Veg Pulav

How to make veg pulav

Rinse the Rice: Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20-30 minutes. Drain and set aside. Prepare the Vegetables: Chop the vegetables (carrot, beans, potato, etc.) into small, uniform pieces. Cook the Pulav: Heat oil/ghee in a heavy-bottomed pan or pressure cooker. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, and cumin seeds). Sauté for a few seconds until fragrant. Add the sliced onions and green chilies. Sauté until the onions turn golden brown. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears. Add the chopped vegetables and sauté for 2-3 minutes. Add turmeric powder, red chili powder, and salt. Mix well. Add the soaked and drained rice. Gently stir to coat the rice with the spices and oil. Add 2 cups of water and bring it to a boil. Cook the Rice: Once the water starts boiling, cover the pan with a tight lid and reduce the heat to low. Cook for 15-20 minutes, or until the rice is fully cooked and the water is absorbed. If using a pressure cooker, cook for 1 whistle on medium heat and then turn off the heat. Let the pressure release naturally. Finish the Dish: Once cooked, fluff the rice gently with a fork to separate the grains. Garnish with chopped coriander leaves. Serve: Serve the vegetable pulav hot with raita, pickle, or papad.