Moms Veg Pulao Recipe

I absolutely love this recipe because it’s a comforting blend of fragrant spices and vibrant veggies that come together to create a deliciously wholesome meal. Plus, the aroma of cumin, cardamom, and cinnamon wafting through the kitchen while it cooks is the perfect reminder of cozy family dinners and cultural traditions.

From the intoxicating scent of spices when I make my mom’s Veg Pulao, you would think I had just figured out the secret to cooking. But the truth is, the Veg Pulao is so well-balanced and flawless that it would take a serious mishap for it to not turn out delicious, and when spices are in the air, there’s probably no more comforting aroma than that of a warm, spice-filled bowl of rice.

Ingredients

Aromatic long-grain rice, a good carbohydrate source, is basmati rice.

Ghee: Clarified butter, imparts taste, and nutrition.

Seeds of Cumin: Adds warm flavor; an earthy spice; aids in digestion.

Pungent and spicy, ginger-garlic paste enhances the immune system, fights inflammation, and combats illness.

Assorted Vegetables: Full of vitamins, fiber, and vital nutrients.

Turmeric powder is an anti-inflammatory substance that adds color and depth to dishes.

Chili powder: Provides heat, flavor, and a metabolic boost.

Coriander, fresh leaves: Offers bright, citrus-like notes and is an excellent source of antioxidants.

Ingredient Quantities

• 2 cups basmati rice
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1 small cinnamon stick
• 1 large onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 cup mixed vegetables (carrots, peas, beans, and potatoes), diced
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 3 1/2 cups water
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped
• 1 green chili, sliced (optional)

Instructions

1. Wash the basmati rice thoroughly under running water until the water turns clear. Soak it in water for about 20-30 minutes, then drain it well.

2. Ghee or oil in a big pot over medium heat. Combine in the pot: cumin seeds, bay leaf, whole cloves, whole cardamom pods, and a cinnamon stick. Sauté for 1-2 minutes until fragrant.

3. Add the onion, sliced, to the pot. Cook until the onions are golden and brown.

4. Sauté the ginger-garlic paste for 1-2 minutes until its raw odor is gone.

5. Combine the mixed vegetables and the pot. Sauté for 3-4 minutes until the vegetables are slightly tender.

6. Combine the turmeric powder, red chili powder, and salt. Mix well to ensure the spices coat the vegetables evenly.

7. In the pot, add the basmati rice that has been soaked and drained. Mix everything together gently, ensuring the rice is well-coated with the spices.

8. Add 3 1/2 cups of water. Heat the combination until it reaches a rolling boil.

9. Lower the heat and cover the pot with a lid that fits tightly. Cook for 15-20 minutes until the rice is done and the water is all gone.

10. Remove the heat and allow the pulao to settle for 5 minutes. With a fork, fluff the rice, then crown it with a sprinkle of chopped coriander leaves, a scattering of mint leaves, and, if you like, some sliced green chilies. Serve it warm, and relish an Indian-style dish that just happens to be vegan.

Equipment Needed

1. Measuring cups
2. Large bowl
3. Colander or sieve
4. Large pot with a lid
5. Wooden spoon or spatula
6. Cutting board
7. Knife
8. Grater or garlic press (for ginger-garlic paste, optional)
9. Fork

FAQ

• Can I use brown rice instead of basmati rice?Indeed, you can use brown rice in this recipe, but you must adjust both the cooking time and the amount of water used to reach a delicious final product.
• Is it necessary to use ghee?Even though ghee provides a robust flavor, you can opt for oil if you want a different taste or if you’re looking for a vegan-friendly ingredient.
• What other vegetables can I add?Bell peppers, cauliflower, or even mushrooms can take the place of your chosen ingredient.
• How spicy is this pulao?The level of spice is medium, but you can alter the amount of chili powder and optional green chili to make it milder or hotter.
• Can I make this pulao in advance? Yes, you can prepare it ahead of time and reheat when needed. It may even taste better as the flavors meld together.
• Do I need to soak the rice?To obtain longer, fluffier grains of basmati rice, soak it for 20-30 minutes before cooking.
• How can I make it more nutritious?Including nuts such as almonds or cashews along with a handful of raisins can boost the nutritional value and improve the texture.

Substitutions and Variations

A substitute for 1 tablespoon of ghee or oil can be 1 tablespoon of butter or olive oil.
You can substitute 1/4 teaspoon ground cardamom for 2-3 green cardamom pods.
2 medium shallots, thinly sliced, can substitute for 1 large onion.
Frozen mixed vegetables can be used in place of mixed fresh vegetables to save time.
You can substitute 1/4 teaspoon of cayenne pepper for heat in place of 1 green chili.

Pro Tips

1. Perfectly rinse rice Make sure to wash the basmati rice under cold water thoroughly until the water runs clear. This removes excess starch, preventing it from becoming sticky and ensures each grain remains separate after cooking.

2. Enhance flavor with sautéing Sauté the whole spices (cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick) in ghee or oil until they release their aroma. This step is crucial as it infuses the oil with spice flavors that permeate the entire dish.

3. Vegetable texture When adding mixed vegetables, consider cooking them until they are just tender-crisp, as they’ll continue to cook with the rice. This maintains their texture and adds a pleasant contrast to the dish.

4. Rice soaking time Soaking basmati rice for at least 20-30 minutes before cooking helps the grains expand longer and cook evenly, providing a more authentic pulao texture and flavor.

5. Use a tight-fitting lid Ensure you cover the pot with a tightly fitting lid while cooking the rice. This traps steam effectively, ensuring the rice cooks through without losing moisture, resulting in perfectly cooked, fluffy grains.