Use good quality basmati rice for that light, fluffy texture of pulav where every grain is separate and not sticky . There are many variations of veg pulao and every Indian home has its own way of making this aromatic comfort food. The beauty of this recipe is, that it not only makes a great easy dinner for those busy weekdays but also a quick and healthy recipe for the weekend. This basic recipe and can be customized to your choice, be it the veggies or spices or how you serve it.
Serving Suggestions for Veg Pulao:
Veg Pulao on it own is delicious and a complete meal so can be served on its own or with boondi raita, green chutney or pickle for that quick meal. You can also pair it with gravies, curries or dal’s (lentils) as a side for an elaborate meal spread.
Cooking Methods for Veg Pulao :
There are few cooking styles in which you can make this Veg Pulao. My most preferred way is using a pressure cooker and now Instant Pot. But you can also make it in regular thick bottomed vessel on a stove top. I’ve listed the different ways in the recipe card below. Which ever way you prefer making it doesn’t matter, pulao is always delicious!!
Step by Step method of making Veg Pulao (Pressure Cooker - Stove top):
Wash the rice thoroughly 3-5 times until the water runs clear and then soak it for about 10-20 mins. While the rice soaks, prep your ingredients and then heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices. Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown. Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away. Now add the veggies and saute for min. Next drain the water from the rice and add them to the veggies. Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture. Add 1.5 cups of water, salt, lemon juice and close the lid. Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas. Allow the steam to go away naturally. Once the steam has escaped, open and fluff it with a fork. Garnish with mint and/or coriander leaves.
Happy Cooking!! Shweta
