Vegetable Pulao

38 mins

4 servings

Cooked 2,400+ times recently

Veg

★ 4.3

Watch it being made

Ingredients

140 g Basmati Rice (soaked)
350 g Water
1.5 tbsp Ghee
2 inches Cinnamon Stick
0.25 tsp Cinnamon Powder
2 Black Cardamom
2 Bay Leaf
2 Dried Red Chilli (removed after sautéing)
60 g Carrot (chopped)
100 g Frozen Peas (washed)
60 g Onion (handchopped)
50 g Sweet Corn (washed)
1.25 tsp Salt
0.5 tsp Kashmiri Mirch
2 tsp Coriander Powder
2 tsp Garam Masala
4 stem Coriander Leaves (minced)

Watch it being made

Instructions

Vegetable pulao is a dish made with rice and a mixture of vegetables. The vegetables are cooked with rice, along with a variety of spices, such as cumin, coriander, and chilies, which gives the dish its distinctive flavor. Pair with Raita/ Plain Curd

Add initial spices and ghee to The Upliance jar
Add 1.5 tbsp Ghee, 2 inches Cinnamon Stick, 0.25 tsp Cinnamon Powder, 2 Black Cardamom, 2 Bay Leaf, and 2 Dried Red Chilli to The Upliance jar.
Sauté spices and add vegetables
The Upliance will now sauté the initial spices at medium heat for 70 seconds until aromatic. Then, add 60 g chopped Carrot, 100 g washed Frozen Peas, 60 g handchopped Onion, 50 g washed Sweet Corn, 1.25 tsp Salt, 0.5 tsp Kashmiri Mirch, 2 tsp Coriander Powder, and 2 tsp Garam Masala. The Upliance will continue to sauté these vegetables and spices for 7 minutes at medium heat with automatic stirring.
Add rice and water, then cook the Pulao
Strain the 140 g soaked Basmati Rice and add it to The Upliance jar along with 350 g Water. The device will now cook the Pulao for approximately 25 minutes at medium heat, including initial and intermediate stirring phases, ensuring even cooking and a fluffy texture.
Garnish and Serve
Once cooked, remove any whole spices like Dried Red Chillies and Bay Leaves. Garnish the Vegetable Pulao with 4 stem minced Coriander Leaves directly in The Upliance jar or transfer to a serving bowl. The dish is ready to be served hot.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

468

Calories

73g

Carbs

Protein

14g

Fat

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47 mins

Veg

Vegetable Pulao

North Indian • South Indian • Rice • One Pot Meal

Vegetable Pulao

38 mins

4 servings

Cooked 2,400+ times recently

Veg

★ 4.3

Watch it being made

Ingredients

140 g Basmati Rice (soaked)
350 g Water
1.5 tbsp Ghee
2 inches Cinnamon Stick
0.25 tsp Cinnamon Powder
2 Black Cardamom
2 Bay Leaf
2 Dried Red Chilli (removed after sautéing)
60 g Carrot (chopped)
100 g Frozen Peas (washed)
60 g Onion (handchopped)
50 g Sweet Corn (washed)
1.25 tsp Salt
0.5 tsp Kashmiri Mirch
2 tsp Coriander Powder
2 tsp Garam Masala
4 stem Coriander Leaves (minced)

Watch it being made

Instructions

Add initial spices and ghee to The Upliance jar
Add 1.5 tbsp Ghee, 2 inches Cinnamon Stick, 0.25 tsp Cinnamon Powder, 2 Black Cardamom, 2 Bay Leaf, and 2 Dried Red Chilli to The Upliance jar.
Sauté spices and add vegetables
The Upliance will now sauté the initial spices at medium heat for 70 seconds until aromatic. Then, add 60 g chopped Carrot, 100 g washed Frozen Peas, 60 g handchopped Onion, 50 g washed Sweet Corn, 1.25 tsp Salt, 0.5 tsp Kashmiri Mirch, 2 tsp Coriander Powder, and 2 tsp Garam Masala. The Upliance will continue to sauté these vegetables and spices for 7 minutes at medium heat with automatic stirring.
Add rice and water, then cook the Pulao
Strain the 140 g soaked Basmati Rice and add it to The Upliance jar along with 350 g Water. The device will now cook the Pulao for approximately 25 minutes at medium heat, including initial and intermediate stirring phases, ensuring even cooking and a fluffy texture.
Garnish and Serve
Once cooked, remove any whole spices like Dried Red Chillies and Bay Leaves. Garnish the Vegetable Pulao with 4 stem minced Coriander Leaves directly in The Upliance jar or transfer to a serving bowl. The dish is ready to be served hot.