Tuesday, August 9, 2022

The Seniors Kitchen: Veg Pulao

Zeenat Jalani shows us how to make a simple veg pulao in a jiffy, so get your ingredients  together and try out this delicious yet amazingly quick recipe!


Two Carrots Cubes

One Small Cauliflower

About 20 French Beans Cubs

Half Cup fresh Green Peas

Two Medium Size Potatoes

One Cup Curd Whipped

Two Tablespoon Ginger Garlic Paste

One Tea Spoon Ghee

Half Tea Spoon Turmeric Powder

Two Teaspoon Red Chili Powder

One Teaspoon Garam Masala

Half Teaspoon Coriander Powder

Two Green Chilies

Quarter Tea Spoon Shahi Jeera

About Ten Mint Leaves

Salt to Taste

Juice of One Lemon

Fried Onions

Chopped Onions

Tomato Puree

About 800 Gm Rice (Basmati Chawal Should be soaked for 30 min)

Spices: Bay Leaves, Clove – One Big Cardamom – Two Small Elaichi – One Stick Of Cinnamon – Small piece of Javantri


For the Garnishing we need Kajus, Kishmish and Coriander Leaves



  • Take a large bowl, put in all the vegetables Carrots, Cauliflower, French Beans, Green Peas, Potatoes, Whipped Curd, Ginger Garlic Paste, One TeaSpoon Ghee, Put in all the Masalas. Chopped Green Chilies, About 10 Mint Leaves, Lime Juice and let’s stir it well
  • Keep these vegetables to marinate for about half an hour
  • In the meantime let’s take a big pan and start with the boiling of the rice. Take a nice big vessel adding in about one tablespoon of Ghee, for the garnishing put in the Kishmish and the Kajus stiring and keeping them aside
  • In the same Ghee add the Oil, put Shah Jeera, Chopped Onion, Ginger Garlic Paste stir well till the Onion gets pink
  • In the meantime keep water for the boiling for the Rice and the Rice has been soaked about half an hour so that it gets nice and puffed boil fast, in the same Ghee we added the Oil to fry the Onions to little pink now add the small piece of Javantri, two Tejpattas, Ilaychi, Clove, Dalchini
  • Now add the Tomato Puri. In the meantime the water that has boiled and kept into that add one big Cardamom one small elaichi, Salt to taste salt can be little more because when you strain the extra salt would be out to be drained out
  • Now the soaked rice I am adding it to the heated boiled water, Cook this on a very high flame so that it gets chance to swell up, putting a little Oil, covering with a lid
  • Once the oil is separating out, stir it. Add the little bit of onions and all the marinated vegetables, Stirring and keeping it aside. Now we leave it on a small flame for the vegetables to cook. In the meantime the rice is getting ready
  • Once it is about 70% cooked we have to strain the rice and keep it.
  • Check the vegetables. If they are cooking nicely add a little water. Stir, and let cook for another 10 minutes.
  • Now let’s put on the rice, Layer the rice on top (as far they have boiled about 80% now 20% you to cook in vegetables on a slow flame).
  • Put in some kesar to get a nice color. Add fried onions, kaju kishmish, coriander leaves and mint leaves, cook on a slow flame for another 15 minutes


The Seniors Kitchen
The Seniors Kitchen is an offshoot of Seniors Today - India’s no 1 E- magazine for senior citizens. In the seniors Kitchen, we want to share simply healthy calorie conscious food novel cuisine. International cooking ideas and traditional Indian recipes. Please subscribe and enrich your table for new ideas and easy cooking. All content on this site is copyrighted to Seniors Today including photos, videos , text and artwork. Subscribe here - https://www.youtube.com/channel/UC9YZVijTOif_O50QZYTkmkw/

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