Vegetable Pulao (Veg Pulav) in Maharashtrian style is a spicy rice dish prepared by cooking rice with various vegetables and spices. The spices & the Maharashtrian styled paste provides nice and complex aromatic feel that simply makes juices flowing in the mouth.

Ingredient Quantity

Basmati rice 2 cup

Onion thinly sliced 1 no. (Large)

Carrots cut into small cubes 1 no. (Small)

Potatoes cut into small cubes 1 no. (Large)

Cauliflower florets 1 no. (Small)

French beans cut into small cube ½ Cup

Green peas ½ Cup

Green Capsicum cut into small cubes 1 no. (Small)

Tomatoes chopped 1 no. (Large)

Red chilli powder 1 tsp

Turmeric powder ¼ tsp

Coriander Powder 1 tbsp

Roasted Cumin Powder ½ tsp

Garam masala powder 1 tsp

Salt to taste

Oil for cooking

Ginger-garlic paste 1 tbsp

Dry Spices:

Cinnamon stick 1 inch

Green cardamoms 2 no.

Black cardamom 1 no.

Cloves 2 to 4 no.

Whole black pepper 1 tsp

Bay leaf 2 no.

Cumin seeds 1 tsp

For Green Paste:

Green chili chopped 3-4 no.

Coriander leaves chopped ½ Cup

Fresh Coconut Grated ½ Cup

Mint Leaves 10-15 no.

Water as required



Method:

Rinse the rice until the water runs clear of starch then soaks the basmati rice in 3-4 cups of water for 15 minutes. Drain and keep it aside.
Heat 2-3 tbsp of oil in the pressure cooker; add the dry spices and sauté for 1 min. or till cumin’s gets brown.
Meanwhile, make a green paste in a mixer as given ingredient and keep it aside.
Add sliced onions into the pressure cooker and sauté for 2-3 min.
Add Potato, carrot, and cauliflower, mix well and sauté for 3-4 min.
Add chopped tomato, ginger-garlic paste, mix well and sauté for 2 min.
Add Red chilli powder, turmeric powder, coriander powder, roasted cumin powder, garam masala, and salt, mix well and sauté for 2 min.
Add french beans, green peas and green capsicum, mix well.
Add prepared green paste, mix well.
Add 1½ cup of water, mix well, cover and cook for 4-5 min.
Add Drained basmati rice, add little water if required and mix well.
Cover the pressure cooker tightly with its lid.
Pressure cook vegetable pulao for 2 whistles on a medium heat.
When the pressure settles down on its own, take out the lid.
Remove veg. pulao in the serving plate, garnish with mint leaves and serve hot.


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