Mar 12, 2015

Vegetable Cashew Pulao Recipe / Veg Pulav Recipe

This is what i made for lunch today, it was so yum. I couldn't wait longer to share with you all. I made this and served with gobi manchurian, actually i made two version of gobi manchurian, a dry version and a gravy version. I also made a cherry tomato raita which i made using the beautiful cute little tomatoes which i got in my super market yesterday. All those recipes coming up..

Similar Recipes,
Jeera Pulao
Soya Pulao
Shahi Pulao
Jeera Veg Pulao
Beetroot Pulao

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves: 4


Basmati Rice - 2 cup ( I used India Gate)
Oil - 2 tblspn
Butter - 2 tblspn
Cashews - a handful or 1/4 cup
Bay Leaf - 2
Cinnamon / Pattai - 1 small stick
Cardamom /. Yelakai - 5
Fennel Seeds / Sombu / Saunf - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Mace / Jadhipattiri - 1
Onions - 1 large peeled and sliced thinly
Green Chillies - 6 to 7 slit
Ginger Garlic Paste - 2 tblspn
Tomatoes - 1 large chopped
Carrots - 1 medium size chopped
Celery - 1 chopped
Cauliflower - 1/2 cup chopped
Beans - 10 chopped
Potato - 1 peeled and chopped
Capsicum / Bell Pepper - 1/2 chopped
Salt to taste
Water - 3 cup


Heat oil and butter in a pressure cooker. Add in cashews and whole spices. Saute till cashews turn golden.

Now add in onions, green chillies and saute till golden.

Add in salt and ginger garlic paste. Saute for a min or so.

Add in tomatoes and cook till it turns mushy,

Add in veggies and mix well. Saute for 5 to 7 mins till raw smell leaves.

Add in drained rice and mix well.

Pour in water and bring it to a boil.

Cover the cooker and cook on a very very low heat for 1 whistle or 15 mins. Turn off the heat and let the steam go all by itself.

Open the cooker, fluff the rice and serve.

Take all your ingredients

I soaked my basmati rice for nearly 1 hour
I used a variety of mixed veggies like carrots, potato, 
capsicum, cauliflower and celery

In a pressure cooker, add in oil

add in some butter

now add in the whole spices, i have cinnamon, bay leaf, cardamom, fennel seeds, cumin seeds and mace

add in a handful of cashews

saute them for a while

now add in onions and green chillies

saute them well

cook till the onions turn golden

add in ginger garlic paste

season with salt

now it is all mixed in 

add in cubed tomatoes

cook till tomatoes is broken down

add in the mixed veggies

saute in the oil

i kept on sauteing them till the raw smell leaves from the veggies

add in drained rice

toss well so the rice gets coated in the butter and the masala

pour in water.  for 1 cup of rice add 1.5 cup of water

give everything a good mix

bring it to a boil

cover and simmer on a very low flame for 1 whistle
 or for 15 to 20 mins

this is how it looks once cooked

fluff up the rice and store in a hot case



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