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Easy Veg Pulao Recipe

Easy Veg Pulao Recipe

A flavorful and aromatic one-pot Indian rice dish made with basmati rice, mixed vegetables, and fragrant spices. This vegetable pulao is perfect for lunch or dinner and can be served with raita or curry for a complete meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 20 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Main Course
Cuisine: Indian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For Herb Paste
  • 1/2 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
  • 1 inch fresh ginger peeled
  • 2 cloves garlic
  • 2 pieces green chilies
  • 2 pods green cardamom
  • 1 inch cinnamon stick
  • 5 pieces cloves
  • 1 teaspoon fennel seeds
  • 1/4 cup water
For Main Pulao
  • 1 cup basmati rice soaked for 20 minutes
  • 2 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 piece bay leaf
  • 1 inch cinnamon stick
  • 2 pods green cardamom
  • 3 pieces cloves
  • 1/2 teaspoon black pepper powder
  • 5 pieces cashew nuts halved
  • 1/2 medium onion thinly sliced
  • 1 medium tomato finely chopped
  • 5 pieces green beans chopped into 1-inch pieces
  • 1/2 medium bell pepper (capsicum) cubed
  • 2 tablespoons green peas fresh or frozen
  • 1/2 medium carrot diced
  • 1/2 medium potato cubed
  • 1 teaspoon salt or to taste
  • 2 cups water or vegetable stock

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Food processor or blender
  • Fine-mesh strainer
  • Measuring cups and spoons
  • Wooden spoon

Method
 

  1. Soak basmati rice in water for 20 minutes, then drain and set aside.
  2. In a food processor or blender, combine coriander leaves, mint leaves, ginger, garlic, green chilies, cardamom pods, cinnamon stick, cloves, fennel seeds, and 1/4 cup water. Blend until you get a smooth paste. Set aside.
  3. Heat ghee or oil in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, cloves, black pepper powder, and cashew nuts. Sauté for 1-2 minutes until aromatic.
  4. Add sliced onions to the pot and cook until they turn light golden brown, about 3-4 minutes.
  5. Add chopped tomatoes and cook until they become soft and mushy, about 3-4 minutes.
  6. Add all the vegetables (beans, bell pepper, peas, carrot, and potato) to the pot. Sauté for 2-3 minutes until they start to soften slightly.
  7. Add the prepared herb paste and salt. Mix well and cook for 2-3 minutes until the paste is well incorporated and aromatic.
  8. Pour in 2 cups of water or vegetable stock and bring to a rolling boil.
  9. Add the soaked and drained basmati rice to the boiling water. Stir gently to distribute evenly.
  10. Once the water comes to a boil again, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes without opening the lid.
  11. After 20 minutes, turn off the heat and let the pulao rest for 10 minutes without opening the lid. This allows the rice to steam and absorb all the flavors.
  12. Gently mix the pulao with a fork, garnish with fresh coriander leaves if desired, and serve hot with raita or yogurt.

Notes

Tips for Perfect Pulao:
  • Always soak basmati rice for at least 20 minutes to prevent breaking and ensure even cooking.
  • Use the absorption method with a 1:2 rice to water ratio for best results.
  • Don't open the lid during cooking as it releases essential steam.
  • Let the pulao rest after cooking for better texture and flavor absorption.
  • You can substitute vegetables based on your preference or seasonal availability.
  • For richer flavor, use vegetable stock instead of plain water.
  • Store leftovers in the refrigerator for up to 3 days and reheat with a splash of water.