Main CourseDinner

Vegetable Pulao

Name: Vegetable Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice rinsed and soaked for 20 minutes; 2 tbsp vegetable oil; 1 pcs bay leaf; 1 pcs cinnamon stick 1-inch; 3 pcs clove; 2 pcs green cardamom pod; 0.5 tsp cumin seed; 1 pcs yellow onion thinly sliced; 1 tbsp ginger garlic paste; 1 pcs green chili slit (optional); 0.5 cup carrot diced; 0.5 cup green pea fresh or frozen; 0.5 cup potato diced; 0.5 cup cauliflower small florets; 0.25 tsp turmeric powder; 0.5 tsp garam masala; 1 tsp salt; 2.5 cup water; 2 tbsp fresh cilantro chopped (optional)

This aromatic and flavorful vegetable pulao is a one-pot rice dish packed with mixed vegetables and fragrant spices. It's a satisfying and wholesome meal that comes together quickly for a weeknight dinner or special occasion.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 446 kcal

Mise en place

Ingredients

1.5 cupbasmati rice, rinsed and soaked for 20 minutes
2 tbspvegetable oil
1 pcsbay leaf
1 pcscinnamon stick, 1-inch
3 pcsclove
2 pcsgreen cardamom pod
0.5 tspcumin seed
1 pcsyellow onion, thinly sliced
1 tbspginger garlic paste
1 pcsgreen chili, slit(optional)
0.5 cupcarrot, diced
0.5 cupgreen pea, fresh or frozen
0.5 cuppotato, diced
0.5 cupcauliflower, small florets
0.25 tspturmeric powder
0.5 tspgaram masala
1 tspsalt
2.5 cupwater

garnish

2 tbspfresh cilantro, chopped(optional)

Equipment

measuring cups · large pot · measuring spoons · cutting board · knife

The method

Step by step

1
Rinse the basmati rice thoroughly under cold water, then soak it in fresh water for at least 20 minutes.
About 20 min
Cook’s note: Soaking the rice helps it cook evenly and prevents it from breaking.
2
Heat the vegetable oil in a large pot or pressure cooker over medium heat.
About 1 min
3
Add the bay leaf, cinnamon stick, cloves, green cardamom pods, and cumin seeds to the hot oil.
About 1 min
Cook’s note: Be careful not to burn the spices; they should become fragrant, not dark.
4
Sauté the whole spices for about 30 seconds until they release their aroma.
5
Add the yellow onion and cook until it turns golden brown, stirring occasionally.
About 5 min
Cook’s note: Properly browned onions add depth of flavor to the pulao.
6
Stir in the ginger garlic paste and green chili (if using), and cook for another minute until the raw smell disappears.
About 1 min
7
Add the carrots, green peas, potatoes, and cauliflower florets.
8
Sauté the vegetables for 3-4 minutes, allowing them to soften slightly.
About 4 min
9
Drain the soaked basmati rice and add it to the pot with the vegetables.
10
Gently stir the rice with the vegetables and spices for 1-2 minutes, ensuring it's well coated.
About 2 min
Cook’s note: This step helps prevent the rice from becoming sticky.
11
Add the turmeric powder, garam masala, and salt.
12
Pour in the water and bring the mixture to a rolling boil.
About 3 min
13
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes.
About 15 min
Cook’s note: Do not open the lid during this time to allow the rice to steam properly.
14
After 15 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes.
About 10 min
Cook’s note: Resting allows the steam to redistribute, making the rice fluffy.
15
Gently fluff the pulao with a fork.
Cook’s note: Avoid over-mixing to keep the rice grains intact.
16
Garnish with fresh cilantro, if desired, and serve hot.

Per serving

Nutrition

70%Score

Calories: 446kcal
Protein: 8.5g
Carbs: 82.6g
Fat: 8g
Fibre: 3.6g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover vegetable pulao in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.