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North Indian Vegetable Pulao Recipe Card

 

Ingredients (Serves 4)

  • 1½ cups basmati rice (soaked 15-20 minutes)

  • 2 tbsp ghee or oil

  • Whole spices:

    • 1 bay leaf

    • 2-inch cinnamon stick

    • 4 cloves

    • 4 green cardamoms

    • ½ tsp cumin or shahi jeera

    • 1 star anise (optional)

  • 1 medium onion, thinly sliced

  • 1–2 green chilies, slit

  • 1½ tsp ginger garlic paste

  • Mixed vegetables (chopped):

    • 1 medium carrot

    • ½ cup green peas

    • 4 French beans

    • ½ potato

    • ½ capsicum

  • 1 medium tomato, finely chopped

  • Handful fresh coriander leaves, chopped

  • Handful fresh mint leaves, chopped

  • 2½ cups water

  • ½ tsp salt (to taste)

  • Optional: 5 cashews or raisins for garnish

Equipment

  • Heavy-bottomed pan or pressure cooker

  • Stirring spoon

  • Lid for simmering

Method

Step 1: Prepare Rice and Veggies
Rinse basmati rice until water runs clear; soak 15-20 mins and drain. Chop vegetables and herbs.

Step 2: Heat Spices
Heat ghee/oil on medium in pan. Add bay leaf, cinnamon, cloves, cardamom, cumin, and star anise. Sauté till fragrant.

Step 3: Sauté Onions and Aromatics
Add sliced onions and green chilies. Cook till onions turn golden. Add ginger garlic paste; cook 30 seconds.

Step 4: Cook Vegetables
Add tomato, carrot, peas, beans, potato, capsicum. Sauté 2-3 mins. Mix in chopped mint and coriander.

Step 5: Add Rice and Water
Pour water, add salt. Bring to boil. Stir in drained rice gently.

Step 6: Cook Pulao
Cover and simmer on low heat 15-20 mins or cook in pressure cooker for 1 whistle plus 5 min.

Step 7: Rest and Fluff
Turn off heat, let pulao rest 10 mins. Fluff rice gently.

Step 8: Garnish and Serve
Top with roasted cashews or fried onions. Serve hot with raita or curry.

Tips

  • Soak rice for fluffiness

  • Use fresh herbs generously

  • Adjust vegetable choice seasonally

Enjoy your aromatic and flavorful North Indian Vegetable Pulao!


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