White Vegetable Pulao

Known to be polao ,pallao, pulav and pulao locally the rice dish has been integral part of Indian and other South Asian cuisine. It is a dish consisting of rice and the  mixture of vegetables, commonly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. It is usually served on special occasions and weddings and is considered a healthy food. A pulao is often complemented with either spiced yogurt or raita.

  • 2 1/2 cup Sonamasuri rice (rinse well and keep aside)
    4-5 tbsp ghee
    1 tsp Cumin seeds
    1 tsp Snauf
    8 cloves
    2-3 Cinnamon stick
    2 Bay leaves
    8-10 green Chilli chopped (depending on your spice requirements)
    1 tbsp grated ginger
    1 tbsp garlic chopped
    Salt as required

    Vegetables :
    Take any vegetable of your choice.
    French beans 1/2 cup chop
    1/2 cup Carrot cube
    1/2 cup potato cube
    1/2 cup Capsicum cube
    2 tbsp coriander leaves chopped
    (You can use Peas, cauliflower, yellow bell pepper, corn)

  • White Vegetable Pulao Method-1

    Preparation :

    1. Heat 1 tbsp ghee. Fry Cumin, snauf, cloves, Cinnamon stick & Bay leaves. Saute for 2-3 minutes in low heat. 
    2. Add ginger, garlic, green Chilli. Stir fry until raw smell is gone. 
    3. Add the onion chops, salt. Stir fry until transparent. 
    4. Add the vegetables (carrots, potatoes, French beans). Stir fry 3-5 minutes. 
    5. Add the Sonamasuri rice, mix gently. Add 5 cups of water. Adjust Salt. Mix contents well. 
    6. Pressure cook for 2 whistles. Switch off heat and open after 5mins. 
    7. Heat ghee fry the Cashew and Capsicum. Add it to the Pulao. Add chopped coriander leaves, 2tsp ghee mix well. Yummy Pulao is ready.

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