Vegetable Pulao Recipe- Cashew & Spice Flavored Rice

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Pulao Recipe – Cashew & Spice Flavored Rice

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Vegetable Pulao is a family favorite – packed with colorful veggies, fragrant spices, and a delightful crunch from cashews. It’s perfect for a quick weeknight dinner or a festive gathering. And honestly, it’s a brilliant way to use up leftover rice!

Why You’ll Love This Recipe

This Vegetable Pulao isn’t just delicious; it’s also incredibly versatile. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). The combination of spices creates a truly aromatic and flavorful experience. Plus, it’s a fantastic way to sneak in some extra veggies. You’ll love how easy it is to customize this recipe to your liking, too!

Ingredients

Here’s what you’ll need to make this flavorful Vegetable Pulao:

• 1 cup coriander
• 0.5 cup mint / pudina
• 3 chillies
• 2 cloves garlic
• 1 inch ginger
• 3 tsp oil
• 1 tbsp ghee
• 10 cashews
• 1 bay leaf
• 6 cloves
• 1 inch cinnamon
• 4 cardamom pods
• 1 tsp cumin
• 1 onion
• 1 carrot
• 1 capsicum
• 0.5 cup peas
• 10 beans
• 4 cups leftover rice
• 1.5 tsp salt
• 0.5 tsp garam masala
• 0.5 lemon juice
• 1 cup curd
• 1 cup water
• 0.5 onion (for raita)
• 0.5 cucumber (for raita)
• 0.5 carrot (for raita)
• 2 tbsp coriander (for raita)
• 1 chilli (for raita)
• 0.5 tsp cumin powder (for raita)

Ingredient Notes

Let’s talk ingredients! A few things make this pulao extra special.

• Ghee: Don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. (About 15ml)
• Spice Blend: The combination of bay leaf, cloves, cinnamon, and cardamom is key. These whole spices infuse the oil with incredible flavor.
• Garam Masala: A good quality garam masala is essential. It’s what really ties all the flavors together. (About 2.5g)
• Leftover Rice: Seriously, leftover rice is best! It’s slightly drier, which prevents the pulao from becoming mushy. Day-old rice works wonderfully. (About 400g)
• Fresh Herbs: Using fresh coriander and mint makes a huge difference in the overall freshness of the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the green paste. Blend the coriander, mint, chillies, garlic, and ginger into a coarse paste. Set this aside – it’s the flavor bomb for our pulao!
2. Heat the oil and ghee in a kadai or deep pan over medium heat. Add the cashews and fry until they turn golden brown and crispy. Remove them and set aside. We’ll sprinkle these on top later for a lovely crunch.
3. Now, add the bay leaf, cloves, cinnamon, cardamom, and cumin to the same oil. Let them sizzle for about 30 seconds until fragrant. This is where the magic begins!
4. Add the sliced onion and sauté until it turns translucent.
5. Next, add the chopped carrots, capsicum, peas, and beans. Sprinkle in the salt and sauté for another 2 minutes. We want the veggies to be slightly softened but still have a bit of bite.
6. Pour in the prepared green masala paste and cook for 3-4 minutes, stirring constantly, until the raw aroma disappears.
7. Add the leftover rice, garam masala, and a little more salt (if needed). Mix everything thoroughly to ensure the rice is coated in the masala.
8. Cover the kadai and simmer for 5 minutes. This allows the rice to absorb all those wonderful flavors.
9. Finally, add the fried cashews and squeeze in the lemon juice. Give it one last good mix.

While the pulao simmers, let’s whip up a quick raita!

1. In a bowl, whisk together the curd and water until smooth.
2. Add the chopped onion, cucumber, carrot, coriander, chilli, and cumin powder. Mix well.

Expert Tips

• Don’t overcook the vegetables! You want them to retain some texture.
• If you don’t have a kadai, a deep frying pan will work just fine.
• Adjust the amount of chilli to your spice preference.
• For extra flavor, you can add a pinch of turmeric powder to the masala paste.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil and omit the raita or use a plant-based yogurt alternative.
• Gluten-Free Suitability: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder pulao, reduce the number of chillies. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: During Diwali, I sometimes add a handful of chopped nuts like almonds and pistachios for extra richness. For Holi, I like to use seasonal spring vegetables like asparagus and baby corn.

Serving Suggestions

Serve the Vegetable Pulao hot with a generous side of the cucumber raita. It also pairs beautifully with a simple papadum or a side of mango chutney.

Storage Instructions

Leftover Vegetable Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

• Is this pulao best made with fresh or leftover rice? Definitely leftover rice! It holds its shape better and prevents the pulao from becoming sticky.
• Can I use a different oil instead of ghee? You can, but ghee really adds a unique flavor. If you must substitute, use a neutral-flavored oil like sunflower or vegetable oil.
• How can I adjust the spice level of this pulao? Reduce or increase the number of chillies, or add a pinch of red chilli powder.
• What vegetables can I substitute in this recipe? Feel free to use any vegetables you like! Cauliflower, potatoes, green beans, and mushrooms all work well.
• How do I make the raita ahead of time? You can prepare the raita a few hours in advance. Just store it in the refrigerator and give it a good stir before serving.