Veg Pulao Recipe – A Fragrant and Flavorful One-Pot Rice Dish

Veg Pulao is a delicious, aromatic, and easy-to-make rice dish packed with the flavors of whole spices, basmati rice, and mixed vegetables. It is a one-pot meal that is both light and satisfying, making it a great option for lunch, dinner, or even festive occasions. This dish is naturally gluten-free and can be made vegan by using oil instead of ghee.

Why You’ll Love This Recipe

• Simple and easy to prepare in under 40 minutes.
• Requires minimal ingredients but delivers rich flavors.
• Perfect as a main dish or as a side with dals, curries, or yogurt-based dishes.
• Customizable with your favorite vegetables and seasonings.

Ingredients

For Cooking Rice:

• 1 cup basmati rice (soaked for 20 minutes)
• 2 cups water
• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1/2 teaspoon salt

For Pulao:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 medium onion, thinly sliced
• 1 teaspoon ginger-garlic paste
• 1 green chili, slit (adjust to spice preference)
• 1/2 cup chopped carrots
• 1/2 cup green peas
• 1/2 cup beans, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• Salt to taste
• 1 tablespoon chopped coriander leaves
• 1 tablespoon fried cashews (optional, for garnish)

Instructions

Step 1: Cooking the Rice

1. Wash the basmati rice 2–3 times until the water runs clear. Soak it for 20 minutes and drain before cooking.
2. In a pan, boil 2 cups of water. Add a bay leaf, cinnamon, cardamoms, cloves, and salt.
3. Add the soaked rice to the boiling water. Cook until the rice is 90% done (it should still have a slight bite).
4. Drain the rice and keep it aside. This step prevents the pulao from becoming mushy.

Step 2: Preparing the Pulao Base

1. Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds and let them splutter.
2. Add bay leaf, cinnamon, cardamoms, and cloves. Sauté for a few seconds until aromatic.
3. Add sliced onions and cook until they turn golden brown. This adds depth to the flavor.
4. Stir in ginger-garlic paste and green chili. Cook for about a minute until the raw smell disappears.

Step 3: Cooking the Vegetables

1. Add chopped carrots, green peas, and beans. Stir-fry for 2-3 minutes on medium heat.
2. Sprinkle turmeric, garam masala, coriander powder, and salt. Mix well to coat the vegetables.
3. Pour in 2-3 tablespoons of water to help the spices blend into the vegetables. Cover and cook for 3 minutes.

Step 4: Mixing the Rice and Final Touches

1. Add the partially cooked rice to the pan.
2. Gently mix everything, ensuring that the rice grains do not break.
3. Cover with a lid and let the pulao steam on low heat for 5 minutes to absorb all the flavors.

Step 5: Garnishing and Serving

1. Turn off the heat and let the pulao rest for a few minutes.
2. Garnish with chopped coriander leaves and fried cashews for extra flavor and crunch.
3. Serve hot with raita, yogurt, or a side of dal.

Tips & Variations

✅ For extra flavor, add a few strands of saffron soaked in warm milk and drizzle it over the rice before steaming.
✅ To make it richer, toss in some fried paneer cubes or add a handful of golden raisins for a mild sweetness.
✅ For a South Indian twist, add curry leaves and a tablespoon of grated coconut while sautéing the spices.
✅ For a restaurant-style touch, mix in a little coconut milk along with the vegetables for a creamy texture.
✅ For spicy pulao, increase the number of green chilies or add a pinch of red chili powder.

Serving Suggestions

• Serve Veg Pulao hot with a bowl of cucumber raita, boondi raita, or plain yogurt for a refreshing combination.
• Pair it with a dal tadka or paneer curry for a more filling meal.
• Serve alongside papad, pickle, and a salad for a complete, wholesome meal.