Both use fresh vegetables and aromatic spices like cardamom, cloves, cinnamon, and bay leaf, often with onion, tomato, ginger, and garlic.
This vegetable pulao recipe features a spiced flavour profile, enhanced by green chilies, ghee and coriander leaves, walnuts, and dark raisins.
While the ingredient list may seem long,
all are within easy reach. Saffron can be replaced with turmeric powder, and
walnuts can be swapped with cashews or pistachios, making this recipe flexible
and accessible.
The best part is its simplicity. This homemade
pulao is cooked rice-cooker style for ease and convenience. It’s a rice dish
everyone. The flavors pair well with raw or yogurt-based salads. It can be
adapted into chicken pulao or mutton pulao when served alongside a chicken or
mutton dish (CHICKEN CURRY WITH COCONUT MILK).
2 cups basmati rice - rinsed and drained
3 tbsp ghee
4 tbsp walnuts - broken into 2-3 pieces
3 tbsp dark raisins
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp onion paste
3 green chilies - sliced into 4 pieces
1 large tomato - chopped
Spices: 2 cinnamon sticks (crushed), 4 cloves, and 2 star anise
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp saffron strands
1 cup coconut milk
2 cups water
1 cup frozen green peas
Salt to taste
How to Make Vegetable Pulao
Heat ghee in rice cooker,
Fry walnuts until crispy.
Remove and set
aside.
Fry raisins in the same ghee to pump up.
Remove and set aside.
Sauté ginger, garlic, and onion paste in same ghee in the rice cooker.
Add chilies, tomato, spices, coriander powder, and
cumin powder.
Stir all in to combine the ingredients.
Add rice, coconut milk, water, saffron and salt.
Stir all in and cook.
Once rice is cooked, add green peas.
Stir in.
Garnish with fried walnuts and raisins.
