Vegetable Pulao (Biryani): My Family Recipe

A spin on traditional vegetable biryani using a higher ratio of vegetables to rice, and cooked in one pot! Hearty, satisfying, comfort food with bold Indian flavors served with a cool cucumber raita.

1.5 cups basmati or any long-grain rice, washed and soaked for 20 minutes
2 carrots, peeled and diced into roughly 1 inch pieces
1 small head cauliflower, broken up into medium florets
1 potato, diced into 1 inch pieces
1 medium onion, chopped
1 jalapeno, minced
1/2 red bell pepper, diced
1 roma tomato, diced
3/4 cup peas (fresh or frozen)
2 tbsp ghee, or oil
1 tsp ginger, grated
1.5 tsp cumin seeds or ground cumin
2 tsp coriander powder
1 tsp turmeric
1 tsp red chili powder or cayenne
2.5 tsp salt
*can substitute coriander powder, turmeric, and cumin with 2 tsp curry powder

Cucumber Raita (yogurt sauce)
1 cup yogurt ( I use regular yogurt, not Greek)
1 cup cucumber, grated
1/2 tsp salt and ground black pepper
1 tsp lime juice

View the full recipe at Mom Under Pressure →