Pulao Recipe Step by Step
often used to wonder about the tasty and awesome looking veg pulav in restaurants. How do they prepare it!! This mystery got solved when I joined cooking course at the catering college. There they taught us this simple veg pulav and I instantly became a great fan of this simple recipe. It is so easy to make that I think every beginner should start by learning this recipe.
This satwik rice preparation goes very well with spicy veg or non-veg gravy. It doesn’t contain onion, garlic or ginger. You can add one green chili if you want it spicy, but I suggest that you first try this recipe as is, taste it, and then decide on variations.
Many people are undecided about their food plans for Independence Day. If you are planning to throw a tri-color theme party for your friends then this recipe is the perfect candidate. Make some curry and serve this recipe with raita.
You can also cook this entire preparation in a pressure cooker but I will post that variant of this recipe later. If you want to show off your cooking skills then this pulav recipe is the best, but make sure that you don’t overcook the rice and vegetables. Overcooked vegetables will lose their color and crunch. Cook rice in the afternoon and let it cool down completely while you make this pulao for dinner.
Also, refer to this ‘Saffron Pulao’ recipe for detailed explanations.
Equipment and Utensils
Frying pan (non-stick) with the lid
Flat wooden spoon
125 grams (½ cup) Basmati Rice washed and cooked
40 grams Carrot (cut into 1 cm cubes) blanched
40 grams French Beans (cut into 1 cm pieces) blanched
40 grams Green Peas blanched
20 grams Cashew roughly chopped
¾ teaspoon Salt
1 tablespoon Vegetable Oil
Whole Garam Masala:
1 Cinnamon Sticks
2-3 Cardamom Pods
1 Bay Leaf
Cook the rice till the grains are separated but not softened.
Keep the frying pan on medium high flame.
Add 1 tablespoon of oil and let it heat.
When oil is hot, add whole garam masala with cashews.
Stir-fry for 1 minute.
Now add all blanched vegetables and sauté them for a minute.
Add rice, salt and freshly ground black pepper.
Mix gently to avoid breaking the rice grains.
Put the lid, lower the flame and let rice cook for 4-5 minutes.
Stir it after every 1-2 minutes.
After 5 minutes get it off the flame.
Serve hot with some spicy gravy dish.
Soaking time: 20 minutes
Preparation Time: 10 minutes
Cooking Time: 18 minutes
Number of Servings: 2
Total Calories: 722.25 Kcal
Fat: 25.16 gm
Protein: 16.66 gm
Carbohydrates: 114.61 gm