Veg Pulao Recipe
Learn how to make fragrant veg pulao with basmati rice and mixed vegetables. Quick one-pot Indian recipe ready in 40 minutes with expert tips.
Ingredients
For Rice
- 1½ cups basmati rice
- 2½ cups water adjust slightly for altitude/pan type
- Salt to taste
For Pulao
- 3 tbsp ghee
- 1 bay leaf
- 1 inch cinnamon stick
- 3-4 cloves
- 2-3 green cardamom pods
- 1 tsp cumin seeds
- 1 medium onion thinly sliced
- 1 tbsp ginger-garlic paste
- 1 medium carrot diced
- 10-12 French beans chopped
- ½ cup green peas
- 1 medium potato diced
- ½ tsp turmeric powder
- ½ tsp garam masala
- 2 tbsp chopped coriander leaves
- 1 tbsp chopped mint leaves
Instructions
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in fresh water for 20-30 minutes, then drain completely and set aside.
- Heat ghee in a heavy-bottomed pan or kadhai over medium flame. Add bay leaf, cinnamon, cloves, cardamom, and cumin seeds. Let them splutter and release their aroma for about 30 seconds.
- Add sliced onions and saute until they turn golden brown, about 4-5 minutes. Stir occasionally to prevent burning.
- Add ginger-garlic paste and saute for 1 minute until the raw smell disappears.
- Toss in all the chopped vegetables - carrots, beans, peas, and potatoes. Saute on medium-high flame for 3-4 minutes until the vegetables are slightly tender but still crisp.
- Add turmeric powder, garam masala, and salt. Mix well so the spices coat the vegetables evenly. Cook for another minute.
- Add the drained rice to the pan. Gently mix with the vegetables using a flat spatula, being careful not to break the rice grains. Saute for 2 minutes so the rice gets lightly toasted.
- Pour in 2.5 cups of water and add chopped coriander and mint leaves. Stir once gently, then increase the flame to high and bring the mixture to a rolling boil.
- Once the water starts boiling vigorously, reduce the flame to the lowest setting. Cover the pan tightly with a lid and let it cook undisturbed for 15 minutes.
- After 15 minutes, turn off the flame but keep the lid on for another 5 minutes. This resting time allows the steam to finish cooking the rice perfectly.
- Open the lid and fluff the pulao gently with a fork. Serve hot with raita, pickle, or your favorite curry.
Notes
Equipment: A heavy-bottomed pan with a tight-fitting lid works best. You can also use a pressure cooker (cook for 1 whistle on high, then let pressure release naturally).
Make-ahead tip: Chop all vegetables and soak rice in advance. You can prep these up to 4 hours ahead and refrigerate.
Ghee substitute: Use any neutral cooking oil or butter, though ghee gives the most authentic flavor.
Rice quality matters: Aged basmati rice gives the best results with separate, fluffy grains and superior aroma.
Spice level: This recipe is mild. Add green chilies or red chili powder if you prefer more heat.
Leftover pulao: Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop with a splash of water.
Frozen vegetables: Work perfectly fine and save prep time. No need to thaw them first.