Pulao is believed to have been originated from ancient India. The earliest mention of the word “pulao” was in accient Sanskrit books, such as Yajnavalkya Smiriti and Mahabharat. In Mahabhart, the word is used to refer to the dish made by cooking rice and meat together.
Today, Chicken Pulao or Pilaf is a staple dish in wedding parties in Nepal. So, here is the recipe for veg pulao. Now you can cook this dish without having to attend a wedding party! Futhermore, this recipe of veg pulao does not include garlic and onions as well. Thus, this recipe is considered “choko” or “pure” and is perfect for “barta.” or fasting.
- Recipe type: Main Dish
- Cuisine: Indian Continental
- Serves: 2-3 serves
- Prep time: 35 minutes
- Cook time: 25 minutes
- Total time: an hour
- 1 cup of shredded cabbage and carrot
- 1 cup of rice (preferably basmati)
- 1/4 cup of capsicum
- 5 cups of water
- 4 tbsp of oil
- 1 tbsp of ghee
- 5 of cloves
- 2 inch stick of cinnamon
- 1 tsp of jeera
- 1 finely chopped green chilies
- 1/2 tsp of grated ginger
- handful of cashew nuts (optional)
- 1 of potato, peeled and chopped in an inch long small wedges
- a handful of beans
- salt as per reuired
- a pinch of red chilli powder or as per taste.
- Rinse the rice and soak in water for 20 minutes.
- Heat oil and ghee in a wide pan.
- Add cloves, cinnamon, star anise, jeera, cashews, chilli, and ginger.
- When cashews turn golden brown, add potatoes and chopped beans.
- Close the lid, lower the heat, and let it cook for 5-6 minutes.
- Now add cabbage, carrots, and capsicum.
- Sprinkle salt and red chilli powder. Fry for 6-7 minutes.
- Cover tightly and let the rice cook on a low flame until the water is absorbed and the rice is well cooked. Or in a rice cooker, transfer all the rice and add sufficient water and cook it in the rice cooker.
- Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
- Garnish veg pulao with chopped coriander or mint leaves and serve hot.