100 Percent Delicious Vegetable Pulav

Best and easy Main course for a get together

100 Percent  Delicious Vegetable Pulav | Pachakam

100 Percent Delicious Vegetable Pulav

Best and easy Main course for a get together

Category : Vegetarian, Rice

By Babitha Reddy

Published On: 29 May 2009

Rating: 4
6 Votes, 2 Reviews
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30 Minutes
Served : 4
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Step 1

Soak rice in water for atleast 1/2 an hour.

Step 2

Grind all the ingredients together and make a fine paste. Do not add more water.

Step 3

Heat ghee in a wok/frying pan on low flame.

Step 4

Fry the Splitted Cashew nuts (To Garnish) till golden brown and keep them aside.

Step 5

Fry the sliced onions (To Garnish)in the wok on medium flame till brown and crispy. Keep them aside.

Step 6

Add the bay leaf and spice powder to wok.

7)Then add the ground paste to the wok and cook by constantly stirring on medium flame for 5 minutes.

Step 7

Now add all the Vegetables and cook for 2 minutes.

Step 8

Then add 1 cup of water to it and cook for 5 minutes.

Step 9

Add Jeera Powder, Chili Powder and Salt to it.

Step 10

Drain the soaked rice and add the rice to wok.

Step 11

Stir till rice is completely coated by the masala.

Step 12

Get the rice cooker ready and transfer the wok contents to the rice cooker vessel.

Step 13

Add water(I add water till 5 or 5 1/2 level) and cook.

Step 14

When its done, transfer rice to serving bowl and garnish with fried cashew nuts, onions and chopped cilantro.

Step 15

:-Serve hot with Raitha (Curd/Yogurt, Chopped onions, Grated carrot, Chopped green chili, chopped tomato - optional, salt, water, little chat masala)

Step 16

Note:- You can add any other vegetables or frozen vegetables. Just remember frozen vegetables need less time and water to be cooked and Raw vegetables take more time and water.


Tried the recipe, with very lil variations, It came out real yum. My husband is a veggie and he absolutely loved it!!!...Thanks a heap!!!


Its very delicious. i had guests over last weekend and i tried this recipe. Everybody loved it. Thank you Babitha

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