Serving Size: 3 People

Ingredients

Base Ingredients:

  • Tel (Oil) – 2-3 tbsp
  • Ghee – 1-2 tsp (optional, for richness)

Whole Spices:

  • Zeera (Cumin seeds) – 1 tsp
  • Rai (Mustard seeds) – 1/2 tsp
  • Til (Sesame seeds) – 1 tsp
  • Tej Patta (Bay leaf) – 1
  • Dalchini (Cinnamon stick) – 1 small piece
  • Laung (Cloves) – 2-3
  • Elaichi (Green Cardamom) – 2-3
  • Chakra Phool (Star Anise) – 1 (optional)

Powdered Spices:

  • Garam masala – 1 tsp
  • Dhaniya powder (Coriander powder) – 1 tsp
  • Haldi (Turmeric) – 1/2 tsp
  • Lal Mirchi (Chili powder) – 1 tsp (adjust as per taste)
  • Namak (Salt) – 2 tsp (adjust as per taste)

Vegetables:

  • Pyaz (Onion) – 1 medium, finely chopped
  • Tamatar (Tomato) – 1 medium, chopped
  • Gajar (Carrot) – 1, chopped into small pieces
  • Aloo (Potato) – 1 small, chopped into small cubes
  • Matar (Peas) – 1/2 cup (fresh or frozen)
  • Palak (Spinach) – 1/2 bunch, chopped
  • Pudina (Mint) – 2 tbsp, chopped
  • Hari Mirchi (Green Chili) – 1, slit

Protein Additions (Optional):

  • Paneer – 1/2 cup, cubed
  • Soyabean Nutrella – 1/2 cup (soaked in warm water and squeezed)

Aromatics & Garnish:

  • Adrak (Ginger) – 1-inch piece, grated
  • Lahsun ka paste (Garlic paste) – 1 tsp
  • Taza dhania (Fresh coriander) – for garnish
  • Nimbu ka ras (Lime juice) – 1 tbsp

Rice:

  • Chawal (Basmati Rice) – 2 cups, washed and soaked for 30 minutes

Method

Step 1: Preparing the Base

  • In a pressure cooker or pan, heat oil on medium heat.
  • Add rai (mustard seeds) and let them splutter.
  • Add jeera (cumin seeds) and til (sesame seeds). Sauté for a few seconds.
  • Add tej patta, dalchini, laung, elaichi, and chakra phool (if using). Stir for a few seconds until fragrant.

Step 2: Sautéing the Aromatics and Vegetables

  • Add chopped onions and cook until golden brown.
  • Add ginger, garlic paste, and green chilli. Sauté until the raw aroma disappears.
  • Add tomatoes and cook until they turn soft and mushy.
  • Mix in haldi, dhaniya powder, lal mirchi, garam masala, and salt. Stir well.

Step 3: Cooking the Vegetables and Protein

  • Add potatoes, carrots, and peas. Stir and cook for 2-3 minutes.
  • Add paneer and Nutrella (if using). Mix gently.
  • Add chopped spinach and mint. Stir to combine.

Step 4: Cooking the Pulao

Pressure Cooker Method:
  • Add drained rice to the cooker.
  • Pour 4 cups of water (1:2 ratio for basmati rice). Stir well and bring to a boil.
  • Cover with the lid and cook for two whistles on medium heat. Turn off the heat and let the pressure release naturally.
Pan Method:
  • Add drained rice to the pan.
  • Pour 4 cups of water and stir well.
  • Cover with a tight lid and cook on low heat for 15-20 minutes until the rice is fully cooked and water is absorbed.

Step 5: Final Touches

  • Once cooked, add ghee and fluff the pulao gently with a fork.
  • Sprinkle lime juice and garnish with fresh coriander.
  • Cover and let it rest for 5 minutes before serving.

Serving Suggestions

  • Serve hot with raita, kadhi, pickle, or plain yogurt.
  • It can be paired with papad for extra crunch.

Notes & Tips

  • ✅ For extra flavour: Dry roasting whole spices before adding oil enhances aroma.
  • ✅ To prevent rice from sticking: Soak rice for 30 minutes and drain properly.
  • ✅ For a richer taste: Adding ghee at the end enhances the flavour.
  • ✅ Spice level: Adjust red chilli powder and salt as per taste.
  • ✅ Water ratio: 1 cup rice = 2 cups water for basmati; adjust slightly based on the rice type.
  • ✅ For a smoky flavour: Place a small burning charcoal piece in a steel bowl inside the pulao pot, cover for 5 minutes, then remove.

Enjoy your flavorful vegetable pulao! 😋