Veg Pulao Recipe

Step 1: Prepare the Rice

• Take 1.5 cups of basmati rice and wash it with water twice.
• Soak the rice in water for half an hour, then drain the water and set aside.

Step 2: Heat the Ghee

• In a kadai, heat 2 tablespoons of ghee.
• Add 2 bay leaves, 2 cinnamon sticks, 3 green cardamom pods, 3-4 cloves, and 7-8 black peppercorns.
• Add 1 teaspoon of cumin seeds, half an inch of grated ginger, and 1 slit green chili. Sauté on low flame.
• Add 10-12 cashews and sauté until they turn golden in color.

Step 3: Add Vegetables

• Add half a cup of diced carrot, half a cup of diced beans, and 1 cup of diced potatoes. Mix and sauté for 2 minutes, ensuring not to overcook the vegetables.

Step 4: Combine Rice and Water

• Add 3 cups of water to the mixture (double the amount of rice).
• Add salt to taste and 1 tablespoon of lemon juice.
• Gently add the strained rice and half a cup of green peas. Mix gently.

Step 5: Cook the Pulao

• Cover the lid and cook the pulao on low flame until all the water is absorbed and the rice is cooked well (about 15-20 minutes).
• After 5 minutes, stir gently and cover again.
• Once cooked, turn off the flame and let it sit covered for 10-15 minutes to absorb flavors.

Step 6: Serve

• After resting, fluff the rice to ensure grains are separate and not sticky.
• Serve the veg pulao with tomato soup, kadhi, or any curry. Offer it to Lord Jagannath as a part of your tradition.