Veggie Pulao
Ingredients
3 tablespoons ghee or oil
5 to 6 whole black pepper – optional
4 cloves
1 teaspoon cumin seeds
3 to 4 green cardamoms
1 black cardamom – optional
1 small piece of mace – optional
1 small star anise – optional
1-inch cinnamon
1 Indian bay leaf
1 cup thinly sliced onions
1 teaspoon ginger garlic paste
1 to 2 green chilies
½ cup chopped tomatoes
½ to ¾ cup chopped cauliflower
½ to ¾ cup chopped potatoes
½ cup chopped carrots
⅓ cup chopped green beans
Salt (To taste)
¼ cup bell pepper
3 tablespoons chopped coriander leaves (cilantro)
1.5 cups basmati rice
water – as required for soaking
¼ teaspoon lemon juice – optional
1 cube veggie stock
⅓ cup peas
3 tablespoons ghee or oil
5 to 6 whole black pepper – optional
4 cloves
1 teaspoon cumin seeds
3 to 4 green cardamoms
1 black cardamom – optional
1 small piece of mace – optional
1 small star anise – optional
1-inch cinnamon
1 Indian bay leaf
1 cup thinly sliced onions
1 teaspoon ginger garlic paste
1 to 2 green chilies
½ cup chopped tomatoes
½ to ¾ cup chopped cauliflower
½ to ¾ cup chopped potatoes
½ cup chopped carrots
⅓ cup chopped green beans
Salt (To taste)
¼ cup bell pepper
3 tablespoons chopped coriander leaves (cilantro)
1.5 cups basmati rice
water – as required for soaking
¼ teaspoon lemon juice – optional
1 cube veggie stock
⅓ cup peas
Instructions
1) Rinse off 1.5 cups basmati rice in water until it runs clear of starch. Next, soak the rice in water for 30 minutes.
2) After 30 minutes strain the rice off all the water and keep it aside.
3) Rinse and chop all the veggies. Make sure to chop the vegetables in small cubes. Peel, rinse, and slice 1 large onion thinly.
4) Add chopped ginger (1 to 1.5 inches), garlic (4 to 5 small to medium garlic cloves, peeled), and 1 to 2 green chilies (green peppers) in a mortar-pestle. Grind them up and add a bit of water if required.
5) On medium-low heat, heat up 3 tablespoons ghee/oil in a deep thick bottomed pot or pan.
6) Once the ghee has melted and becomes hot, add all the whole spices and fry for a few seconds until they become fragrant.
7) Add 1 cup of thinly sliced onions.
8) Mix the onions with the ghee and begin to sauté them.
9) Sauté the onions on a low to medium-low flame. Sauté onions until golden.
10) Once the onions become golden, add crushed ginger + garlic + green chili paste. Stir and sauté for some seconds until the raw aroma of the ginger & garlic goes away.
11) Add ½ cup chopped tomatoes. Mix and sauté for 2 to 3 minutes on a low flame.
12) Now add all the chopped veggies. You will need about 1 to 1.5 cups of mixed chopped vegetables. Add 2 to 3 tablespoons of chopped cilantro/coriander leaves.
13) Mix and sauté again for 2 to 3 minutes on a low flame.
14) Add the rice. Mix and sauté the rice gently for 1 to 2 minutes on a low to medium-low flame, so that the rice gets well coated with the oil or ghee.
15) Pour 2.5 to 3 cups of water or vegetable stock into the pan.
16) Add ¼ teaspoon lemon juice. Season with salt. Mix very well.
17) Stir and tightly cover the pot or pan with its lid.
18) Cover and cook the rice until all the water is absorbed. Cook on a low to medium flame.
19) Once the rice grains are cooked, fluff them and let the rice stand for 5 minutes covered with the lid.
20) Serve pulao garnished with coriander leaves (cilantro), mint leaves, or fried onions!
3 tablespoons ghee or oil
5 to 6 whole black pepper – optional
4 cloves
1 teaspoon cumin seeds
3 to 4 green cardamoms
1 black cardamom – optional
1 small piece of mace – optional
1 small star anise – optional
1-inch cinnamon
1 Indian bay leaf
1 cup thinly sliced onions
1 teaspoon ginger garlic paste
1 to 2 green chilies
½ cup chopped tomatoes
½ to ¾ cup chopped cauliflower
½ to ¾ cup chopped potatoes
½ cup chopped carrots
⅓ cup chopped green beans
Salt (To taste)
¼ cup bell pepper
3 tablespoons chopped coriander leaves (cilantro)
1.5 cups basmati rice
water – as required for soaking
¼ teaspoon lemon juice – optional
1 cube veggie stock
⅓ cup peas
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Indian Spicy Fish Fry - Crispy Pan Fried Fish with Pepper, Garlic & Jalapeño - Quick Seafood Dish
This Indian-style Spicy Fish Fry is packed with bold flavor and crispy texture. Marinated fish is fried and tossed with sautéed garlic, onion, and jalapeño, then finished with a savory seasoning mix. A simple, quick seafood dish that pairs perfectly with rice or roti.
This Spicy Fish Fry recipe is a quick and flavorful seafood dish that brings together crispy texture and bold, savory spices. The fish is coated in a simple marinade of black pepper, garlic, and corn starch, then fried until perfectly golden.
What makes this recipe stand out is the final toss with sautéed garlic, onions, and jalapeños, creating layers of heat and aroma in every bite. Perfect as an appetizer or a main dish, this Indian-style fish fry pairs beautifully with rice, roti, or even as a party starter.
Watch our recipe video for step by step instructions on how to make Spicy Fish Fry. We’ve included demonstrations and pro tips to help you out in the kitchen! For our crispy fish fry recipe calories and nutrition information, see the recipe card below.
Daal Khichdi Recipe - Easy Instant Pot Indian Rice & Dal Comfort Food with Ghee Tadka & Spices
Make this comforting Mixed Dal Khichdi with rice, moong dal, and masoor dal, cooked with warming spices and finished with a rich ghee tempering. This easy one-pot Instant Pot or Pressure Cooker Indian meal is perfect for weeknights and everyday comfort. Pick up all your ingredients at Patel Brothers and enjoy a wholesome, homestyle classic.
Mixed Daal Khichdi is a comforting, one-pot (Instant Pot or Pressure Cooker) Indian dish made by cooking rice with a blend of lentils like moong dal and masoor dal. This wholesome, high protein and vegetarian meal is gently spiced with turmeric, chili powder, and aromatic masalas, creating a soft, nourishing texture that’s both satisfying and easy to digest. It’s a staple in many South Asian homes, often enjoyed as a simple yet flavorful everyday dish.
Watch our recipe video for step by step instructions on how to make Mixed Daal Khichdi. We’ve included demonstrations and pro tips to help you out in the kitchen! For our dal khichdi recipe calories and nutrition information, see the recipe card below.
Palak Paneer - Creamy Spinach Paneer Restaurant Style Curry - Easy Indian Vegetarian Dinner
Learn how to make creamy Palak Paneer with fresh spinach, soft paneer, and aromatic spices. This classic Indian vegetarian curry is rich, flavorful, and perfect with naan, roti, or rice. A simple, comforting dish that brings restaurant-style taste to your home kitchen.
Palak Paneer is one of the most popular paneer dishes, loved for its creamy texture and rich, comforting flavors. This classic Indian curry brings together fresh spinach and soft SWAD paneer cubes, creating a wholesome dish that’s both nutritious and satisfying. As a staple in vegetarian Indian recipes, it’s a go-to option for anyone looking to enjoy a flavorful Indian dinner at home.
This easy homemade palak paneer is inspired by restaurant style curries, combining a smooth spinach puree with aromatic spices for a perfectly balanced paneer curry. The creamy spinach paneer curry pairs beautifully with naan, roti, or rice, making it a versatile addition to your collection of Indian curry recipes. Simple to prepare and full of flavor, it’s a dish you’ll come back to again and again.
Watch our recipe video for step by step instructions on how to make Palak Paneer. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Palak Paneer recipe calories and nutrition information, see the recipe card below.
