Vegetable pulao recipe is a one-pot rice dish made by cooking any variety of rice with aromatic whole spices and herbs. Pulao is a famous dish in India, and now it is quite popular in other parts of the world too.
There are many variations in making pulao, and there are also many varieties of pulao, both vegetarian and non-vegetarian. However, the recipe I share here is my family’s favourite vegetarian pulao. What I like about making vegetarian pulao is that it comes together quickly, and everyone loves it.
This vegetable pulao recipe is perfect for weekends, parties, and regular or special meals for family get together and is also great to pack for office and school lunch boxes.
Why’ll love this vegetable pulao recipe?
- It is a one-pot, fuss-free recipe to make in under 20 minutes.
- You can use any spice available in your pantry and to your taste buds.
- Adding vegetables is purely your choice. You can add any vegetables available at your home.
How a Vegetable Pulao/ Veg Pulao should be?
- A perfectly cooked vegetable pulao should have fluffy, separate rice grains that are not sticky or mushy yet fully cooked. It may be any variety of rice.
- The pulao must have a distinct aroma of whole spices like cinnamon, cardamom, and cloves, along with some herbs of your choice.
- The colour of the vegetables should be retained well to give a vibrant colour to the vegetable pulao.
Ingredients For Vegetable Pulao Recipe
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.
- Rice
- onion
- tomato
- green chilles
- beans
- carrot
- peas
- cinnamon
- clove
- cardamom
- Ginger Garlic Paste
- oil
- coriander leaves
- salt to taste
Let’s see the step-by-step preparation of Vegetable Pulao.
In a pressure cooker, add oil on medium heat. Now add whole spices and wait until it starts to release the aroma. You can use a pan or an Instant Pot to make this recipe.
Add finely chopped onions and green chilies and sauté until translucent.
Now add the ginger garlic paste and saute until the raw smell disappears.
Add chopped tomatoes and mixed vegetables and saute for a minute.
Gently mix the vegetables and add salt to taste. Reduce the stove heat to a low, medium flame and sauté the mixed vegetables for three minutes. Lowering the heat helps the veggies retain their colour and cook evenly.
Add the soaked rice and gently mix it until it combines well with the vegetables.
Add measured water( as it has already been soaked for 20 minutes, the water ratio will be 1:1 ½). Sprinkle some coriander leaves and cover the cooker lid. Exactly cook for two whistles, simmer it for 2 to 3 minutes, and switch off the heat.
How to serve?
Transfer the vegetable pulao to a serving bowl and serve it. The pulao goes well with vegetable qorma or raita. Today I paired it with potato qorma, and the combination was heaven.
Variations
I used regular Sona masuri rice for this recipe. You can substitute with Basmati rice or Zeera rice, which is more aromatic.
If you don’t like garlic, you can skip ginger-garlic paste. Instead, you can grate ginger alone while sautéing.
Today I use carrots, green beans, and peas. You can use potatoes, or sweet corn, depending on the availability. Even you can use frozen cut mixed veggies to save time.
Regarding fresh herbs, I used coriander or cilantro for today’s recipe. But, I highly recommend using mint or pudina leaves as it infuses a lovely aroma to the vegetable pulao/ veg pulao.
There is no substitute for whole spices. These spices elevate the aroma of the vegetable pulao. You can add extra spices like star anise and bay leaf to the above whole spices.
More Rice Recipes You May Like To Try
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!
Vegetable Pulao Recipe
Equipment
Ingredients
- 1½ cup rice ( soaked for 15 minutes ) ( I used sona masuri)
- 1 onion ( medium size )
- 1 tomato
- 4 beans ( number )
- 1 carrot
- ½ cup peas ( fresh )
- 3 green chillies
- 1 inch cinnamon
- 3 cloves
- 1 cardamom
- 4 tablespoon oil
- 1½ cup water ( for pulao )
- 3 sprigs coriander leaves
Instructions
- In a pressure cooker, add oil on medium heat. Now add whole spices and wait until it starts to release the aroma. You can use a pan or an Instant Pot to make this recipe.
- Add finely chopped onions and green chilies and sauté until translucent.
- Now add the ginger garlic paste and saute until the raw smell disappears.
- Add chopped tomatoes and mixed vegetables and saute for a minute.
- Gently mix the vegetables and add salt to taste. Reduce the stove heat to a low, medium flame and sauté the mixed vegetables for three minutes. Lowering the heat helps the veggies retain their colour and cook evenly.
- Add the soaked rice and gently mix it until it combines well with the vegetables.
- Add measured water( as it has already been soaked for 20 minutes, the water ratio will be 1:1 ½). Sprinkle some coriander leaves and cover the cooker lid. Exactly cook for two whistles, simmer it for 2 to 3 minutes, and switch off the heat.
HOW TO SERVE?
- Transfer the vegetable pulao to a serving bowl and serve it. The pulao goes well with vegetable qorma or raita. Today I paired it with potato qorma, and the combination was heaven.
Notes
Nutrition
Leander Fernandes
Absolutely delicious
JAYANTHY
Thanks much!