Mix Vegetable Pulao – How to make Mix Veg Pulao Recipe

Mix Veg Pulao Recipe: How to make Veg Pulao, Mix Veg Pulao

This is the first time I had such a wonderful mix veg pulao. The taste was out of this world. But it was not made by me. It was made by my hubby.

I was not feeling well today and my hubby cooked up this beautiful dish. Even I make pulaos at home, but this recipe was simply great.

When my husband cooks, he uses the ingredients from his intuition. For this Mix Veg Pulao, the choice of vegetables were unique (like beetroot) as well as the choice of spices.

The recipes which are made using intuition are the real authentic veg recipes.This is the way many of the Nawabi Hyderabadi and Lucknowi recipes were discovered by Sufi Mystics.

In spiritual language, where we are in a state of No Mind or when we go beyond the Mind, then we enter the dimension of divinity or we can say that the Divine starts descending in us. In this egoless state, whatever we create is godly.

Similarly when a Devotee cooks food for his Deity than he is in a state of devotion and that prasad has a different vibe and taste to it. So in which emotion we cook or prepare the food affects the cooked food. These are subtle energies and one has to be very sensitive to feel it.

Mix Veg Pulao, Easy Mix Veg Pulao Recipe

This Mix Vegetable Pulao turned out to be beautiful and delicious as it was prepared in a very meditative state.

The colors of the pulao were also beautiful. The beetroot gave some of the cooked rice grains a deep hue of red. The overall color of the pulao was yellow. It resembled the biryani and the taste was similar to the biryani.

There are few more interesting pulao recipesChana Pulao, Vegetable Pulao, Kashmiri PulaoMushroom Pulao and Mix Veg Pulao made in microwave oven

Mix Veg Pulao Recipe details below:

4.0 from 2 reviews
Mix Veg Pulao Recipe
 
Prep time
Cook time
Total time
 
Mix Vegetable Pulao Recipe
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 and half cup basmati rice
  • The Vegetables for the Pulao:
  • ½ cup shelled peas (fresh or fozen)
  • 1 potato cubed
  • 1 carrot cubed
  • 1 beetroot cubed
  • 1 tomato chopped
  • 1 onion finely sliced
  • 1 chili chopped
  • The Spices for the Pulao:
  • ½ inch cinnamon
  • 1 small cardamom
  • 1 big cardamom
  • 1 clove
  • 2 peppercorns
  • 1 bay leaf
  • 1 star anise
  • 2 dagad phool also known as stone flower or biryani flower
  • 1 tsp cumin seeds
  • ¾ tsp fennel seeds
  • ½ tsp turmeric powder
  • ¼ tsp red chilli powder
  • a pinch of asafoetida
  • 2 tbsp ghee
  • 3 cups water
  • salt
Instructions
  1. Clean the rice and rinse it in water for 3 -4 times.
  2. In a pressure cooker, heat ghee.
  3. First add the cumin seeds. When they sizzle, add the fennel seeds and all the spices except chilli powder, turmeric powder and asafoetida.
  4. Add the onions. Fry all the spices with onions till the onions become a light brown.
  5. Now add all the veggies, rice and the dry powders including asafoetida. Fry the rice and the vegetable with the rest of the spices for a minute.
  6. Add the 3 cups of water. Cover the pressure cooker and cook the mix veg pulao for 3 minutes.
  7. Serve mix veg pulao with raita or plain curd, papad and pickle.
Nutrition Information
Serving size: 3


Comments

  1. Vivek says

    Hello Didi,
    I came to USA for my masters in fall 2012,and being a vegetarian,I had no idea how difficult it would be for me(being a desi boy who doesn’t like pizza burger on a daily basis).My mom always told me,”beta kuch banana seekh le”, but like always I never listened.I relied on ready to eat stuff, soon I realized that was really bad.Since then I have been on the hunt for good recipes,and first recipe I tried from your website was my favorite Bhindi with Alu.Since then, I never looked back.Chole recipe was too good.Rajma,alu gobhi,veg pulav,parathas,lassi,and what not…..all of them were really awesome.Especially the rajma chawal and chole chwaal reminded me of home and this famous shop in CP,Delhi,where I go every time I go home.This pulao by bhiah reminds me of pulao which my mom makes,which is awesome.
    All I can say to you is….”Didi Thanks a lot,sach me…life would have been really difficult here with out these awesome recipes and your hard work”.

    • says

      welcome vivek and big thanks for this positive feedback. good to know that the recipes are helping you in cooking delicious food at home. home cooked food is much better than outside food. once in a while we all like to eat outside food. but for every day purpose, its better to cook food at home. you made the right decision to try learning cooking.

  2. Anusha Pavitran says

    Excellent recipe. .was fascintaed by the pic..n gave a try..came out really well n my husband too loved it thank you so much for this recipe. .your recipes are really good n excellent pics too.. I am a regular visitor of your site…thank u n best wishes :-)

  3. Srinivas says

    Hello Dassana..when you say – “Cover the pressure cooker and cook for 3 minutes”, does it mean without using the weight [or whatever you call it] on top of the cooker? And how can three minutes be enough to cook the rice? Do you not have to wait for a few whistles at least? Sorry…but am a newbie at cooking and your site is turning into my bible. And I have seen that point in some other recipes as well :)

    • says

      thanks srinivas. this is an old post of mine and the cooker i used is a small pressure cooker. so in this pressure cooker 3-4 minutes is enough to cook the rice. when i say cover the pressure cooker, it means cover with the lid along with the vent weight. in three mins you will get whistles on a high flame. generally when i cook rice, i always pressure cook on a high flame. in a pressure cooker, rice or lentils cook quickly than if you cook them in an open pot or pan. if the rice is soaked, then the cooking time is reduced more. generally the cooking time depends on the size of the cooker and the quantity of rice used. another important factor in the cooking of the rice is the type and quality of rice. generally basmati rice cooks quickly. through experience you will come to know when to switch of the gas stove when pressure cooking rice or dal.

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