Restaurant Style Vegetable Pulao Recipe by SooperChef

Restaurant Style Vegetable Pulao is here to tempt your with every bite. Get the taste of restaurant at home and make this wholesome vegetable meal. Give this Vegetable Pulao recipe a try and share your feedback with us.

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Ingredients for Chicken Stock:
Water 1 L
Salt 1/2 tbsp
Onion 1/2
Garlic cloves 4-5
Cumin seeds 1 tsp
Corianders seeds 2 tsp
Black peppercorns 1 tsp
Cloves 8-10
Cinnamon stick 1
Black cardamom 1
Chicken 1/2 kg

Ingredients for Vegetable Pulao:
Guard Basmati Rice 2 cups
Water (for soaking) as required
Oil 1/2 cup
Onion (sliced) 1 cup
Ginger garlic paste 1 tbsp
Cumin seeds 1 tsp
Carrots (chopped) 1 cup
Cabbage (chopped) 1 cup
Peas 1 cup
Salt 1 tsp / to taste
White pepper powder 1/2 tbsp
Vinegar 2 tbsp
Black pepper powder 1 tsp
Chicken stock 4 cups
Capsicum 1 cup
Potatoes (cube cut) 1 cup
Green chilies 1/4 cup

Directions for Chicken Stock Preparation:
1. In a pot heat water and bring it to boil.
2. Now add salt, onion, garlic, cumin, coriander, black peppercorns, cloves, cinnamon stick, black cardamom, chicken.
3. Partially cover with lid and let it simmer on medium low flame for 30-40 minutes.
4. Extract the stock and set aside for later use.
Directions for Vegetable Pulao:
5. In a bowl add Guard Basmati Rice and water. Soak as per instructions on the pack.
6. In a pot heat oil and add onion. Cook until light golden in color. Add ginger garlic paste and cook for 2-3 minutes. Add cumin seeds and saute for a minute.
7. Add potatoes, cabbage, carrot and cook for 4-5 minutes. Add salt, white pepper, black pepper, vinegar, and cook for a minute.
8. Add chicken stock and capsicum and bring it boil.
9. Add soaked rice and cook until 80% of stock has evaporated.
10. Cover with lid and steam on low flame for 10-15 minutes.
11. Your vegetable pulao is ready. Top it with green chilies and serve.
Preparation time: 25 mins
Cooking time: 45 mins
Serving: 4-6