Pulao is very popular in Chennai and other parts of Tamilnadu. This versatile dish can be served with any thick gravy or tempered eggs or nicely cooked meat. The main flavour of this recipe comes from the aromatic spices such as cloves, cardamom, bay leaves, stone algae, any nut paste, saffron and curd. I wanted a vegan version of this recipe so named it vegan pulao, so added capsicum and baby-corn avoiding all dairy products, eggs and meat. So let’s make this vegan pulao.
Vegan Pulao. A Simple aromatic rice.
Ingredients for vegan pulao:
1 Cup is 250 gm
Aromatic spices and seasoning. Starting clockwise from Salt, dried mint leaves, cinnamon, mace, stone algae and cloves, bay leaves, ginger, garlic, fennel seeds and almond paste (middle).Main ingredients for vegan pulao, starting clockwise from Rice, tomatoes, capsicum, baby corn, onions and green chillies(middle). Oil and water not shown. Of course oil and water included.Step 1: Since this is a vegan version I have added groundnut oil. Adding ghee (clarified butter) will make it non vegan. So, added groundnut oil and let it heat on medium flame and added aromatic spices. Bay leaves, dried mint leaves, fennel, cloves, stone algae, mace and cinnamon and saute for 30 seconds.Step 2: Added slit green chillies and thin sliced onions. I usually cut the onions in half and then thin slice them. However, here I have just used a slicer and got what I wanted and they just look pretty 🙂Step 3: In less than 7 minutes I got the onions browned and added tomatoes and they look shiney and gorgeous. Sauteed until they are softened.Step 4: Added the chopped capsicum and baby corn first and sauteed for 30 seconds. Then added the grated ginger and garlic. Saute well enough to combine the aroma. Be gentle and let the capsicum retain its shape and color.Step 5: Added the soaked and strained rice. I soaked the rice for about 40 minutes. It’s better to soak for an hour. Soaking rice is an important step when you are not pressure cooking. I used the jasmine rice (Basmati rice) which is 2 years old and long grain.Step 6: Now gently stir the rice and mix until combined with the other ingredients.Step 7: This is a crucial step for me every time I do any recipe with rice. Adding the water and the quantity of it decides how the rice is going to come up. I added 3 cups of water for one cup and believe me, this ratio works for me because I always use old rice which requires more water (ratio 1:3). It is recommended that you to use your usual ratio of water with rice because we use different varieties of rice are there are many and our usual water measurements per cup may vary. Then added the salt to taste. The flame is high after adding the water and until boiled. Keep stirring gently and very slowly.Step 8 and 9: * I have also added and gently mixed a teaspoon of almond paste just for mild flavour which is optional and not shown in the image. * Reduced the flame to low once the mixture has boiled and closed the lid let cook until the rice is fluffy. This might take 10 to 15 minutes.So, here you go! Vegan Pulao is ready to serve! Ah, I am starving already!
A few simple things to remember:
Soak the rice for at least 40 minutes and strained 5 minutes before adding to the recipe;
Add water according to the type of rice you are using because the rice:water ratio varies as per the age and quality of rice. Stick to your usual rice : water ratio.
This is a vegan version so I did not add curd, ghee and any dairy product. You are free to add curd which gives a good flavour to pulao. You can also add vegetable stock instead of water or meat or fish stock for non vegan.
Other vegan substitutes for flavour are almond milk, cashew milk or soy milk.
Adjust the flame as per the utensil you are using.
You can completely omit the vegetables and make it a simple flavoured rice.
I just enjoyed sharing the recipe as much as I enjoyed while making. I welcome all your suggestions to make this recipe better. Feel free to comment below and let me know if you have tried this recipe in a vegan way 🙂 and have a great day 🙂
