Vegetable pulao is a flavorful and easy rice dish that can be prepared with basic vegetables and aromatic spices. It is perfect for lunch, dinner or even a quick weekend meal. This one-pot recipe is simple, filling and pairs wonderfully with raita.
Ingredients
Basmati rice – 2 cups
Mixed vegetables – 1½ cups
Onion – 1 large, sliced
Green chilies – 2
Ginger-garlic paste – 1 teaspoon
Green peas – ½ cup
Cumin seeds – 1 teaspoon
Bay leaf – 1
Cinnamon – 1 small piece
Cloves – 3
Cardamom – 2
Turmeric powder – ¼ teaspoon
Garam masala – ½ teaspoon
Oil or ghee – 2 tablespoons
Salt – to taste
Water – 3½ to 4 cups
Fresh coriander – for garnish
How to Make Vegetable Pulao
1. Prepare the Rice
Wash the basmati rice thoroughly and soak it in water for about 20–30 minutes. Drain and keep aside.
2. Fry the Spices
Heat oil or ghee in a pressure cooker or heavy-bottomed pot. Add cumin seeds, bay leaf, cinnamon, cloves and cardamom. Fry for a few seconds until aromatic.
3. Add Onion and Vegetables
Add sliced onions and green chilies. Sauté until the onions turn lightly golden.
Add ginger-garlic paste and cook for another minute.
Now add the mixed vegetables and green peas. Add turmeric, garam masala and salt. Mix everything well.
4. Add Rice and Water
Add the soaked rice and gently mix it with the vegetables.
Pour in the water and bring it to a boil. Check the salt and adjust if needed.
5. Cook the Pulao
Cover and cook until the rice is completely cooked and the water has been absorbed.
Turn off the heat and let the pulao rest for 5–10 minutes before opening the lid.
Fluff the rice gently with a fork and garnish with fresh coriander.
Serving Suggestions
Serve hot vegetable pulao with onion raita, cucumber raita, plain yogurt or pickle.
Tips for Perfect Pulao
Use good-quality basmati rice for long, fluffy grains.
Don't over-stir the rice while cooking.
Soaking the rice helps it cook evenly.
Adding a little ghee gives the pulao a richer aroma and taste.
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