Veg Pulao with seasonal winter Vegetables
Veg Pulao with seasonal winter Vegetables

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, veg pulao with seasonal winter vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Veg Pulao with seasonal winter Vegetables is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Veg Pulao with seasonal winter Vegetables is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook veg pulao with seasonal winter vegetables using 21 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Veg Pulao with seasonal winter Vegetables:
  1. Take 1 cup Long grain Basmati rice
  2. Get 75 gms carrot chopped
  3. Make ready 1/2 cup fresh green peas shelled
  4. Prepare 30 GMs French beans chopped
  5. Make ready 70 gms big florets of Cauliflower
  6. Get 2 small sized / 50 gms onion chopped
  7. Take 10 gms garlic (made into paste)
  8. Prepare 15gm about an inch Ginger(made into paste)
  9. Make ready 2 cups Hot water
  10. Get 2-3 tbsps Ghee
  11. Make ready as per taste Salt
  12. Make ready Whole Garam masala
  13. Make ready 1 small Cinnamon stick
  14. Take 3 Green Cardamom
  15. Prepare 3-4 Cloves
  16. Prepare 1 star anise
  17. Get 1 Mace
  18. Take 1 Bay leaf
  19. Take 1/2 tsp Shahi Jeera
  20. Take 10-14 Black pepper
  21. Prepare 10-14 White pepper
Instructions to make Veg Pulao with seasonal winter Vegetables:
  1. Wash and soak the rice for at least 30 minutes. Boil some water. Meanwhile prepare all the ingredients required.
  3. After everything is ready, heat ghee in a thick bottom pot. Add the whole garam masalas/spices…once it starts crackling add chopped onion and saute…then the ginger garlic paste and saute for few minutes.
  4. Then add all the vegetables one by one and saute, add the salt and black pepper powder too, mix well and let all cook for 5 minutes or so….
  5. Now drain and add the soaked rice and mix gently and cook for 1-2 minutes, then add 2 cups of water (use the same measuring cup in which had measured the rice), close the lid tightly and cook for 10 minutes. Then off the flame and let it rest for another 20 minutes and cook in its own heat and steam.
  6. Once done, open the lid. Mix it gently and serve with your favourite curry while it's still hot/warm. Bon Appetit!!!

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