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Veg Pulao

Veg Pulao Recipe

This veg pulao recipe is my family recipe. The goodness of fried potatoes, Ivy gourd and caramelized onions bring a unique taste to this pulao. We get the crunch from green bell peppers and carrots.
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Course: Main Course
Cuisine: Gujarati, Indian
Keyword: Rice Recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Author: Aayushi Patel

Ingredients

For Rice

  • 2 Cups Long Grain Basmati Rice
  • 4 Cups Water
  • 1 Star Anise
  • 2 Cardamom Pods
  • 1 Bay Leaf
  • 1 Small Cinammon Stick
  • Salt to Taste

For the Pulao Masala

  • 2 Medium Potatoes Cut into Chips
  • 15 Fresh Ivy Gourds (Tindora) Cut into Chips
  • 1 Small Onion Julienned (Thinly Sliced)
  • 1 Tbsp Oil
  • 1 Tbsp Ghee
  • 10 Cashews
  • 1 Small Cinnamon Stick
  • 2 Cardamom Pods
  • 1 Bay Leaf
  • 3 Cloves
  • 3 Pepper Corns
  • 1 Tsp Cumin Seeds (Jeera)
  • Pinch of Asafetida
  • 1 Tbsp Kasuri Methi
  • 1 Tbsp Minced Garlic
  • 1 Tsp Grated Ginger
  • 2 Tsp Green Chilies Finely Chopped
  • 2 Whole Dry Red Chillies
  • 1 Medium Onion Thinly Sliced
  • 1 Large Carrot Thinly Sliced
  • 1 Green Bell Pepper Thinly Sliced
  • 1/2 Cup Frozen/ Fresh Grean Peas
  • 1 + 1/2 Tsp Red Chili Powder I am using Kashmiri Red Chili Powder
  • 1 Tsp Cumin Coriander Powder (Dhanajeeru)
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Kitchen King Masala if you don't have this, then add garam masala
  • 1/2 Tsp Pulao/ Biryani Masala
  • 1 Tbsp Cilantro

Instructions

Cook the Rice

  • Wash and soak 2 Cups of Basmati Rice for 10 mins.
  • Now rinse the water.
  • Add the rice to your pressure cooker. Along with whole spices as mentioned in the ingredient list above. Add salt.
  • Close the pressure cooker. Cook it for 3 whistles. Release the pressure and open the pressure cooker.
  • Use a fork to gently fluff the rice and let it cool

Prepare the Masala

  • Start with frying the potato chips and ivy gourd chips. Fry them until they cook and turn golden.
  • Next fry the onion to make crispy onions. Take these out when they turn golden brown.
  • Keep them aside
  • Now in a large heavy bottom pot, add oil and ghee. Next toast the cashews until golden. Keep them aside.
  • Now in the same pot add all the whole spices in the order as listed above in the ingredient list under "for the masala".
  • Add Cumin Seeds and pinch of asafetida. Let it sizzle. Add whole dry red chilies.
  • Next add in crushed kasuri methi, garlic, ginger and green chilies. Sauté them.
  • Add the thinly sliced onions and cook until it browns. Add salt to accelerate the process.
  • Next goes in the carrots, green bell pepper and frozen/fresh peas. Let them cook for about 5-7 mins
  • Now add the fried potatoes and ivy gourd.
  • Next add in all the ground spices. Red chili powder, Cumin Coriander Powder, Garam Masala, Kitchen King Masala and Pulao/Biryani Masala.
  • Next goes in finely chopped cilantro

Assemble the Pulao

  • Add Half of the Cooked rice to the masala and give it a mix. Until everything incorporates well
  • Now add in the other half of the rice and gently mix it making sure you don't break the rice, until everything incorporates well.
  • Add cashews and crispy onions on the top, garnish with fresh cilantro. Serve Hot with your favorite Raita or Gujarati Kadhi