Vegetable Pulao
This aromatic and flavorful vegetable pulao is a one-pot rice dish packed with mixed vegetables and fragrant spices. It's a satisfying and wholesome meal that comes together quickly for a weeknight dinner or special occasion.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 446 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupbasmati rice, rinsed and soaked for 20 minutes
- 2 tbspvegetable oil
- 1 pcsbay leaf
- 1 pcscinnamon stick, 1-inch (2.5 cm)
- 3 pcsclove
- 2 pcsgreen cardamom pod
- 0.5 tspcumin seed
- 1 pcsyellow onion, thinly sliced
- 1 tbspginger garlic paste
- 1 pcsgreen chili, slit(optional)
- 0.5 cupcarrot, diced
- 0.5 cupgreen pea, fresh or frozen
- 0.5 cuppotato, diced
- 0.5 cupcauliflower, small florets
- 0.25 tspturmeric powder
- 0.5 tspgaram masala
- 1 tspsalt
- 2.5 cupwater
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
measuring cups · large pot · measuring spoons · cutting board · knife
The method
Step by step
- 1
Rinse the basmati rice thoroughly under cold water, then soak it in fresh water for at least 20 minutes.
About 20 min
Cook’s note: Soaking the rice helps it cook evenly and prevents it from breaking.
- 2
Heat the vegetable oil in a large pot or pressure cooker over medium heat.
About 1 min
- 3
Add the bay leaf, cinnamon stick, cloves, green cardamom pods, and cumin seeds to the hot oil.
About 1 min
Cook’s note: Be careful not to burn the spices; they should become fragrant, not dark.
- 4
Sauté the whole spices for about 30 seconds until they release their aroma.
- 5
Add the yellow onion and cook until it turns golden brown, stirring occasionally.
About 5 min
Cook’s note: Properly browned onions add depth of flavor to the pulao.
- 6
Stir in the ginger garlic paste and green chili (if using), and cook for another minute until the raw smell disappears.
About 1 min
- 7
Add the carrots, green peas, potatoes, and cauliflower florets.
- 8
Sauté the vegetables for 3-4 minutes, allowing them to soften slightly.
About 4 min
- 9
Drain the soaked basmati rice and add it to the pot with the vegetables.
- 10
Gently stir the rice with the vegetables and spices for 1-2 minutes, ensuring it's well coated.
About 2 min
Cook’s note: This step helps prevent the rice from becoming sticky.
- 11
Add the turmeric powder, garam masala, and salt.
- 12
Pour in the water and bring the mixture to a rolling boil.
About 3 min
- 13
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes.
About 15 min
Cook’s note: Do not open the lid during this time to allow the rice to steam properly.
- 14
After 15 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes.
About 10 min
Cook’s note: Resting allows the steam to redistribute, making the rice fluffy.
- 15
Gently fluff the pulao with a fork.
Cook’s note: Avoid over-mixing to keep the rice grains intact.
- 16
Garnish with fresh cilantro, if desired, and serve hot.
Per serving
Nutrition
- Calories
- 446kcal
- Protein
- 8.5g
- Carbs
- 82.6g
- Fat
- 8g
- Fibre
- 3.6g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover vegetable pulao in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.
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