Easy Vegetable Rice Pilaf With Mixed Veggies On Stove Top

vegetable pulao rice pilaf with mixed vegetables

Easy Vegetable Rice Pilaf With Mixed Veggies On Stove Top

Easy yummy Indian style mixed vegetable pulao or vegetable rice pilaf made with mild spices for a quick, delicious side or you can also enjoy this as the main dish when served with other sides like curry, vegetables, pickles, salad raita etc.

Course Main Course, Side Dish

Cuisine American, Indian

Keyword rice pilaf

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 365kcal

Author PA

Ingredients

2 cups white basmati rice
salt adjust to taste
2 tablespoons butter or ghee
2 tablespoons oil
1 tablespoon ginger garlic paste
5 cups water

vegetables & corn:

2 bell peppers capsicum (seeds removed and sliced)
2 medium sized potatoes cubed
2 large sized onions sliced long
1 cup mixed vegetables chopped I used frozen veggies of chopped carrots, green beans & frozen peas
½ cup corn fresh or frozen

Spices:

2 bay leaves
1 cinnamon stick
1 star anise
2 cardamom
2 cloves

Instructions

In a large pan, heat the oil and lightly fry the whole spices.
Add the sliced onions and lightly fry for about 8 to 10 minutes until the onions are beginning to brown.
Add the ginger garlic paste, stir well and saute for another 1 to 2 minutes.
Add the cubed potatoes, mix well and stir fry in low heat for about 6 to 7 minutes until the potatoes are lightly stir fried. Make sure to stir in between.
Add all the remaining vegetables and corn too, add enough salt for the vegetables, stir well. Saute for another couple of minutes.
Add rinsed white basmati rice also to the pan, add enough salt for rice and stir well the contents so the rice and vegetables are well mixed.
Saute the rice & vegetable mix for a couple of minutes in low heat.
Add the water, mix everything well and gently deglaze the pan with the spatula if anything is stuck on the bottom of the pan.
Also add the butter or ghee, stir in.
Heat the mixture in high heat and bring the mixture to a boil.
Once the mixture boils, cover the pan with lid and cook in low heat for 10 minutes.
Once cooked for ten minutes, open the pan, stir the rice well and then cover again and cook for another couple of minute (or few more minutes) until the water is all evaporated and the pulao is cooked perfectly.
Open the pan, stir the contents.
Cook in low heat (without lid) for another 1 more minute and switch off the stove. Keep the pulao closed for few minutes.
After few minutes, gently stir the rice with a good quality spatula or gently fluff using a fork.
Garnish with chopped cilantro leaves or curry leaves or fried onions & cashews if desired (optional). Serve the pulao hot with yogurt, salads, raita or any vegetable curry of your choice.

Nutrition