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Mughlai VegPulao is a rich, mildly aromatic  and delicious rice dish from Indian sub-continent. It is rich with the addition of nuts and fruit pieces. It makes a good meal for the weekend. 

Rice dish in any form is always welcome at home.  It serves dual purpose, it is loved by my children and  cooking is made easier for the day. It is ideal for brunch, weekend lunch or dinner. Mughlai Pulav as the name indicates is rich and tasty. It paies well with any curd based salad and a appetiser. 

Earlier, I have shared some recipes which I often make at home. They are  pudina pulao, spring onion and corn pulao, corn and peas pulao, jeera rice, tri-colour pulav

To make mughlai veg pulao, initially cook  the rice separately with a bay leaf, a teaspoon of ghee and a pinch of salt. Cut the vegetables into thin strips. Grind coconut along with coriander seed, poppy seed, garlic and ginger to a paste. Here, I have used a mixture of oil and ghee to cook it., it gives a good taste to the dish. One can fry the nuts ahead and keep them aside at this stage. The detailed recipe is given below.

mughlai vegetable pulao

Mughlai Pulao Recipe 

Ingredients: 

• 1 cup basmati rice
• 1 bay leaf
• 1 teaspoon ghee
• 1/4 cup beans (cut in one inch long pieces)
• 1/4 cup carrot  (cut similarly, used in lesser quantity )
• peas
• 1/4 cup beetroot ( cut similarly, used in lesser quantity)
• fruit pieces ( I have used apple and pomegranate)
• 2 tablespoon oil
• 1 tablespoon ghee
• 2 cloves
• 1 inch stick cinnamon
• 2 cardamom
• 1 tablespoon fresh coconut
• 1.5 teaspoon poppy seed
• 5 cloves garlic
• 5 green chilli
• 1/2 inch ginger
• 1.5 tablespoon coriander seed
• salt

Method : 

1. Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
2. In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it. 
3. Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water. 
4. Put the paste in it and saute it for sometime. Let the raw smell diminish. 
5. Now, add  the cooked rice and salt to it. Mix it gently.
6. Fry cashew and raisins in ghee.
7. Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice. 

Take a tip:

• You may  add grapes and pineapple pieces to it.
• Let the pressure release by itself. It is good to spread on a wide plate. 
• Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
• Avoid using garlic to make it a no onion garlic recipe. 

About the event : 

Sending this to “Exotic Pulao and Biryanis ” at Shhh Secretly Cooking group. The theme was suggested by Swaty Malik. She has a wide range of dishes on her blog. I have bookmarked her healthy moong dal idlis to try. Here, we are paired together and partners exchange two ingredients as secret ones to cook a dish. Later, other members try to guess the given ingredients. I was paired with Renu. She gave me green chilly and poppy seed and I have prepared  this Mughlai Vegetable Pulao. I gave cinnamon and bada elaichi ( big cardamom) as the secret ingredients and she has prepared a delicious One Pot Vegetable Mangodi Tahiri.  I would love to make  her no bake coffee energy balls soon. 

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Mughlai Vegetable Pulao

Mughlai vegetable pulao is a delicious rice dish prepared with coconut and other spices, cooked with assorted vegetables and garnished with fruits and nuts

Course lunch ideas, Main Course

Cuisine Indian

Keyword how to make pulao, mughlai vegetable pulao, pulao variety

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jayashree

Ingredients

• 1 cup basmati rice
• 1 bay leaf
• 1 teaspoon ghee
• 1/4 cup beans cut in one inch long pieces
• 1/4 cup carrot cut similarly, used in lesser quantity
• peas
• 1/4 cup beetroot cut similarly, used in lesser quantity
• fruit pieces I have used apple and pomegranate
• 2 tablespoon oil
• 1 tablespoon ghee
• 2 cloves
• 1 inch stick cinnamon
• 2 cardamom
• 1 tablespoon fresh coconut
• 1.5 teaspoon poppy seed
• 5 cloves garlic
• 5 green chilli
• 1/2 inch ginger
• 1.5 tablespoon coriander seed
• salt

Instructions

• Cook the rice with bay leaf and a teaspoon of ghee. We need separate grains of rice, add water accordingly.
• In a thick bottom pam, add ghee and oil. Put cardamom, cloves and cinnamon to it. After a few seconds, add beans to it. Put carrot and beetroot pieces after two minutes. Let them cook. Put peas to it.
• Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water.
• Put the paste in it and saute it for sometime. Let the raw smell diminish.
• Now, add  the cooked rice and salt to it. Mix it gently.
• Fry cashew and raisins in ghee.
• Garnish with fruits and dry fruits. Serve Mughlai vegetable pulao with a raita of your choice.

Notes

You may  add grapes and pineapple pieces to it.
Let the pressure release by itself. It is good to spread on a wide plate. 
Vegetables are of your choice. You may add potatoes and omit beetroot if you wish.
Avoid using garlic to make it a no onion garlic recipe. 

If you ever make this Mughlai Vegetable Pulao,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

Mughlai Vegetable Pulao