Vegetable Rice – Vegetable Pulav

By: Manjula Jain

January 20, 2007

Serving : 2 people
Total Time :25 minutes

Rate this recipe:

5 from 2 votes

Quick Links

Vegetable Rice – Vegetable Pulav

Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.

Vegetable Rice

Ingredients

For Rice

  • 1 cup basmati or long grain rice
  • 2 cup water
  • 2 tbsp oil canola, vegetable
  • 1 tsp cumin seeds jeera
  • 2 bay leaf taj pata
  • 1 tsp salt

For Vegetables

  • 3 tbsp oil canola, vegetable
  • 1 tsp cumin seeds jeera
  • 1 medium sized potato, chopped into 1/2" cubes
  • 1 carrot sliced
  • 1 cup cauliflower, cut into small pieces
  • 1 cup frozen green peas
  • 1/2 red bell pepper, chopped
  • 2 long sliced green chilies
  • 1 tsp grated ginger
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice

For Garnishing

  • 2 tbsp finely chopped cilantro hara dhania

Instructions

Preparing the rice:

  • Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
  • Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

  • Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
  • Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
  • Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
  • Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
  • Add garam masala and lemon juice.
  • Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
Vegetable Rice

Vegetable Rice – Vegetable Pulav

Vegetable pulav is a mix of spicy vegetables with rice. This is a great dish for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal. Serve with yogurt, pickle, papadam or chutney.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

For Rice

  • 1 cup basmati or long grain rice
  • 2 cup water
  • 2 tbsp oil canola, vegetable
  • 1 tsp cumin seeds jeera
  • 2 bay leaf taj pata
  • 1 tsp salt

For Vegetables

  • 3 tbsp oil canola, vegetable
  • 1 tsp cumin seeds jeera
  • 1 medium sized potato, chopped into 1/2" cubes
  • 1 carrot sliced
  • 1 cup cauliflower, cut into small pieces
  • 1 cup frozen green peas
  • 1/2 red bell pepper, chopped
  • 2 long sliced green chilies
  • 1 tsp grated ginger
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice

For Garnishing

  • 2 tbsp finely chopped cilantro hara dhania

Instructions
 

Preparing the rice:

  • Heat the oil in a saucepan. Test the oil by adding one cumin seed; if seed cracks right away oil is ready. Add cumin seeds after cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes.
  • Add water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing the vegetables:

  • Use a frying pan to cook the vegetables. Add the vegetables in steps, the vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last.
  • Heat the oil in frying pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds after cumin seeds crack, add potatoes, stir-fry them for about 2 minutes.
  • Add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally.
  • Next add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes till vegetables are tender. Turn off the heat.
  • Add garam masala and lemon juice.
  • Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro.
Keyword Gluten Free, Vegan
Tried this recipe?Let us know how it was!

How to make Pulav Rice Recipe – Manjula’s Kitchen 

Vegetable pulao is a flavorful gluten-free vegan blend of spicy vegetables combined with rice, making it an excellent lunch option. This dish proves particularly convenient when you prefer a quick & easy meal. Utilize vegetable pulav as a standalone one-dish meal, or complement it with yogurt, pickle, papadam, or chutney for a satisfying and well-rounded dining experience.



Preparing Pulav Rice: 

Embark on a culinary adventure as you delve into the meticulous process of crafting a delightful pulav rice recipe. Begin by heating oil in a saucepan, creating a canvas for the infusion of rich flavors. Ensure the oil is at the optimal temperature by conducting a cumin seed test; the satisfying crackle indicates readiness. Enrich the aromatic foundation by introducing additional cumin seeds and fragrant bay leaves, setting the stage for an enticing pulav rice experience. 

As you add the rice to the pan, engage in a 2-minute stir-fry, allowing each grain to absorb the essence of the spices—a vital step in mastering the art of how to make pilav rice. The introduction of water and salt transforms the mixture into a bubbling concoction, simmering on low heat for 15 minutes until the rice attains a tender texture, releasing a fragrant aroma that defines the pulav rice recipe. Conclude this flavorful journey by delicately fluffing the rice with a fork, achieving a light and fluffy consistency crucial to the essence of the rice pulav recipe.



Preparing Vegetables for Pulav Rice: 

In the intricate process of creating pulav rice, wield a frying pan as your culinary orchestra, orchestrating a symphony of vibrant colors and enticing textures. Elevate the aromatic canvas by heating oil to the perfect temperature, validated by the distinctive crackle of a cumin seed—the quintessential initiation into the pulav rice recipe. With each addition of cumin seeds, establish a fragrant base that paves the way for the culinary dance that follows. 

Immerse potatoes into this aromatic blend, conducting a 2-minute stir-fry, a pivotal step in unraveling the secrets of how to make pulav rice. Introduce cauliflower and carrots, orchestrating an additional 3 minutes of cooking to gradually enhance their tenderness, a crucial aspect in the art of rice pulav. The crescendo of this culinary symphony includes green peas, bell pepper, ginger, and green chilies, creating a vibrant medley that transforms the pulav rice recipe into a visual and flavorful masterpiece. Conclude this vegetable overture by introducing garam masala and lemon juice, harmoniously blending the spices before gently folding the aromatic rice into the vegetable symphony, shaping the pulav rice recipe.



Final Assembly of Rice Pulav:

Culminate the gastronomic masterpiece that is the pulav rice recipe by seamlessly merging the meticulously prepared rice and vegetables. Gently fold the aromatic rice into the medley of colorful vegetables, ensuring an even distribution of flavors—a key element in the intricate art of making pulav rice. As the harmonious blend takes shape, transfer it to a serving dish, where the vibrant hues of the vegetables complement the inviting warmth of the rice pulav. 

Elevate the presentation by adorning the dish with sprigs of fresh cilantro, adding a final touch of both freshness and visual appeal—a crucial finale in the rice pulav recipe. This assembly not only showcases the meticulous steps involved in creating a pulav rice dish that tantalizes taste buds but also captivates with its aesthetic allure. Serve and savor the culmination of the pulav rice recipe—a delightful union of fragrant rice and flavorful vegetables—embodied in the artistry of pulav preparation.

If you loved our recipe of vegetable pulav then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf, and Lemon Rice. 

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Meera Kumar
    June 21, 2021 at 11:25 pm

    Manjula
    I will try your veggie pulao tomorrow. I have been cooking for my family for 44 years, but still turn to your recipes for delicious dishes. You are the best!
    Meera Kumar

    Khudeeja Akram
    February 20, 2020 at 5:39 am

    5 stars
    Aunt Manjula,

    Thank you for this delicious vegetarian recipe. I have prepared this dish many times, and it has always come out perfect. Namaste.

      Manjula Jain
      February 24, 2020 at 12:25 am

      Khudeeja, Thanks it is always good to hear that.

    Alejandra
    November 4, 2019 at 11:28 am

    Me gustaría que compartieras la reseta para hacer naan, por favor gracias

    Sourav
    August 1, 2018 at 11:26 pm

    Nice article keep it .. my name is sourabh biswas from Kolkata

    Vani_M
    August 7, 2017 at 12:52 pm

    I make this with Brown Basmati rice (India’s Own is the best brand). Brown rice takes long time to cook so I use the pressure cooker for rice. I found that when using brown rice you shouldn’t let it fry in the oil. If it is fried the rice in the end turns out very crisp and not chewy and soft. So I add rice and water at the same time to avoid frying it. This pulao recipe turned out excellent. Also along with ginger I add 3 cloves of garlic. Thank you so much Manjula…

      Manjula Jain
      August 10, 2017 at 9:11 pm

      Vani, Thank you, we all are learning, this is a good and informative tip.

    divya
    September 13, 2016 at 5:42 am

    Hello Manjula Ji

    I am consistently following most of your recipes by making them for my family and friends on weekends. And everytime I do it, I get , “Wow how tasty is that” . Thank you so much ????

    Regards
    Divya

      Manjula Jain
      September 13, 2016 at 9:26 pm

      Divya, thank you and this is a wow compliment.

    Megha
    November 3, 2015 at 9:32 am

    Hello..
    Manju ji
    Iam big fan yours n youre dishes…
    I have tried toure veg pulav it has come out very well v alm loved it….
    So i have party at my home i want to prepare this veg pulav again there vill approx 20 people so can you please help me in the measurment of rice to cooked for 20 people….this is first iam preparing for this many people it vill great if you help me out how many cup of rice to be cooked fir 2p people…
    Thank u.☺☺☺

    madhav acharya
    February 9, 2015 at 9:10 am

    Thanks for wonder ful recips … manjula gi

    Vandana Patel
    January 12, 2015 at 11:48 pm

    Hi Manjulaji, I m fan of your cooking. Thank u very much for sharing lovely dishes.

      shipra biswas
      January 14, 2015 at 12:34 am

      what is cilantro ?

        Manjula Jain
        January 15, 2015 at 12:54 am

        shipra biswas, hara dhania

    aditya mahajan
    October 18, 2013 at 3:05 am

    i like recipe very simple recipe very quck recipe

    Rama
    September 10, 2013 at 5:38 am

    thank you for the wonderful recipe

    ashoou
    December 29, 2012 at 2:18 am

    super auty

    tanvi
    December 28, 2012 at 3:36 am

    can we add spices so it and if we can add mention the spices

    sharada
    December 19, 2012 at 3:14 pm

    Hi aunty,
    You had the best and most authetic recipe I have seen so far. You took your tine, did not hurry, and I was reminded of cooking with my grandmother who was always very patient in explaining. So thank you again aunty!

    Samreen Rukhsaar Jawahar
    December 10, 2012 at 12:29 pm

    hi manjula……. thanks for this mouth watering recipe

    Sonia
    December 2, 2012 at 10:56 am

    I especially enjoy pulav from an Indian restaurant I go to often. Was looking for a similar recipe and yours is perfect. Thanks!

    Sahana
    November 30, 2012 at 7:24 am

    The spices are missing from the ingredient list in the written instructions.

    Sukanya
    November 28, 2012 at 3:19 am

    I have one question .every time is using sesame seeds at the time of seasoning but i never saw manjula aunty using this why is that so?

    But your recipe is very delicious and mouth watering.. thanks

    and other benefit is you are adding video along with recipe ..
    that the good one.

    vkumar
    June 17, 2012 at 9:56 pm

    good

    sharmistha saha
    June 12, 2012 at 5:29 am

    i really enjoy these recepies and i love to make them very soon. thank you a lot

    Resha Singh
    June 1, 2012 at 6:41 pm

    Hi Manjula Mam,
    Your recipes are amazing and tastes great. I am a big fan of yours and totally in love with your recipes. The best part is that no onion is required and all your recipe takes hardly any time. I am working and it used to be difficult for me to cook everyday but now cooking is so damn easy. Thanks a ton.

    bhavna
    April 1, 2012 at 11:27 pm

    Hi,

    why is it that my vegetables are so hard even after cooking for 5 min.

      anshul sethia
      June 15, 2016 at 5:14 am

      AS TODAY VEGETABLES ARE NOT NATURAL AS THEY ARE EFFECTED BY CHEMICAL FERTILZERS AND PESTICDES

    Sushmita
    March 4, 2012 at 9:58 am

    Manjula Aunty
    I love your recipes and have been doing them for a while.Please keep posting more and I am happy to have found a good website with easy demonstrations and plus its free.

    Konul
    February 17, 2012 at 9:55 pm

    Manjula Aunty,

    I have been using this recipe for over two years now. My family and friends love it!

    Thank you for such a colorful and delicious recipe!

    With love,
    Konul

    nimisha
    December 16, 2011 at 6:51 am

    i made this pulao.. it was yummmyy n very easy n quick to make too!!!! thanks for sharing 🙂

    Vani
    November 9, 2011 at 8:48 pm

    Yes, I made the pulao last night and followed the video. I didn’t add garam masala at the end because it tasted quite flavourful without it.
    Manjulaji, I have tried making pulao several times in the past and then I gave up making it because it never used to come out well. Somehow I found your web site as I was searching for some recipes. The pulao was a hit last night and now I am not afraid of making pulao again 🙂

    Thanks for sharing your recipes.

    Love,
    Vani

    Vani
    November 8, 2011 at 4:01 pm

    Namaste Manjulaji,

    I like the way you explain, slow and methodic. I’m actually going to make this pulao for dinner tonight. I do have one question, in the video you did not add garam masala but the print below the video says to add garam masala. I think I will just follow the video…

    Thank you so much

    Vani

    PRI
    October 19, 2011 at 10:48 pm

    hello manjulaji,
    the pulao looks very yummy!
    i have two questions:-
    can this be made in pressure cooker ?
    what is the purpose of squeezing lime juice?

    thank you! i love all ur videos.

    Loretta
    October 15, 2011 at 10:29 am

    I greatly appreciate your website and videos. I live in Maine and have never had Indian food, but I tried your Samosas and everyone loved them! Now I’m cooking Indian food all of the time and my spice rack is full of wonderful new spices thanks to you. Thanks for expanding my palate (and thanks from my family and friends!)

    Ravikiran
    September 28, 2011 at 11:39 am

    Hare Krishna,

    Thank you for the organizers, camera men, and Manjula didi has become our house member to consult before making any new dish, now we are enjoying many best of the best Veg food because of Manjula didi.
    Thank you very much for all of you

    Tanuja Bhaskar
    September 25, 2011 at 4:09 am

    Dear Manjula Ji,

    I have become a big fan of you. I have tried many of your recipies and they had come out so good that everyone in our family love to eat them.

    also, since we are sreevaishnavas and do not use onions and garlic in our diet, your recipies are thus a good reseource for indian veg food.

    thanks a zillion for uploading the vedios

    regards

    Tanuja Bhaskar

    Pooja
    August 12, 2011 at 9:38 am

    Manjula Ji,

    I have tried many recipes from your website and they all came out great. I am a big fan of yours..I am making vegetable pulao today. Thank you for all the great recipes.

    Regards
    Pooja

    Vidhya
    August 12, 2011 at 6:50 am

    Manjula, the veg Pulav turned ot very well. Thanks !

    prabha
    July 18, 2011 at 10:05 am

    Hi aunty

    i did this pulao and it came so nice..i would like to do this for my baby 1st birthday for about 40 people .can you pl tell me the measure of rice since i’ve not done for so many people.i’ve planned to serve this with raita .

      Manjula Jain
      July 18, 2011 at 1:12 pm

      Prabha,
      It depends what else you are making.

    swapna Huzuri
    June 15, 2011 at 6:30 pm

    I love all ur receipes, Keep up the good work. and thanks a lot.

    aashna
    April 9, 2011 at 11:18 am

    I luvd this recipe of yours please give a recipe to make vanilla cake.

    Simran
    April 3, 2011 at 11:47 am

    I’m very new to your website but I’m loving it. I made pulav yesterday and we’ve never enjoyed pulav so much before it was great thank you. First time my husband said you beat my cooking so that’s a great compliment 🙂

    Jackie
    March 8, 2011 at 7:28 am

    How long should the rice soak? Thank you.

      Manjula Jain
      March 8, 2011 at 7:58 am

      Jackie,
      about 15 minutes.

    swa
    January 28, 2011 at 9:15 am

    why do you add lemon juice to the pulao

    Anu
    December 11, 2010 at 8:41 am

    Hi Aunty,

    Thank you for this recipe. Its very easy and tasy to prepare after coming from job and my hus likes it very much..thank you so much

    Anu

    Selene Blotter
    December 2, 2010 at 5:16 am

    Thank you so much, this was very interesting. I was actually born in Madrid (I’m not telling you what year though!) but moved around europe and lastly settled in Britain when I was 5. I dont remember an awful lot of the few years I was in spain, but the delicious smell of spanish food always seems to get me going or something. Funny, how I dont remember anything except the smells,isn’t it! I even found a whole internet site dedicated to spanish recipes, which gave me great delight and thought I ought to share. Anyway, thank you again. I’ll get my son to add your website to my rss app…

    Maya
    August 6, 2010 at 5:33 am

    Hi Manjula ji! I tried today a variation of your recipe because I had all the required vegetables but they were frozen and I wanted to use fresh. So instead of cauliflower I used zuchinni and instead of peas I used mushrooms. My result of course is different from your but still the dish was veeeery goood! However I think three tablespoons of oil for a cup of rice is a little too much, next time I will use only two. You are doing a great job here, thank you very much!

    Nicole
    July 20, 2010 at 10:47 am

    I am having trouble understanding the difference between vegetable biryani and vegetable pulav. I know they are both spicy vegetables with rice. What makes them different?

    Thank you!
    Nicole

      Niloufer Yasmeen
      November 10, 2010 at 8:42 am

      Biriyani is essentially a little bit more sourish in taste because of youghurt which is a key ingredient! Biriyani is more of a special dish because we take the trouble of adding fragrance and color( like saffron and orange color sometimes) ..you don’t break out the frills with veg.pulaov 🙂 Atleast this is what its like in my house:)

        Niloufer Yasmeen
        November 12, 2010 at 11:12 am

        The most imp thing is…in the words of http://ramkicooks.blogspot.com/2009/07/1001-easy-biryanis.html

        “A Biriyani is in fact a rice sandwich, where layers of meat / veggies served sandwiched between layers of rice. It is interesting to see that many rules for a good sandwich also apply to a biriyani.

        1. It should be perfectly cooked, but not soggy.

        2. It should have multiple layers

        3. It can have vegetable / meat fillings

        4. It should be assembled in a colourful, artistic way, with all layers clearly visible – the brilliant white of the rice layer, with splashes of saffron, the brown/ red/ orange meat layer, and the whitish brown layer where these layers mix.

        In addition, the golden rule in a biriyani is that no two grains of rice should stick together.

        Many confuse between Biryani and another middle eastern rice recipe, the pilaf. Remember that a Biryani is a sandwich at heart, whereas a pilaf ( pulao) is not. A pulao is a one pot dish where rice gets cooked in a meat / vegetable broth. (Interestingly the Spanish paella, is a variation of the pulao and the Cajun / creole Jambalaya is also another version of the pulao) But it does not get assembled in layers like a Biryani.”

          Liane Albert
          November 13, 2010 at 10:42 am

          Great advice and info Niloufer!
          Thanks a bunch!

    Bhavika
    May 16, 2010 at 1:11 pm

    Hi Aunty,
    I dont eat potatoes and carrots being a Jain so want to know the exact number of cups of veggies to be used.Could u please tell me ?
    Thanks in advance.

    -Bhavika

    Malini
    April 3, 2010 at 9:44 am

    Hi Manjula aunty,
    I tried the Vege pulav recipe today. I didnt have all the veges at home and so I used frozen veges that I had. It turned out awesome. It is very simple as well.
    Malini

    pearl
    March 13, 2010 at 12:11 pm

    namaste! i want to thank you so much for sharing your recipes with us. your videos are so helpful to learn indian cooking and i love hearing your tips and comments on the recipes. i just made this pulav and it was absolutely delicious, perfect lunch with a lassi. THANK YOU!! you are doing a wonderful service

    linda
    March 11, 2010 at 11:47 am

    Thank you so much for your recipes and your clear presentation! I learned how to cook roti some months ago with your fabulous video. Please continue to share your cooking wisdom with us! Blessings on you and your family.

    Sheetal
    March 2, 2010 at 6:19 pm

    Very easy and quick. Absolutely love the way you explain the process. I’m not a great cook but get inspired to cook after watching your videos.

    Thanks a ton

    Cheers,
    Sheetal

    Krishna
    February 7, 2010 at 5:37 pm

    Namasthe Manjula ji,

    All your dishes are fantastic. You are teaching cooking in a very easy and simple fashion and they are still very very tasty and yummy. In a way, you are doing a fantastic service to human kind by posting all these video blogs on how to cook vegetarian dishes. Even without using Onions and with using minimum spices, you are making awesome tasty dish. My wife tried lots of varieties by viewing your videos, thats how I learnt about you. Now she is in India and I have to survive myself. I tried Veg Pulao today, ofcourse I took 2 hours to prepare because I am a beginner cook. It came wonderful. So many people would have been helped by you like this by what you do. I want to thank you a thousand times for your kindness in doing such wonderful help/guidance, and praying God that (S)He should give you a lots of happiness to all your family members. You are such an inspiration. You should write atleast a little more about you and your family on this blog.

    THANK YOU !

    Julian
    January 6, 2010 at 3:50 pm

    In the video you mention serrano chili, cinnamon sticks, cloves and something else, “black ****”, I can’t understand. None of those are mentioned in the typed recipe.

      Swarna
      January 6, 2010 at 6:24 pm

      Its black cardamom also known as brown cardamom.It is big in size as compared to ordinary cardamom.

    usha
    December 26, 2009 at 8:48 am

    your video on you tube is excellent. Its great for novice cooks.

    jiya
    December 24, 2009 at 7:19 pm

    hi manjula ji

    thanks a lot for this recipe. My family loved it, so did I… thanks again.

    Sushant
    December 20, 2009 at 6:46 am

    Hello aunti,
    I have a question. If I want to cook rice and vegetables together and not seperately, how should i do it?

      Manjula Jain
      December 20, 2009 at 11:08 am

      Hi Sushant,
      Cook the vegetables for few minutes before adding the rice. Vegetables should be little then half the way cook.

    dr.rajesh
    November 19, 2009 at 6:15 am

    respected madam,namaste,all ur recepes r wonderful,easy to cook n very tasty .keep on going n teaching us.thanks

    Santhi
    November 5, 2009 at 4:33 pm

    Hello Ma’m ,

    I do not want to call you auntie as I am nearing my 40s and you may not be much older than me . But , I am so tempted to call you so out of love because you just made my life so great .

    I lifted your recipes for Briyani , paratha, imli chutney , hari chutney , cutlet for my diwali feast. These were my main dishes along with several others that I served for my very best friends – a group of 12 people. They just loved my cooking and my husband and 9 yr old son were so appreciative. My feast was a hit. My two days worth of hard work amidst a full time job did not go wasted.

    I made paav bhaji and kachori today . For someone who has never tasted kachori before in life, it dawned on me why so many people die for kachoris . And beleive me , I just could not believe that I made such perfect kachoris . Thank you .

    I am an ardent fan of cooking websites but I am not looking anywhere beyond yours since I discovered it one month back. Thanks a bunch – I really love the fact that your dishes do not call for oil / butter more than what is needed . They are all vegetarian and the instructions are so clear that an impatient person like me could make such delicious food. Ah one more point – today I noticed that you were frying the kachoris over the electric wire stove and I am totally in surrender – Man, I never thought that you could cook over a electric wire stove leave alone cook indian cuisine. You are awesome and your daughter is lucky .

    One last thing – your disposition and your delivery is so awesome – so awesome that any one – indian /non-indian – will think that Indian cuisine is easy to cook . Ah I cannot seem to stop.

    Love, Santhi

    Ali
    October 17, 2009 at 6:25 pm

    Hello Manjula Aunty!

    It’s my first year at university in Canada, and I find your recipes really helpful! You remind me of the food my mum cooked back home!

    Thank you so much,
    May God bless you!

    Faisal
    September 25, 2009 at 10:13 pm

    Thx aunty !!!

    You are awesome , i learned a lot of dishes using this site .. My wife was really impressed by my cooking .. but the credit goes to you aunty .. for teaching me ol this..

    thx you very much aunty !!! you rock !!

    Angela
    September 17, 2009 at 7:33 pm

    Hi Manjula Auntie,
    My friend told me about your website. And she made you veg pulao a few times. It is a major hit!!
    Its just awesome and i made it today. It is just great!
    Thanks for your recipe.
    Angela

    Ikjot
    September 3, 2009 at 2:56 pm

    nice recipie

    Om
    August 18, 2009 at 1:01 pm

    Aunt Manjula,
    Do we need to wash the just rice before it is fried? Or should we wash the rice, dry it for a day or two then shallow fry it?

    Thanks,
    Om

      Manjula Jain
      August 18, 2009 at 4:21 pm

      Hello Om,
      Wash the rice before cooking, do not need to dry.

    Sneha
    August 18, 2009 at 6:08 am

    Hi Manjula,

    With all the rice recipes, you have mentioned to cook it in a pan for certain period of time, can we cook rice using a pressure cooker?
    Thanks in Advance!

    Regards,
    Sneha.

      Manjula Jain
      August 18, 2009 at 10:01 am

      Hi Sneha, I have never cooked rice in a pressure cooker.

    Nithya
    August 17, 2009 at 8:04 pm

    All your recipes are fabulous.. Thank u so much. Its very very helpful for many many people like me.. Keep rocking and keep going!!!

    Darren
    July 29, 2009 at 7:17 am

    Made this 2 days ago as soon as I discovered your site! it was absolutely delicious =)

    Anuradha
    July 8, 2009 at 2:16 am

    Awesome!

    Camila
    July 1, 2009 at 8:57 pm

    Namaste! Wonderful recipe. Thank you.

    Vijaya
    June 4, 2009 at 7:34 pm

    Hi ManjulaJi,

    Could you pls add subjis we eat daily like Bhunje Karela (fried bittermelon), fried capcicum etc..

    regards,

    laf
    May 17, 2009 at 6:12 am

    Wow, This recipe looks quite easy. I never get the cooking rice part correct. I think it is because I add too much water. Must try out this recipe.

    Thanks for sharing. 🙂

    monica
    May 14, 2009 at 11:11 am

    it’s very simple and awesome

    Dev
    April 24, 2009 at 11:13 am

    Hi Manjula,
    This recipe for veg pulav is very great. I just made it. Its very nice. Thans so much.

    dina
    April 15, 2009 at 3:09 pm

    you did not put the garm masala why?

      Jaya
      April 24, 2009 at 4:33 pm

      Add some if you like. I sometimes top off a pullao with garam masala too.

    Lisa
    March 24, 2009 at 12:50 am

    Manjulaji,
    Im a south Indian, but I love north Indian dishes….and when I went through your recipes….. i realized that you r the best tutor for me!
    Thank you.
    Lisa

    sree
    March 22, 2009 at 4:47 pm

    Hi Manjulaji,

    The pulav recipe is just awesome.
    thanks
    Sree

    Seema
    February 10, 2009 at 3:23 pm

    Hi Manjula,
    I just made the vege pulav – it has turned out very, very well..It’s a meal in itself – thanks so much. I am also making the Raita. Thanks for sharing.

    aarti
    January 30, 2009 at 2:50 am

    Hi again…i was searching for samosa recipe and found your kitchen.
    I am falling in love with your kitchen and you. I am watching the pulao video.
    Hugs and kisses, Aarti

    divya
    January 29, 2009 at 11:52 pm

    hi manjula aunty….
    believe me when i heartily thank u….the reason is very simple…u made something possible that even my mom couldnt do in all
    these years- arouse my culinary talent…..ur recipes and demo are just terrific…and above all the homely feel of ur videos
    work wonders….i btried ur punjabi chole, yellow fried rice, rajma and dal tadka….got so many rave reviews….
    thanks a lot…everyday i try to learn something new from u…. my husband is already a grt fan of urs..
    take care and thanks again
    divya, bangkok

    Deepa
    January 8, 2009 at 2:43 pm

    Hello Manjula Ji,

    After numerous failed attempts at making vegetable rice, finally today I was successful, thanks to your recipe. Thanks a lot!

    Thanks,
    Deepa

    Monica
    January 7, 2009 at 5:04 pm

    Hello Manjula,
    Tonight we are having the Vege rice – it has turned out really delicious – I served it with sour cream and hot lime pickle – I enjoyed it. My daughter asks me for receipes, I just sent her your website. She should start producing some delicious dishes all thanks to you.
    Thank you Manjula.

    Jaya
    December 24, 2008 at 3:34 pm

    Dear Manjula,
    I made this Vegetable Pulao for my company potluck. It was relished by all. The flavors and the colors were special. Just one suggestion on the amount of water used. For two cups of Basmati rice, I had to use three and a half cups of water, even a little less would have made the rice grainy (less soft)

      Monica
      January 7, 2009 at 5:07 pm

      Hi Jaya
      I too use extra water for cooking rice – I like the rice softer rather than too grainy and stiff. If the left over rice seems stiff I sprinkle the rice with water and heat it up in the micro.
      Bye, monica

    Jaya
    December 12, 2008 at 1:33 am

    There are two different Jaya’s posting here now.

    Manjula Jain
    December 12, 2008 at 12:04 am

    Thank you Jaya

    Jaya
    December 11, 2008 at 10:22 pm

    Dear Manjula,
    My daughter introduced this website to me. She has started cooking at home and thanks to you for providing this service.
    She says that you are her hero………..

    NG KOK HONG
    November 30, 2008 at 1:46 am

    fantastic & thank you very much for sharing! My family & I love indian food. your videos allow us to try hands on. Thanks once again Aunty Manjula. Great effort

    Ashley
    September 9, 2008 at 5:37 pm

    Hello Manjula.
    Thank you so much for your recipes. I had vegetables in my refrigerator that were about to go bad if I didn’t use them….this recipe was perfect, and my picky husband even liked it! Thank you again.

    – Ashley

    Ambika
    August 29, 2008 at 6:12 pm

    Hello Manjula aunty,

    Thanks a lot for posting all these wonderful recipes. I really enjoy visiting your website and trying out dishes. I got married recently and was unsure about trying out new dishes until I came across your videos. Till date, I have tried out Palak paneer, paneer butter masala, vegetable pulav and mutter paneer and my husband just loves all that I have made till now. I learnt how to make rotis just by looking at your video. So, a big ‘THANK YOU’ from me and my husband for all your wonderful work 🙂 And please do keep the recipes coming!!!

    lakshmi
    July 28, 2008 at 12:26 am

    hello manjula aunty,
    i am a house wife now and started cooking after watching you. you are an inspiration to me.my dishes come out well and my husband really enjoys them.he says a big thanks to you also.i also suggest you to publish nore items for snacks that are simple so i can make them in the evenings.thanks a lot.

    B.Das
    June 1, 2008 at 10:55 am

    hi Manjula Aunty
    I just got ur website…..its great.I cant cook but after watching ur site i will try to cook……all the recipes are quiet excellent and selicious……..i become hungry watcing the videos…..
    Regards
    B.Das
    Nottingham,UK

    kiran
    May 28, 2008 at 3:48 pm

    hello Manjula Aunty.
    Your recipes are so delicious i love to try your recipes,they really tastes good thats the reason my husband tells me manjula student trainee.i would love to learn more recipes from u ,i would be very glad if u would show the recipe of dum aloo,
    Thanks,
    Regards ,
    Kiran.

    Manjula Jain
    May 2, 2008 at 4:40 pm

    vegetable biryani is almost the same thing add some roasted nuts and little safron

    Glen4eva
    May 2, 2008 at 1:49 pm

    Is this very different from a biryani? Could you please show us a recipe for vegetable biryani?

    Thank you and God bless.

    indu
    April 21, 2008 at 6:35 am

    Thank u so much manjula aunty for the recipe. It turned out really tasty……..Keep posting in more recipes.

    Take care,
    indu
    uae

    Kishu
    April 18, 2008 at 1:28 am

    Dear Manjula

    Your site was given by a friend who is great chef himself from Brazil. I am too myself take lot of intrest in kitchen and run Indian Restaurant in Nigeria.

    As lot of people turning into vegetarian , your site will make them great chef in thier own kitchen.

    I will love to have some Vegetarian dishes from labanese kitchen.

    God Bless

    Kishu
    P.O.Box 21566 Dubai 00971 50 4292931

    Kishu
    April 18, 2008 at 1:21 am

    Job Well done

    God Bless

    Kishu Dubai

    Anne
    April 9, 2008 at 3:20 pm

    Hello Manjula, I’m very happy to visit your website, it’s amazing ! I come from Belgium, I’ve got to go India in march and I’ve eating a delicious rice with coconuts, almonds, cashews, … I forget the other things but it was a miracle. Do you known this recipe? Sorry for my english, my language is french… Thanks for your answer and good day, Anne

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)