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wedding function style veg pulao recipe

Restaurant style Veg Pulao

Santosh Allada
Restaurant style Veg Pulao is a delicious and flavorful one-pot meal that is made by cooking veggies, and whole spices, along with basmati rice. This aromatic and mildly spiced pulao is a complete meal in itself and does not need any side dish. But you can pair it with raita or any rich curry of your choice.
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 1 cup Basmati Rice long grain
  • 2 tsp Oil
  • 1 1/2 tbsp Ghee
  • 2 medium size Bay leaves
  • 1-2 tsp Shahi jeera or cumin seeds
  • 3 Cloves
  • 1 inch Cinnamon stick
  • 1 Star anise
  • 2 blades Mace
  • 4 Whole black peppercorns
  • 1 small Onion thinly sliced
  • 2-3 Green chilies as per your taste
  • 1 tsp Ginger garlic paste
  • 1/2-1 cup Vegetables potato, beans, cauliflower, carrot
  • 2 tbsp Mint leaves
  • 2 tbsp Coriander leaves
  • 2 cups Water
  • 1/2-1 tsp Garam masala or biryani masala
  • Salt to taste

Instructions
 

Soaking the Rice

  • Measure 1 cup of rice.
  • Rinse it well 2-3 times, until the water runs clear.
  • Add 3 cups of water and soak for 30-60 minutes.

Making the Restaurant style Vegetable Pulao

  • Heat oil and ghee in a heavy bottom pan over medium flame.
  • When hot, add the whole spices and let them crackle.
  • Add sliced onion and green chilies. Saute over medium flame until the onion turns soft.
  • Add ginger-garlic paste and saute until the raw aroma goes away.
  • Add the chopped vegetables and saute stirring frequently for 1-2 minutes.
  • Add salt to taste and mix well.
  • Now add the mint and coriander leaves and saute until the leaves wilt and is aromatic.
  • Add the frozen green peas and saute for 5-10 seconds.
  • Add 2 cups of water (can add the soaked rice water) and turn the burner flame to high. Let the water come to a rolling boil.
  • Drain water and add the soaked rice. Gently mix well.
  • Continue to cook on high flame until the water reduces and the level is almost to the rice grains.
  • Add garam masala and mix well.
  • Add ghee and give a gentle mix.
  • Once the water is reduced, turn the burner flame to lowest, cover the pan and cook for 10-12 minutes.
  • Open the lid and gently fluff the rice from the sides.
  • Restaurant style Veg Pulao is ready. Serve with salan, raita, or any rich curry.

Notes

Use best quality and aged basmati rice.
Rinse the rice well and soak for 30-60 minutes.
Follow the 1:2 rice to water ratio. You can double or triple the recipe by following the same ratio.
Other vegetable options are - broccoli, zucchini, mushrooms, capsicum (bell peppers), cabbage, and beetroot (beets). The taste of the pulao will vary depending on the vegetables added.
Add the soaked rice to boiling water.
Simmer on the lowest burner flame for 10-12 minutes. 
Rest the rice for at least 10 minutes.