Awadhi Vegetable Pulao Recipe
Easiest recipe to make Lucknawi pulao with assorted vegetables & dry fruits | Festive recipe | Party recipe
Awadhi cuisine is known for its exotic and aromatic recipes. This vegetable pulao made in typical Awadhi or Lucknawi style is rich in taste due to the use of finest quality of Basmati rice, desi ghee, assorted dry fruits, little amount of milk, garden fresh veggies and freshly roasted n grounded spices that are used here in both whole and powdered forms. The key to make this vegetable pulao more flavorful and aromatic lies in the fact about what sort of spices need to be used, the exact proportions and the right ways of roasting these spices step by step.
Here we have simplified the traditional recipe to your conveyance. So, follow this recipe word by word and we are sure you’re going to make it a keeper!
*Since this Awadhi vegetable pulao is spicy, hence it goes best with sweet raitas or salads like anar ka raita and pineapple salad.
*For a lavish or festive meal you need to plan the menu 2-3 days before. You can team vegetable pulao with 2 curries like egg curry or Punjabi choley with tofu masala curry. One dry vegetable dish is must, so let’s keep it simple with khatte meethe aloo along with dhaniya masala parantha or plain paranthas. Do not miss to serve Punjabi namkeen lassi.
*Pack Awadhi vegetable pulao for scrumptious lunch box with kachumbar salad and spiced boondi raita.
You would love to make your weekend meals special with our delectable curries, like…..
Awadhi Vegetable Pulao
This Awadhi Vegetable Pulao made in typical Awadhi or Lucknawi style is rich in taste due to the use of finest quality of Basmati rice, desi ghee, assorted dry fruits, little amount of milk, garden fresh veggies and freshly roasted n grounded spices.
Preparation Time : 10 minutes
Cooking Time : 40 minutes
Category : Pulao
Cuisine :
Servings : 4 servings
Author : Sunayana Gupta
Recipe Ingredients
- Long grain basmati rice – 1 cup
- Assorted dry fruits (Almonds, cashew nuts, raisins) – ½ cup
- Assorted veggies (Beans, peas, potato, carrot, cauliflower etc.) – 200 gms. Approx.
- Onion (Finely sliced) – 1 large
- Ginger garlic paste – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Salt – To taste
- Water – 2 cups (Adjustable)
- Milk – ½ cup
- Ghee – 2 tablespoon
Whole Spices –
- Bay leaf (Tejpatta) – 2
- Cloves (Laung/lawang) – 4-5
- Green cardamom (Choti elaichi) – 2
- Cinnamon (Dalchini) – 1 stick
- Star anise (Chakraphool) – 1
- Black peppercorns (Kali mirch) – 6
- Cumin seeds or shahi jeera – 2 teaspoon
To be ground –
- Cumin seeds – ½ teaspoon
- Coriander seeds – 1 teaspoon
- Cinnamon – ½ inch stick
- Black peppercorns – 4
- Mace – 3 single strands
- Nutmeg – A pinch
To garnish –
- Fried onion
To begin with making this rich Awadhi vegetable pulao , we need to wash & soak the rice.
Washing & soaking rice –
-Take basmati rice in a strainer and wash under running tap water till you see clear water coming out without starch. Removing starch from rice is important to avoid clumping of rice while cooking.
- Transfer this rice in a bowl and fill it with 2 cups of water. Cover and soak for an hour. Strain water and keep the soaked rice aside.
- Now we need to get prepared with all our veggies and spices.
- Cut veggies in cubes and keep aside.
- Heat a pan and roast all the spices listed under ‘To be ground’ category till they get a darker color and give out aroma. Keep aside to cool down and grind to a powder. Our spice mix is ready.
- Now, heat ghee in a wok and fry all the dry fruits till slight golden color. Transfer to a bowl and keep aside.
- In the same ghee, add all the whole spices and fry till they crackle.
- Add in the cut vegetables, red chilli powder and half of the spice mix. Roast for 2 minutes and then sprinkle some water and cook covered for 10 minutes on low to medium flame or till the veggies turn tender.
- Add in the rice, give a mix and cook without water for 2 minutes so that all the beautiful flavors can come together.
- Add water, milk, salt and the remaining spice mix. Giver a nice stir, cover with lid and cook for 5-7 minutes or till the rice and veggies are cooked to your perfection.
- Switch off the flame and keep it covered for 15 minutes.
- Fluff pulao with a fork, garnish with fried dry fruits, fried onion and serve.
Do not miss to refer our serving suggestion above to make your Awadhi meal more enticing!
- Recipe tags:
- Pulao recipes | Awadhi pulao | Vegetable pulao | Subz pulao | Pilaf | Rice dishes | Rice recipes | Lucknawi pulao | Quick pulao | Easy pulao | Easy vegetable pulao | Dry fruits pulao | Vegetable biryani | Biryani | Pulao & biryani recipes
- Name
- Awadhi Vegetable Pulao Recipe
- Sub name
- Easiest recipe to make Lucknawi pulao with assorted vegetables & dry fruits | Festive recipe | Party recipe
- Category
- Pulao
- Cuisine
- Awadhi
- Key ingredients
- Basmati rice, assorted veggies, dry fruits
- Technicality
- Expert
- Taste
- Savory, aromatic
- Preparation time
- 10 minutes
- Cooking time
- 40 minutes
- Servings
- 4
- Equipment used
- Strainer, pan, mixer grinder
- Steps
- 0
- Created date
- 2017-08-08 15:29:18
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