Rice is a staple food of India especially in the South Indian region of the country. Rich in agriculture India has its own paddy fields which makes it one of the exporters of rice to the world. Given the population of India is so huge, I would say major part of the population are vegetarian. That’s the main reason you will find a wide variety of vegetarian dishes where you wouldn’t find anywhere else in the world. Pulao is one of the main rice vegetarian dishes in the Indian cuisine.

This dish is divided in three parts and each hold utmost significance in the making of this dish. The ‘Rice‘, well of course you can make it with any rice but the authentic pulao asks for Basmati Rice (King Of All Rice) . Even the eggy taste of basmati rice gives a flavor to the dish. The ‘Veggies‘, there is no limit on the vegetables for this dish, but more vegetables makes it more complicated, I like to throw in some peas, carrots, beans, cauliflower and sometime even corn. Lastly, ‘Masala’, now when some people like to add a lot of masala I love to keep it simple. Some Garam Masala and a tint of Madras Curry Powder and voila!! you tasty pulao is ready.

The memory behind this Pulao Recipe

Every mom has to make sure she entertains her kids in terms of food and mom never failed!!. In the Middle East, the weekends normally fall on Friday and Saturday. Fridays in my family was a day to go to church and then mom would make something special to eat. We would wait for lunch time, while we all watched a movie together. When lunch was ready, it was time to attack and me and my siblings would run to the kitchen. It was more like a competition. To find moms lovely pulao with some chicken semi gravy or paneer gravy on the side, always felt like heaven.

As I got married and started off with a life with my husband, I didn’t know how to cook well. He asked me to make pulao one day and I just happened to add in all the ingredients randomly. I had no clue on what I was upto but I was following my tasting skills that day. My husband was in awe of how good the pulao turned out to be. I must tell you, my husband is very choosey and a compliment like this surely made my day. Now, I love make it for my child and he loves it!!.

Try It

A vegetarian Pulao is not a very difficult dish and neither it is time consuming. Whether you are having friends over for dinner or a simple dinner on the weekend. This recipe is sure to keep you going. Pulao is normally paired with a gravy and it can be paired with a variety of stuff. Its time to try this and let me know in the comments!!

Vegetarian Pulao Easy Recipe
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Vegetarian Pulao Easy Recipe

Recipe by Melissa DsaCourse: MainCuisine: Indian
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 2 Cups Basmati Rice

  • 2 cups of Mixed Vegetable

  • 1 Onion (Big)

  • 1 Tomato (Medium)

  • 2 Green Chili

  • 1 tsp Ginger Garlic Paste

  • 1.5 tbsp Garam Masala Powder

  • 1/2 tbsp Madras Curry Powder

  • Maggie Cube (Optional)

  • 2 tbsp Ghee/Oil

  • Salt to taste

  • Whole Spices

  • 2 5’inch Cinnamon Stick

  • 4 Cloves

  • 4 Cardamom/Elachi

Directions

  • Wash the Basmati rice and Soak in water for at least 30-45 minutes before cooking it.
  • Once soaking is complete, drain out the water completely.
  • In a rice vessel, add in water till the brim and heat till it starts boiling.
  • When the water starts boiling add in the rice and cook for 15 mins. Since Basmati rice cooks faster make sure to keep checking how far the rice is cooked. Once the rice is ready drain out the water. *(See Notes)
  • Chop the Onions and tomato and green chili and keep aside.
  • In a vessel, add the some Ghee and heat.
  • Add in the whole spices, in order to infuse the oil with the flavor and aroma of these spices
  • Add in the chopped onion and chili and cook.
  • Once the onions are cooked and pink, add in the ginger garlic paste.
  • Its time to add in the Garam Masala and Madras curry powder and give it a good stir.
  • Add in the tomatoes and cook till its mushy
  • (Optional Step) Add Maggie cube. I avoid it when cooking for my son.
  • Chop and boil all the mixed veggies and then add them to the gravy.
  • Mix thoroughly and let it cook for sometime.
  • Once the rice is cool, add little by little to the gravy and stir the rice outside- in without breaking the rice.
  • Once all the rice is incorporated with the gravy. close the vessel with a lid and heat on low flame.
  • Serve the hot pulao with your favorite gravy. Enjoy!!

Notes

  • In order to keep the long grain of the basmati rice intact. Cook the rice partially till it is just about to cook completely. The rice should feel cooked but hard. Then drain the rice in a colander and run cold water over it to cool down the rice. This will prevent it from over cooking and getting mushy.