Go Back
mughlai vegetable pulao
Evergreendishesdev

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch ideas, Main Course
Cuisine: Indian
Ingredients Method Notes

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.

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.