mixed veg pulao



This type of mixed vegetable pulao is occasionally prepared, especially for feasts and for picnics.  It is a very rich dish.


  • One and a half cups of rice
  • 3 tablespoons ghiu (clarified butter)
  • 1 cup cauliflower of pieces
  • half a cup of peas
  • 1 carrot thinly sliced
  • 1 onion finely chopped
  • 1 teaspoon cumin seeds
  • 4 green cardamoms or 2 black cardamoms
  • 6 black pepper corns
  • 2 cloves
  • 1 teaspoon of salt
  • half a green chili
  • 1 or 2 bay leaves
  • 3 cups of hot boiled water
  • Small quantity of chopped coriander leaves


Soak the rice in the water for five minutes.  Wash and drain the water off.  Heat the ghiu and fry the onions till brown.  Add all the spices.  Add all the vegetables and cook for a few minutes on a high heat.  Add rice, salt and green chili.  Fry till the rice is dried and looks brownish.  Pour 3 cups of water – to about two and a half centimeters above the rice.  Cover and boil gently till the rice grains become tender and the vegetables are cooked.  Garnish with coriander leaves, serve hot.


Time required:  20 – 25 minutes

Serves 3- 4 persons


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