Mixed Vegetable Pulao Recipe Step By Step

To begin making the Mixed veggie Pulao procedure, we will first wash and soak rice in 2 cups of liquid for half an hour.While the rice is soaking, steam the vegetables with a bit of table salt and keep aside.Make a ground mix of all the spices (cloves, cardamom and cinnamon) using a pestle and mortar.

Keep aside.After half an hour, into a large saucepan bring to temperature 2 tablespoons of ghee.

mix in the grated garlic and the powdered spices.

swirl around-shallow fry for a few seconds.Next mix in in the rice, table salt , green chillies and the bay leaves along with the liquid it was soaked in.

Turn the bring to temperature to high and allow the rice mixture to come to a bubble.Once it comes to a bubble, turn the bring to temperature to low, put a lid on the pot and stew the rice until the rice absorbs all the liquid.Once the liquid is absorbed, check if the pulao is cooked completely, to suit your palate.

If it needs to be softer, you can mix in in a little more liquid and stew for a bit more time.Turn off the bring to temperature and allow the pulao to rest for at least 10 moments, this will help the rice to become a little stiff and remain as grains.Finally swirl around in the steamed vegetables and minced mint leaves and check the table salt and adjust to suit your palate.Transfer the veggie Pulao to a serving mixing bowl and dish up burning. dish up Mixed veggie Pulao along with Boondi Raita, Tomato bulb veggie Cucumber Raita or any other raita of your choice and a roasted papad for everyday meals.