Easy Masala Vegetable Pulao

Ingredients (Serves 3 – 4)

  1. Kaima / jeerakashala rice – 1 cup, soaked in enough water for 30 minutes
  2. Ghee – 2 tbsp
  3. Whole spices – Kala jeera – 1/4 tsp, cumin seeds – 1/8 tsp, green cardamom – 4, cloves – 4, cinnamon stick – 1 inch, broken
  4. Ginger-garlic paste – 1.5 – 2 tsp
  5. Vegetables – Carrot – 1 medium sliced, green beans – 15, cut into 1.5 inch pieces, capsicum – 1/3 cup, fresh/frozen green peas – 1/4 cup, onion – 1/3 cup, sliced
    Yoghurt – 3 tbsp
    Green chilies – 2, diagonally sliced
    Turmeric powder – 1/4 tsp
    Chili powder – 1/2 tsp
    Coriander powder – 1/2 tsp
    Cumin powder – 1/4 tsp
    Garam masala powder – 1/2 – 3/4 tsp
    Mint leaves – 6 – 8
    Cilantro – 2 tbsp
    Sugar – 1 pinch
    Salt – As required
    Hot water – 1 3/4 cup
    Lemon juice – 1 tsp

Method

  1. Heat 2 tbsp ghee in a pan. Add whole spices and stir for a few seconds till fragrant.
  2. Add ginger-garlic paste and sliced onion. Cook for 2 minutes over medium-low heat. Switch off the flame.
  3. Add the vegetables and all the ingredients numbered 5 to the pot. Mix well. Next add the drained kaima rice and hot water. Mix well. Taste check for salt. Cook covered for about 8 minutes or till the water is mostly absorbed. Stir gently and cover with an aluminium foil and then with lid. Place the pot on a hot tawa. Cook on dum for 8 minutes over the lowest heat. Switch off the flame. Let rest for 10 minutes. Fluff gently and serve with raita and any side-dish.
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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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