Vegetable pulao, or subzi pulao, is a very common rice dish served across India, particularly where there was a Mughlai influence.
Because it is part of the culinary heritage of almost all of India, it has a very wide variation in its preparation. Some variations use saffron, some regions make it much hotter, some use fruit and nuts, and all the variations use different vegetables. The Jain community will use asafoetida instead of garlic and onion. The further North you go the greater is the use of spices like cardamom and the dish becomes closer to the original Mughal and Persian inspired dish.
What is agreed though are a couple of things. Firstly, it is a rice dish, so the proportion of rice to vegetables is important. Secondly, it is a one-pot dish, and not an assembled dish like a biryani.
This is our family version, and most likely came from the time the family was in Kolkatta, or Calcutta as it was known then, and the cook was from Hyderabad. It seems typical of that local style.
This recipe can be easily scaled up for cooking in larger quantities. The key ratios are that you always use twice as much stock as rice, by volume, and that you use not more than 1-1½ cups of diced vegetables to each cup of rice.
You can use whatever are your favourite in-season vegetables, although my grandmother’s notes specified no potatoes or other starchy vegetables. We use peas, beans, capsicum, tomatoes, carrots or cauliflower florets. Your choice. Look for a mix of vegetables that will add colour to the presentation.
If you are making spinach dishes, this could be a place to use the spinach stalks. A little wilted spinach in this dish works well, too.
This is really a meal in itself, but you might consider serving it with a raita.
- 200 g basmati rice
- 2 tbsp vegetable oil
- ½ tsp cumin seeds
- ½ stick cinnamon
- 2 cloves
- 3 black peppercorns
- 2 green cardamom pods broken open
- 1 indian bay leaf
- 1 red onion chopped
- 20 g ginger minced
- 2 cloves garlic minced
- 1 green chilli finely chopped
- 1 tomato pulp removed and finely diced
- ¼ cup carrot finely diced
- ¼ cup green beans finely sliced
- ¼ cup peas
- ¼ cup cauliflower cut into small florets
- 1 tsp salt
- ½ tsp garam masala
- ½ lemon juiced
- 500 ml vegetable stock
Wash the rice in several changes of water to remove excess starch. Cover rice with cold water and soak for 30 minutes.
Heat the oil in a saucepan on medium heat. Once hot, add the cumin seeds and fry for one minute, or until they sizzle.
Add the cinnamon, cloves, peppercorns, cardamom and bay leaf. Mix well and fry for one minute.
Add the onions and fry, stirring continuously for five minutes, or until onions soften and become translucent, but without colouring.
Add ginger, garlic and green chillies. Mix well and fry, stirring continuously for one minute.
Add the tomato, carrot, beans, peas and cauliflower. Mix gently, to not break up the cauliflower. Ensure vegetables are well coated in the masala. Fry for one minute, stirring gently.
Add the salt, garam masala and lemon juice and mix well, but gently.
Drain the rice well, and add to the vegetables. Stir gently to combine, and fry for two minutes, stirring frequently, but being cautious not the break up the vegetables.
Add the stock, and very gently mix. Bring to the boil, mix again, and then reduce heat to very low. Cover and cook for ten minutes, or until all the stock has been absorbed into the rice.
Remove pan from the heat and gently fluff the pulao with a fork. Cover the pan with a tea-towel and replace the lid. Allow to stand for another five minutes, then serve.
- 200g of uncooked rice is approximately one metric cup.
- When dicing the vegetables, try to keep them about the same size. They should be kept quite small.
- The amount of vegetables refers to the amount after dicing.