Veg Pulao without Coconut Milk | Mixed Vegetable Pulao | One Pot Pulao

Veg pulao / Mixed Vegetable Pulao is a delicately flavored rice sauteed with ghee and whole spices. Its a simple, easy one pot meal, a family favorite and its the most simplest recipe that can be done as a main with a spicy side. Although we love our chicken recipes sometimes we do take off and go veg, this is more like a weekend meal as its lovely and fragrant, you simply lose the joy of a lovely smelling kitchen if you put this in a box and pack for lunch. But I would not complain :-) its as good as it is and can be paired with a side of your choice. 

I made this Veg Pulao with no coconut, although you can add coconut milk but I made a delicious Potato Kurma (with coconut) hence avoided the coconut milk in the pulao. I did not use a pressure cooker, instead a wide bottom vessel, the whole trick is to cook the pulao without burning the bottom. Read on to know how . Linking this recipe to South Indian Event Series hosted by Divya Prakash

Ingredients

Basmathi Rice - 1 Cup
Water to boil - 2 Cup
Carrots - chopped - 1/2 cup
Beans - chopped - 1/2 cup
Peas - 1/4 cup
Onion - 1 medium sliced
Green chilli - 3 slit
Ginger-garlice paste - 1 tsp
Whole Spices - Bay leaf 2, Star anise 1, cloves 2, cardamon 2, whole jeera/cumin 1/2 tsp
Mint leaves - handful
Ghee - 1 tbsp 
Salt to taste

Method

• Wash and soak Basmati rice in a bowl and set aside for 30 minutes
• In a wide bottom vessel heat ghee once hot add the whole spices one after the other and once the aroma starts to release add the onions and saute for 2 minutes. 
• Add little salt, green chilli and ginger garlic paste saute until the raw smell goes, it would take 3 minutes.
• Add the carrots and beans and cook with a covered lid, if needed sprinkle some water over it and cook covered for 3 minutes
• To this add the peas, mint leaves and saute well, let it cook for 3 minutes. Now add the soaked rice and mix well so that it absorbs all the flavor from the pan. 
• Add water and mix well, check for salt and cover the lid, make sure the flame is in medium-high. Once pressure is achieved, place the pan over a dosa tawa, this helps to stop the bottom from burning. 
• Let the rice cook for 15-20 minutes until cooked. You can check the rice in between and cover the lid. Make sure once you off the stove to leave the rice for 5-10 minutes.

Serve hot with curry/ potato chips/ raita

Cooks Wisdom 

- Mint gives a lovely fragrance, in case mint is not available corriander leaves can be used 

- Ghee gives fragrance to this rice if using oil it may not be as good

- Cauliflower can also be added to this rice

- I have not used any spice powders, you can use pepper sparingly for extra flavor
- Using a wide pot helps in even cooking and also quicker. A pressure cooker method is also good but there is a tendency to not peak into the pot so to avoid this using a wide pot helps.