Restaurant style vegetable pulao | how to make restaurant style veg pulao

Restaurant style vegetable pulao recipe is an Indian recipe which is cooked in most of the houses and this veg recipe is a one pot rice dish made with rice, spices, vegetables & herbs. Now, let us learn about how to make simple and healthy vegetable pulao. This is an easy way of making veg pulao along with retaining the white color of the rice with a flavor of vegetables and spices.

RESTAURANT STYLE VEGETABLE PULAO

Some of other biryani recipes are

Hyderbadi style dum biryani

Recipe card for Restaurant style vegetable pulao recipe:

RESTAURANT STYLE
VEGETABLE PULAO

PREP TIME: 20 MINUTES

COOK TIME: 30 MINUTES

TOTAL TIME: 50 MINUTES

CUSINE: INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

2 cup basmati rice

1 cup water for soaking rice

1/2 teaspoon salt or add as per taste

2 tablespoon ghee or can use 2 tablespoons oil instead of ghee

1 teaspoon Cumin seeds (Shah Jeera)

1 Bay Leaf (Tej patta)

2 Green cardamom

2 black cardamom

4 Cloves

1 Cinnamon stick (dalchini)

2 medium size onion, roughly chopped

2 Green Chilli(slit)

1/4 teaspoon red chilli powder

2 medium size tomato, roughly chopped

1 tablespoon ginger garlic paste

4 cups water for cooking rice

1 cup beans, finely chopped

2 medium potatoes, roughly chopped

1 medium to large carrot, roughly chopped

1 small to medium green bell pepper, roughly chopped

½ cup green peas, fresh or frozen

salt as required

For garnishing

2 tablespoon coriander leaves, finely chopped

INSTRUCTIONS:

Firstly, take 1.5 cups basmati rice (300 grams) in a bowl.
Rinse very well till the water runs clear of starch and soak basmati rice for 30 minutes.
Heat up 2 tablespoon ghee in a kadai or pan.
Then add cumin seeds and let them splutter and become aromatic.
Now, add tej patta, cloves, cinnamon stick, black cardamoms and green cardamoms.
Saute it for few seconds.
Add 1 medium size onion and begin to saute on a low to medium flame stirring often.
After adding onion, add green chilli.
Saute till the onion and green chilli become translucent.
Then add 1 teaspoon ginger-garlic paste and pinch of red chilli powder and saute till their raw aroma goes away. You can also skip red chilli powder.
Now, add roughly chopped tomatoes and salt and mix well.
Cover with lid or plate and cook for 5 minutes.
Now add mix veggies (carrot, and green peas.
Mix all the veggies very well.
Now, add soaked basmati rice and mix well.
Saute for 5 minutes.
Now, add 1 cup water and salt and stir.
Cover with plate and cook for 5-8 minutes at low flame.
Simmer on a low to medium flame, till the veggies are almost cooked. Do not overcook the veggies.
Add garam masala powder and chopped coriander leaves. Mix very well. You can also use fried biryani masala.
You can also garnish the biryani with some mint leaves if you want. You can also use lemon juice if you want while cooking rice.

How to make restaurant style vegetable pulao recipe with step by step photo

1. Firstly, take 1.5 cups basmati rice (300 grams) in a bowl.

2. Rinse very well till the water runs clear of starch and soak basmati rice for 30 minutes.

3. Heat up 2 tablespoon ghee in a kadai or pan.

4. Then add cumin seeds and let them splutter and become aromatic.

5. Now, add tej patta, cloves, cinnamon stick, black cardamoms and green cardamoms.

6. Saute it for few seconds.

7. Add 1 medium size onion and begin to saute on a low to medium flame stirring often.

8. After adding onion, add green chilli.

9. Saute till the onion and green chilli become translucent.

10. Then add 1 teaspoon ginger-garlic paste and pinch of red chilli powder and saute till their raw aroma goes away. You can also skip red chilli powder.