Thursday, April 14, 2016



Since I had different types of vegetables in small quantities, I decided to make vegetable pulao and have adapted this recipe from Panchranga Pulao by Master Chef Sanjeev Kapoor.  As the name suggests, this is a colourful pulao which is both tasty and appealing to the eye.

As you know, whenever we use Basmati rice it is important to soak it for about 30 minutes before cooking it.

We had this with Boondi Raitha and it tasted delicious.

  • Basmati Rice, 1 and 1/2 cups
  • Medium-sized Carrot, 1
  • French Beans, , 6-8
  • Medium-sized Cauliflower, 1/2, broken into florets
  • Frozen Green Peas, 1/4 cup
  • Medium-sized Capsicum, 1
  • Ghee, 3 tbsp
  • Cinnamon, (Dalchini) 1 " stick
  • Green Cardamoms, (Elaichi), 3-4
  • Cloves, (Laung), 3-4
  • Black Peppercorns, (Kali Mirch), 7-8
  • Bay Leaves, (Tej Patta), 2
  • Cumin Seeds, (Jeera), 1 tsp
  • Medium-sized Onions, 2
  • Salt, to taste


Wash and soak the basmati rice for about 1/2 hour and drain completely. Keep aside.
Cut the onion into thin slices.
Dice the carrot, and French beans
De-seed and dice the capsicum
Separate the cauliflower into florets
Heat the ghee in a thick-bottomed pan and when it gets hot add the whole spices (cinnamon, cardamoms, cloves, peppercorns, bay leaves and cumin seeds). Fry this for a few seconds till they give off a good aroma
Add the onion and saute till translucent
Add the diced carrot, French beans, cauliflower and green peas and cook for 1-2 minutes
Now add the soaked basmati rice and stir fry for 1 minute
Add 4 cups of water and salt to taste. Mix well and bring to a boil.
Lower the flame and cook on medium heat for 3-4 minutes stirring in between till all the water is absorbed
Add capsicum, lower the heat and cook covered for 6-8 minutes till the rice and vegetables are cooked
Switch off the gas and allow it to rest for 5 minutes
Serve hot with raitha of your choice.