This Veg Pulav Recipe with blend of mixed vegetables and spices tastes amazing. I wanted this recipe to be vegan friendly so I haven’t used any butter, ghee or other similar products. But at times, I do prefer to cook this vegetable pulav or veg biryani in Ghee as it tastes nice that way too.
For this Veg Pulav Recipe, I have used few vegetables of my choice or to be very specific I have used some of the vegetables I had left over (which I brought for cooking other recipes). Vegetable Biryani or Veg Pulav turns out nice with any mix of vegetables, no matter which vegetables we use.
Potato is a kind of vegetable which goes well with several recipes. Beans and bell peppers give great color combination to any recipe. Pulav or biryani without onions would be worthless. So I used onions as well and some baby corns. Using cashews for any recipes is like cherry on the cake, it enhances taste of the recipe.
As I mentioned earlier, I didn’t use ghee or butter for this Veg Pulav recipe because I wanted it to be suitable for Vegans. But, you can cook in ghee or butter if you aren’t a Veganism follower. Preparing this Vegetable Pulav tastes awesome when cooked in ghee.
I often cook vegetable biryani recipe, veg pulav recipe and other different pulav recipes at home. But, this Veg Pulav recipe is one of my favorites and, yes, definitely I won’t serve it without raita 😀 .
To check many more such tasty food recipes in video formats, you can also visit FoodQuench’s YouTube Channel.
Let’s start to make Veg Pulav Recipe and it definitely tastes like a restaurant style biryani recipe.
Veg Pulav Recipe | Vegan Friendly and Aromatic Recipe
Description
Ingredients For Veg Pulav Recipe
Cooking method for Veg Pulav Recipe
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Rinse rice with water 3 to 4 times (until water is clear). Then add rice and some water in a vessel. Cook rice on a medium flame. This will take about 10 to 12 minutes.
Measure water level as shown in the image. Generally when cooking normal rice we keep water level up to about an inch. But for making pulav or biryani we have to use a little less water so that rice doesn't get sticky. -
While rice is getting cooked, utilize this time and rinse all vegetables and coriander. Cut all vegetables in long chunks like french fries shaped, cut onions into thin slice and split cashews in 2 slices (as shown in ingredients image above).
Chop coriander at last before serving. -
Rice is ready now after about 12 minutes.
Do not over cook rice (should not be too soft), cook it al dente instead (slightly under-cooked). -
We can see all rice grains are separate and rice is not sticky.
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Now with the help of fork just separate rice grains.
Don't close the lid because rice will then get completely cooked (and can become sticky) because of the steam. And we don't want that for Pulav recipes.
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Now heat non-stick pan or a kadhai and add just a few drops of oil. Then roast cashews on a medium flame until they turn light golden and then take out.
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Now add about 2 tablespoons of oil, add onions to it and cook on a medium flame until they are nice golden in color (takes 3 to 4 minutes). Take out and keep aside.
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Add remaining tablespoon of oil. Add cumin seeds and allow to splutter. Then add turmeric powder and mix well.
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Now add potatoes, beans and baby corn. Add salt and mix well.
Close lid and cook on a medium flame until veggies are nicely cooked (takes 4 to 5 minutes). Keep checking if veggies are cooked.
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Once veggies are nicely cooked, add red, yellow bell peppers and cook for 2 to 3 minutes on a medium flame.
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Now add veg biryani masala and mix well.
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At this stage add roasted cashews, shallow fried onions to it and mix well.
Just keep some cashews and onions for garnishing. -
Finally add rice.
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Mix all ingredients after adding rice. Close lid and cook on a medium flame for 3 to 4 minutes to get nice hot pulav ready. Turn off the flame once Veg Pulav is cooked, add some coriander and mix well.
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Veg Pulav is ready for serving. Just garnish it with some cashews and fried onions before serving. You can serve this Veg Pulav with some pickle, raita or curd.
