Vegetable Pulao Recipe- Authentic Carrot, Pea & Potato Rice

Last Updated on 1 month by Neha Deshmukh

Vegetable Pulao Recipe – Authentic Carrot, Pea & Potato Rice

Hey everyone! If you’re anything like me, a comforting bowl of pulao just feels like home. This Vegetable Pulao is a family favourite – it’s fragrant, flavourful, and packed with goodness. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a staple in my kitchen ever since. It’s perfect for a quick weeknight dinner or a festive gathering. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any pulao; it’s a vibrant mix of aromatic spices and tender vegetables, all cooked to perfection with fluffy basmati rice. It’s a one-pot wonder, meaning fewer dishes to wash (always a win!). Plus, it’s easily adaptable to your taste and what you have on hand. Seriously, who doesn’t love a versatile recipe?

Ingredients

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

• 2 tbsp ghee / clarified butter (about 30ml)
• 1 inch cinnamon stick
• 3 pod cardamom
• 4 cloves
• 1 bay leaf
• ½ – 1 tsp fennel / saunf (about 2-4g)
• 1 tsp cumin / jeera (about 5g)
• 1 onion, finely chopped
• 1 tsp ginger paste (about 5ml)
• 1 tsp garlic paste (about 5ml)
• 1 green chilli, slit
• ½ tsp turmeric powder (about 2g)
• 1 tsp Kashmiri red chilli powder (about 5g)
• 1 tsp garam masala (about 5g)
• 1 tsp kasuri methi (dried fenugreek leaves) (about 5g)
• 1 tomato, finely chopped
• 1 carrot, chopped
• ½ cup potato, cubed (about 75g)
• 3 tbsp peas / matar (about 45g)
• 1 cup basmati rice, soaked for 20 minutes (about 195g)
• 2 tbsp coriander, finely chopped (about 10g)
• 2 cups water (about 480ml)
• 1 tsp salt (about 6g)

Ingredient Notes

Let’s talk ingredients! A few things make this pulao extra special:

• Ghee: Don’t skimp on the ghee! It adds a richness and flavour that oil just can’t replicate. It’s traditional, and honestly, it makes all the difference.
• Basmati Rice: Using good quality basmati rice is key. The grains should be long and slender, and they’ll stay beautifully separate after cooking. Soaking the rice for at least 20 minutes helps it cook evenly.
• Whole Spices: The blend of cinnamon, cardamom, cloves, fennel, and cumin is what gives this pulao its signature aroma. Feel free to adjust the quantities to your liking. Some regions in India prefer adding a pinch of star anise or a small piece of mace for extra complexity.
• Kasuri Methi: This adds a unique, slightly bitter flavour that’s so characteristic of Indian cuisine. If you can’t find it, you can skip it, but it really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a kadai (a deep, heavy-bottomed pan) over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, bay leaf, fennel seeds, and cumin seeds. Sauté for about 30 seconds, or until fragrant. You’ll know it’s ready when you can really smell those spices!
2. Add the chopped onion, ginger paste, garlic paste, and slit green chilli. Sauté until the onions soften and turn golden brown – about 5-7 minutes. Patience is key here; well-sautéed onions are the foundation of flavour.
3. Reduce the flame to low. Add the turmeric powder, Kashmiri red chilli powder, garam masala, and kasuri methi. Sauté briefly, just for about 30 seconds, being careful not to burn the spices.
4. Mix in the chopped tomato and cook until it becomes mushy and softened – around 3-5 minutes.
5. Add the chopped carrot, cubed potato, and peas. Sauté for about a minute, just to coat them in the spice mixture.
6. Stir in the soaked and drained basmati rice and chopped coriander. Gently sauté for another minute, being careful not to break the rice grains.
7. Pour in the water and add the salt. Give everything a good mix to ensure the rice is evenly distributed.
8. Cover the kadai and simmer on low heat for 20 minutes, or until the rice is cooked through and the water is absorbed. Alternatively, you can pressure cook for 2 whistles (about 2 minutes) – see the FAQs for adjustments.
9. Once cooked, fluff the pulao with a fork and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• If the pulao seems dry, add a splash of hot water during cooking.
• For extra flavour, you can add a tablespoon of ghee right at the end, after fluffing the rice.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It won’t have quite the same flavour, but it will still be delicious!
• Gluten-Free: This recipe is naturally gluten-free.
• Spice Level Adjustment: Adjust the amount of chilli powder to your preference. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: During Diwali or Holi, I sometimes add a handful of chopped nuts (cashews, almonds) for a richer, more festive touch.

Serving Suggestions

This Vegetable Pulao is fantastic on its own, but it’s even better with a side of boondi raita (yogurt with fried gram flour balls). A simple cucumber raita or a dollop of plain yogurt also works beautifully. You can also serve it with a side of papadums or a simple vegetable curry.

Storage Instructions

Leftover Vegetable Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.

FAQs

1. What type of rice is best for Vegetable Pulao?

Basmati rice is the best choice! Its long grains and delicate flavour make it perfect for pulao.

2. Can I use frozen peas in this recipe?

Yes, absolutely! Just add them directly to the kadai along with the other vegetables. No need to thaw them first.

3. How do I prevent the rice from sticking to the bottom of the kadai?

Make sure you’re using a heavy-bottomed kadai and that the heat is on low. Stirring occasionally during cooking also helps.

4. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you can’t find it, you can omit it or try a pinch of dried oregano.

5. Can this pulao be made in a pressure cooker? If so, what adjustments are needed?

Yes! Use the same ingredients and follow the steps until adding the water. Close the pressure cooker and cook on medium heat for 2 whistles. Let the pressure release naturally before opening the lid. You might need to reduce the amount of water slightly (use about 1.75 cups instead of 2) as pressure cookers retain moisture.