Best 5 Indian Vegetable Ricepulao Recipes

Embark on a culinary journey to India with our delightful Vegetable Rice Pulao, a flavorful and aromatic one-pot dish that blends fluffy rice with an array of vibrant vegetables. This recipe is not only easy to prepare but also packed with wholesome ingredients, making it a perfect meal for vegetarians and anyone seeking a nutritious and delectable dish.

Alongside the main recipe, we present a collection of variations that cater to different dietary preferences and add exciting flavors to the classic Vegetable Rice Pulao. From the tangy Tomato Rice Pulao to the protein-rich Chana Pulao, each variation promises a unique taste experience. Explore the traditional Hyderabadi Vegetable Pulao, renowned for its rich spices and fragrant herbs, or indulge in the aromatic Jeera Rice, infused with the earthy flavor of cumin seeds.

Whether you're a seasoned cook or a beginner in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating this delightful dish. Discover the art of layering flavors, choosing the perfect rice, and achieving the ideal texture for your Vegetable Rice Pulao.

So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PULAO RECIPE | VEG PULAO

Pulao Recipe | Veg Pulao image

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!

Provided by Dassana Amit

Categories Main Course

Time 40m

Number Of Ingredients 31

Ingredients

1.5 cups basmati rice (- 300 grams, rinsed & soaked for 30 minutes)
water (- as required for soaking)
½ to ¾ cup chopped cauliflower florets
½ to ¾ cup chopped potatoes
¼ cup chopped carrots
⅓ cup green peas (- fresh or frozen)
¼ cup chopped green peas ((french beans))
¼ cup chopped green bell pepper ((capsicum) - optional)
¼ cup sliced baby corn (- optional)
3 tablespoons Ghee (or oil)
1 cup thinly sliced onions (or 1 large onion, sliced)
½ cup chopped tomatoes (or 1 medium sized tomato, chopped)
1 to 1.5 inches ginger (- crushed to a paste in a mortar-pestle)
4 to 5 small to medium garlic cloves
1 to 2 green chillies ((chili pepper))
3 tablespoons chopped coriander leaves ((cilantro))
2 tablespoons chopped mint leaves (- optional)
¼ teaspoon lemon juice (- optional)
2.5 to 3 cups water (or veg stock * check notes below for details. I added 3 cups of water)
salt as required
1 teaspoon cumin seeds (or 1 teaspoon caraway seeds (shah jeera))
5 to 6 whole black pepper (- optional)
1 tej patta ((indian bay leaf))
4 cloves
3 to 4 green cardamoms
1 black cardamom (- optional)
1 small piece of mace (- optional)
1 small star anise (- optional)
1 inch cinnamon
1 small piece of stone flower ((dagad phool or patthar ke phool) - optional)
1 to 2 tablespoons chopped coriander leaves or mint leaves

Steps:

Rinse rice till the water runs clear of starch and become transparent while rinsing.
Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
Rinse, peel and chop the vegetables.
Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
Add water and lemon juice. Mix and stir.
Season with salt and stir again.
Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

VEGETABLE PULAO RECIPE

Vegetable Pulao Recipe image

Vegetable Pulao (Veg Pulav) is a spicy rice dish prepared by cooking rice with various vegetables and spices. In this recipe, assortment of spices, veggies and rice are first sautéed in oil and ghee and then cooked in pressure cooker as you would cook plain rice. However, the uniqueness of this easy mixed vegetable pulao recipe lies in use of bay leaf, cinnamon and cloves which provides nice and complex aromatic feel that simply makes juices flowing in mouth.

Provided by Foram

Yield 2 servings

Number Of Ingredients 17

Ingredients

1/2 cup Basmati Rice (long grained rice)
1 medium Onion, finely chopped
1 small Tomato, finely chopped
1/4 cup Green Peas (mutter), fresh or frozen
3 tablespoons finely chopped French Beans
1/4 cup finely chopped Carrot
1 small piece of Bay Leaf
1-inch piece of Cinnamon
2 Cloves
1/4 teaspoon Garam Masala Powder
1/8 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
2 tablespoons finely chopped Coriander Leaves
2 tablespoons Oil
1 teaspoon Ghee
1 cup Water
Salt to taste

Steps:

Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.
Add chopped tomato, green peas, french beans and carrot.
Stir-fry them for approx. 2 minutes.
Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.
Stir-fry them for approx. 2 minutes.
Add 1 cup water and mix well.
Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

INDIAN RICE (PULAO)

Indian Rice (Pulao) image

When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.

Provided by Sigrid

Categories Side Dish Rice Side Dish Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

Ingredients

¼ teaspoon saffron threads or ground turmeric
6 cups boiling water
½ cup vegetable shortening
2 medium onions, chopped
2 (1 inch) pieces cinnamon stick
4 whole cloves
1 teaspoon ground ginger
2 tablespoons ground cumin
1 teaspoon garlic powder
10 cardamom seeds
4 ½ cups long-grain white rice
1 cup plain yogurt
2 teaspoons salt

Steps:

Place saffron threads into boiling water, set aside to steep.
Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 44.7 g, Cholesterol 0.9 mg, Fat 7.2 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306.6 mg, Sugar 1.8 g

RICE PULAO

Rice Pulao image

Make and share this Rice Pulao recipe from Food.com.

Provided by JNS381

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

300 g basmati rice
1 onion, finely chopped
1 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
2 cinnamon sticks
4 cardamom pods, slightly crushed
2 cloves
1 bay leaf
600 ml boiling water

Steps:

Wash rice, rinse and set aside to drain.
In a large saucepan saute onion in the oil until soft.
Add the cumin seeds and mustard seeds and cook for two minutes.
Add the salt and all the powdered spices and mix well.
Add the rice and mix until the rice is well coated by the spices.
Add the remaining ingredients including the boiling water.
Cover the pan with a sheet of foil and its lid. Try to get a good seal.
Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
Serve with curry or enjoy on its own!

Nutrition Facts : Calories 216.4, Fat 3.9, SaturatedFat 0.6, Sodium 200.5, Carbohydrate 40.9, Fiber 2.2, Sugar 1.2, Protein 4.3

INDIAN VEGETABLE RICE(PULAO)

Indian Vegetable Rice(PULAO) image

I got this Indian rice recipe from my mother in law long time ago.It is very easy to make and taste great! Try it with yoghurt and pickles or mint and coriander leaves chutney.......

Provided by swan123

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 cup basmati rice
2 tablespoons oil
1 carrot (diced)
5 beans (diced)
1/4 cup green peas
1 bay leaf
3 cloves
2 cardamoms
1 inch cinnamon stick
2 chopped onions
1 teaspoon ginger, minced
1/2 teaspoon garlic, minced
2 green chilies, slit
1/2 teaspoon pepper, freshly ground
1/2 teaspoon coriander powder
2 -3 pinches turmeric powder
salt
1 teaspoon chopped coriander leaves
1 teaspoon chopped mint leaf
2 -3 drops lemon juice

Steps:

1Soak the rice for 30 minutes.Drain it.
2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
4.Add chopped onions stir fry with a dash of salt.
5.Add coriander and turmeric powders.Stir for few minutes.
6.Add all the diced vegetables and green peas,green chillies and saute well.
7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
8.Cook in low heat for 15 minutes.
9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
10.Serve hot with yoghurt and pickles.

Tips:

Use high-quality basmati rice for best results.
Soak the rice for at least 30 minutes before cooking. This will help the rice to cook evenly and prevent it from becoming mushy.
Use a large pot or Dutch oven to cook the rice. This will give the rice plenty of room to expand and cook evenly.
Add the vegetables and spices to the pot along with the rice. This will help to infuse the rice with flavor.
Stir the rice gently once or twice during cooking. This will help to prevent the rice from sticking to the bottom of the pot.
Cover the pot and cook the rice over medium-low heat for 15-20 minutes, or until the rice is tender and all of the liquid has been absorbed.
Remove the pot from the heat and let it sit for 5 minutes before fluffing the rice with a fork.
Serve the rice hot with your favorite Indian dishes.

Conclusion:

Indian vegetable rice pulao is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The rice is cooked in a flavorful broth with vegetables and spices, and it is then topped with a layer of crispy fried onions. This dish is sure to please everyone at the table.