spicy vegetable pulao recipe, how to make spicy veg pulao recipe


spicy vegetable pulao recipe

spicy vegetable pulao recipe with step by step pics – a one pot spicy vegetable pulao recipe.

rice based dishes like pulao or biryani are made often at home. so you will see a lot of rice based recipes on the blog. veg pulao is one dish which i make almost once or twice a week. usually i make my standard veg pulao in the pressure cooker. but there are occasions when i make this spicy vegetable pulao.

here the four ingredients which contribute to the spice and heat are ginger, garlic, green chilies and red chili powder. apart from these four ingredients, the other whole spices also lend their warm flavors to the pulao. the addition of coriander and mint leaves also gives a fresh flavor & taste. this pulao recipe is not very spicy but medium spicy.

serve spicy vegetable pulao with a side veggie salad, kachumber or a raita.

if you are looking for more pulao recipes then do check chana pulao, vegetable pulao, tomato vegetable pulaokashmiri pulaomushroom pulao.

spicy veg pulao recipe card below:

4.3 from 3 reviews
spicy vegetable pulao recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
spicy vegetable pulao - easy one pot spicy vegetable pulao recipe.
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main:
  • 1.5 cups basmati rice or any regular rice, 300 grams
  • enough water for soaking rice
vegetables and other ingredients:
  • 2 to 3 tbsp ghee or oil
  • 1 medium to large onion, finely sliced or ½ cup thinly sliced onions
  • 1 medium tomato, chopped, ⅓ cup chopped tomatoes
  • 2 tbsp chopped coriander leaves/dhania patta
  • 1 tbsp chopped mint leaves/pudina patta
  • 2 tsp ginger+garlic paste or ½ inch ginger & 4 to 5 garlic crushed in mortar-pestle
  • 2 to 3 green chilies, chopped
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder
  • a pinch of asafoetida/hing (optional)
  • 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots)
  • ¼ to ⅓ cup green peas/matar, fresh or frozen
  • 2.5 cups water
  • salt as required
whole spices:
  • 2 small tejpatta or 1 medium to large tej patta/indian bay leaf
  • 2 to 3 cloves/lavang
  • 4 to 5 black pepper/kali mirch
  • 1 small piece of stone flower/pathar ke phool/kalpasi/dagad phool (optional)
  • ½ inch cinnamon/dalchini
  • 2 green cardamoms/hari elaichi
  • 1 black cardamom/badi elaichi
  • 1 or 2 single strands of mace
  • 1 star anise/chakri phool
  • 1 tsp fennel seeds/saunf
  • ½ tsp cumin seeds/jeera
INSTRUCTIONS
prepping:
  1. first rinse 1.5 cups basmati rice in water till the water runs clear of starch. then soak the rice in water for 30 minutes. after 30 minutes drain the water and keep aside. when the rice is soaking, chop all the veggies, herbs and keep them ready.
preparing spicy veg pulao:
  1. heat 2 to 3 tbsp oil or ghee in a pressure cooker. then add all the whole spices mentioned in the above list. saute the spices till they become fragrant and splutter.
  2. now add thinly sliced onions.
  3. stir and saute till the onions start to become golden. you have to stir often, so that the onions cook evenly.
  4. now add 2 tsp ginger-garlic paste, 2 to 3 green chilies (chopped), 2 tbsp chopped coriander leaves and 1 tbsp chopped mint leaves.
  5. saute till the raw aroma of ginger-garlic goes away.
  6. then add the chopped tomatoes.
  7. next add the spice powders - ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder and a pinch of asafoetida (optional).
  8. stir and saute this spicy mixture till the tomatoes soften and become mushy.
  9. now add 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots) and ¼ to ⅓ cup peas.
  10. mix the veggies with the spicy mixture and saute for a minute.
  11. now add the soaked & drained rice. stir gently and saute the rice for a minute.
  12. add 2.5 cups water. season with salt and stir again. check the taste and the stock/broth should feel a bit salty.
  13. cover the pressure cooker with its lid and pressure cook on medium to high flame for 1 whistle. i used a 3 litre pressure cooker and it took about 15 minutes for the rice to get cooked.
  14. if using a smaller pressure cooker, then cook for 10 to 12 minutes.
  15. fluff the rice gently and serve spicy veg pulao with a raita or a side salad. you can also accompany sliced onion rings, lemon wedges, roasted papad and a pickle by the side. another accompaniment for this pulao is shorba or side gravy.
NOTES
to make the pulao in a pan: add 2.75 to 3 cups water if cooking in a pan. you may add water as required. use a thick bottomed deep pan.

step by step spicy vegetable pulao recipe:

1. first rinse 1.5 cups basmati rice in water till the water runs clear of starch. then soak the rice in water for 30 minutes. after 30 minutes drain the water and keep aside. when the rice is soaking, prep all the veggies and keep them ready.

rice for spicy vegetable pulao recipe

2. heat 2 to 3 tbsp oil or ghee in a pressure cooker. then add the whole spices – 2 small tejpatta or 1 medium to large tej patta/indian bay leaf, 2 to 3 cloves, 4 to 5 black pepper, 1 small piece of stone flower/kalpasi (optional), ½ inch cinnamon, 2 green cardamoms, 1 black cardamom, 1 or 2 single strands of mace, 1 star anise, 1 tsp fennel seeds and ½ tsp cumin seeds.

spices for spicy vegetable pulao recipe

3. saute the spices till they become fragrant and splutter.

spices for spicy vegetable pulao recipe

4. now add thinly sliced onions. about ½ cup of thinly sliced onions or 1 medium to large onion, sliced.

onions for spicy vegetable pulao recipe

5. stir and saute till the onions start to become golden. you have to stir often, so that the onions cook evenly.

onions for spicy vegetable pulao recipe

6. now add 2 tsp ginger-garlic paste, 2 to 3 green chilies (chopped), 2 tbsp chopped coriander leaves and 1 tbsp chopped mint leaves.

ginger for spicy vegetable pulao recipe

7. saute till the raw aroma of ginger-garlic goes away.

ginger for spicy vegetable pulao recipe

8. then add ⅓ cup chopped tomatoes. about 1 medium tomato chopped.

tomatoes for spicy vegetable pulao recipe

9. follow with adding the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder, 1 tsp coriander powder and a pinch of asafoetida (optional).

spices for spicy vegetable pulao recipe

10. stir and saute this spicy mixture till the tomatoes soften and become mushy.

making spicy vegetable pulao recipe

11. now add 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots) and ¼ to ⅓ cup peas. as far the mixed veggies are concerned, you could use your choice of veggies.

veggies for spicy vegetable pulao recipe

12. mix the veggies with the spicy mixture and saute for a minute.

making spicy vegetable pulao recipe

13. now add the soaked & drained rice.

rice for spicy vegetable pulao recipe

14. stir gently and saute the rice for a minute. the oil or ghee should coat the rice grains.

preparing spicy vegetable pulao recipe

15. add 2.5 cups water.

water for spicy vegetable pulao recipe

16. season with salt and stir again. check the taste and the stock/broth should feel a bit salty.

salt for spicy vegetable pulao recipe

17. cover the pressure cooker with its lid and pressure cook on medium to high flame for 1 whistle. i used a 3 litre pressure cooker and it took about 15 minutes for the rice to get cooked. if using a smaller pressure cooker, then cook for 10 to 12 minutes.

making spicy vegetable pulao recipe

18. fluff the rice gently and serve spicy veg pulao with a raita or a side salad. you can also accompany sliced onion rings, lemon wedges, roasted papad and a pickle by the side. another accompaniment is this shorba or side gravy for pulao.

spicy vegetable pulao, spicy vegetable pulao recipe





{ 13 Responses }

  1. Ansira says

    Hey Dassana,
    You’re blog is my go to site for vegetarian recipes. In this recipe I put only one beetroot like it was written but my rice colour came out red. But the taste was still good.

    • says

      thanks ansira. the color will change ansira. beetroot when added to any dish will change its color. but when we made, the color was overall red but in some parts.

  2. tulika says

    Hi,
    Thank u so much for helping me with your recipes. I am a newly married girl. And whenever I am asked to cook something, I search for your recipes and prepare them. Before wedding i’ve never ever made anything. Thanks for helping me big time. You’ve saved me many a times.

  3. 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.

  4. 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 :-)

  5. 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.

      • dhivya says

        Hai dassana
        I am dhivya from coimbatore tamilnadu i got married 7 months before and i am new to cooking i have tried many of ur recipes i came out very well my hubby likes it very much and i am so happy thanks for all ur recipes