Vegetable Pulao With Star Saver Tibar Basmati Rice|Product Review
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A fragrant, flavorful and wholesome Pulao, Basmati rice cooked with assorted vegetables and Indian spices
Recipe type: Rice
Serves: 4
  • Basmati rice 2 cups
  • GInger garlic paste 2 tsp
  • Bay leaf 1
  • Black cardamoms 2
  • Cloves 4
  • Green cardamoms 2
  • Cinnamon ½ inch piece
  • Star anise 1
  • Yogurt 2 tbsp (or use 2 small tomatoes, blanched and pureed)
  • Salt to taste
  • Coriander powder 1 tablespoon
  • Turmeric powder ½ teaspoon
  • Garam masala powder ½ teaspoon
  • Kitchen King Masala ¼ tsp
  • Kasoori methi 1 tsp (Or use ¼ cup of fresh fenugreek leaves and saute it along with vegetables)
  • Fresh mint leaves 9-10
  • Oil 2 tbsp
  • Milk ½ cup
Assorted Vegetables: (Use any vegetables of your choice)
  • Onion, peeled and sliced
  • Button mushrooms 5-6, cleaned and sliced
  • Carrot 1, peeled and diced
  • French Beans 3-4, cut into 1 inch slants
  • Baby corns 3, cut into small pieces
  • Shelled peas (As many preferred)
  • Cauliflower florets 5-6, blanched in salted water
  • Green Capsicum 1, diced
  1. In a thick bottomed pan, add 2 tbsp of oil and when it is hot, add bay leaf, followed by other whole spices; cloves, cardamons, cinnamon, star anise, at intervals of few seconds.
  2. Add sliced onion and ginger garlic paste and saute till translucent. Starting with mushrooms, keep adding at intervals, other vegetables in the order of their required cooking time.DO NOT ADD CAPSICUM AT THIS STAGE. Do not overcook the vegetables.We just need to saute them to enhance their individual flavors.
  3. Now add curd and cook on high heat for few minutes. Add salt and remaining spices like turmeric, coriander, garam masala, kitchen king, kasoori methi and mix well. Add ½ cup of milk and 3 and half cups of water, and finally add soaked basmati rice. Mix very gently and cook till almost done. Add diced capsicum, and mint leaves and close the pan with a lid.Cook till done.
  4. Put off the flame and let the rice rest for few minutes. Gently fluff with a fork spoon and serve hot.
Recipe by Sindhi Rasoi |Sindhi Recipes at