Veggies and Yogurt Pulao is one of the most common rice recipe of North India. A pulao is a one pot dish of rice and vegetables or a protein cooked together with aromatics (onions, garlic, ginger etc), spices and herbs. This is an absolutely delicious one pot meal and can be created either in a pan or pressure cooker. Here, I‘ve created it in a regular pan. It makes a great busy day, picnic, or lunchbox recipe.
- 1 cup Basmati Rice
- 1 n 1/2 cups Warm Water
- 1/2 cup Plain Yogurt
- 1 tbsp. Olive Oil
- A good pinch of Asafetida
- 1 tsp. Cumin Seeds
- 1 tsp. Mustard Seeds
- 2 to 4 Black Peppers
- 2 Cloves
- 6 to 8 Curry Leaves
- 1/2 tsp. Turmeric Powder
- 1 tsp. Red Chili Powder
- 1/2 tsp. Garam Masala
- 1 inch Ginger (grated)
- 1 to cloves Garlic
- 1 medium Green Chili
- 1 medium Red Onion
- 1 to 2 medium Tomatoes
- 1 small Potato
- 1 cup Green Peas (frozen)
- 1/2 cup Coriander Leaves (finely chopped)
- 1/2 tsp. Ghee (optiona)
- 1 tsp Salt
Basmati rice, soaked for 30 minutes.
On a medium-high heat start cooking with oil, asafetida, mustard seeds, cumins, curry leaves, black peppers, cloves, ginger, garlic, green chili, and onions.
Add the spices (turmeric, red chili powder, and garam masala), tomatoes, and green peas.
Once green peas are about to done, add yogurt. Stir frequently until yogurt starts cooking up with the veggies.
The oil has started separating from the yogurt.
Add potatoes to the yogurt mixture.
Add soaked Basmati rice to it.
Add warm water to it and stir well.
Bring it to a boil. Adjust the heat to medium or low-medium. Cover the lid of the pan for 5 minutes.
Turn off the stove. Let it rest for another 5 minutes. Add ghee and coriander leaves.
Our super flavorful Veggie Pulao is ready to serve.
I served the Veggie Pulao with salad, coriander chutney, papad, cucumber raita, and ghee. I must say it’s an absolutely delicious one dish meal.