Pulao is a traditional Indian dish made with aromatic spices and vegetables.
Some call it pilav, or veg pulav, or even pilao. Whatever you refer to this Indian rice dish as, it is one of the most popular accompaniment to many Indian dishes or in this case a one pot veg pulao main dish.
The difference between this veg pulao recipe to the others in the type of grains used.
This dish is a cross between khichdi and pulao which is what makes this a wholesome, healthy one pot dish .
Here is a rough idea on the main ingredients you will need to make wholegrain Indian veg pilav at home. The amount is mentioned in the recipe card below:
Fresh and Pantry Items Needed
⇒ Wild Rice
⇒ Brown Rice
⇒ White Rice
⇒ Whole green gram
⇒ Whole black gram
⇒ Spinach – fresh or frozen
⇒ Vegetable stock or a stock cube dissolved in water
⇒ Salt to taste
⇒ Oil or ghee
⇒ Cumin seeds – 1 tsp
⇒ Cinnamon – 1 inch stick
⇒ Turmeric powder – 1 tsp
⇒ Red chilli powder – 1tsp
⇒ Cumin powder- 1 tsp
⇒ Green Cardamom
⇒ Garam Masala Powder – 1 tsp
⇒ All the items listed in the recipe are not a must have. You can use or omit some of the whole grains and few spices if you do not have them.
⇒ You can add 1 star anise or black cardamom for added woody flavour if you have them.
Do not have some ingredients but still wish to make vegetarian pulao? No worries go for the substitute or skip a few ingredients.
Omit Ingredients – You no not need all the ingredients listed. Skip the following items if you do not have them or go are an alternative:
Substitute for whole green/black gram – Use split legumes such as split yellow lentils or green lentils.
Substitute for for brown rice – Use a pack of mixed rice.
Substitute for spinach – Use any mixed veg of your choice . Frozen mixed veg also works.
Substitute for sugar – Use alternative natural sweetener or stevia or skip it.
Below is the step by step method of making veg pulao at home.
Soak the legumes over night.
Soak wild rice and brown rice for 3 hours before cooking. (see cooking notes below)
Heat oil in a pressure cooker and add whole spices, cardamom, cumin seeds, cinnamon to it.
Next add the tomatoes and cook until pulpy.
Add the pulses and rice , spices, salt and sugar mix well.
Add the stock/water and the spinach cover lid and cook on high for 10 minutes and low for another 20 minutes.
Serve hot multigrain pulao rice with raita.
Soak the legumes ( black and green grams) in water for a minimum of 2 hours or overnight for best results
Most wholegrains are tough and can take time to cook.
One way of reducing the cooking time is to soak the grains in water for a minimum to upto overnight.
The grains will adsorb water and double in size as well as cook faster.
You can also add 1/4 of making soda for faster soft boiled whole legumes.
The mix of vegetables and rice in one pot make any type of veg pulav recipe that you wish to make healthy and easy.
Vegetable pulao is an ideal meal for the fatigue driven post surgery, pregnancy or feeling down days.
This particular recipe is healthier because it is made with a mix of whole legumes, less white rice and spinach. Wholesome and delicious one of the best vegetable pulao recipes.
This recipe is low in carbs as there are more whole grains like legumes, brown rice and white rice. They keep you full for longer making this a good keto friendly pulao dish perfect for those on a weight loss diet.
Veg pulav is a one dish meal in itself. You can serve it with a plain simple raita or even spicy Indian pickle (achar) if you wish.
If you also serve it as an accompaniment to a main dish such as chicken curry, veg curry, daal or any Indian veg or non veg main.
When in doubt with what to cook that is wholesome, easy and healthy, especially for the kids, I resort to making different kinds of Pulao and serve it with chicken nuggets 🙂
Yes, you can the but in doing so it is best to soak the legumes overnight as it may take longer to cook.
Also add one extra cup of water/stock to cook.
Use a tight lid and low the heat down to minimum.
Pulao as most of us who like Indian food know is a dish made with rice and sometimes includes other vegetables, cooked in a spiced broth, covered and brought to a boil.
In India, there are mainly three kinds of rice dishes Pulao, Biriyani and Khichidi.
Pulao is less complex, easy to make which can either be eaten as a side dish or a main depending on the ingredients used. It is generally made with whole spices when compared to a biriyani.
Biriyani, is a more complex rice dish. It uses a two-way process of cooking the rice and the curry separately and then mixing them in layers. The spices can be complex and intense or easy and simple depending on the recipe.
Khichidi, on the other hand is a one dish meal made with rice and lentils with the least amount of spices and almost runny consistency.
If I were to go with a proper take on this recipe its more like a khichdi, which literally means a ‘mish-mash’ in Hindi, than a pulao.
I call the dish pulao, as it’s not as fluid and has spices not normally used in khichdi.
20 Minutes Mushroom Spinach Pulao
Do you find this recipe fuss-free?
I like easy, simple quick recipes that add flavour in just a pinch! Do you think this recipe ticked those boxes?
Or perhaps you have a rice recipe to share that your family loves. Would love to hear from you.
|Wild Rice - 1/2 cup|
|Brown Rice- 1/4 cup|
|White Rice - 1/4 cup|
|Whole green gram - 1/4 cup|
|Whole black gram - 1/4 cup|
|Spinach,chopped - 1/2 cup|
|Tomatoes, chopped - 1|
|Ginger, grated - 1 tsp|
|Garlic,minced - 2 tsp|
|Sugar - 1 1/2 tsp|
|Vegetable stock or a stock cube dissolved in water - 3 1/2 cups|
|Salt to taste|
|Oil or ghee - 3 tbsp|
|Cumin seeds - 1 tsp|
|Cinnamon - 1 inch stick|
|Turmeric powder - 1 tsp|
|Red chilli powder - 1tsp|
|Cumin powder- 1 tsp|