How to make restaurant-style veg pulav at home 🏡

🥕🍛 Restaurant-Style Veg Pulav (Pulao) Recipe 

📝 Ingredients

Base:

Basmati rice – 1 cup (soaked for 20 mins, then drained)

Mixed veggies – 1 to 1.5 cups (carrot, beans, peas, capsicum, potato – finely chopped)

Water – 2 cups (or 1.75 cups for slightly firmer rice)

Salt – to taste

Ghee or oil – 2 tbsp (ghee gives it that restaurant touch)

Whole Spices:

Cumin seeds – 1 tsp

Bay leaf – 1

Cinnamon stick – 1 small piece

Green cardamoms – 2

Cloves – 3–4

Star anise – 1 (optional but adds aroma)

Black peppercorns – 4–5

Mace (javitri) – small piece (optional, for aroma)

Other:

Onion – 1 large (thinly sliced)

Green chili – 1 (slit)

Ginger-garlic paste – 1 tsp

Coriander – chopped, for garnish

Fried onions or cashews – optional but ✨ extra ✨

🔥 Instructions

1. Sauté the Aromatics:

Heat ghee/oil in a heavy-bottomed pan or pressure cooker.

Add all whole spices, let them sizzle for a few seconds.

Add sliced onions, sauté till golden brown.

Add ginger-garlic paste + green chili, cook for 1–2 mins.

2. Add Veggies:

Add all the chopped vegetables.

Sauté for 2–3 mins. Don't overcook — they’ll cook with the rice too.

3. Add Rice:

Add soaked, drained basmati rice. Gently mix without breaking the grains.

Sauté for 1–2 mins to lightly toast the rice (makes it more fluffy and flavorful).

4. Cook the Pulav:

Add 2 cups water and salt to taste.

Bring to a gentle boil. Cover and cook:

In pot: Simmer covered for 12–15 mins or until rice is cooked and water is absorbed.

In pressure cooker: Cook for 1 whistle on medium, then rest 5 mins before opening.

5. Finish & Fluff:

Once done, let it rest covered for 5 mins.

Fluff gently with a fork.

Garnish with coriander, fried onions, or roasted cashews.

🍽️ Serve With:

Cucumber raita, boondi raita, or plain curd

Paneer curry, dal fry, or any North Indian gravy

✨ Pro Tips:

A few saffron strands in warm milk drizzled at the end = luxury!

Want it spicier? Add some green peas masala or biryani masala while sautéing veggies.

A splash of rose water or kewra water gives it that fine-dine fragrance (use sparingly!).