Vegetable  Pulav is flavoursome and ideal for weekend lunch. The freshness of mint and coconut gives a good taste to this variety of pulao. 

Usually Sundays call for something different and I end up making a variety of pulav. These folks come leisurely for breakfast on Sunday, have a good breakfast and never hungry till late afternoon.

Pulav / Pulao is filling, tasty and usually loved by children. Being a one pot meal, it is easy to prepare. It can be paired with a curry or any yoghurt based salad.

I have earlier shared many different kinds of rice This one is different in the ingredients used for the masala. The coconut and the freshness of mint gives a good taste to it.

How do I  cook pulav? 

Pulav can be cooked in instant pot, pressure cooker or even directly in a thick bottom pan.

Which method of cooking pulav is the best?

In todays busy world, instant pot is a saver. But, if you do not have one, you can cook it directly on a moderate heat. Pressure cooker may be used but I find that the pulav is slightly smudgy.

What are the other kind of pulav recipes that I can make?

The other kind of pulav are mint pulav, kadai pulav, soya chunks pulav, vegetable pulao and tri-coloured pulao 

Vegetable  Pulav Recipe

Ingredients:

• 1 cup basmati
• 2 onion
• vegetables (beans, carrot, capsicum)
• 2 tbsp oil
• 1/2 teaspoon cumin
• 1 bay leaf
• water
• salt

To be ground to a paste:

• 20 mint leaves
• 2 green chilli
• 1 tablespoon fresh coconut
• 2 cardamom
• 3 clove
• 5 pepper corns
• 4 cloves of garlic

Method:

1. Rinse the rice and keep it aside for fifteen minutes.
2. Cut the vegetables into small pieces.
3. Grind the ingredients mentioned together for paste.
4. Take oil in a pressure pan. Add cumin and bay leaf to it. Once it splutters, put the onion to it. Saute for sometime.
5. Add beans, saute it. After a minute, throw in the carrot pieces. Later, add capsicum to it and continue to saute.
6. Put the ground paste and saute for three minutes.
7. Add rice to it and saute for a minute.
8. Put water and salt, give a stir.
9. Close a lid and allow to cook on low flame.
10. Once it done, fluff it slowly and serve after ten minutes with any curry or salad.

Take a tip:

• You can use other vegetables and green peas. I have not used here.
• The spiciness was moderate, use more green chillies if needed.

veg pulav

If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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