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How to Make Spicy Vegetable Pulao

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

This article will show you how to make spicy vegetable pulao.

This article will show you how to make spicy vegetable pulao.

I used a shortcut method to make this easy and simple spicy vegetable pulao. You only have to follow a few steps to make this yummy dish.

Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

Serves 4 people

Ingredients

  • 3 medium size bowls cooked rice, (I used basmati rice, but you can use any other aromatic long grain rice.)
  • a fistful fresh or frozen peas, (Instead, I used fresh hyacinth beans.)
  • 1/4 cup carrot, diced
  • 1/4 cup french beans, cut lengthwise into 1-centimeter pieces
  • 1/4 cup cauliflower florets, diced to shape
  • 1 cup julienned onion, deep fried in oil, for the pulao and for garnishing
  • 3–4 garlic cloves, for the paste
  • 1 inch ginger, cut in pieces, for the paste
  • 1 teaspoon cumin seeds, for the paste
  • 2 teaspoons coriander seeds, for the paste
  • 1 teaspoon garam masala powder, for the paste
  • 1 1/2 teaspoons kashmiri chili flakes or 4 chilies, for the paste
  • 1/2 cup chopped coriander leaves, for the pulao and for garnishing
  • 2 teaspoons ghee, for the pulao
  • salt to taste

Step-by-Step Instructions

  1. Wash rice and soak in water for 20 minutes. Mix with hyacinth beans (if you are using). Add water and salt. Cook al dente. Keep aside for cooling.
  2. Put cumin seeds, coriander seeds, ginger, garlic, kashmiri red chili flakes or chilies, and garam masala powder in a mixer grinder or blender. Add half a glass of water and grind to get a smooth paste.
  3. Deep fry onion juliennes in oil. Collect on an absorbent paper towel.
  4. Par-boil carrot, cauliflower, and french beans together in just-sufficient water. This will reduce the cooking time in the future steps.
  5. Heat ghee in a deep-bottomed pan or kadhai. Pour ground paste into it. Sauté, stirring constantly, until it starts leaving ghee on the sides. It may take about 3–4 minutes on low heat.
  6. Add par-boiled vegetables. Sauté for 2 minutes. Add cooked rice and salt. Gently mix with the veggies and the masala. Cook on low heat for few seconds until the ingredients combine well. Turn off the heat.
  7. Add 3/4 portion of fried onions and chopped coriander leaves. Mix well.
  8. Spicy vegetable pulao is ready to eat. Serve hot pulao with a less spicy and yogurt-based raita or any side dish. Enjoy the taste!