Vegetable Masala Pulao

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  • 2 tsp Knorr Indian Aromat Masala
  • 2 tbsp Refined Oil
  • 1 tsp Cumin Seeds
  • 2 no Cloves
  • 2 no Cardamom
  • 1 no Cinnamon
  • 2 no Bay leaf
  • 1/2 cup Onion Sliced
  • 2 tsp Ginger Garlic Paste
  • 2 nos Green Chilli Slit
  • 1/4 cup Carrots diced
  • 1/4 cup Green Peas
  • 1/4 cup French Beans
  • 1/2 cup Cauliflower
  • 1/4 cup Potato
  • 1/2 cup Tomato Puree Fresh
  • 1 tsp Coriander Powder
  • 1 tsp turmeric
  • 1 tsp Red Chilli Powder
  • 2 tbsp Yoghurt
  • 175 gms Basmati Rice
  • 350 gms Water
  • 2 tsp Coriander Leaves
  • 2 tsp Mint Leaves


    • Soak the basmati rice in water for an hour.
    • Heat oil In a pot, Add all the whole spices and allow it to infuse in the oil.
    • Sauté sliced onion, followed by ginger garlic paste, slit green chilli. Let the masala cook.
    • Now add the tomato puree followed by the powdered spices such as coriander powder, turmeric red chilli powder and Knorr aromat masala.
    • Add in the processed vegetables and let them cook. Now add the yoghurt and mix vigorously.
    • Add the measured quantity of water in the pot and let it come to boil.
    • At this stage add the soaked basmati rice and check the salt. Cover the pulao with a lid.
    • Let the pulao cook on medium to slow flame.
    • Check the pulao and finish it with mint and coriander leaves.
    • Serve with boondi raita and coriander chutney.

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