Vegetable Pulao Recipe – Authentic Indian Rice & Veggie Delight

Last Updated on 4 months by Neha Deshmukh

Vegetable Pulao Recipe – Authentic Indian Rice & Veggie Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that isn’t too complicated to make. This Vegetable Pulao is exactly that! It’s a one-pot wonder packed with goodness, and honestly, it’s been a family favorite for years. I first made this when I was trying to impress my in-laws, and it was a huge hit – thankfully! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Vegetable Pulao isn’t just another rice dish. It’s a beautifully aromatic, subtly spiced delight that’s perfect for a weeknight dinner or a festive gathering. It’s a fantastic way to sneak in some extra veggies, and the flavors just meld together beautifully. Plus, it’s surprisingly easy to customize to your liking!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cup mixed chopped veggies (carrots, french beans, cauliflower, potatoes) – about 200g
• 0.5 cup green peas – about 75g
• 1 cup basmati rice – about 195g
• 3 tablespoon fresh curd (yogurt) – about 45ml
• 2 tablespoon ghee – about 30ml
• 1 medium onion (sliced)
• 1 tablespoon coriander seeds
• 0.5 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• 1 inch ginger (crushed)
• 5-6 garlic cloves (crushed)
• 2-3 tej patta (Indian bay leaf)
• 3 green cardamoms
• 1 inch cinnamon stick
• 1 black cardamom
• 4-5 black peppercorns
• 3 cloves
• 12-14 cashews

Ingredient Notes

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

• Bouquet Garni: This is a game-changer! Tying coriander seeds, fennel seeds, cumin seeds, ginger, and garlic in a muslin cloth infuses the rice with a subtle, complex aroma. It’s a little extra effort, but so worth it.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that butter just can’t replicate. If you’re not a fan, you can use oil, but ghee is traditional and truly elevates the dish.
• Basmati Rice: Using good quality basmati rice is key. It should be long-grained and fragrant. I always soak my rice for about 20-30 minutes before cooking – it helps it cook up fluffy and separate.
• Regional Variations: Pulao recipes vary across India! Some regions add saffron for color and a luxurious touch, while others use different combinations of spices. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your bouquet garni. Tie the coriander seeds, fennel seeds, cumin seeds, crushed ginger, and garlic in a muslin cloth.
2. In a large pot, boil 5 cups of water. Add the mixed veggies, green peas, bouquet garni, and a pinch of salt. Simmer for 10-12 minutes, until the veggies are half-cooked. Strain the veggies, reserving the stock – we’ll need that later!
3. While the veggies are simmering, soak the basmati rice in water for 20-30 minutes. Then, drain it well.
4. Now, heat the ghee in a large, heavy-bottomed pan. Add the tej patta, cardamoms, cinnamon stick, black cardamom, peppercorns, and cloves. Sauté for a minute or two until they become fragrant – your kitchen should smell amazing right about now!
5. Add the sliced onion and fry until golden brown. This is where patience pays off – nicely browned onions are crucial for flavor.
6. Add the soaked rice and sauté for another 2 minutes.
7. Add the half-cooked veggies, 2 cups of the reserved stock, the curd, and salt. Give everything a good mix.
8. Cover the pan and cook on low heat for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Don’t peek!
9. While the pulao is cooking, let’s make the garnish. Fry the sliced onions and cashews in a little ghee until golden brown.
10. Fluff the pulao with a fork and top it with the fried onions, cashews, and a sprinkle of fresh mint leaves. Serve hot and enjoy!

Expert Tips

• Don’t Overcook the Veggies: We want them slightly firm, as they’ll continue to cook with the rice.
• Low and Slow: Cooking on low heat is essential for preventing the rice from sticking and ensuring it cooks evenly.
• Resting Time: Let the pulao rest for 5-10 minutes after cooking. This allows the flavors to meld and the rice to become even fluffier.

Variations

• Vegan Adaptation: Swap the ghee for vegetable oil and the curd for a plant-based yogurt alternative.
• Spice Level Adjustment: Add a pinch of red chili powder or a chopped green chili for a little heat. My friend, Priya, loves adding a dash of garam masala too!
• Festival Adaptations: During Diwali, I sometimes add a handful of chopped nuts like almonds and pistachios for extra richness. For Holi, a splash of rose water adds a beautiful fragrance.

Serving Suggestions

Vegetable Pulao is fantastic on its own, but it also pairs beautifully with:

• Raita (yogurt dip)
• A simple vegetable curry
• Papadums (Indian crispy wafers)
• A side of mango chutney

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 with a splash of water to prevent it from drying out.

FAQs

What type of rice is best for Vegetable Pulao?

Basmati rice is the traditional choice. Its long grains and fragrant aroma make it perfect for this dish.

Can I make Vegetable Pulao in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Use the sauté function to bloom the spices, then add the remaining ingredients and cook on high pressure for 5 minutes, followed by a 10-minute natural pressure release.

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

Using a heavy-bottomed pan and cooking on low heat are key. Also, make sure you’ve soaked the rice properly.

What vegetables can I substitute in this recipe?

Feel free to use whatever veggies you have on hand! Peas, beans, carrots, cauliflower, potatoes, and bell peppers all work well.

Can I prepare the Vegetable Pulao a day in advance?

While it’s best enjoyed fresh, you can prepare the rice and veggies separately a day ahead and then combine them when you’re ready to cook.