Look Who it Was Random video

How to make Veg pulao Recipe ๐Ÿฅ• เฎตเฏ†เฎœเฏ เฎชเฏเฎฒเฎพเฎตเฏ ๐Ÿ„ pulao recipe in tamil ๐Ÿ„ vegetable pulao in tamil

1,533 views ยท Published 26 November 2017 ยท 2:53 ยท Indexed 23 September 2026

Channel: Just Cook Kitchen ยท 2017 ยท Howto & Style

Watch on YouTube

๐ŸŒ Website: https://justcookkitchen.com/en/recipes/vegetable-pulao-recipe-in-tamil-style
๐Ÿ“˜ Facebook: https://www.facebook.com/JustCookKitchens
๐Ÿ“ˆ Open Free Trading Account: https://join.dhan.co/?invite=DZSAS04862

โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”
INGREDIENTS
โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”
โ€ข Basmati rice โ€” 2 cups
โ€ข Water โ€” 2 cups
โ€ข Coconut milk โ€” 1 cup
โ€ข Carrot (diced) โ€” 1 medium
โ€ข Green beans (chopped) โ€” 1/2 cup
โ€ข Green peas (fresh or frozen) โ€” 1/2 cup
โ€ข Potato (cubed) โ€” 1 medium
โ€ข Onion (thinly sliced) โ€” 2 medium
โ€ข Tomato (chopped) โ€” 1 medium
โ€ข Green chillies (slit) โ€” 3
โ€ข Ginger garlic paste โ€” 1.5 teaspoons
โ€ข Fresh mint leaves โ€” a small handful
โ€ข Fresh coriander leaves โ€” a small handful
โ€ข Ghee โ€” 2 tablespoons
โ€ข Oil โ€” 1 tablespoon
โ€ข Bay leaf โ€” 2
โ€ข Cinnamon stick โ€” 1 inch piece
โ€ข Cloves โ€” 4
โ€ข Cardamom pods โ€” 3
โ€ข Star anise โ€” 1
โ€ข Marathi mokku (dried flower mace) โ€” 1
โ€ข Cumin seeds โ€” 1 teaspoon
โ€ข Salt โ€” to taste
โ€ข Lemon juice โ€” 1 teaspoon

โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”
METHOD
โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”
1. Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in enough water for 20 to 30 minutes. This step is very important as soaking helps the grains cook evenly and remain long and separate without breaking.

2. Heat ghee and oil together in a large, heavy-bottomed pot or kadai over medium heat. Once hot, add the bay leaves, cinnamon stick, cloves, cardamom pods, star anise, marathi mokku, and cumin seeds. Let them sizzle and bloom for about 45 seconds until you can smell their wonderful fragrance filling your kitchen.

3. Add the thinly sliced onions to the pot and fry them over medium heat, stirring frequently, until they turn golden brown and caramelized. This should take about 8 to 10 minutes. Do not rush this step as properly caramelized onions are the base of a deeply flavoured pulao.

4. Add the slit green chillies and ginger garlic paste. Stir well and cook for 2 minutes on medium heat until the raw smell of the ginger garlic paste completely disappears. Then add the chopped tomatoes and cook until they soften and turn mushy, about 3 minutes.

5. Add all the chopped vegetables โ€” carrot, beans, potato, and green peas โ€” to the pot. Mix everything together well. Add salt to taste and stir to combine. Cook the vegetables for 3 to 4 minutes so they absorb the flavour of the masala base before the rice is added.

6. Add the fresh mint leaves and half of the fresh coriander leaves into the pot. Stir them through the vegetable mixture. These fresh herbs are what give the pulao its beautiful aroma and authentic taste, so do not skip them.

7. Drain the soaked basmati rice and add it gently to the pot. Stir carefully to mix the rice with the vegetables without breaking the grains. Toast the rice for about 2 minutes on medium heat so it lightly absorbs the flavours of the masala below.

8. Pour in 2 cups of water and 1 cup of coconut milk into the pot. Stir gently once and check the salt level. Add lemon juice and mix in. Bring the liquid to a full boil over high heat, then immediately reduce the flame to the lowest setting possible.

9. Cover the pot with a tight-fitting lid and cook on the lowest flame for 15 minutes. Do not lift the lid during this time as the steam is what cooks the rice perfectly. After 15 minutes, turn off the flame and let the pulao rest, still covered, for another 5 minutes.

10. Open the lid and gently fluff the pulao using a fork or the back of a spoon, being careful not to mash the rice grains. Garnish with the remaining fresh coriander leaves and serve hot alongside potato fry, raita, or a simple onion salad.

โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”
TIPS
โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”โ”
โœ” Always soak the basmati rice for at least 20 minutes before cooking. This ensures the grains are fully elongated, cook evenly, and do not stick together or break during the cooking process.
โœ” The ratio of liquid to rice is the most important factor. Using 1 cup of coconut milk and 2 cups of water for every 2 cups of rice gives the perfect texture and a lovely creamy, South Indian flavour that makes this pulao stand out.
โœ” If your pulao feels slightly undercooked after 15 minutes, sprinkle 2 tablespoons of warm water over the rice, cover the lid again, and cook on the lowest flame for another 5 minutes. Never add cold water as it will make the rice mushy.

More from this channel