Mixed Vegetable Pulao Recipe
Mixed Vegetable Pulao, a simple and flavourfull recipe which is filled with the goodness of vegetables. Serve it with a raita of your choice.
The Mixed Vegetable Pulao Recipe is a simple and quick to cook dish for the busy weeknights. Pack the pulao with lots of steamed vegetables as it gives you the required nutrition for the day. You can also pack this for your Lunch Box in the morning.
Serve Mixed Vegetable Pulao along with Boondi Raita, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad for everyday meals.
If you like this recipe, you can also try other Pulao recipes for your everyday meals:
20 M
40 M
60 M
3-4 Servings
Ingredients
- 1 cup Brown Rice
- 2 tablespoons Ghee
- 2 cloves Garlic , grated
- 2 Green Chillies , slit
- 2 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- Salt , to taste
- 1 Mint Leaves (Pudina) , small bunch, chopped
- 10 Green beans (French Beans) , diced small
- 2 cups Cauliflower (gobi) , florets
- 1 Carrots (Gajjar) , diced small
How to make Mixed Vegetable Pulao Recipe
To begin making the Mixed Vegetable Pulao Recipe, we will first wash and soak rice in 2 cups of water for half an hour.
While the rice is soaking, steam the vegetables with a bit of salt and keep aside.
Make a powder of all the spices (cloves, cardamom and cinnamon) using a pestle and mortar. Keep aside.
After half an hour, into a large saucepan heat 2 tablespoons of ghee. Add the grated garlic and the powdered spices. Stir-fry for a few seconds.
Next add in the rice, salt , green chillies and the bay leaves along with the water it was soaked in. Turn the heat to high and allow the rice mixture to come to a boil.
Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the rice absorbs all the water.
Once the water is absorbed, check if the pulao is cooked completely, to suit your taste. If it needs to be softer, you can add in a little more water and cook for a bit more time.
Turn off the heat and allow the pulao to rest for at least 10 minutes, this will help the rice to become a little stiff and remain as grains.
Finally stir in the steamed vegetables and chopped mint leaves and check the salt and adjust to suit your taste.
Transfer the Vegetable Pulao to a serving bowl and serve hot.
Serve Mixed Vegetable Pulao along with Boondi Raita, Tomato Onion Cucumber Raita or any other raita of your choice and a roasted papad for everyday meals.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
