Vegetable Masala Pulao Recipe
This is one best option when I am bored of cooking, So if I find nothing interesting to make I prefer making this one pot veg meal which is very easy to cook yet very delicious, Even if you get some surprise guests for Dinner this is the best option, Just accompanied by a papad and raita we can eat a plate full of Pulao in one go. I prefer frying the veggies before adding them to remove the raw taste and also the rice has to be fluffy and non sticky which is very important while making Pulao or any rice recipes. There are certain tips which helps in keeping the rice fluffy and non sticky and you can find it in this recipe.So today's Recipe is Vegetable Masala Pulao which is a blend of spices and lots of vegetables, It’s a perfect meal for every occasion. There are many variations of making Vegetable Pulao, This is one of them. Check out the perfect Masala Vegetable Pulao recipe with the step by step procedure.
Ingredients
- 1.5 cup Basmati Rice Soaked for 30 mins
- 1 Unit Onion Sliced
- 1 cup Potatoes
- 2 Unit tomatoes chopped
- 1 cup green peas
- ½ cup Carrot chopped
- 1 cup Beans chopped
- ½ cup Curd
- Some coriander chopped
- Some Salt as per taste
- 1 tbsp Ginger Garlic paste
- 1 tbsp Red Chilly powder
- ½ tbsp Garam Masala powder
- ½ tbsp Turmeric Powder
- Some oil & ghee for cooking
Instructions
- In a bottom Kadhai take 4 tbsp of Oil and 2 tbsp of ghee.
- To this oil and ghee add some whole garam
masala like Bay leaves, Cloves, Cinnamon etc for adding flavour to the oil
- Now add finely chopped onions and fry them well until golden brown
- Once the onions are slightly golden brown add ginger garlic paste and fry this well with the onions until the raw smell goes.
- Once the ginger garlic paste is nicely fried add the tomatoes and some salt and cook it until soft and mushy.
- Once the tomatoes are cooked well add all the dry masalas – red chilly powder, garam masala and Turmeric powder. Fry everything well in the masala.
- Once the masala is fried well now add all the veggies into it – green peas, cauliflower, French beans, carrots and potatoes.
- After frying all the veggies for 2-3 mins in the masala now add curd and chopped coriander and mint leaves to this
- After a minute of cooking all this together, Now add soaked rice into the masala and fry the rice for a minute
- Add 3 cups of water to 1.5 cups of rice (2:1 ratio) add ½ lemon juice and let it boil.
- Add half lemon juice
- Once the rice starts boiling, keep it on a low flame, cover the Lid and cook for 10-12 mins depending on the rice quality
- After 10-12 mins the rice is ready to be serve Check the rice if you see some more water let it cook for 2-3 mins more
- Serve it hot with raita, salad and papad
Video
Notes
The rice should be of good quality and to be soaked in water for 30 mins and drained – this will result in non-sticky and fluffy rice.
When we cook the rice do not keep stirring it continuously to avoid breaking of rice.
The water portion should be 2 times the rice quantity, for 1 cup of rice 2 cups of water is required.