Vegetable Pulao

Rice – 750g
Mustard/Refined Oil – 2 big tea spoons
Onion Chopped – 1 small bowl
Ginger and Garlic Paste – 1 tea spoon
Turmeric – 3 small tea spoons
Coriander Powder – 2 small tea spoons
Curry Powder (Garam Masala) – 2 small tea spoons
Chilli Powder – ½ tea spoon
Salt – As per taste
Potato Chopped – 250g
Tomato Chopped – 1 small bowl
Cauliflower floret – 250g
Beans – 250g
Peas – 100g
Chopped Carrot – 150g
Capsicum Chopped – 150g
Serve to 5 people
Preparation time 30 mins

It is an easy and delicious preparation which is very common in North Indian cuisine. It’s generally served during lunch, and can be taken with curry or chutney like (tomato). It is rich in nutrient and can be served with butter/ghee.

Take 2 big tea spoon of Mustard oil and heat it for a minute in a pressure cooker (Lid open). Then put in chopped onion and fry it till it turns light brown. Add a tea spoon of ginger garlic paste, and fry for a while till it mixes well with onion. Now, put in all the chopped vegetables (potato, beans, peas, carrot, capsicum, cauliflower and tomato) and salt as per taste, and then mix it well. Now make a paste of Turmeric powder+ Coriander powder+ Curry powder, and mix it well with the vegetables. Fry it for a while, and add little amount of water so that the ingredients don’t stick in cooker. Put in some rice & mix well. Now all you need is to put water to boil it. It will just take 20 minutes to enjoy this yummy recipe.

You can add any seasonal vegetable, but don’t go for leafy vegetables. Mix some amount of water while frying to avoid mixtures sticking in the bottom. Indian food needs patient and balanced frying & avoid over-frying to retain the nutrient value and taste of the food.