Veg Pulao is one of the most popular rice variants. People often eat it over lunch and dinner. Some of the synonym names of Pulao are Pilaf, Polao, Pilau, or Palaw. These names prove how different regions of India acquaint themselves with this cuisine. It is generally a rice dish but in some places, it is so much more. Some of the content in the recipe involves cooking in stock, the introduction of spices, and vegetables, and meat ( based on whether the person is veg or non-veg). Stock named bone broth is a tangy and spicy cooking liquid that forms the base of the foundation for many Chinese Pulao dishes.
Veg Pulao History
The technique for a Pulao was first initiated at the time of the Abbasid Caliphate which was the third caliphate (an Islamic state which worked under the leadership of an Islamic Steward) to succeed the Islamic Prophet Muhammad. Therefore, this cuisine’s spread exceeded from Indian to Spain and in due course spread to a wider country. According to K.T Acharya, the Indian epic Mahabharata seems to mention the occurrence of the combination of rice and meat getting cooked together. Moreover, he also said that the word “Pulao” or “Pallao” is used to refer to rice cuisine.
It was referred to in Yājñavalkya Smṛtithe which is an ancient Sanskrit work. They are an integral part of our Indian mythology and history. But many people didn’t agree with these theories of Mahabharata or the Sanskrit work. They think the story behind the cuisine of Pulao is much beyond all these. Pualo is to Raita is what Dal is to Chawal. Raita just enhances the taste of the Pulao and is incomplete without it. So, let’s just cut to the chase. Let’s make simple yet sophisticated veg Pulao with some Raita that agrees with both history and taste.
Veg Pulao Recipe
- ½ cup of coriander leaves
- ¼ cup of mint leaves
- 1 inch of ginger
- 2 cloves of garlic
- 2 green chilies
- 2 pod of cardamom
- 1 pinch of cinnamon powder
- 5 cloves
- 1 tsp of fennel seeds
- 3 cup of water
- 2 tbsp of ghee / clarified butter
- 1 tsp of cumin seeds
- 1 bay leaf
- ½ tsp of pepper powder
- 5 halves of cashew nuts
- 1 onion (sliced)
- 1 finely chopped tomato
- 5 chopped beans
- 1 chopped capsicum
- ½ cup of peas
- 1 chopped carrot
- 1 chopped potato
- salt (according to taste)
- 1 cup of soaked basmati rice (soak for 20 minutes)
- 1 cup of curd
- ½ finely chopped cucumber
- 2 tbsp of finely chopped coriander
- ½ tsp of roasted cumin seeds powder
Masala Paste Preparation:
Step 1: Firstly, start with taking half a cup of coriander, one-fourth cup of mint, 1 inch of ginger, 2 clove garlic, 2 chilies, 2 pod cardamom, 1-inch cinnamon, 5 cloves, and 1 tsp of fennel in a small mixer.
Step 2: Further add one-fourth cup of water to the above ingredients and blend it into a smooth paste. After obtaining the smooth paste, keep the paste aside.
Veg Pulao Preparation:
Step 1: Now, heat 2 tbsp of ghee in a large kadhai or large pan on medium flame. Once the ghee heats, then, add 1 tsp of cumin, 1 bay leaf, 1-inch of cinnamon, 2 pod cardamom, 3 cloves, half tsp of pepper, and 5 halves of cashew to the ghee.
Step 2: Saute all the above ingredients on a low flame until the spices leave their aromatic flavors.
Step 3: Now add sliced onions to the mixture and saute until the color of the mixture changes slightly brown. Cook the onions nicely to get rid of their raw flavor.
Step 4: Further, add chopped tomatoes, beans, capsicum, peas, carrots, and potato to the mixture.
Step 5: Then saute it for a minute or two until the vegetables are cooked.
Note: The scented fragrance is an indication that your veggies get cooked well and that the procedures that you followed were just perfect.
Step 6: Once the vegetables are done, add the already prepared coriander pudina masala paste to the pan. And one tsp of salt and mix it properly.
Step 7: Add two cups of water to it and stir extremely well getting to a boil.
Step 8: After some time, the water will come to a rolling boil. After the rolling boil, add 1 cup of Basmati Rice to it.
Note: the Basmati rice should be well soaked in water for about 20 minutes to refine its texture, volume, and quality.
Step 9: Give it a stir and cover it. Let it simmer for about twenty minutes.
Note: Uncovering the kadhai before twenty minutes will lead to uncooked ingredients resulting in an unsatisfying taste. So avoid opening it too often. Let it stay covered to trap all the flavors in the rice.
Step 10: The veg Pulao is ready to be served and devoured.
Onion Tomato Raita Preparation:
Step 1: First we will take 1 cup of curd in a large bowl and whisk it nicely with a cup of water.
Step 2: Then we will add finely chopped onion, tomato, cucumber to it. Season it with 2 tbsp of chopped coriander leaves, half tsp of roasted cumin powder, and one-fourth tsp of salt to the curd.
Step 3: Give everything a nice mix and your tomato Raita is ready to accompany the delicious Veg Pulao.
- It is a veg pulao, so you are at the liberty to make it more nutritious and healthy. So choose the vegetables wisely and in the right amount and also you get the opportunity to taste a delicious dish by not causing any harm to your body.
- The soaking of the basmati rice speeds up the cooking process and provides extra long grain.
- The Ghee is an add on to a rich flavor. The usage of Ghee is not mandatory. You can also switch to oil.
Rice variant cuisines always owned this bold charm about themselves. They have this dauntless approach to beauty due to which the enjoyer just cannot resist himself from having it. The royal appearance, the combination of ingredients, the formation of the wow taste, and giving out traces of a bold look proves that the Veg Pulao forms the Bold Belle among the rice variants.