Vegetable Pulao yellow recipe


  • 2 cups basmati rice – washed and drained
  • 1 1/2 tbsps ghee
  • 1 tbsp oil
  • 2 green cardamoms
  • 4 cloves
  • 2” cinnamom stick
  • 1 star anise
  • 2 bay leaves
  • very small pinch nutmeg pwd
  • 2 onions finely sliced
  • 1/2 tbsp ginger-garlic-green chilli paste
  • 1 1/2 tbsps of fresh mint leaves/pudina, finely chopped
  • 1 1/2 tbsps fresh coriander leaves, finely chopped
  • 1 1/2 cups chopped mixed vegetables (beans, green peas, carrots and potatoes)
  • 1 tomato, chopped
  • 1/2 cup thick coconut milk
  • 3 1/4 cups water
  • salt to taste
  • 8-10 cashew nuts (lightly roasted in ghee till golden brown)
  • coriander leaves for garnish

Cooking Instructions

Heat ghee and oil in a vessel, add bay leaves, cinnamon, cloves, caradamom and star anise and stir for a few seconds. Add the sliced onions, ginger-garlic-green chillis paste. Saute the onions till they turn transparent.

Add the coriander and mint leaves and saute for 2-3 mts. Add the chopped mixed vegetables and cook on medium for 4-5 mts.

Add a chopped tomato and stir fry for a minute. Add the drained rice and saute for 2 mts.

Add the coconut milk and water. Bring to a boil.Add salt and nutmeg pwd and reduce heat to low-medium and cook covered with lid.

Once the rice and vegetables are cooked, turn off heat. Add fried cashew nuts and garnish with fresh coriander leaves.

Serve warm with raita.

28 Feb 2011     2119 views     NON-Vegetarian       Rice and Grains > Pulao

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