A simple and quick-to-make Vegetable Pulao recipe. Made with mixed vegetables, spices, and rice, this Veg Pilaf will be a perfect side dish for your lunch or dinner.
I am redoing my old posts every now and then and this Vegetable Pulao is one of the posts that really needed my TLC. I often wonder how recipes like this Vegetable Pulao are still not taken care of as it is something I make very often.
Our weekend lunch usually includes a roti / phulka, a subzi, a raita, and a pulao. Vegetable pulao is one of the easiest recipes to make and ever since I bought my Instant Pot (read 2 Instant pots), life has been way easier.
Last weekend, I made Lauki Subzi to go with the vegetable pulao and of course, we had the roti / phulka and some raita. I came across this recipe in one of the Tamil magazine inserts.
I love those little recipe inserts that come in the magazines. My mother always collected them for me and sent me a bunch of them every time I returned from India. It has been a while now since I added any more inserts to my collection.
You could use freshly chopped vegetables or for ease use the frozen vegetables. I often use frozen mixed vegetables as it is quick and easy. Since this is one of the old posts from the times when I did not own an instant pot, the recipe still has instructions to make it on the stovetop.
I did not replace my step-by-step pictures, so I am still going to leave that recipe. If making the vegetable pulao in an Instant Pot, sauté the spices and the vegetables directly in the pot and cook it for 4 minutes and do a 10-minute release.
Preparation time - 10 mins Cooking time - 30 mins Difficulty level - easy
Ingredients to make Vegetable Pulao - serves 4
- Basmati rice - 1 cup
- Onion - 1 (chopped)
- Mixed vegetables - 1 cup (carrot, beans, cabbage, green peas etc)
- Ginger garlic paste - 1 tsp
- Green chilies - 3 (slit lengthwise)
- Chopped mint and cilantro leaves - a handful
- Fennel seeds (sombu) - 1 tsp
- Cinnamon - 1 stick
- Cloves - 3
- Cardamom/ elaichi - 3
- Star Anise - 1
- Yogurt - ½ cup
- Ghee - 2 tsp
- Oil - 2tsp
- Salt - to taste
Procedure to make Veg Pilaf -
- Soak the rice for about 30 minutes. Drain and keep aside.
- Heat oil in a pan; fry the fennel seeds, cinnamon, cardamom, star anise and cloves. Now add the chopped onions, salt, ginger garlic paste, and the green chilies and fry until the onions are translucent.
- Now add the rest of the vegetables. Mix well and cook for about 2 mins.
- Mix the yogurt with the drained rice and add it to the vegetables. Also, add 1 ½ cup of water and mix well. Add the chopped mint and cilantro leaves.
- Transfer it to a cooker and let it cook for up to 2 whistles. You could also cook it on the stovetop or rice cooker or make the whole recipe in the instant pot.
- Once the rice is cooked add the ghee and fluff it up with a fork. Serve the veg pilaf hot!!!
Other Rice Dishes
- Puzhungal Arisi Pidi Kozhukattai | Steamed Savory Rice Balls
- Karuveppilai Sadam | Spiced Curry Leaves Rice
- Paneer Pulao | Paneer Fried Rice Recipe
- Bell Pepper Rice / Capsicum Rice With Vegetable Rice Powder
Recipe
Equipment
- ▢ plate
- ▢ pan
- ▢ Cooking spoon
- ▢ Cooker
Ingredients
- ▢ 1 cup Basmati rice
- ▢ 1 Onion chopped
- ▢ 1 cup Mixed vegetables carrot, beans, cabbage, green peas etc
- ▢ 1 teaspoon Ginger garlic paste
- ▢ 3 Green chilies slit lengthwise
- ▢ Chopped mint and cilantro leaves a handful
- ▢ 1 teaspoon Fennel seeds sombu
- ▢ 1 stick Cinnamon
- ▢ 3 Cloves
- ▢ 3 Cardamom/ elaichi
- ▢ 1 Star Anise
- ▢ ½ cup Yogurt
- ▢ 2 teaspoon Ghee
- ▢ 2 teaspoon Oil
- ▢ to taste Salt
Instructions
- Soak the rice for about 30 mins. Drain and keep aside.
- Heat oil in a pan; fry the fennel seeds, cinnamon, cardamom, star anise and cloves. Now add the chopped onions, salt, ginger garlic paste and the green chilies and fry until the onions are translucent.
- Now add the rest of the vegetables. Mix well and cook for about 2 mins.
- Mix the yogurt with the drained rice and add it to the vegetables. Also add 1 ½ cup of water and mix well. Add the chopped mint and cilantro leaves.
- Transfer it to a cooker and let it cook for up to 2 whistles. You could also cook it on stove top or rice cooker or make the whole recipe in the instant pot.
- Once the rice is cooked add the ghee and fluff it up with a fork. Serve hot!!!
Nutrition
More Rice Recipes
- Vellam Sadam | Sweet Jaggery Rice
- Rasam Rice | One-Pot Rasam Sadam (Instant Pot Recipe)
- Instant Pot Vegetable Masala Khichdi
- Spicy Schezwan Fried Rice
Vegetable Pulao | How to make Veg Pilaf
Equipment
- plate
- pan
- Cooking spoon
- Cooker
Ingredients
- 1 cup Basmati rice
- 1 Onion chopped
- 1 cup Mixed vegetables carrot, beans, cabbage, green peas etc
- 1 teaspoon Ginger garlic paste
- 3 Green chilies slit lengthwise
- Chopped mint and cilantro leaves a handful
- 1 teaspoon Fennel seeds sombu
- 1 stick Cinnamon
- 3 Cloves
- 3 Cardamom/ elaichi
- 1 Star Anise
- ½ cup Yogurt
- 2 teaspoon Ghee
- 2 teaspoon Oil
- to taste Salt
Instructions
- Soak the rice for about 30 mins. Drain and keep aside.
- Heat oil in a pan; fry the fennel seeds, cinnamon, cardamom, star anise and cloves. Now add the chopped onions, salt, ginger garlic paste and the green chilies and fry until the onions are translucent.
- Now add the rest of the vegetables. Mix well and cook for about 2 mins.
- Mix the yogurt with the drained rice and add it to the vegetables. Also add 1 ½ cup of water and mix well. Add the chopped mint and cilantro leaves.
- Transfer it to a cooker and let it cook for up to 2 whistles. You could also cook it on stove top or rice cooker or make the whole recipe in the instant pot.
- Once the rice is cooked add the ghee and fluff it up with a fork. Serve hot!!!
