Vegetable Pulao Recipe- Easy Basmati Rice with Corn & Peas

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Pulao Recipe: Easy Basmati Rice with Corn & Peas

Hey everyone! If you’re anything like me, you’re always looking for a simple, flavorful meal that comes together quickly. This Vegetable Pulao is exactly that. It’s a one-pot wonder packed with goodness, and honestly, it’s been a weeknight staple in my kitchen for years. I first made this when I was just starting to experiment with Indian cooking, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Pulao is more than just a rice dish; it’s comfort food at its finest. It’s incredibly easy to make, even if you’re new to Indian cuisine. The combination of fragrant basmati rice, sweet corn, and peas, all infused with aromatic spices, is simply irresistible. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a quick lunch, a light dinner, or even as a side dish for your favorite curry.

Ingredients

Here’s what you’ll need to make this delicious Vegetable Pulao:

• 1 tbsp ghee (clarified butter)
• 1 tbsp oil
• 1 bay leaf
• 1 cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 tsp shahjeera/jeera (caraway seeds/cumin seeds)
• 1 onion, minced
• 2 cups basmati rice
• ¾ cup frozen corn
• ¾ cup frozen peas
• 3 cups hot water
• ½ tsp garam masala powder
• Salt to taste
• ¼ cup coriander leaves, chopped
• ¼ cup mint leaves, chopped
• 3 green chillies, slit
• 1 tbsp ginger-garlic paste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice Quality: Seriously, good basmati rice is key. Look for long-grain, aged basmati for the fluffiest results. I prefer the extra-long grain variety.
• Ghee vs. Oil: Ghee adds a beautiful richness and nutty flavor, but you can absolutely use oil (vegetable or canola) if you prefer.
• Shahjeera/Jeera: This is where things get interesting! Shahjeera (caraway seeds) has a slightly earthy, almost smoky flavor that’s different from regular cumin. It adds a lovely depth to the pulao. If you can’t find it, regular cumin seeds are a good substitute, but try to find shahjeera if you can – it’s worth it!
• Regional Variations: Spice blends can vary quite a bit depending on the region. Some families add a pinch of turmeric for color, or a dash of red chili powder for extra heat. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the green paste. Grind the coriander leaves, mint leaves, green chillies, and ginger-garlic paste into a smooth paste. Set this aside – it’s bursting with flavor!
2. Now, heat the ghee and oil in a large saucepan over medium heat. Add the bay leaf, cinnamon stick, cloves, cardamom pods, and shahjeera/jeera. Sauté for a minute or two until they become fragrant. This is when your kitchen will start to smell amazing.
3. Add the minced onion and cook until it softens and turns translucent. We want it nicely softened, but not browned.
4. Stir in the green paste you made earlier and sauté for another 2-3 minutes, until the raw aroma disappears. This step is important – it really builds the flavor base.
5. Add the soaked and drained basmati rice. Toast it for about 5 minutes, stirring gently to coat each grain with the spices. This toasting step helps the rice stay separate and fluffy.
6. Mix in the frozen corn, peas, hot water, garam masala powder, and salt. Bring the mixture to a boil on high heat.
7. Once boiling, reduce the flame to low, cover the pan tightly, and cook for 10-15 minutes, or until the rice is fluffy and all the water has been absorbed. Resist the urge to peek!
8. Finally, fluff the pulao gently with a fork. Garnish with fresh coriander leaves and mint leaves. Serve warm with raita and pickle.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook: Overcooked rice is sad rice! Keep a close eye on the water level and adjust the cooking time if needed.
• Soaking the Rice: Soaking the basmati rice for about 30 minutes before cooking helps it cook more evenly and become fluffier.
• Gentle Stirring: Be gentle when stirring the rice. You don’t want to break the grains.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level Adjustments: Adjust the number of green chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: During Diwali, my family loves to add a handful of chopped nuts (cashews and almonds) to the pulao for a richer, more festive touch. For Holi, we sometimes add a few saffron strands for a beautiful color and aroma.

Serving Suggestions

This Vegetable Pulao is incredibly versatile. It’s delicious on its own, but even better with:

• Raita: A cooling yogurt dip is the perfect accompaniment.
• Pickle: A tangy pickle adds a lovely contrast to the flavors.
• Curry: Serve it as a side dish with your favorite Indian curry.
• Dal: A simple lentil dal complements the pulao beautifully.

Storage Instructions

Leftovers? Yes, please! Store any leftover Vegetable Pulao in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What type of rice is best for pulao? Basmati rice is the gold standard for pulao. Its long grains and delicate flavor make it perfect for this dish.
• Can I use fresh vegetables instead of frozen? Absolutely! You can use fresh corn and peas, but you may need to adjust the cooking time slightly.
• How do I prevent the pulao from sticking to the bottom of the pan? Using a heavy-bottomed pan and cooking on low heat will help prevent sticking.
• What is shahjeera and can I substitute it? Shahjeera (caraway seeds) has a unique flavor. If you can’t find it, regular cumin seeds are a good substitute.
• Can this pulao be made in an Instant Pot? Yes! There are many Instant Pot Vegetable Pulao recipes available online. Just search for “Instant Pot Vegetable Pulao” for detailed instructions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!