Vegetable Pulao Recipe – Easy Basmati Rice & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Pulao Recipe – Easy Basmati Rice & Spice Blend

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Vegetable Pulao is my take on that classic – a simple, flavorful, and incredibly satisfying meal that’s perfect for a weeknight dinner or a festive gathering. It’s a fantastic way to sneak in some extra veggies, and honestly, it’s just plain delicious!

Why You’ll Love This Recipe

This Vegetable Pulao is a winner for so many reasons! It’s quick to make – ready in under 30 minutes. It’s packed with flavor thanks to a beautiful blend of spices. Plus, it’s super versatile; you can easily swap out the vegetables to suit your taste or what you have on hand. It’s a complete meal in one pot, which means fewer dishes – always a bonus in my book!

Ingredients

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

• 1 cup Basmati rice
• 2 cups Water
• 2 tablespoons Oil
• 1 Onion (sliced)
• 2 Green chillies (slit)
• 1 teaspoon Ginger garlic paste
• 4 Beans
• Carrot (amount to your liking)
• ½ cup Peas
• 1 cup Capsicum (cubed)
• ½ cup Mint and coriander leaves
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Turmeric
• 2 teaspoons Coriander powder
• To taste Salt
• 1 Cinnamon stick (1 inch)
• 1 Cardamom pod
• 1 Clove

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Basmati Rice: Choosing the Right Grain. Basmati is key here – it’s long-grained, fragrant, and cooks up beautifully fluffy. I prefer aged basmati rice as it tends to stay more separate. About 200g of rice is perfect for this recipe.
• Spice Blend: The Heart of Pulao. Don’t be shy with the spices! They’re what give pulao its signature flavor. You can adjust the amounts to your preference, but a good balance is essential.
• Vegetable Variations: Regional & Seasonal Options. Feel free to get creative with the veggies! Cauliflower, potatoes, and even mushrooms work wonderfully. In the winter, I love adding some frozen mixed vegetables for convenience.
• Oil: Selecting the Best Oil for Flavor. I usually use vegetable oil or sunflower oil, but ghee (clarified butter) adds a lovely richness if you’re feeling indulgent. About 30ml of oil is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice in 2 cups of water for about 10 minutes in hot water, or 30 minutes in plain water. This helps the rice cook up light and fluffy.
2. Heat the oil in a pressure cooker over medium heat. Add the cinnamon stick, cardamom pod, and clove. Let them sizzle for a few seconds until fragrant – this is called tempering, and it releases all those lovely flavors.
3. Add the sliced onions and slit green chillies. Sauté for about 30 seconds, until the onions start to turn translucent.
4. Stir in the ginger garlic paste and cook for another minute, until you can really smell that wonderful aroma.
5. Now, add the mixed vegetables – beans, carrot, peas, and cubed capsicum. Cook for about 2 minutes on medium-low heat, stirring occasionally. You want them to soften slightly, but still have a bit of crunch.
6. Sprinkle in the turmeric, red chilli powder, coriander powder, garam masala powder, and a pinch of salt. Sauté for another 30 seconds, making sure the spices coat the vegetables evenly.
7. Add the chopped mint and coriander leaves. Sauté until they wilt – this adds a lovely freshness to the pulao.
8. Drain the soaked basmati rice and add it to the pressure cooker along with the 2 cups of water. Adjust the salt to taste and give everything a good mix.
9. Bring the mixture to a boil, then close the pressure cooker lid and cook on medium flame for 2 whistles.
10. Once the pressure has released naturally, gently fluff the pulao with a fork and serve hot.

Expert Tips

• Don’t overcook the rice! That’s the key to a fluffy pulao.
• If you’re using a regular pot instead of a pressure cooker, you’ll need to simmer the pulao on low heat for about 20-25 minutes, or until the rice is cooked through and the water is absorbed.
• A little squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Vegetable Pulao: Simply ensure you’re using vegetable oil instead of ghee.
• Gluten-Free Vegetable Pulao: This recipe is naturally gluten-free!
• Spice Level Adjustments (Mild, Medium, Spicy): Reduce or omit the red chilli powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Diwali, Holi, etc.): For Diwali, you can add a handful of cashew nuts and raisins for a richer, more festive pulao.

Serving Suggestions

Vegetable Pulao is delicious on its own, but it also pairs wonderfully with raita (yogurt dip), a side of dal (lentils), or a simple vegetable curry. My family loves it with a dollop of homemade mango chutney!

Storage Instructions

Leftover Vegetable Pulao can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

• What type of rice is best for Vegetable Pulao? Basmati rice is the best choice – it’s fragrant and cooks up fluffy.
• Can I make Vegetable Pulao without a pressure cooker? Yes, you can! Just simmer it in a regular pot on low heat until the rice is cooked through.
• How can I adjust the spice level of this pulao? Adjust the amount of red chilli powder to your liking.
• What vegetables can I substitute or add to this recipe? Feel free to use any vegetables you enjoy! Cauliflower, potatoes, and mushrooms are all great options.
• How do I prevent the rice from becoming mushy? Don’t overcook the rice, and make sure to drain it well after soaking.
• Can I make this ahead of time? You can prepare the vegetables and spice blend ahead of time, but it’s best to cook the pulao just before serving.
• What is the best way to reheat Vegetable Pulao? Reheat it gently in a microwave or on the stovetop with a splash of water to prevent it from drying out.