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Ingredients – AS PER 60 GRAM

1/2 cup basmati rice

3/4 cup water
1 medium sized onion roughly chopped1 tsp ginger garlic paste1 long green chilli
1/4 tsp cardamom powder1/4 tsp pepper powder12-15 cashews (optional)1/4 tsp rose essence / kewra water1 tbsp coriander leaves
salt to taste

2 tbsp ghee

1 tsp oil

1/2 inch cinnamon

2 cloves

1 small bay leaf

1 small star anise
1 small piece mace
½ tsp shahi jeera


  1. You can cook rice in open pot method or in instant pot too. Steam cook veggies and add it too but make sure to retain slight crunchiness in the veggies.
  2. Close with lid so that the veggies do not get mixed with rice.
  3. Close with cooker lid and Pressure cook for 2 whistles in medium flame. Let pressure release by itself.
  4. Open fluff the rice and set aside, if it sticks add little oil mix gently and set aside. Add veggies to a bowl and set aside.
  5. Now add 1/2 inch cinnamon, 2 nos cloves, 1 small bay leaf, a small star anise, a small piece mace and 1/2 tsp shahi jeera. You can replace it with cumin seeds if you do not have shahi jeera.
  6. Add 1 long green chilli, onion along with salt.
  7. Saute until transparent then add ginger garlic paste.
  8. Saute until its golden.
  9. Add cooked veggies and saute for a minute.
  10. Now add 1/4 tsp cardamom powder, 1/4 tsp pepper powder and give a quick mix.
  11. Now add cooked rice.
  12. Give a quick mix, gently mix, do not break the rice.
  13. Cook covered for 2 mins in low flame.
  14. Add 1 tbsp coriander leaves, 1/4 tsp rose essence and roasted cashews.
  15. Give a quick mix and switch off. Restaurant style Veg pulao is ready.
  16. Serve Veg Pulao with raita and any spicy veg curry of your choice.