Masala Veg Pulao, a delicious and aromatic Indian pulao, is a one-pot comfort meal made with long grain basmati rice, lots of vegetables and seasoned with spices. It is best served with raita and papad. It’s easy to prepare and a complete meal. Masala Veg Pulao is different from biryani. In pulao, rice is sautéed in whole spice flavoured ghee or oil, then cooked in stock (non-veg or veg) or water with vegetables, dry fruits or non-veg. In this recipe, homemade Aromatic garam masala is used in place of whole garam masala. You can find homemade Aromatic garam masala on Dash of Turmeric.This Pulao can be cooked in a pressure cooker or Instant Pot to save time. It can also be cooked in a pot with a lid. Both methods have their benefits pressure cooker or the Instant-Pot method is a time-saver recipe, while the pot with a lid recipe results in more fluffy rice. Rice is the star ingredient of pulao, so always choose the best quality long grain Basmati rice.
Utensil and Tools
- Philips Induction Cook Top
- Philips 750W Mixer Grinder
- Vinod Platinum Triply Stainless Steel Kadai
- Prestige Clip On Aluminium Pressure Cooker with Glass Lid
Ingredients
- 1½ cup Rice
- 2 cups Cauliflower Florets
- 2 Potato (cut in big pieces)
- ½ cup Green Peas (Shelled)
- 10-15 Cashew Nut (broken into two parts)
- 15-20 Raisin
- ½ cup Tomato Puree (Homemade)
- 1½ tsp Ginger Paste
- ½ tsp Green Chilli Paste
- 4 tbsp Oil
- 1 tbsp Ghee
- 2 Bay leaf
- ¼ tsp Hing (Asafoetida)
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Kashmiri Chilli Powder
- Salt to taste
- ¾ tsp Aromatic Garam Masala
- 3 cups Water
Instructions
- Wash, rinse and soak the rice in water for 30 minutes. After 30 minutes, drain the rice and keep it aside.
- Heat 3 tablespoons of oil in a pan or kadhai. Fry the cashew nuts till golden brown, then fry diced potatoes till crisp golden brown. Keep it aside.
- Now add ¼ tsp of Turmeric powder to the oil. It will reduce the spluttering when we fry cauliflower florets in it. Fry the cauliflower on medium-high heat till golden brown colour.
- Add one tbsp oil to the same pan, then add Hing and bay leaf.
- Now add tomato puree to the oil and sauté for 2 minutes on medium heat.
- Add ginger paste, green chilli paste to the puree and sauté till its raw smell goes off.
- Add Turmeric powder, Coriander powder, Cumin powder, Kashmiri chilli powder and salt. Sauté this masala mixture till oil starts separating from the masala mixture, and it starts leaving the sides of the pan. Turn off the flame and keep it aside.
- Take a pressure cooker and add 1 tbsp ghee. Spread the ghee on the sides and edges of the pressure cooker so that the rice will not stick to its sides.
- Add rice and fry it on medium heat for 2-3 minutes. Stir the rice gently.
- Now add water and masala mixture and mix it gently with the rice.
- Mix all fried vegetables, green peas and dry fruits.
- Add aromatic garam masala and check the seasoning. If required, then add more salt to it. Let it come to a boil.
- Close the lid of the pressure cooker and then cook it on a high flame for one whistle. Turn off the flame and let the pressure release naturally.
- Open the lid and fluff up the rice gently. Garnish with fresh coriander leaves.
- Serve it hot with cucumber raita and roasted papad.
Nutrition
Calories: 368kcalCarbohydrates: 58gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 6mgSodium: 40mgPotassium: 622mgFiber: 4gSugar: 5gVitamin A: 311IUVitamin C: 38mgCalcium: 49mgIron: 2mg
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