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Vegetable Pulao


  • Serves:1 – 2 person
  • Preparation time:30 min
  • Cook time:25 min


  • 5 cups basmati rice.
  • ¼ cup each of chopped potatoes, cauliflower, green peas (fresh or frozen) and carrots or 1 to 1.5 cups chopped vegetables of your choice.
  • 1 large onion, thinly sliced.
  • 1 medium size tomato, chopped.
  • Crushed ½ inch ginger, 2 to 3 medium garlic cloves and 1 green chili.
  • 6 to 7 drops of lime juice.
  • 5 to 3 cups water or veg stock or 3 cups of water.
  • 5 tablespoon oil.
  • Salt to taste.

Whole spices for vegetable pulao:

  • 1 teaspoon cumin seeds.
  • 4 to 5 whole black pepper.
  • 1 bay leaf.
  • 2 to 3 cloves.
  • 2 to 3 green cardamoms.
  • 1 black cardamom.
  • 2 single strands of javitri.
  • 1 inch cinnamon.


  • Soak the rice in enough water for 30 minutes, drain and keep aside.
  • In a deep thick bottomed pot or pan, heat oil and fry all the whole spices till the oil becomes fragrant.
  • Add the onions and sauté them till golden
  • Add the ginger, garlic, green, chili paste and sauté for 10 to 12 seconds.
  • Add the tomatoes and sauté for 2-3 minutes on a low flame.
  • Add all the veggies and sauté again for 2-3 minutes on a low flame.
  • Add drained rice and sauté gently for 2 minutes on a low flame pour water and stir.
  • Add 6 to 7 drops of lime juice. Season with salt and stir again.
  • Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
  • Serve the vegetable pulao hot with some side salad, sliced onion & raita. For garnish the vegetable pulao with chopped coriander or mint leaves.

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