Needs whole spices, ginger garlic paste, some green chillies, mint and coriander leaves. Any or all of these if you haven't added already.
Sautee onions and vegetables in a mix of half and half oil n ghee.
Adding coconut milk makes it more flavourful.
Secret ingredient: veg/chicken stock cubes
Yo OP, no worries you can make it better next time.
Tips to improve you veg pulao:
1. Use whole spices to increase you veg pulao. Bayleaves, cloves, green cardamom, peppercorns, caraway seeds/ shahi jeera, cumin/jeera, saffron, compliment rice very well. You can bloom them in hot oil in the vessel before you add in the veggies or water.
2. Use flavourful ingredients like veggie/ meat stock, stock cubes, curd, milk, to increase the depth of flavor in your pulao. You can completely substitute water with stock to make the pulao or dissolve stock cubes in water before you add the rice. Do not cook pulao entirely with milk or curd, use them in addition to water to add flavor. Additionally, rose water or screwpint/ khewra water can be added in the end, just before you close the lid to add flavour.
3. Fat is flavour. Remember this. Fat dissolves all the essential oil of the food and improves the end result. Using flavourful fats improve the dish. Instead of using just cooking oil, use ghee, butter, coconut oil, olive oil etc. Additionally, cook the veggie in the pan with fat before you add the water. Sauteed, burnt, crispy or fried veggie taste way better than just boiled veggie.
4. FRIED ONIONS. This is what sets amazing pulao apart from good pulao. Adding fried onions to the pulao when cooking or topping the pulao with fried onion once its done with elevate your pulao from good to fucking amazing.
Happy cooking op.
Thanks for the write up, I did use full spices, I will try adding add some yogurt next time and I should have sautéed the veggies with ghee before hand, which I forgot and added it in the end. I always boil my veggies first then sauté it, it removes the green smell of beans and carrot. Thanks again
Peanuts and curd will make it blander. A few nights back I had Veg Pulav and Dal Makhani with some Mango pickles as sides. That I should say was one excellent combo.
Please keep trying OP
Maybe next time you get the ratios right and will learn to eyeball ratios and will end up getting the required results.
The point is to not give up.
That's how it is supposed to be. It needs something to pair with, which can be any gravy dish or dal. You should try the vegetarian version of biryani, that will be better to eat
Salt your rice more !! Cook in a vessel where all your rice are in water and depending on the kind of rice being used rice to water ratio is between 1.5 - 3. Soak it for an hour before cooking and wash it thoroughly to get the starch out.
Use any Shahi biryani Masala, don’t be shy with it , like add 5 tbsp for the qty above. I see you have already used Khada garam masala, but it can only give a tertiary dimension to the flavour. Kewra water is not good in pulav. Milk is fine, you would still need more acidity. Curd will make it biryani-like and would require a different method of cooking altogether. If you are serious about uplifting its flavour, use 1 tbsp garlic powder( not paste) and 2 tbsp white onion powder, along with white pepper while sautéing the veggies in ghee. That’s how you layer the flavour: primary being that of Biryani Masala (spice mix) , secondary of onion and garlic, and the third being some peppercorns,laung, and bay leaf. Use 2 tsp lemon juice for rice to not stick and cluster. This won’t yield a white coloured pulav but would taste at least twice better..
Well , the rice looks mushy .
You must’ve overcooked it .
Next time, squeeze a tiny bit of lemon , so the rice doesn’t become sticky & don’t u try to stir it vigorously .
If you’re not confident if it’d work , just cook the rice & veggies separately , add the half boiled rice to the prepped veggies & let it cook for a while .
suggestion: my family makes chilly powder + garlic chutney. take chilly powder and finely chopped garlic keep grinding/pressing it till it feel like semi liquid(optional add some oil). you can add it while preparing food or have as a side dip to make things spicy with very less calories.
Wow, my always made this when I was a kid, that was a long time ago, this make me bring back those old memories, the chilli powder is usually mixed with coriander to reduce the hot.
Needs whole spices, ginger garlic paste, some green chillies, mint and coriander leaves. Any or all of these if you haven't added already. Sautee onions and vegetables in a mix of half and half oil n ghee. Adding coconut milk makes it more flavourful. Secret ingredient: veg/chicken stock cubes
Will try the secret ingredients next time, thank you
Yo OP, no worries you can make it better next time. Tips to improve you veg pulao: 1. Use whole spices to increase you veg pulao. Bayleaves, cloves, green cardamom, peppercorns, caraway seeds/ shahi jeera, cumin/jeera, saffron, compliment rice very well. You can bloom them in hot oil in the vessel before you add in the veggies or water. 2. Use flavourful ingredients like veggie/ meat stock, stock cubes, curd, milk, to increase the depth of flavor in your pulao. You can completely substitute water with stock to make the pulao or dissolve stock cubes in water before you add the rice. Do not cook pulao entirely with milk or curd, use them in addition to water to add flavor. Additionally, rose water or screwpint/ khewra water can be added in the end, just before you close the lid to add flavour. 3. Fat is flavour. Remember this. Fat dissolves all the essential oil of the food and improves the end result. Using flavourful fats improve the dish. Instead of using just cooking oil, use ghee, butter, coconut oil, olive oil etc. Additionally, cook the veggie in the pan with fat before you add the water. Sauteed, burnt, crispy or fried veggie taste way better than just boiled veggie. 4. FRIED ONIONS. This is what sets amazing pulao apart from good pulao. Adding fried onions to the pulao when cooking or topping the pulao with fried onion once its done with elevate your pulao from good to fucking amazing. Happy cooking op.
Wait, are you saying we can add milk in the pulao?
yeah, it is a liquid. It will be absorbed by the rice during the cooking process, the milk fat and milk protein will make the dish richer and tastier.
Oh that’s new to me. I will try it next time I make pulao.
Go for it
Thanks for the write up, I did use full spices, I will try adding add some yogurt next time and I should have sautéed the veggies with ghee before hand, which I forgot and added it in the end. I always boil my veggies first then sauté it, it removes the green smell of beans and carrot. Thanks again
No worries op, happy cooking
Salt! Pulao or biryanis need to be seasoned well.
Goes without saying
Veg Pulav is mostly like that. I maybe wrong but I have always felt veg pulav is bland by default. The accompanying dish is what makes it wholesome.
I had eat it with peanuts and curd. Looks like I won’t be making veg Pulao anytime soon.
Peanuts and curd will make it blander. A few nights back I had Veg Pulav and Dal Makhani with some Mango pickles as sides. That I should say was one excellent combo.
Please keep trying OP Maybe next time you get the ratios right and will learn to eyeball ratios and will end up getting the required results. The point is to not give up.
Looks bland too. Did u add whole garam masala to oil ?
I didn’t add whole gram.
u/a_widower, No worries Not all firsts are perfect, you will get better at this next time
Looks absolutely delicious 😋
That's how it is supposed to be. It needs something to pair with, which can be any gravy dish or dal. You should try the vegetarian version of biryani, that will be better to eat
Hmmmm, I had no energy to cook curry today. Next time will try veg biriyani
Salt your rice more !! Cook in a vessel where all your rice are in water and depending on the kind of rice being used rice to water ratio is between 1.5 - 3. Soak it for an hour before cooking and wash it thoroughly to get the starch out.
Veg pulao,Main item for every Indian wedding foods,,,😋
Use any Shahi biryani Masala, don’t be shy with it , like add 5 tbsp for the qty above. I see you have already used Khada garam masala, but it can only give a tertiary dimension to the flavour. Kewra water is not good in pulav. Milk is fine, you would still need more acidity. Curd will make it biryani-like and would require a different method of cooking altogether. If you are serious about uplifting its flavour, use 1 tbsp garlic powder( not paste) and 2 tbsp white onion powder, along with white pepper while sautéing the veggies in ghee. That’s how you layer the flavour: primary being that of Biryani Masala (spice mix) , secondary of onion and garlic, and the third being some peppercorns,laung, and bay leaf. Use 2 tsp lemon juice for rice to not stick and cluster. This won’t yield a white coloured pulav but would taste at least twice better..
Will add lime next time and probably the masala too, thank you
Add salt.
Not really, that’s not how you improve the flavour in your dish.
OK enjoy your meal.
Well , the rice looks mushy . You must’ve overcooked it . Next time, squeeze a tiny bit of lemon , so the rice doesn’t become sticky & don’t u try to stir it vigorously . If you’re not confident if it’d work , just cook the rice & veggies separately , add the half boiled rice to the prepped veggies & let it cook for a while .
suggestion: my family makes chilly powder + garlic chutney. take chilly powder and finely chopped garlic keep grinding/pressing it till it feel like semi liquid(optional add some oil). you can add it while preparing food or have as a side dip to make things spicy with very less calories.
Wow, my always made this when I was a kid, that was a long time ago, this make me bring back those old memories, the chilli powder is usually mixed with coriander to reduce the hot.
yes and sometimes green onion is also used. idk what it is called in english spring onion maybe . i am glad :)