetables become soft and cooked.
6. Add the coriander and mint leaves and fry well.
8. Optionally, you can add a handful of chopped coriander leaves again and mix well for added flavour.
1. To cook rice seperately, the proportion of 1 Cup Rice : 1 1/2 Cup water (Basmati rice recommended) and allow just 2 whistles or cook on low flame for 12-15 minutes.
2. Cooking the vegetables covered, helps in faster cooking.
3. Mint leaves is an optional ingredient added for extra flavour, you can avoid if you want.
4. Adding little extra oil than usual, helps to prevent the vegetables stick to the bottom and also cooks the ingredients well.
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