Veg Pulao

Veg Pulao vegetarian recipe

This easy Veg Pulao is a one-pot wonder. Fluffy basmati rice, tender veggies, and whole spices make it a comforting meal that's ready in a flash.

Ingredients

  • 2 cups basmati rice
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 1 medium onion, sliced
  • 1 teaspoon ginger-garlic paste
  • 2 medium carrots, peeled and diced into 0.5-inch pieces
  • 1 cup green beans, trimmed and cut into 0.5-inch pieces
  • 0.75 cup green peas
  • 1 medium potato, peeled and diced into 0.5-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 0.5 teaspoon red chili powder
  • 3.5 cups hot water
  • 2 tablespoons fresh coriander leaves, chopped

Instructions

  1. Wash 2 cups basmati rice thoroughly under running water until the water runs clear. Soak the rice in fresh water for 25 minutes. After soaking, drain the water completely.
  2. Heat 2 tablespoons ghee in a large pot or pressure cooker over medium heat. Add 1 teaspoon cumin seeds, 2 bay leaves, 4 cloves, 4 green cardamom pods, and 1 cinnamon stick. Sauté for 30 seconds until fragrant.
  3. Add 1 medium sliced onion to the pot and cook until it turns golden brown, about 5-7 minutes, stirring occasionally.
  4. Add 1 teaspoon ginger-garlic paste and cook for 1 minute until the raw smell disappears.
  5. Add 2 medium diced carrots, 1 cup cut green beans, 0.75 cup green peas, and 1 medium diced potato. Mix well and cook for 2-3 minutes, stirring occasionally.
  6. Add the drained rice to the pot. Gently mix the rice with the vegetables and spices for 1 minute to coat thoroughly.
  7. Stir in 1 teaspoon salt, 0.5 teaspoon turmeric powder, 1 teaspoon garam masala, and 0.5 teaspoon red chili powder. Mix gently.
  8. Pour in 3.5 cups hot water. Stir once gently to combine everything. Bring the water to a boil.
  9. If using a pot, reduce heat to low, cover tightly with a lid, and cook for 15-18 minutes until all water is absorbed and rice is cooked. If using a pressure cooker, close the lid and cook for 2 whistles (approximately 6-8 minutes on Instant Pot, set to high pressure with natural release).
  10. Turn off the heat and let the pulao rest covered for 10 minutes (for both pot and pressure cooker methods). Do not lift the lid during this time.
  11. Gently fluff the rice with a fork. Garnish with 2 tablespoons fresh chopped coriander leaves before serving.

View the interactive Veg Pulao recipe