Easy Vegetable Pulao
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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Pulao is rice cooked in one pot with whole spices and vegetables, so every grain picks up flavor. It is gentler than biryani and quick enough for a weeknight.
Rinse the basmati until the water runs clear and soak it briefly. Then do not stir once the lid is on.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
.dr-entry-content{display:flex;flex-direction:column}.dr-entry-content>*{max-width:100%}.dr-entry-content>.ca-credits{order:99}Photo credits: Zoshua Colah on Unsplash; Photo 2: Muhammad Khawar Nazir on Pexels; Photo 3: Muhammad Khawar Nazir on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Description
Fragrant basmati rice cooked with vegetables and whole spices in one pot. A simple, fluffy pulao for lunchboxes and dinners.
Ingredients
- 280 g basmati rice (1½ cups)
- 2 tbsp ghee or oil
- 1 bay leaf
- 4 whole cloves
- 4 green cardamom pods
- 1 small cinnamon stick
- 1 tsp cumin seeds
- 1 onion (sliced)
- 1 tsp ginger-garlic paste
- 1 cup mixed vegetables (carrot, peas, beans)
- 2¼ cups water
- 1 tsp salt
- fresh mint and fried onions (to top)
Instructions
- 1 Rinse the rice until the water runs clear and soak 20 minutes. Drain.
- 2
Heat the ghee and fry the whole spices until fragrant. Add the onion until golden, then the ginger-garlic paste.- 3
Add the vegetables for 2 minutes, then the rice for 1 minute.- 4
Add the water and salt and bring to a boil. Cover, reduce the heat to low and cook 12-15 minutes. Rest 5 minutes, then fluff.NoteUse about 1½ parts water to 1 part soaked basmati. Do not stir once covered. Cool leftover rice within 1 hour and refrigerate; eat within 2 days and reheat until piping hot. - 2