Recipe – Mixed Vegetable Pulao / Vegetable Rice

Prep Time: 15-20 minutes

Cooking Time: 20 Minutes

Serves: 2


  • Basmati rice: ¾ cup
  • Water: 2 ½ Cup
  • Ghee or Oil: 1 Tablespoon
  • Carrots: Chopped into small pieces, ¼ Cup
  • Green Beans: Chopped into small pieces, ¼ Cup
  • Peas: ¼ Cup
  • Green Bell Pepper: Chopped into small pieces, ¼ Cup
  • Onion: Chopped into small pieces, ¼ Cup
  • Tomato: Chopped into small pieces, ¼ Cup
  • Ginger, garlic, green chili: Finely chopped, crushed or paste, 1 tablespoon
  • Cumin Seeds: 1 Teaspoon
  • Bay Leaf: 1
  • Clove: 2
  • Cinnamon stick: 1 small piece, ¼ inch
  • Cardamom (Elaichi): 2
  • Cashew: 10-12
  • Salt: 1 Tablespoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Cumin Powder (Jeera): ½ Teaspoon
  • Coriander Powder: ½ Teaspoon
  • Fresh Coriander Leaves: Chopped, 2 Tablespoon


  • Wash rice 2-3 times and soak it in water.
  • Heat Oil/ghee in a cooker.
  • Add Cashew, sauté it till it turns golden brown. Take it out and keep aside.
  • In the oil, add cumin seeds, bay leaf, clove, cardamom, cinnamon stick and sauté for 30 seconds.
  • Add onion, sauté till onions are light brown
  • Add tomatoes and green chili paste and sauté again.
  • Drain the soaked rice and add it in the Cooker. Stir.
  • Wash all the chopped vegetables, drain and add in the cooker. Stir again.
  • Add salt, turmeric powder, red chili powder, garam masala powder, coriander powder, cumin powder. Stir and mix all well. Sauté for 2-3 minutes.
  • Add water and let it boil.
  • Cover the cooker. Wait for 1 whistle in medium flame or 2 whistles in high flame.
  • Let it cool completely. Add fresh coriander leaves and fried cashews.

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