Vegetable Pulao Recipe- Shahi Jeera & Green Bean Rice

Last Updated on 2 months by Neha Deshmukh

Vegetable Pulao Recipe – Shahi Jeera & Green Bean Rice

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, with its delicate shahi jeera flavour and vibrant green beans, is a family favourite and I’m so excited to share it with you. It’s perfect for a weeknight dinner, a festive occasion, or just when you’re craving something wholesome and delicious.

Why You’ll Love This Recipe

This isn’t your average vegetable pulao! The addition of shahi jeera (caraway seeds) gives it a unique, slightly earthy flavour that really elevates the dish. Plus, it’s packed with fresh veggies, making it a healthy and satisfying meal. It’s relatively easy to make, even for beginner cooks, and it’s incredibly versatile – feel free to swap in your favourite vegetables!

Ingredients

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

• 2 tablespoons oil
• 2 bay leaves
• 2 cinnamon sticks
• 1 cardamom piece
• 4 cloves
• 0.5 teaspoon shahi jeera (caraway seeds)
• 3 onions
• 0.5 teaspoon ginger-garlic paste
• 8-9 green beans
• 2 carrots
• 2 potatoes
• 0.5 cup matar (green peas)
• 3 green chillies
• 2 tablespoons coriander leaves
• 1 tablespoon mint leaves
• 2 tablespoons yogurt
• 5.5 cups water
• 3 cups rice
• 1 teaspoon lemon extract
• Salt to taste

Ingredient Notes

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

• Shahi Jeera (Caraway Seeds) – A Unique Flavor Profile: Don’t skip this! Shahi jeera has a distinct flavour, more fragrant and slightly bitter than regular jeera. It really makes this pulao special.
• Rice Varieties for Pulao – Choosing the Best Grain: Basmati rice is the classic choice for pulao. Its long grains stay separate and fluffy. You can use aged basmati for even better results.
• Regional Variations in Vegetable Pulao: Vegetable Pulao is made differently all over India! Some regions add saffron, others use different spice blends. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Add the bay leaves, cinnamon sticks, cardamom, cloves, and shahi jeera. Sauté until you can really smell the spices – this is where the magic begins!
2. Now, add the sliced onions and cook until they turn a beautiful golden brown. Stir in the ginger-garlic paste and sauté until the raw smell disappears. This usually takes a couple of minutes.
3. Toss in the chopped green beans and carrots. Sauté for 2-3 minutes to take away that raw flavour.
4. Add the diced potatoes, green peas, and green chillies. Season with salt. Cook for a few minutes until the vegetables soften slightly.
5. Stir in the yogurt, coriander leaves, and mint leaves. Cook until the oil starts to separate from the mixture – this means everything is nicely combined.
6. Pour in the water. Add the rice and lemon extract. Give it a good stir to make sure everything is evenly distributed.
7. Close the lid of the pressure cooker and cook on medium flame for 3 whistles. Once cooked, let the steam release naturally. Don’t rush this part!
8. Gently fluff the pulao with a fork. Serve hot with raita or kurma.

Expert Tips

Want to take your Vegetable Pulao to the next level? Here are a few of my go-to tips:

• Achieving Fluffy Pulao – The Right Rice-to-Water Ratio: The key to fluffy pulao is getting the rice-to-water ratio right. I find 1 cup of rice to about 1.8 cups of water works perfectly, but it can vary slightly depending on your rice.
• Mastering the Tadka – Building Flavor from the Start: Don’t underestimate the power of the tadka (the spice tempering)! Sautéing the spices properly releases their flavours and creates a delicious base for the pulao.

Variations

Pulao is so adaptable! Here are a few ideas to spice things up:

• Vegan Vegetable Pulao: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free Vegetable Pulao: This recipe is naturally gluten-free, so you’re all set!
• Spice Level Adjustment – Mild, Medium, or Spicy: Adjust the number of green chillies to control the spice level. For a milder pulao, remove the seeds from the chillies.
• Festival Adaptations – Navratri & Diwali Pulao: During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, a touch of saffron adds a festive touch.

Serving Suggestions

This Vegetable Pulao is delicious on its own, but it’s even better with some accompaniments!

• A cooling raita (yogurt dip) is a classic pairing.
• Kurma (a mild vegetable or meat curry) also goes wonderfully.
• A simple salad adds a refreshing contrast.

Storage Instructions

Leftover 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

Got questions? I’ve got answers!

• What type of rice is best for Vegetable Pulao? Basmati rice is the best choice for its long grains and fluffy texture.
• Can I make this Vegetable Pulao without a pressure cooker? Yes! You can cook it in a pot on the stovetop, but it will take longer. Reduce the water slightly and simmer on low heat until the rice is cooked through.
• How can I adjust the spice level of this pulao? Use more or fewer green chillies, or remove the seeds for a milder flavour.
• What can I substitute for yogurt in this recipe? Plant-based yogurt or a tablespoon of lemon juice can be used as a substitute.
• How do I prevent the rice from sticking to the bottom of the pressure cooker? Make sure the heat is on medium and don’t stir the pulao while it’s cooking.
• Can I add other vegetables to this pulao? Absolutely! Feel free to add cauliflower, peas, mushrooms, or any other vegetables you like.