Pulao Recipe | Veg Pulao | Vegetable Pulao | Pulav

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19 steps3 min

Ingredient prep checklist

Onion: 1 medium onion (thinly sliced)
Carrot: 1 medium carrot ((¾ cup chopped))
French Beans: 4 medium french beans ((½ cup chopped to 1 inch))
Potatoes: 1 small potato (cubed (optional))
Mint: 3 tablespoons mint ((pudina, finely chopped) (or coriander leaves))
Star Anise: 1 star anise ((chakri phool) (optional, but recommended))
Strand Mace: 1 strand mace ((javithri, optional))
Nutmeg: 1 pinch nut meg ((jaiphal) (optional))
Stone Flower: 2 pinches stone flower ((dagad phool - optional))
Fennel Powder: ½ teaspoon fennel seeds powder ((saunf powder - optional))

On a medium flame, gently heat 2 tablespoons oil or ghee in a cooker or pot. To make in Instant pot, use saute mode. When the oil is slightly hot, add the following whole spices – 1 bay leaf 2 inch cinnamon 4 cloves 4 green cardamom ½ to ¾ teaspoon shahi jeera or jeera 1 star anise (optional, but recommended) 1 pinch nutmeg (optional) little dagad phool (stone flower) (optional) 1 small strand mace (optional)

This step uses

2 pinches stone flower ((dagad phool - optional))
1 strand mace ((javithri, optional))
1 star anise ((chakri phool) (optional, but recommended))
2 inch cinnamon ((dalchini))
4 cloves ((laung))
¾ teaspoon shahi jeera ((caraway seeds) (substitute cumin seeds))
1 bay leaf ((tej patta))
2 tablespoons oil (or ghee)

Full ingredient reference

1½ cups basmati rice ((aged rice))
2 tablespoons oil (or ghee)
salt (as needed)
2 ½ cups water (for pressure cooker ( 2¾ cups for pot, 1¾ cups for Instant pot))
1½ teaspoons ginger garlic paste
1 medium onion (thinly sliced)
2 green chilies (slit or as needed)
1 medium carrot ((¾ cup chopped))
4 medium french beans ((½ cup chopped to 1 inch))
½ cup green peas
1 small potato (cubed (optional))
3 tablespoons mint ((pudina, finely chopped) (or coriander leaves))
1 bay leaf ((tej patta))
¾ teaspoon shahi jeera ((caraway seeds) (substitute cumin seeds))
4 green cardamoms ((elaichi))
4 cloves ((laung))
2 inch cinnamon ((dalchini))
1 star anise ((chakri phool) (optional, but recommended))
1 strand mace ((javithri, optional))
1 pinch nut meg ((jaiphal) (optional))
2 pinches stone flower ((dagad phool - optional))
½ teaspoon fennel seeds powder ((saunf powder - optional))

References

This step uses

2 pinches stone flower ((dagad phool - optional))
1 strand mace ((javithri, optional))
1 star anise ((chakri phool) (optional, but recommended))
2 inch cinnamon ((dalchini))
4 cloves ((laung))
¾ teaspoon shahi jeera ((caraway seeds) (substitute cumin seeds))
1 bay leaf ((tej patta))
2 tablespoons oil (or ghee)

Full ingredient reference

1½ cups basmati rice ((aged rice))
2 tablespoons oil (or ghee)
salt (as needed)
2 ½ cups water (for pressure cooker ( 2¾ cups for pot, 1¾ cups for Instant pot))
1½ teaspoons ginger garlic paste
1 medium onion (thinly sliced)
2 green chilies (slit or as needed)
1 medium carrot ((¾ cup chopped))
4 medium french beans ((½ cup chopped to 1 inch))
½ cup green peas
1 small potato (cubed (optional))
3 tablespoons mint ((pudina, finely chopped) (or coriander leaves))
1 bay leaf ((tej patta))
¾ teaspoon shahi jeera ((caraway seeds) (substitute cumin seeds))
4 green cardamoms ((elaichi))
4 cloves ((laung))
2 inch cinnamon ((dalchini))
1 star anise ((chakri phool) (optional, but recommended))
1 strand mace ((javithri, optional))
1 pinch nut meg ((jaiphal) (optional))
2 pinches stone flower ((dagad phool - optional))
½ teaspoon fennel seeds powder ((saunf powder - optional))