वेजिटेबल पुलाव | Vegetable Pulav | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Vegetable Pulao is one of the all-time favourites in Indian cuisine. It's simple to make, filling and gets done in no time. This recipe of Vegetable Pulao is made with minimum ingredients and can be served with any gravy or curry of your choice.

VEGETABLE PULAO

Ingredients

1 medium carrot, cut into 1 inch diamonds
10-12 medium cauliflower florets
5-6 French beans, diagonally cut into 1 inch pieces
¼ cup shelled green peas
1½ cups Daawat Pulav Basmati Rice
2 tbsps ghee
1 tsp cumin seeds
4-5 cloves
5-6 black peppercorns
2-3 green cardamoms
1 bay leaf
1 inch cinnamon stick
2-3 green chillies, slit
Salt to taste
Curry to serve

Method

1. Take Daawat Pulav Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Heat ghee in a non-stick deep pan. Add cumin seeds, cloves, black peppercorns, green cardamoms, bay leaf, and cinnamon stick and sauté till fragrant.
4. Add the green chillies, carrot, cauliflower florets, French beans, and green peas and sauté for 1-2 minutes.
5. Stir in the soaked rice and salt and gently mix till well combined. Pour in 2½ cups hot water and mix. Cover and cook on high heat for about 8-10 minutes or till the moisture is absorbed. Reduce the heat to low and continue to cook for 5-6 minutes.
6. Switch the heat off and allow the pulao to rest for 15 minutes.
7. Transfer the pulao on a serving plate. Serve hot with curry.

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