Veg Pulao Vegetable Pulav Stove Top And Instant Pot Recipe

An easy, gluten-free, and vegetarian dish that can be cooked on the stovetop or Instant Pot. Short on time? Use frozen chopped vegetables instead of fresh ones. This lightly spiced fragrant and flavorful vegetable Pulao is my mom’s signature dish. She chops the veggies perfectly so they cook tender while still having a bite and makes the final dish look pretty with the color contrast against the fluffy white long rice grains. It was my favorite dish growing up and now has become a staple dish in my kitchen for easy weeknight meals as well as for entertaining, parties, and potlucks. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry

Serving

Enjoy hot with yogurt or raita. I often pair this Veg Pulao with Pav Bhaji or Kheema Pav and mango lassi when hosting guests. Everyone loves the flavor combo and it also makes for a hearty meal.

In a medium pan, heat the ghee. And add shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for a minute on medium heat. Add drained rice, water, and salt. Give a quick stir and bring to a full boil on medium-high heat. Once the rice comes to a full boil, lower the heat and cook covered for 10 minutes.

Substitutes for Veggie Pulao

Short on time? Use frozen chopped vegetables instead of fresh Want to make it Vegan? Use neutral cooking oil in place of ghee Skip cashews for nut-free Pulao Regular cumin seeds can be used in place of shah jeera

How to Store Pulao

Any leftover pulao can be refrigerated for up to 3 days. You can also freeze it for longer shelf life and thaw it overnight. To reheat sprinkle a spoon full of water on the rice and then microwave or reheat on a stovetop pan. This recipe is also perfect for meal prepping. Simply chop and saute the veggies up to 2 days before. Then make the rice and mix in the veggies.