Mix vegetable pulao

Servings: 4
Preparation time: 8-10 minutes.
Frying time: 10-12 minutes.
Cooking time: 3-4 minutes.
Total time: 26 minutes.

Mix Vegetable Pulao is a wholesome and vibrant one-pot rice dish that combines the goodness of seasonal vegetables with fragrant basmati rice and a medley of Indian spices.

In this version, fresh beans, green peas and carrots take center stage—adding color, texture, and natural sweetness to the pulao. These vegetables not only enhance the nutritional value of the dish but also provide a delicious contrast to the lightly spiced, fluffy rice.

Often enjoyed as a comfort meal or served as part of festive or everyday lunch and dinner , this pulao is easy to prepare and full of flavors.

It pairs wonderfully with Cucumber Raita, Mango Pickle, papad and can also be served with a light Potato Curry or Chana Dal.

The addition of whole spices like bay leaf, cumin, and cloves infuses the rice aromatic, while the vegetables make it hearty and satisfying.

This simple yet flavorful “Mix vegetable pulao” a perfect balance of taste, nutrition, and convenience, making it a favorite in Indian kitchens.

The “Mix vegetable Pulao” is simple; aroma of spices roasted in ghee and mix vegetable provides the dish a unique taste, accompanied with Chana Dal Tadka or Dry Mung Dal Fry and Cucumber Raita makes it complete meal.

Ingredients:

Basmati rice: 250 gm
Onion: 80-100 gm
Carrot: 5 gm.
Beans: 50 gm.
Peas: 100 gm.
Bay leaf: 1 no.
Cumin seed: half teaspoon.
Sugar: 1 teaspoon
Salt: 1 teaspoon (as per taste)
Hot water: 500 ml
Garam masala: (Clove: 3 no., Black pepper: 10-12 no., Star anise: 1 no., Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
Ginger: 1 inch piece (grated)
Butter/ ghee: 3-4 tablespoon

Preparation:

Clean and wash rice. Keep aside in a sieve.
Chop onion longitudinally. Keep aside.
Chop carrot and beans into small pieces as shown in photo, keep aside.
Grate ginger, keep aside.

Method:

Heat butter in a cooker; add Garam masala, allow sputtering for few seconds, add chopped onion and grated ginger; fry it on high flame for couple of minutes or till it gets light brown in colour, add chopped vegetables, Stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
The moment some of rice begins to change colour; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure, put off the flame.
Allow cooker be cool, after cooling, stir Pulao lightly with the help of fork.
Transfer Pulao in rice plate and decorate with fresh coriander leaves, mouth watering Pulao is ready to be served with Dry Mung Dal and Cucumber Raita.