Vegetable pulao is a flavorful rice meal that’s ideal for lunch or dinner. It’s a go-to option for a quick, healthy meal since it’s packed with colorful veggies and laced with aromatic spices. Whether you’re an experienced cook or beginner, this simple recipe will walk you through the steps to prepare the ideal vegetable pulao.
Ingredients For Vegetable Pulao
- 1 cup basmati rice (soaked for 20 minutes)
- 2 cups water
- 2 tablespoons oil or ghee
- 1 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 2-3 green cardamoms
- 1 teaspoon cumin seeds
- 1 medium onion (sliced)
- 1 teaspoon ginger-garlic paste
- 1 medium carrot (diced)
- 1 cup green peas
- 1 medium potato (diced)
- Salt to taste
- 2 green chilies (slit, optional)
- Fresh coriander leaves (chopped, for garnish)
Step-by-step instructions To Make Vegetable Pulao
1. Rinse and Soak Rice
- Wash basmati rice under running water until clear.
- Soak in water for 20 minutes before draining and setting aside.
2. Prepare the vegetables
- Chop veggies into bite-sized pieces for even cooking.
3. Saute spices and onion
- Preheat oil or ghee in a large pan or pressure cooker.
- Add bay leaves, cloves, cinnamon, cardamoms, and cumin seeds. Saute for one minute until aromatic.
- Cook sliced onions till golden brown.
4. Cook the vegetables
- Saute ginger-garlic paste till raw smell gone.
- Add chopped veggies and simmer for 2-3 minutes.
5. Add spices and rice
- Add the drained rice and gently blend with the spices.
6. Cook the pulao
- Add 2 cups of water and green chilies for a spicy kick.
- Cook over low heat until rice absorbs all water (10-12 minutes). If using a pressure cooker, cook for one whistle over medium heat.
7. Garnish and Serve
- Gently fluff the cooked rice with a fork.
- Garnish with chopped coriander leaves.
Serving Suggestions
Accompaniments
1. Raita (Yogurt-based side dish):
- Boondi Raita: Lightly spiced yogurt with soaked boondi.
- Cucumber Raita: Cool and refreshing.
- Mint Raita: Adds a herby zing.
- Onion-Tomato Raita: Classic and crunchy.
2. Salad
- Kachumber: Chopped cucumber, onion, tomato, lemon juice, and coriander.
- Mixed Vegetable Salad: Add lettuce, carrots, beets, and radish.
- Pickled Onions: Soaked in vinegar or lemon juice with a bit of salt.
3. Curries or Gravies
- Paneer Butter Masala – Rich and creamy, pairs beautifully with pulao.
- Chole (Chickpea Curry) – Hearty and spiced.
- Kadhi – Yogurt-based, tangy, and comforting.
- Vegetable Korma – Mildly spiced with cashew or coconut base.
- Rajma (Kidney Bean Curry) – Adds protein and depth to the meal.
Pro Tips for the Perfect Veg Pulao:
1. Choose the Right Rice
- Use long-grain Basmati rice for that signature aroma and non-sticky texture.
- Wash and soak the rice for 20–30 minutes to remove excess starch and ensure even cooking.
2. Saute Veggies Well
- Use a mix of colorful vegetables: carrots, beans, peas, potatoes, and bell peppers.
- Saute them in ghee or oil with whole spices for better flavor.
- Don’t overcook — veggies should be tender but not mushy.
3. Use Whole Spices Generously
- Essential spices: bay leaf, cinnamon, cardamom, cloves, cumin, star anise.
- Temper them in hot ghee/oil before adding onions and veggies to release maximum aroma.
4. Balance Water Ratio
- For soaked Basmati: Use 1.5 to 1.75 cups water for every 1 cup of rice.
- Too much water = mushy pulao; too little = undercooked rice.
5. Cook Covered on Low Heat
- Cook on low flame with a tight lid or use the dum method (seal with foil or dough).
- Avoid opening the lid often to trap steam and cook evenly.
6. Fluff with a Fork
- After cooking, let it rest for 5–10 minutes.
- Gently fluff with a fork to separate grains — never stir roughly.
