Vegetable Pulao Recipe – Authentic Indian Rice & Spice Delight

Last Updated on 2 months by Neha Deshmukh

Vegetable Pulao Recipe – Authentic Indian Rice & Spice Delight

Hey everyone! If you’re anything like me, a comforting bowl of pulao just feels like home. This Vegetable Pulao is a family favorite – it’s fragrant, flavorful, and honestly, pretty easy to make once you get the hang of it. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a regular on our dinner table ever since. Let’s dive in and get cooking!

Why You’ll Love This Recipe

This Vegetable Pulao isn’t just another rice dish. It’s a complete meal in one pot, packed with goodness and bursting with aromatic spices. It’s perfect for a weeknight dinner, a festive occasion, or even just when you’re craving something warm and comforting. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

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

• 2.5 cup water
• 0.5 cup chopped carrot (about 75g)
• 0.25 cup cubed potato (about 50g)
• 10 cauliflower florets (about 150g)
• 0.5 cup onion petals (about 75g)
• 5 chopped beans (about 50g)
• 1 tsp salt
• 1 tbsp ghee (about 15ml)
• 1 bay leaf
• 5 cloves
• 1 inch cinnamon stick
• 2 cardamom pods
• 1 tsp cumin seeds
• 0.5 tsp fennel seeds
• 0.5 tsp black pepper
• 1 finely chopped onion (about 100g)
• 1 tsp ginger-garlic paste
• 0.25 cup curd (about 60ml)
• 1 slit green chilli
• 1 cup basmati rice (about 200g)
• 2 tbsp fried onion (about 20g)
• 2 tbsp chopped coriander leaves

Ingredient Notes

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

• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that you just can’t replicate with oil. (About 15ml)
• Basmati Rice: Using good quality basmati rice is key. It should be aged for the best fluffy texture. I prefer the long-grain variety. (About 200g)
• Whole Spices: The blend of bay leaf, cloves, cinnamon, cardamom, cumin, fennel, and pepper is what gives this pulao its signature aroma. Don’t be afraid to experiment with the quantities to suit your taste.
• Vegetable Variations: Traditionally, pulao recipes vary by region. Some use peas, others add mushrooms, and some even include root vegetables like turnips. Feel free to swap in your favorites!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the vegetable stock. In a pot, combine the water, carrots, potatoes, cauliflower, onion petals, beans, and salt. Bring to a boil and simmer for about 10 minutes. Strain the stock and set it aside – this is liquid gold!
2. Now, heat the ghee in a kadai (or a deep pan) over medium heat. Add the bay leaf, cloves, cinnamon, cardamom, cumin, fennel, and pepper. Sauté for a few seconds until fragrant – you’ll know it’s ready when your kitchen smells amazing!
3. Add the finely chopped onion and ginger-garlic paste. Sauté until the onions turn translucent and slightly golden brown.
4. Add the boiled vegetables and sauté for another 2 minutes. This helps them absorb all those lovely spice flavors.
5. Mix in the curd and cook on low flame for 2 minutes, stirring constantly to prevent it from splitting.
6. Pour in the reserved vegetable stock and add the slit green chilli. Stir well to combine.
7. Add the soaked basmati rice, fried onions, and coriander. Mix gently, being careful not to break the rice grains.
8. Cover the kadai and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed. Alternatively, you can pressure cook for 2 whistles.
9. Finally, fluff the pulao gently with a fork and serve hot!

Expert Tips

• Soaking the Rice: Soaking the basmati rice for about 30 minutes before cooking helps it cook evenly and become fluffier.
• Don’t Overmix: Be gentle when mixing the rice. Overmixing can make it sticky.
• Low and Slow: Cooking on low heat is key to preventing the rice from burning and ensuring it cooks through properly.

Variations

• Vegan Adaptation: Swap the ghee for vegetable oil and the curd for a plant-based yogurt alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment:
  • Mild: Reduce the amount of green chilli or omit it altogether.
  • Medium: Use one slit green chilli as per the recipe.
  • Spicy: Add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptations: This pulao is perfect for Navratri or Diwali! You can add seasonal vegetables like pumpkin or sweet potatoes for a festive touch.

Serving Suggestions

This Vegetable Pulao is delicious on its own, but it’s even better with a side of raita (yogurt dip) or paneer curry. A simple salad also complements it beautifully.

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.

FAQs

What type of rice is best for Vegetable Pulao?

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

Can I make Vegetable Pulao in an Instant Pot?

Yes, absolutely! Use the sauté function to bloom the spices, then add the remaining ingredients and cook on high pressure for 3-4 minutes, followed by a natural pressure release.

How can I adjust the spice level of this Pulao?

You can easily adjust the spice level by adding more or less green chilli, or by adding a pinch of red chilli powder.

What vegetables can I substitute in this recipe?

Feel free to swap in your favorite vegetables! Peas, mushrooms, carrots, and beans all work well.

How do I prevent the rice from becoming mushy?

Don’t overcook the rice! Keep a close eye on it and remove it from the heat as soon as it’s cooked through. Also, avoid overmixing.