Veg pulao

Delicious combination of basmati rice with fresh vegetables, soya chunks and basic Indian spices! Dinner scenes sorted 😋

Recipe

Ingredients
• Basmati rice – 2 cup (Soaked for 30-40 minutes)
• Ghee – 3 tbsp
• Heeng – 2 pinch
• Cumin seeds – 1 tsp
• Finely chopped garlic – 8
• Finely chopped green chillies – 3
• Finely chopped onion – 2 medium
• Finely chopped tomato – 1 large
• Diced potato – 2 medium
• Diced carrot – 1 large
• Diced capsicum – 1 large
• Peas – 1/2 cup
• Sweet corn kernels – 1/2 cup
• Soya chunks – 1 cup (Boiled for 5-7 minutes)
• Turmeric powder – 1 tsp
• Red chilli powder – 2 tsp
• Coriander powder – 4 tsp
• Garam masala – 1 tsp
• Salt – To taste
• Water – 1/3 cup + 4 cup

1. Heat ghee in a pressure cooker. Add heeng, cumin seeds and let them crackle. Add the garlic and green chillies and cook for 30 seconds

2. Add the onions and cook until they are slightly brown. Add the tomatoes and cook until they are soft and pulpy

3. Add the capsicum, carrot, potatoes and cook for 3-4 minutes. Add the peas, corn soya chunks and 1/3 cup of water, mix well and cook for 2 minutes

4. Add all the dry spices, salt and mix well. Cook for 5-6 minutes or until the water evaporates. Add the soaked and drained basmati rice and mix well

5. Add 4 cups of water and adjust the salt. Mix well and pressure cook the pulao for 1 whistle on high heat. Let the pressure cooker cool down completely before opening it

Garnish your steaming hot veg pulao with some fresh coriander leaves and serve with crispy papad and tangy pickle! 😋