Fluffy. Fragrant. Aromatic. This veg pulao sure is one of those Indian rice dishes that is easy to make and all done in one pot. It is also an Indian style pilaf that is also healthy and a real crowd pleaser.
Wash the basmati rice a few times until the water runs clear to remove all the starch. Soak it in water for a further 30 minutes.
Slice and chop all the vegetables and coriander leaves.
In a food processor or mortar and pestle, grind the garlic, green chilli and ginger to make a paste.
In a heavy bottom pot or pan, add the ghee and all the spices and fry until fragrant.
Reduce heat to a medium to low flame and add onion slices and sauté until translucent.
Add the chilli, garlic and ginger paste and continue to fry until it is all well mixed.
Add the tomatoes and continue to sauté for about 2 minutes.
Add all the other chopped vegetables and sauté for another 3 minutes.
Add the rice and sauté the rice (drained) until it is well coated with all the ingredients.
Add 3 cups of water, season with salt, bring it to a boil.
Then cover the pot, bring it down to a low flame and let it cook for about 15 minutes. You can check if the rice is cooked, but don’t lift the entire lid.
Once it’s cooked, turn the flame off and let it rest for 5 minutes to allow it to steam.
Then fluff it up with a fork, remove the bay leaf, cinnamon stick and star anise.
Garnish with coriander and serve.
Notes
You can add almost any vegetable you may like to this veg pulao recipe. Great way to clear out the fridge! Some other ideas include; bell peppers, baby corn, broccoli, mushrooms, cabbage and if you happen to have a bag of frozen mixed vegetables.
Like most Indian rice dishes, there is a myriad of different spices you can add or remove, depending on your personal tastes. Some other possible spices you can add to this veg pulao include; caraway seeds, mace, nutmeg, fennel seeds, stone flower, turmeric powder, poppy seeds and black cardamom.
In addition to coriander leaves, you can also add mint leaves to give it a sprightly flavour.
If you want a truly flavoursome veg pulao, you can use vegetable stock or broth instead of water to cook the basmati rice.
Remove the green chilli and red chilli powder if you don’t want a spicy veg pulao.