veg food restaurant, family restaurant ,MATAR PULAO, TAWA PULAO, COCONUT MILK PULAO, ZARDA PULAO

I prepared Veg Pulao. The vegetables I use for the regular pulao are carrots, muter, flower, potatoes. I use Desi pulav masala which yields an Spicy flavor to the rice and a combination of ghee and oil for frying the vegetables which brings out their flavor awsome.

I just follow my mind and the available ingredients/spices while preparing a pulav. I try my best to be close to the required amount of spices used in a veg pulav while writing the recipe.

Spicy Veg Pulao Recipe

Prep & Cooking: 70 mts

Serves 2-3 people


2 cups basmati rice ‘washed and drained’

9  tbsps ghee

2  tbsp oil

4  green cardamoms

5  cloves

2 spoon ginger paste

4 green chilli paste

4 midium size onions 

1 1/2 tbsps fresh coriander leaves, finely chopped

1 1/2 cups chopped mixed vegetables (flower, green peas, carrots and potatoes)

250gm muter

2 tomato, chopped

28/4 cups water

salt as per taste

8-10 cashew nuts 

coriander leaves for garnish

1 Heat ghee and oil in a Cooker, add caradamom, zera and stir for a 5 seconds. Add the sliced onions and wait for 2mts then add ginger-garlic-green chillis paste. fry the onions till they turn in light brown.
2 Add the coriander and wait for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 8 mts.
3 Add a chopped tomato and  fry for a minute. Add the Basmati rice and mix for 2 mts.
4 Add salt. and lock the cooker and wait for 3-4 whistle
6 Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.

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