Skip to main content

Mixed Vegetable Butter Pulao

Pulao is a South Asian rice dish especially famous in India, Bangladesh, Pakistan, Nepal and Iran. Pulao is also known as pilaf, pilau or plov. The rice is cooked in a seasoned broth. This is a very colorful, full of flavor and a delicious one pot meal. This mixed vegetable butter pulao has a little twist, hope you all will like it. Mixed vegetable butter pulao is a rich festive dish. From today on I will share few of my family favorites for the coming Durga puja the great autumnal festival of my state Bengal and Bengalis all over the world.

Preparation time  40 minutes
Cooking time   15 to 20  minutes
Serves  4


2 cup  Basmati rice/ Govindo bhog rice (this is a flavorful local rice) 
1 onion finely chopped
1 tsp ginger garlic paste
1 cup chopped mixed vegetable ( carrots, beet root, beans, cauliflower)
¼ cup peas
1 tbsp tomato paste
1 tbsp chopped coriander and mint leaves
¼ tsp of red chilly powder
½ tsp turmeric powder
1  green chilly  chopped ( optional)
2 green cardamom 
1 big cardamom
½ “ cinnamon 
4 clove 
3 to 4 whole black pepper
1 star anis
1 bay leaves
¼  whole cumin seed
1 whole dry red chilly 
¼  tsp garam masala powder
a pinch of nutmeg and mace powder
8 to 10 raisin 
3 to 4 tbsp butter
1 tbsp of vegetable oil
1 to 2 tbsp or to taste sugar
4 cup chicken stock/ water
Salt to taste 

 Cooking Methods
Soak the rice for 30 minutes. Then drain the water and keep aside. Take heavy bottom pan heat oil. Now crush a bit whole cardamom, cinnamon, clove and add to hot butter, with whole cumin seed, dry red chilly, black pepper, star anis and bay leaves. As the masala stars to splutter then add 2 tbsp of butter and onion fry for few second then add ginger garlic paste, tomato paste, red chilly powder. Mix well and stir for few more second. Then add chopped vegetable, peas, raisin and stir and mix well with the masala. Then add the pre soaked rice, turmeric powder, salt, sugar and chopped chilly if using. Mix well with the masala and the vegetables. Then add 4 cup of hot chicken stock, garam masala powder, nutmeg powder and mace powder and another tablespoon of butter. Close the lid and cook until the rice is well cooked and it’s completely dry. Fluff the whole mixture. Serve hot with bhuna gosht or any side dish of your choice.

Happy Cooking!


Post a Comment

Popular posts from this blog

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.