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Rinse and soak basmati rice in enough water for 30 minutes.
After 30 minutes, strain the rice of all the water.
Rinse, chop and prep the vegetables. To know the list, swipe up!
Add roughly chopped ginger, garlic and green chilies in a mortar-pestle.
Crush to a paste. To know more, swipe up!
Heat ghee in a thick-bottomed pan. Add the whole spices and fry till they become fragrant. To know the spice list, swipe up!
Next, add thinly sliced onions.
Mix the onions with the ghee and begin to sauté.
Sauté the onions on low to medium-low heat, stirring often.
Sauté the onions till golden.
Once the onions turn golden, add the crushed ginger-garlic-green chilies paste.
Stir and sauté till the raw aroma of the ginger-garlic goes away.
Add the chopped tomatoes.
Mix and sauté for 2 to 3 minutes on low heat.
Now, add the chopped vegetables.
Add chopped coriander leaves. You can also add chopped mint leaves.
Mix and sauté again for 2 to 3 minutes on low heat.
Add the basmati rice.
Mix the rice gently with the rest of the ingredients.
Sauté the rice gently for 1 to 2 minutes on low to medium-low heat.
Pour in water. To know more, swipe up!
Add lemon juice.
Add salt and mix well. To know more, swipe up!
Stir and tightly cover the pan with its lid.
Cover and cook the rice on low to medium heat till all the water is absorbed. To know more, swipe up!
Once the rice grains are cooked, fluff them and let the rice stand for 5 minutes, covered with the lid.
Garnish vegetable pulao with chopped coriander leaves and serve hot. For more recipes, visit vegrecipesofindia.com
Get The Recipe