Скачать или смотреть Perfect Veg Masala Pulao | Fluffy, Flavorful Rice Recipe | Easy Indian Veg Pulao for Lunch or Dinner

Perfect Veg Masala Pulao | Fluffy, Flavorful Rice Recipe | Easy Indian Veg Pulao for Lunch or Dinner

Learn how to make Perfect Veg Masala Pulao – a fragrant, flavorful and fluffy rice dish packed with vegetables and Indian spices. In this step-by-step guide, I’ll show you my personal techniques to get non-sticky basmati rice, flavorful masala, and perfectly cooked veggies using a biryani-style dum method.

Whether you're looking for a quick veg lunch, a comforting dinner, or a dish to impress guests, this Masala Veg Pulao will be your go-to recipe!

💥 Highlights of this recipe:

Uses basic vegetables & pantry spices

Flavored with biryani masala & curd for extra richness

Dum cooking technique for perfect rice texture

Can be paired with raita, papad, fryums or even enjoyed solo!

📌 Ingredients & steps below
👨‍🍳 Like, Share & Comment your favorite part of the recipe!
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🥘 Recipe: Masala Veg Pulao (Serves 3-4)
Ingredients
For the Rice

1½ cups Basmati Rice (good quality)

Water for washing and soaking

Whole Spices (Garam Masala)

4–5 Cloves

1 Cinnamon stick

3 Green Cardamom (cracked open)

1 Black Cardamom

1 Star Anise

1 Bay Leaf

1 tsp Cumin Seeds

For the Base Masala

2 medium Onions (sliced)

5–6 Garlic cloves

1-inch Ginger

3 Green Chillies (adjust to spice level)

1 medium Tomato (chopped)

Salt to taste

¼ tsp Turmeric Powder

2 tsp Coriander Powder

1 tsp Kashmiri Red Chilli Powder

2½ tsp Biryani Masala

3 tbsp Curd (yogurt)

2 tbsp Ghee + 1 tbsp Oil (or as preferred)

Warm water (as needed)

Vegetables

1 Potato (cubed)

1 Carrot (chopped)

Handful of Beans (chopped)

½ cup Cauliflower florets

½ cup Green Peas

🧑‍🍳 Method
1. Prepare the Rice
Wash 1½ cups of basmati rice gently 3–4 times until the water runs clear to remove starch and dirt.

Soak the rice in water for 20–30 minutes. This helps make the rice fluffy and long-grained.

2. Prep the Vegetables & Masala
While rice is soaking, chop all vegetables.

Crush the ginger and garlic together. You can also use store-bought ginger-garlic paste.

3. Cook the Masala Base
Heat ghee and oil in a large heavy-bottomed pot.

Add cloves, cinnamon, cardamoms, star anise, bay leaf, and cumin seeds. Let them crackle.

Add sliced onions and sauté till light brown.

Add crushed ginger, garlic, and green chillies. Fry for a minute.

Add chopped tomatoes and some salt. Cook until soft.

4. Add Spices & Secret Mix
Add turmeric, coriander, and Kashmiri chilli powder.

Add a splash of warm water to avoid burning.

In a separate bowl, whisk curd and biryani masala together.

Add the curd mix to the masala. Cook till the oil separates.

5. Add Vegetables
Add potatoes first and cook covered for 5–6 minutes till 50% done.

Add carrots and beans. Cook lightly, adding water if too dry.

Add cauliflower and peas. Mix gently.

6. Add Water & Rice
Add 2½ cups of warm water. Let it come to a boil.

Taste and adjust salt (should be slightly salty).

Add soaked rice. Mix gently.

7. Dum Cooking (Final Step)
Once the water reaches rice level, reduce heat to low.

Cover the pot with a cloth-wrapped lid to trap steam.

Place a tawa (griddle) below the pot to diffuse direct heat.

Cook on dum for 5–7 minutes.

8. Rest & Serve
Turn off the flame. Let it rest (covered) for 10–20 minutes.

Fluff the rice gently before serving.

🍽️ Serving Suggestions
Pair with papad, raita, pickle, or fryums.

Or enjoy it plain — the masala is rich enough to stand alone!









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