White Pulao, a Persian-influenced rice dish also known as pilaf rice, is a popular recipe in many regions. Veg Pulao, a variation of this dish, features long-grain rice, mixed vegetables, and herbs. Typically enjoyed for lunch or packed in tiffin boxes, it pairs well with yogurt-based raita or a simple curry.
There are numerous ways to prepare this spiced rice, varying by region and occasion. This white pulao, often reserved for grand events like weddings or banquets, is best enjoyed with spicy accompaniments such as salan, salna, or flavorful dal recipes. However, it’s versatile and can also be served with side dishes like boondi, sev mix, or chips.
Ingredients required
Basmati rice – 1 cup
Potatoes – 2
Carrot – 2
Beans – 50 grams
Green peas – 1/2 cup
Big onion – 1
Ripe tomatoes – 1
Green Chillies – 5
Ginger garlic paste – 1 tbsp
Cumin – 1 spoon
Cinnamon – 1
Cloves – 3
Cardamom – 3
Brinjhi leaves – 1
Oil – required quantity
Ghee – As required
Coriander leaves – a little
Salt – as per taste
To start, thoroughly rinse the basmati rice two or three times and soak it in water for approximately 30 minutes.
Next, heat oil and ghee in a pan over medium heat.
Add brinjal leaves, cumin seeds, cloves, cinnamon, and cardamom to the heated oil and ghee mixture, stirring to combine.
Add finely chopped onions to the pan and sauté until translucent.
Once the onions are cooked, add chopped tomatoes and green chilies, cooking for an additional 2 minutes.
Now, incorporate finely chopped potatoes, carrots, beans, green peas, and a pinch of salt into the pan, stirring for 1-2 minutes.
Add ginger-garlic paste to the mixture, continuing to cook until the raw smell dissipates.
For every portion of basmati rice, pour 1 and 1/2 teaspoons of water into the pan and bring to a boil.
Drain the soaked basmati rice and add it to the boiling water, stirring gently.
Season with salt to taste and cover the pan once the water has reduced to 80%. Allow the rice to cook on medium heat until a whistle is heard.
Once the pressure has released, remove from heat. The white vegetable pulao is now ready to be served as a flavorful side dish, complementing mild masalas and kamakama flavors.
To finish, garnish the pulao with chopped coriander leaves and serve alongside chicken, mutton, or mushroom gravy.