VegetarianIndian
Indian Rice · North Indian
Veg Pulao
Veg pulao made in one pot: basmati rice, mixed vegetables and whole spices cooked together until fluffy. Mild, fragrant and easy enough for a weeknight.
By The JollyRoses Kitchen · Updated
- Prep
- 15 min
- Cook
- 30 min
- Total
- 1 hr 25 min
- Serves
- 4
Vegetarian Easy Main Course Includes 40 min hands-off
Veg pulao is basmati rice cooked in one pot with mixed vegetables, sautéed onion and whole spices. The rice absorbs a measured amount of water along with the flavor of the ghee and spices, so the grains come out fluffy and lightly perfumed rather than heavily spiced.
Pulao vs biryani: a pulao cooks the rice and vegetables together in one pot by absorption, with gentle seasoning. A biryani par-boils the rice separately, then layers it with a richly spiced curry and steams it (dum), so it is bolder and takes longer. This pulao recipe is the quicker, everyday choice.
Why this recipe works
- One pot and a measured 1 : 1½ rice-to-water ratio, with no draining or layering.
- Whole spices fried in ghee release their aroma into the fat before the rice goes in.
- Firm vegetables are cut small so they cook in the same time as the rice.
Veg Pulao recipe
By The JollyRoses Kitchen · 1 hr 25 min total · Easy
Ingredients
Servings
For the rice
For the spices and vegetables
Equipment
- Heavy-bottomed pot or Dutch oven (about 4 quart) with a tight-fitting lid
- Fine-mesh strainer
- Cutting board and knife
Instructions
-
Rinse and soak the rice
Rinse the basmati in several changes of cool water until it runs almost clear. Soak in fresh water for 30 minutes while you prepare the vegetables, then drain well.
-
Fry the whole spices
Heat the ghee in the pot over medium heat. Add the cumin, bay leaf, cinnamon, cardamom, cloves and star anise (if using). Stir for about 30–60 seconds, until the cumin crackles and the spices smell fragrant.
-
Brown the onion
Add the sliced onion and cook, stirring often, until soft and light golden at the edges, 5–7 minutes. Stir in the ginger-garlic paste and green chili and cook for 1 minute, until the raw smell is gone.
-
Sauté the vegetables
Add the carrot, green beans, cauliflower and peas. Stir for 2–3 minutes so they are coated in the spiced ghee. Sprinkle in the garam masala and mint (if using) and stir once more.
-
Add the rice
Add the drained rice and fold gently for 1–2 minutes until the grains are coated and look slightly translucent at the edges. Handle the soaked rice lightly so it does not break.
-
Add water and cook
Pour in the water, add the salt and stir once. Bring to a full boil, then reduce the heat to the lowest setting, cover tightly and cook for 12–14 minutes without lifting the lid, until the water is absorbed.
-
Rest and fluff
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork, lifting from the bottom, remove the whole spices if you like, and garnish with cilantro.
Tips for the best veg pulao
- Cut the vegetables small and even. Large chunks stay hard while the rice finishes.
- Taste the water after adding salt; it should taste lightly salty, a little more than you would want to drink.
- If the rice is still firm after resting, sprinkle 2–3 tablespoons of hot water over it, cover and leave on the lowest heat for 3–4 minutes.
- Warn diners about the whole spices, or remove the cinnamon, cloves and bay leaf before serving.
- For a richer pulao, add a handful of cashews or paneer cubes fried in a little ghee before the onion, and stir them back in at the end.
Substitutions
GheeNeutral oil such as canola or avocado oil, which makes the pulao vegan.
Mixed vegetablesAbout 2½ cups of any firm vegetables you have, such as potato, bell pepper, corn or sweet potato, cut small, or a frozen mixed-vegetable blend.
WaterLight vegetable stock; reduce the salt, since stock is often already salted.
Stovetop potAn electric pressure cooker: sauté on the sauté setting, then add 1¾ cups water (for the 1½ cups of rice here), cook 5 minutes at high pressure and let the pressure release naturally for 10 minutes.
Storing and reheating
Cool leftovers quickly and refrigerate in a shallow airtight container within 1 hour of cooking (never more than 2 hours). Eat within 3 days. Reheat covered, with a sprinkle of water, until steaming hot throughout.
What to serve with veg pulao
- Cucumber Raita
- Dal Makhani
- Chole (Punjabi Chickpea Curry)
- Mirchi ka Salan
- Kachumber salad (cucumber, onion and tomato)
- Papad
- Paneer or vegetable curries
Frequently asked questions
What is the difference between pulao and biryani?
Pulao cooks rice and vegetables together in one pot with mild whole spices, and the rice absorbs all the water. Biryani par-cooks the rice separately, layers it with a strongly spiced curry and steams it, so it is richer, more layered and takes longer.
What is the water ratio for veg pulao?
For basmati soaked for 30 minutes, use 1½ cups of water per cup of rice. The vegetables release a little moisture too, so there is no need to add more.
Why is my pulao mushy?
Mushy pulao usually means too much water, unrinsed rice, or stirring after the water goes in. Measure the water, rinse until it runs clear, stir only once, and let the pulao rest before fluffing.
Which vegetables go in veg pulao?
Carrots, green beans, peas and cauliflower are the most common. Potatoes, corn, bell peppers and sweet potato also work, as long as they are cut small enough to cook with the rice.
What do you serve with veg pulao?
Raita is the classic partner. Pulao also goes well with dal makhani, chole, paneer curries, salad and papad.
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