Name: Restaurant Style Vegetable Pulao | Easy Veg Pulao with Raita | Fresh Byte Kitchen
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: Basmati Rice – 2 cups; Water – 4 cups (for cooking the rice); Salt – to taste; Ghee – 4 tablespoons; Oil – 2–3 tablespoons; Cumin Seeds – 1 teaspoon; Green Cardamom – 2; Cloves – 2; Cinnamon Stick – 1 piece; Black Peppercorns – 2; Bay Leaves – 2; Ginger – 1½-inch piece, cut into long strips; Green Chilies – 2, chopped; Frozen Mixed Vegetables (carrots, beans, peas, and corn) – 2 cups; Salt – to taste; Curd (Yogurt) – 1 cup; Onion – 1 medium, chopped; Tomato – 1, chopped; Green Chilies – 2–3, chopped; Fresh Coriander Leaves – as needed, chopped; Salt – to taste; Sugar – 1 teaspoon; Black Pepper Powder – ½ teaspoon; Vinegar – 2 tablespoons

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Ingredients

Basmati Rice – 2 cups
Water – 4 cups (for cooking the rice)
Salt – to taste
Ghee – 4 tablespoons
Oil – 2–3 tablespoons
Cumin Seeds – 1 teaspoon
Green Cardamom – 2
Cloves – 2
Cinnamon Stick – 1 piece
Black Peppercorns – 2
Bay Leaves – 2
Ginger – 1½-inch piece, cut into long strips
Green Chilies – 2, chopped
Frozen Mixed Vegetables (carrots, beans, peas, and corn) – 2 cups
Salt – to taste
For Curd Raita:
Curd (Yogurt) – 1 cup
Onion – 1 medium, chopped
Tomato – 1, chopped
Green Chilies – 2–3, chopped
Fresh Coriander Leaves – as needed, chopped
Salt – to taste
Sugar – 1 teaspoon
Black Pepper Powder – ½ teaspoon
Vinegar – 2 tablespoons

Difficulty : Easy

Serves : 4

Enjoy delicious restaurant-style Vegetable Pulao with fluffy basmati rice, colorful mixed vegetables, aromatic whole spices, and the rich flavor of ghee. Served with refreshing homemade curd raita made with onion, tomato, green chillies, coriander, and mild spices, this easy and flavorful meal is perfect for lunch or dinner. A simple, satisfying vegetarian recipe for the whole family!

Cooking Steps

1
Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and keep aside.
2
2. In a pot, add the soaked basmati rice, 4 cups of water, and salt to taste. Keep it on high flame until the water comes to a boil.
3
3. Once the water starts boiling, reduce the flame to low. Add 4 tablespoons of ghee, 1 green cardamom, 1 clove, 1 piece of cinnamon, 1 black peppercorn, and 2 bay leaves.
4
Cover the pot and cook the rice on low flame until it is cooked.
5
5. Meanwhile, heat 2–3 tablespoons of oil in another pan. Add 1 teaspoon of cumin seeds, 1 green cardamom, 1 clove, and 1 black peppercorn. Sauté for a few seconds.
6
Add 1½ inches of ginger cut into long strips and 2 chopped green chilies. Sauté for a few minutes until fragrant.
7
Add 2 cups of frozen mixed vegetables, including carrots, beans, peas, and corn. Add salt to taste and cook for a few minutes until the vegetables are tender.
8
Once the rice is cooked, add the prepared vegetables to the rice. Gently mix everything using a light hand so the rice grains do not break.
9
Cover and cook on low flame for another 3–5 minutes, allowing the flavors to combine.
10
Your delicious vegetable pulao is ready to serve!
11
Curd Raita:
12
In a bowl,2. add 1 medium chopped onion, 1 chopped tomato, 2–3 chopped green chilies, and freshly chopped coriander leaves.
13
Add salt to taste, 1 teaspoon of sugar, ½ teaspoon of black pepper powder, and 2 tablespoons of vinegar.
14
Mix all the ingredients well until everything is combined.
15
Add 1 cup of curd and mix until smooth.
16
Your refreshing curd raita is ready! Serve it chilled or fresh alongside the hot vegetable pulao.