Скачать или смотреть This Vegetable Pulao Recipe Is Highly Addictive! Delicious Vegetable Pulao👌

Unlock the secrets to making restaurant-quality vegetable pulao at home! In this culinary journey, we reveal game-changing techniques used by professional chefs to create the perfect pulao.

Discover why your homemade pulao never quite matches up to restaurant versions, and learn how to elevate your cooking skills to create a truly unforgettable meal. From aromatic spices to perfectly cooked rice, we cover all the essential elements that make a great vegetable pulao.

Whether you're a seasoned cook looking to perfect your pulao or a beginner eager to impress, this video is packed with valuable insights and practical tips. Get ready to transform your kitchen into an aromatic paradise and your vegetable pulao into a sensory experience that will wow your family and friends.

Don't forget to like, subscribe, and hit the notification bell to stay updated on more cooking secrets and recipes. Share your pulao success stories in the comments below!

Ingredients:
Rice 2 ½ cups (500g)
Peas (1 cup)
Capsicum (80g chopped weight/ 1 large) medium diced
Green beans (¼ cup/ 25g) cut into thick rounds
Carrot (90g chopped weight/ 1 medium) medium diced
Onion – any (125g chopped weight/ 1 large) small diced
Ginger (2 x 1 inch piece/ 24g) cut into juliennes
Tomatoes (125g chopped weight/1 large) medium diced
Potato (300g chopped weight/ 2 medium) large diced
Green chili (1 tablespoon/ 10g/ 2 pcs x 3 inch long each) chopped finely
Cumin seeds- Kala zeera/ black cumin (1 teaspoon)
Red chili powder or Cayenne pepper powder (½ teaspoon)
Cumin seeds (1 teaspoon)
Garam masala (½ teaspoon)
Salt (½ teaspoon)
Black cardamom (1)
Star anise (1)
Cinnamon stick (3-1 inch long each)
Bay leaf (1)
Black peppercorns (10)
Clove (5)
Ghee (2 tablespoons)
Vegetable stock (2 pcs)
Yogurt (2 tablespoons)
Ginger paste (1 tablespoon)
Garlic paste (1 tablespoon)
Oil (½ cup)

Slicing & Dicing:
Chop the onion – any (125g chopped weight/ 1 large) small diced
Chop the green beans (¼ cup/ 25g) cut into thick rounds
Chop the green chili (1 tablespoon/ 10g/ 2 pcs x 3 inch long each) chopped finely
Chop the carrot (90g/ 1 medium) medium diced
Chop the potato (300g/ 2 medium) large diced
Chop the capsicum (80g chopped weight/ 1 large) medium diced
Chop the ginger (2 x 1 inch piece/ 24g) cut into juliennes
Chop the tomatoes (125g chopped weight/1 large) medium diced

Preparations:
Take the rice (2 ½ cup- 500g) and soak it in water for 30 minutes
Cooking:
Now take a pot and add the oil (½ cup) and bring to heat on medium flame
Now add the onion to the pot and fry for 2 minutes
Now add the Bay leaf (1), Cumin seeds -kala zeera (1 tsp), Cumin seeds (1 tsp), Clove (5), Cinnamon stick (3-1 inch long each), Star anise (1), Black cardamom (1) and Black peppercorns (10)
Now mix the pot and fry for 30 seconds
Now add the chopped Ginger juliennes, chopped Green chilies, Ginger paste (1 tablespoon) and Garlic paste (1 tablespoon), and mix
Now mix and fry for 30-seconds
Now add the potatoes and salt (½ teaspoon) and fry for 2 minutes
Now add the carrots and fry for 1 minute
Now add water (½ cup) and cover the pot and make flame low and cook for 3-4 minutes
Now open the lid and add the green beans and peas and mix and cook on medium flame for 1-2 minutes
Now add the vegetable stock cubes and red chili powder OR Cayenne pepper and mix the pot
Now cover the pot and let cook for 5 minutes on low flame
Now open the lid and add the chopped tomatoes and mix and cook for 30 seconds
Now add the yogurt and immediately mix and let cook for 1-2 minutes
Now add the capsicum and cook for 1 minute
Now add the strained and washed rice along with 5 cups of water and garam masala (½ teaspoon)
Now mix and make the flame high and let the pot come to a boil
Now cover the pot and make the flame low and let cook for 15 minutes
After 15 minutes check is the water has evaporated and then add the ghee over the rice and cover again and let cook for 5 minutes
Now turn off the flame and open the lid and gently mix the rice
Now let rest for 10 minutes with closed lid
Now open the lid and serve to guests
Bon Appetit

Time Stamp:
00:00 Introduction
00:10 Ingredients
01:12 Slicing & Dicing
04:11 Preparation
04:22 Cooking

#vegetablepulao #cookingsecrets #cheftips #riceperfection #homecooking #aromatic #tastyrice #authenticrecipe #restaurantstylefood #spiceblend #ricedish #pulaomastery