Vegetable Pulao Recipe - Yummy Gallery

Introduction:

A Flavorful Journey of Aromatic Rice and Vibrant Vegetables.
Welcome to our culinary adventure as we delve into the world of vegetable pulao. This classic rice dish has been enjoyed for centuries, captivating taste buds with its fragrant spices, fluffy grains, and colorful medley of vegetables. Join us as we unravel the secrets behind creating a tantalizing vegetable pulao and explore the rich flavors that make it a beloved favorite among food enthusiasts.

Vegetable coconut pulao is a delightful and aromatic rice dish that incorporates the rich and creamy flavor of coconut along with a medley of vegetables. This dish is a fusion of Indian and tropical flavors, resulting in a unique and delicious combination. The pulao is prepared by sautéing whole spices like cumin seeds, cloves, and cinnamon in oil or ghee, followed by adding chopped onions and cooking until golden brown. Then, a blend of vegetables such as carrots, peas, beans, and bell peppers is added to the pan, along with ginger-garlic paste for added depth of flavor. The star ingredient, coconut milk, is then poured into the pan, infusing the rice and vegetables with its creamy and tropical essence. The rice is cooked until fluffy and tender, absorbing all the flavors, and resulting in a fragrant and flavorful vegetable coconut pulao. It is a perfect dish to indulge in for a comforting and satisfying meal.

In this blog, I will introduce an easy method to make vegetable coconut pulao in a pressure cooker. so everyone can make it without thinking.


Ingredients:

  • Basmati rice - 1 cup
  • Mixed vegetables - 1.5 cups (such as carrots, peas, beans, bell peppers, cauliflower)
  • Coconut milk - 1 cup
  • Water - 1.5 cups
  • Onion - 1, medium-sized, finely chopped
  • Ginger - 1-inch piece, grated or finely chopped
  • Garlic - 3-4 cloves, minced
  • Green chilies - 2, slit (adjust according to your spice preference)
  • Cumin seeds - 1 teaspoon
  • Cinnamon stick - 1-inch piece
  • Cardamom pods - 2-3
  • Cloves - 3-4
  • Turmeric powder - 1/2 teaspoon
  • Red chili powder - 1/2 teaspoon (optional)
  • Garam masala powder - 1/2 teaspoon
  • Salt - To taste
  • Cooking oil or ghee - 2 tablespoons
  • Mint leaves - Half cup
  • Coriander leaves - Half cup

Instructions:

Step 1

  • Rinse the basmati rice under cold water until the water runs clear. 
  • Soak the rice in water for about 30 minutes, then drain and set aside.

Step 2

  • Make a paste with ginger, garlic, green chilies, coriander leaves, and mint leaves. Set aside. 

  Step 3

  • Heat oil or ghee in a pressure cooker or pot over medium heat.
  • Add cumin seeds, cinnamon sticks, cardamom pods, and cloves. 
  • Sauté for a minute or until the spices release their aroma.
  • Add the chopped onions to the pan and sauté until they turn golden brown.
  • Add the green paste to the cooker. Sauté for a minute until the raw smell of ginger and garlic disappears.
  • Add basmati rice and saute for a minute.
  • Pour in the coconut milk and water into the pan. Season with salt according to taste. Give it a good stir.
  • Close the pressure cooker and wait for 1 whistle.
  • After 15 minutes open the cooker, this will allow the flavors to meld together.
  • Vegetable coconut pulao is ready.



SERVE WITH LOVE.......

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