Easy Vegetable Pulao Recipe – Basmati Rice & Green Pea Delight

Last Updated on 4 months by Neha Deshmukh

Easy Vegetable Pulao Recipe – Basmati Rice & Green Pea Delight

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 easy vegetable pulao recipe is my take on that classic comfort, simplified for a weeknight but still packed with flavour. It’s a delightful mix of fluffy basmati rice, sweet green peas, and a beautiful blend of warming spices. Perfect as a light meal on its own, or a lovely side dish with your favourite Indian curry!

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 incredibly flavourful, thanks to the aromatic spices. Plus, it’s a fantastic way to sneak in some extra veggies. Honestly, it’s a guaranteed crowd-pleaser, even for picky eaters!

Ingredients

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

• 1 cup Basmati rice
• 2 Tomato, finely chopped
• 1 Onion, sliced
• 1-2 Green chilli, slit (adjust to your spice preference!)
• 1 teaspoon ginger garlic paste (or about 1 tbsp freshly grated)
• ½ cup Green peas (fresh or frozen)
• ¼ teaspoon Turmeric powder
• ½ teaspoon Garam masala
• ½ teaspoon Red chilli powder (adjust to taste)
• 2 tablespoon Oil
• 1 tablespoon Ghee
• 1 Cardamom
• 1 Cinnamon stick
• 1 Clove
• 1 Bay leaf (Biryani leaf)
• 2 tablespoon Coriander leaves, chopped

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain

Basmati rice is key here. Look for aged basmati – it’s longer, fluffier, and has a more pronounced aroma. I usually go for the extra-long grain variety. One cup of basmati rice is roughly 195 grams.

Spices: The Heart of Pulao – Cardamom, Cinnamon & Cloves

These whole spices are what give pulao its signature fragrance. Don’t skip them! If you have whole spices, they really elevate the flavour. You can find these easily at any Indian grocery store.

Ghee vs. Oil: Understanding the Flavor Difference

Ghee (clarified butter) adds a lovely richness and nutty flavour. But if you don’t have ghee, oil works just fine! I like to use a neutral oil like sunflower or vegetable oil. Using a combination of both is also a great option.

Regional Variations: Pulao Across India

Pulao isn’t a one-size-fits-all dish! You’ll find variations all over India. Some regions add saffron for a beautiful colour and flavour, while others include dried fruits and nuts.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice thoroughly under cold water until the water runs clear. Then, soak it in water for at least 30 minutes. (If you’re short on time, a 10-minute soak in hot water works too!).
2. While the rice is soaking, prep your veggies. Finely chop the tomatoes, slice the onion, and slit the green chillies.
3. Now, let’s start building the flavour. Heat the oil and ghee in a pressure cooker over medium heat. Add the cardamom, cinnamon, clove, and bay leaf. Sauté for about 30 seconds, until you can smell their lovely aroma.
4. Add the sliced onions and green chillies. Fry until the onions turn translucent and slightly golden.
5. Stir in the ginger garlic paste and green peas. Cook for about a minute, until fragrant. Then, add the chopped tomatoes.
6. Sprinkle in the salt, turmeric powder, garam masala, and red chilli powder. Cook until the tomatoes soften and the oil starts to separate from the mixture – this is a sign the spices are nicely roasted.
7. Drain the soaked rice and add it to the cooker. Sauté for another minute, coating the rice with all those beautiful spices.
8. Pour in 1 cup (240ml) of water, add the chopped coriander leaves, and bring the mixture to a boil.
9. Close the pressure cooker lid and cook on low heat for 2 whistles. Once cooked, let the pressure release naturally before opening the lid.
10. Finally, fluff the cooked pulao gently with a fork and serve hot! It’s delicious with a side of raita (yogurt dip) or some crispy papadums.

Expert Tips

Want to take your pulao to the next level? Here are a few of my favourite tricks:

Achieving Fluffy Pulao Every Time

The key to fluffy pulao is not overcooking the rice. Keep a close eye on the pressure cooker and let the pressure release naturally.

Soaking Rice: The Key to Perfect Texture

Don’t skip the soaking step! It helps the rice grains elongate and become beautifully fluffy.

Spice Blooming: Maximizing Flavor Release

Sautéing the whole spices in hot oil or ghee releases their essential oils, creating a more fragrant and flavourful pulao.

Variations

Pulao is super versatile! Here are a few ways to customize it:

Vegan Pulao

Simply substitute the ghee with a plant-based oil.

Gluten-Free Pulao

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment: Mild, Medium, & Spicy

Adjust the amount of green chillies and red chilli powder to suit your taste. For a mild pulao, use just one green chilli and ¼ teaspoon of red chilli powder. For a spicier kick, add two green chillies and ¾ teaspoon of red chilli powder.

Festival Adaptations: Pulao for Special Occasions

For festive occasions, you can add a pinch of saffron soaked in warm milk to the pulao for a beautiful colour and aroma. You can also add some fried onions (birista) for extra flavour and crunch.

Serving Suggestions

This pulao is fantastic on its own, but it also pairs beautifully with:

• Dal Makhani (creamy black lentil dish)
• Shahi Paneer (creamy cottage cheese curry)
• Raita (yogurt dip)
• Papadums (crispy lentil wafers)

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

What type of rice is best for pulao?

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

Can I make this pulao without a pressure cooker?

Yes, you can! Cook the pulao in a heavy-bottomed pot with a tight-fitting lid. You’ll need to use a little more water (about 1.25 cups) and cook it on low heat for about 20-25 minutes, or until the rice is cooked through.

How do I prevent the rice from sticking to the bottom of the cooker?

Make sure you’re using enough water and cooking on low heat. Also, avoid stirring the rice while it’s cooking.

Can I add other vegetables to this pulao?

Absolutely! Feel free to add other vegetables like carrots, beans, or cauliflower. Just add them along with the green peas.

What is the best way to reheat leftover pulao?

Reheat leftover pulao in a microwave or on the stovetop with a splash of water to prevent it from drying out.