To make a vegan version of Veg Pulao, simply replace the curd with a plant-based yogurt or omit it altogether. You can also add a splash of coconut milk for creaminess. Ensure that all your spices and ingredients are vegan-friendly.

You can customize Veg Pulao by substituting vegetables based on your preference or availability. Common substitutes include peas, bell peppers, or zucchini. Just make sure to cut them into similar sizes for even cooking.

To store leftover Veg Pulao, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, which can keep it fresh for up to a month.

Veg Pulao pairs wonderfully with a variety of sides. Consider serving it with raita (yogurt sauce), a fresh salad, or a spicy pickle. You can also enjoy it with a side of paneer or tofu curry for a heartier meal.

To make Veg Pulao in a pressure cooker, start by heating oil and adding whole spices like cinnamon and bay leaf. Then, sauté ginger garlic paste and vegetables before mixing in the masala curd. Finally, add rice and water, close the lid, and cook for about 3 whistles for perfectly fluffy pulao.