North Indian Vegetable Pulao is a basic Indian styled rice pilaf that tastes delicious, aromatic, healthy and is super quick to prepare. The step by step instructions requiring basic ingredients is well detailed here. North Indian Vegetable Pulao is a complete one pot meal prepared by cooking fragrant basmati rice with vegetables, aromatic spices and herbs. There are varieties of pulao prepared in Indian Cuisine like matar pulao, vegetable pulao, tawa pulao, coconut milk pulao, kashmiri pulao, yahni pulao….the list goes on. North Indian Vegetable Pulao is the most basic dish quite popularly prepared in almost all Indian homes. You will find the dish quite popular in party menus served along with raitha and a kuruma dish. Different regions in India have their own versions of preparing vegetable pulao. I am sharing here the simple and generic version of vegetable pulao that can be easily prepared at home.
North Indian Vegetable Pulao is also great to pack for lunch boxes and school tiffins. A perfectly prepared vegetble pulao has fluffly rice grains that are non-sticky and not mushy, yet well cooked. One of the great positives of Vegetable Pulao is the versatility. You can use whatever vegetables you got in store making it a great way to use up any leftover veggies. Commonly used vegetables for preparing pulao include carrots, peas, beans, tomato, potatoes and onions. Chop the vegetables into small pieces. Saute the vegetables until they are lightly browned. Meanwhile soak the rice in water for a few minutes before cooking. Add rice to the pot and stir well with the vegetables and spices. Add enough water and cook rice. Once rice is well done, fluff up with a fork and garnish with cashews and raisins. You can explore a well detailed North Indian Vegetable Pulao here.