Vegetable Pulao with Whole spices

Vegetable Pulao with whole spices


Basmathi Rice – 2 cups

Ghee – 3 tbsp

Cloves – 4 numbers

Cardamom – 4 numbers

Cinnamon – 1″ piece

Mace – 1/2 a petal

Fennel seeds – 1/2 tsp

Onion – 1 big, thinly sliced

Ginger – a small piece

Garlic – 3 big cloves

Greenchilly – 2 numbers

Red chilly powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Cauliflower florets – 1 cup, finely chopped

Green peas ( frozen ) – 1/2 cup

French Beans – 1/2 cup, finrly chopped

Carrot – 1/2 cup, finely chopped

Tomato – 1 medium

Garam masala – 1/2 tsp

Boiling water – 4 cups (1:2 ratio)

Salt as needed

Toasted cashews – 2 tbsp

Toasted Raisins – 2 tsp

Cilantro – 2 tbsp, finely chopped


Wash the rice 3-4 times under running water & soak it in water for 30 minutes. Drain water from the rice & keep the rice aside.

Make a fine paste of ginger, garlic & greenchilly.

Heat the ghee & add the cloves, cardamom, cinnamon, mace & fennel seeds.

When you get an aroma of the spices add the sliced onion & saute till it turns golden brown. Add the ground paste & fry for 5 minutes. Stir in the red chilly & turmeric powders. Add the tomato & the finely chopped veggies. Add 1 3/4 tsp salt. Saute for 4 minutes. Add garam masala & mix.

Add the basmathi rice & fry till it turns opaque. Pour 4 cups of boiling water (1:2 ratio). Check for salt & add more if needed ( may be 1/2 tsp). Bring to a second boil & cover cook on low heat for 10 minutes. Keep it undisturbed for another 10 minutes.

Garnish with toasted cashews, raisins & chopped cilantro.

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One Response to Vegetable Pulao with Whole spices

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