Vegetable Pulao Recipe

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Harmeet Kaur Nijjarhttps://www.cookwithemotion.com/about/
Hello everyone! Myself Harmeet Kaur Nijjar, the cook and photographer behind Cook With Emotion. I have started this blog/website to share with you my passion for cooking and my recipes. Lots of us try to make an excuse that we do not know cooking. There is nobody in this world who knows cooking by birth. Cooking is not at all tough for anyone to learn. We all can learn it just like we learned all other things. Our life is so busy nowadays. We hardly get any time to cook fresh food for ourselves all the time. We have chosen to be dependent on fast food more than freshly cooked food.

Vegetable Pulao
Vegetable Pulao

Vegetable pulao is a popular main course meal in India and is mostly served with curry. You can use fresh vegetables of your choice while preparing the pulao. The best part of this recipe is that there is no limit to the number of vegetables you add. But, wash the veggies nicely and chop all of them into small pieces.

Vegetable Pulao Recipe

Vegetable rice can be cooked in 15 minutes. You can add all healthy and your favorite vegetables to this dish and serve it hot with curd or gravy.

  • 1 Onion (Chopped)
  • 1 Tomato (Chopped)
  • 1 Carrot (Chopped)
  • 1 Capcicum (Chopped)
  • 1 Bowl Green Peas (Bowl)
  • 1 Glass Rice (Washed in running water)
  • 2 tbsp Oil (Food Grade)
  • 1 tbsp Cumin Seeds
  • 2 tbsp Salt (As per taste)
  • 1 tbsp Chilly Powder
  • 2 glass water
  1. Put two table spoon oil in a pan and heat it for a minute.

  2. Now add cumin seeds and heat for another minute.

  3. Add chopped onion and tomato and heat till onion gets golden brown in color.

  4. Now add chopped capsicum, carrot, and green peas and heat the mixture for three to four minutes.

  5. Add washed rice, salt, and chilly powder to the mixture and stir well.

  6. Add two glasses of water to the mixture and stir well for one last time.

  7. Heat the mixture till you see small pores on the top layer.

  8. Your vegetable pulao is ready to eat. Serve it hot with curd.

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