Vegetable Pulao

Preparation Time : 30 Minutes

Cooking Time : 60 Minutes

Serves : 6


  • 2 cups of long-grain Sunrice Pishori Rice, washed, soaked in cold water for 30 minutes and drained 
  • 3 1/8 cups of water 
  • 2 teaspoons of salt 
  • 1/4 cup butter 
  • 1 Medium-sized onion, finely chopped 
  • 2 large tomatoes, blanched, peeled and chopped 
  • 1 large red pepper, white pith removed, seeded and finely chopped 
  • 2 celery stalks, trimmed and finely chopped 
  • 4 oz. broccoli, trimmed and chopped 
  • 4 oz. mushrooms, wiped clean and finely chopped 
  • 1/4 teaspoon cayenne pepper 


Put the rice in a large saucepan. Pour over the water and add 1 1/2 teaspoons of the salt. Place the pan over moderately high heat and bring the water to the boil. 

Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes or until all the liquid has been absorbed and the rice is tender.

Remove the pan from the heat and set aside. 

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Add the tomatoes, red pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften.

Add the mushrooms to the pan and fry, stirring frequently; for a further 3 minutes. Season with the remaining salt and the cayenne. 

Add the rice to the pan and stir themixture until it is combined. Cook, stirring frequently for a further 10 minutes or until the mixture is thoroughly heated through. 

Remove the pan from the heat and serve at once.