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Vegetable Pulao | Veg Pulav Recipe in South Indian Style

Vegetable Pulao is a traditional Tamilnadu Recipe filled with the goodness of veggies and coconut milk. The recipe is the same as biryani but instead of water we use fresh coconut milk. Read this simple recipe and try in your kitchen.

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Vegetable Pulao

Vegetable Pulao

Ingredients to make Vegetable Pulao recipe

Basmati rice – 1 1/2 cups
Onions- 1
Cashew nuts -10 nos.
Mixed Vegetables - 2 cups (beans, carrot, potato, cauliflower, peas, capsicum)
Green chillies- 3 nos
Coriander leaves-1/2 bunch
Grated coconut - 3 cups
Garlic- 6-7nos
Ginger-1/2 inch
Bay leaf
Saunf- 2 tsp.
Cloves- 4 nos.
Cinnamon - 1 no.
Oil as required.
Ghee - 4 tbsp.

Method for making South Indian Style Vegetable Pulao recipe

1. Grind chopped onions, garlic, ginger, green chillies, coriander leaves along with Saunf in a mixie to a fine paste. Extract the milk from coconut.

2. Wash the basmati rice and soak in water for half an hour.

3. Heat oil and ghee in a pressure cooker, add the bay leaves, cashews and other masala items, then add  lenghtwise chopped onions, tomatoes and then the ground paste.Saute well.

4. Next add the finely chopped vegetables and stir well.

5.  Add 3 cups of coconut milk and stir well.

6. When the contents begin to boil add the drained basmati rice and close the pressure cooker with a lid and cook in a low flame for 10 minutes along with the whistle.

7. After 10 minutes switch off the flame and when the pressure is released open the cooker and mix the Pulav with a wooden ladle.

8. Garnish with roasted cashews and coriander leaves.

Tasty Vegetable Pulav is ready to be served with Mixed vegetable kurma

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