Vegetable biryani pulao

 

Fragrant Veg Biryani Pulao Recipe - A Flavorful Twist on Vegetable Biryani

Indulge in the aromatic and delectable world of Indian cuisine with our Vegetable biryani pulao recipe, a harmonious blend of fragrant basmati rice and an assortment of colorful vegetables. This dish strikes the perfect balance between the rich flavors of vegetable biryani and the simplicity of a comforting rice recipe. Whether you're a seasoned food enthusiast or just stepping into the realm of rice-based delights, this vegetable pulao is sure to delight your taste buds with its enticing combination of spices and textures.

रेसिपी हिंदी में पढ़ें :  बिरयानी पुलाव रेसिपी हिंदी में

Ingredients:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, corn, cauliflower etc.), finely chopped
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup plain yogurt
• 1/4 cup cashews (lightly toasted)
• 1/4 cup fresh mint leaves chopped
• 1/4 cup fresh coriander leaves chopped
• 2 tablespoons ghee or oil
• Whole spices (1 bay leaf, 4-5 cloves, 2-3 green cardamom pods, 1 cinnamon stick)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Water, as needed

Instructions:

1. Firstly wash the basmati rice in cold water until the water is clear.
2. In a mixing bowl add chopped mix vegetables, pour yoghurt, ½ tsp of turmeric powder, ½ tsp of garam masala mix well. Keep aside.
3. In a large pot or pan, heat the ghee or oil over medium heat. Add the whole spices (bay leaf, cloves, cardamom pods, cinnamon) and cumin seeds. Sauté until they release their aroma.
4. Add the sliced onions and sauté until they turn golden brown.
5. Stir in the ginger-garlic paste and cook for another minute until fragrant.
6. Add ½ tsp of turmeric powder and ½ tsp of garam masala cook until the oil starts to separate.
7. Add tomatoes cook for 2 minutes then add mixed vegetables and cook for 5-10 minutes or until they start to soften.
8. Add the soaked and drained rice to the pot. Gently mix the rice with the vegetables.
9. Carefully add enough water to cover the rice and vegetables. Season with salt.
10. Heat should be turned down once the mixture comes to a boil. Place a tight-fitting lid on the pot and simmer the pulao for 15-20 minutes, or until the rice is done and the water has been absorbed. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the flavors to meld.
11. With a fork, fluff the pulao and gently stir in the chopped mint, roasted nuts and coriander leaves.
12. Serve the aromatic vegetable biryani pulao hot with veg raita or mint chutney mint chutney.

Conclusion: 

This Vegetable biryani pulao recipe strikes the perfect chord between a sumptuous vegetable biryani and a humble rice dish, making it a versatile addition to your culinary repertoire. Elevate your dining experience with this fragrant and flavorful pulao that embodies the essence of Indian cuisine. Whether it's a festive occasion or a cozy weeknight dinner, this pulao is bound to be a hit, delighting both seasoned enthusiasts of rice recipes and newcomers alike.

Read more: Sabudana Khichdi