Veg Pulao Recipe | Easy One Pot Pulao Recipe | वेज पुलाओ बनाने का तरीका |#food #indianfood #recipe

Full written recipe for Veg Pulao Prep time: 30 minutes (including soaking time) Cooking time: 20-25 minutes Serves: 5-6 people Ingredients: BASMATI RICE | बासमती चावल 2 CUPS WATER | पानी AS REQUIRED OIL | तेल 1 TBSP GHEE | घी 2 TBSP WHOLE SPICES CUMIN SEEDS | जीरा 1/2 TSP GREEN CARDAMOM | हरी इलायची 3 NOS. BLACK CARDAMOM | बड़ी इलायची 1 NO. CINNAMON | दालचीनी 1 INCH CLOVES | लौंग 4-5 NOS. BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS. BAY LEAF | तेज पत्ता 2 NOS. ONION | प्याज़ 2 NOS. (SLICED GINGER GARLIC GREEN CHILLI PASTE | अदरक लेहसुन और मिर्च की पेस्ट 2 TBSP TOMATO | टमाटर 1 NO. (SLICED) SALT | नमक TO TASTE HOT WATER | गरम पानी A SPLASH POWDERED SPICES TURMERIC POWDER | हल्दी पाउडर 1/2 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP KASHMIRI RED CHILLI POWDER | कहस्मीरी लाल मिर्च पाउडर 2 TSP CORIANDER POWDER | धनिया पाउडर 1 TSP HOT WATER | गरम पानी A SPLASH CURD | दही 3/4 CUP BIRIYANI MASALA | बिरयानी मसाला 1 TBSP POTATO | आलू 2 NOS. (DICED) CARROT | गाजर 1 NO. (DICED) FRENCH BEANS | फ्रेंच बीन्स 1/2 CUP (CHOPPED) GREEN PEAS | हरे मटर 1/3 CUP FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED) MINT | पुदीना 2 TBSP (CHOPPED) SALT | नमक AS REQUIRED WATER | पानी 4 CUPS Method: Add the basmati rice in a large bowl & wash it well with water until it runs clear, then add fresh water & let the rice soak for 30-45 minutes. To make the masala for the pulao set a flat bottomed vessel over high heat & add oil & ghee, let the oil get hot then add all the whole spices along with onions, stir well & cook over medium high flame until the onions turn light golden brown. Further add ginger garlic green chilli paste, tomato & salt, stir well & cook over high flame for 2-3 minutes, you can add a splash of hot water if the masala gets too dry. Once the tomatoes have cooked, lower the flame & add in all the powdered spices, stir well & immediately add a splash of hot water & cook over medium flame for 1-2 minutes. Further add biryani masala to the curd & whisk it well so that no lumps remain & then add the curd into the masala, stir well & cook for a minute. Then add potato, carrot, french beans, green peas, fresh coriander & mint, stir well & cook until the potatoes are half cooked. Once the potatoes are half cooked, taste the masala & adjust the salt & spiciness, it should taste slightly saltier & spicier than usual to balance the flavours after the rice is added. Further discard the water in which the rice was soaked & add the soaked rice to the vessel along with fresh water & stir very gently & bring it to a simmer. Once the pulao comes to a simmer, cover the vessel with a lid & cook the pulao over medium low flame for 10 minutes. Once cooked for 10 minutes, remove the lid & check the pulao by inserting a spatula from the side to see if there’s water, if the water has dried completely then switch off the flame or else cook the pulao for 2-3 minutes more. Once cooked let the pulao rest for 5-10 minute before serving, then serve it by mixing the pulao from the sides & not the middle. Your delicious veg pulao is ready, accompany it with some fresh raita & papad.