I am redoing my old posts every now and then and this Vegetable Pulao is one of the posts that really needed my TLC. I often wonder how recipes like this Vegetable Pulao are still not taken care of as it is something I make very often. Our weekend lunch usually includes a roti / phulka, a subzi, a raita, and a pulao. Vegetable pulao is one of the easiest recipes to make and ever since I bought my Instant Pot (read 2 Instant pots), life has been way easier. Last weekend, I made Lauki Subzi to go with the vegetable pulao and of course, we had the roti / phulka and some raita. I came across this recipe in one of the Tamil magazine inserts. I love those little recipe inserts that come in the magazines. My mother always collected them for me and sent me a bunch of them every time I returned from India. It has been a while now since I added any more inserts to my collection. You could use freshly chopped vegetables or for ease use the frozen vegetables. I often use frozen mixed vegetables as it is quick and easy. Since this is one of the old posts from the times when I did not own an instant pot, the recipe still has instructions to make it on the stovetop. I did not replace my step-by-step pictures, so I am still going to leave that recipe. If making the vegetable pulao in an Instant Pot, sauté the spices and the vegetables directly in the pot and cook it for 4 minutes and do a 10-minute release. Preparation time – 10 mins Cooking time – 30 mins Difficulty level – easy
Ingredients to make Vegetable Pulao - serves 4
Basmati rice – 1 cup Onion – 1 (chopped) Mixed vegetables – 1 cup (carrot, beans, cabbage, green peas etc) Ginger garlic paste – 1 tsp Green chilies – 3 (slit lengthwise) Chopped mint and cilantro leaves – a handful Fennel seeds (sombu) – 1 tsp Cinnamon – 1 stick Cloves – 3 Cardamom/ elaichi – 3 Star Anise - 1 Yogurt – ½ cup Ghee – 2 tsp Oil – 2tsp Salt – to taste
Procedure to make Veg Pilaf –
Soak the rice for about 30 minutes. Drain and keep aside. Heat oil in a pan; fry the fennel seeds, cinnamon, cardamom, star anise and cloves. Now add the chopped onions, salt, ginger garlic paste, and the green chilies and fry until the onions are translucent.
Now add the rest of the vegetables. Mix well and cook for about 2 mins.
Mix the yogurt with the drained rice and add it to the vegetables. Also, add 1 ½ cup of water and mix well. Add the chopped mint and cilantro leaves.
Transfer it to a cooker and let it cook for up to 2 whistles. You could also cook it on the stovetop or rice cooker or make the whole recipe in the instant pot. Once the rice is cooked add the ghee and fluff it up with a fork. Serve the veg pilaf hot!!!
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