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.Â
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.Â
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 RecipeÂ
Ingredients:Â
- 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 :Â
- 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.Â
- Grind together coconut, poppy seed, green chilli, ginger and coriander seed with a little water.Â
- Put the paste in it and saute it for sometime. Let the raw smell diminish.Â
- 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.Â
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.Â
- 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.Â
About the event :Â
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.Â
Mughlai Vegetable Pulao
Ingredients
Method
- 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
Let the pressure release by itself. It is good to spread on a wide plate.Â
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.Â
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
Mughlai Pulai has such a beautiful pink color. It’s really enchanting. Addition of poppy seeds paste in a pulao is new to me. This I will definitely try. The pulao is perfect for the festival season. It’s rich, decadent and nutritious with all the vegetables, fruits and dry fruits.
Exotic and rich pulao ..every single ingredient that has gone into the making of this pulao adds up a unique taste and flavor. I loved the subtle pink color of mughlai pulao
the pretty pink colour of this biryani is so appealing. making it truly mughlai !!
Love the gorgeous pink color of this Mughlai pulao …addition of poppy seeds, beetroot and the dry fruit toppping makes this vegetable pulao interesting and desirable!
I like the idea if adding beetroot to this. Adds a nice colour as well as taste to the pulao. Looks delicious.
Love the pretty pink colour the beetroot has added to the pulav! With the various fruits going in, I’m sure it must have a very unique taste. The addition of poppy seeds and coriander seeds in pulav is something new to me. Would love to try out your recipe shortly!
Mughlai Veg pulao looks so rich and flavourful with all the vegetables. I like the addition of anardana which makes it look more presentable. Loving it.
Adding beetroot to the Mughlai style pulao makes it look so unique. Super tempting with all the dried fruit on top. Will have to give this recipe a try.
Mughlai Vegetable Pulao look so flavourful and yum.. Love the light pink color it got with added beetroot.. nice idea to color pulao this way.. will try it soon.
Mughlai Pulao looks so rich, aromatic and flavorful. I love the pink color from the beetroot.
Mughlai vegetable pulao looks very tasty with nice color. Veggies, fruits and dry fruits added surely made this pulao delicious.
This is what attracted me to the Mughlai pulao, the beautful pink colour. I love the fact that there are beets in it and the recipe sounds so delightful. My daughter will be won over in no time with this pulao and some raita on the side.
Mugalai vegetable pulao look so exotic and flavorful. Beetroot has rendering nice color to the pulao. With all those dry fruits, it is very healthy and nutritious as well.
Mughlai vegetable pulao looks super tempting. Loved the bright colour because of beetroot. Coconut, coriander seeds, poppy seeds, green chilli and ginger paste will definitely give a different and wonderful flavour. I would love to try it sometime.
Mughlai Pulao looks so flavorful and aromatic. love the color of this pulao here.
All the dried fruit on top are making the pulao more tempting….
Such a beautiful looking rice dish, Jaya. Perfect for the weekend, as you say, and special occasions.
Mughalai Pulao looks super tempting . Love the colour of the pulao. Perfect to treat our family and friends on special occasions. I can’t wai to try this aromatic pulao.
I have heard about Mughlai pulao but haven’t tried it yet. I love that it has a lot of rich ingredients that makes it worth a royal treat…