Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Vegetable Pulao With Pavbhaji Masala
Pulao is one of the most versatile dishes in the world. The base can be made with rice, vermicilli, broken wheat, sooji and so on. For protein and toppings, we can add vegetables, meat and egg. The dish can be prepared in many different combinations and with various spices, as well.
Here I used pavbhaji masala with other spices to give a unique flavor and aroma, and I have incorporated a variety of vegetables to make the dish healthy and tasty. When served with salad, dal or pickle, this dish makes the perfect breakfast, lunch, dinner or party dish.
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- 2 tablespoons ghee (clarified butter)
- 1 tablespoon oil
- 1-2 bay leaf
- 1 teaspoon cumin seeds
- 2-inch cinnamon stick
- 1-2 cloves
- 1-2 cardamom pods
- 1 cup onion, sliced
- 1/2 cup tomatoes, chopped
- 1 cup carrots, chopped
- 1 cup French beans, chopped
- 1 cup potatoes, chopped
- 1/2 cup capsicum, chopped
- 1 cup peas, fresh or frozen
- 1 cup fresh mint leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, or as needed
- 1/2 teaspoon garam masala powder
- 1 teaspoon pavbhaji masala powder
- 3 cups water, or as needed
- salt to taste
- 1 cup sona masoori rice
- 5-6 cashews
- 1/4 cup coriander leaves, chopped
- Prep all of the vegetables by washing and chopping them. Remove the stems from the mint leaves and set aside.
- In a cooker, heat ghee or clarified butter and oil. Add bay leaf, cumin seeds, cinnamon, cardamom and cloves. Let the cumin seeds splutter.
- Add sliced onion and saute till translucent.
- Add chopped tomatoes and saute for a few seconds.
- Add carrots, French beans, potatoes, capsicum and peas. Saute for 1 minute.
- Add mint leaves and saute till they shrink.
- Add turmeric powder, red chili powder, garam masala powder and pavbhaji masala powder. Mix to combine spices with vegetables.
- Add water and mix once. Add salt to taste, close the cooker and let the water comes to a boil.
- When the water starts boiling, add the rinsed rice, mix well, close the lid of the cooker and take 3 whistles. Switch off the flame and let the pressure settle down.
- In a pan, heat the ghee and add cashews. Fry till they are brown and switch off the flame.
- When the pressure subsides, open the pressure cooker and add coriander leaves and fried cashews. Mix gently.
- Serve hot with salad or dal and enjoy.
Step-by-Step Photo Guide
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- The choice of vegetables is open-ended. You can add any vegetables of your choice.
- The number of spice powders can be altered as per your preference.
- For the amount of water to use with the rice, I used a ratio of 1:3. It depends on the type and quality of rice used. Adjust accordingly.
- I used sona masoori rice, but other varieties of rice can also be used.
- You can omit ghee and use only oil to make this dish. Ghee makes the pulao more flavorful.
- You can add a few drops of lemon water if you like.