Vegetable Pulao is a simple yet delicious Indian rice dish made with fragrant basmati rice, fresh vegetables, and aromatic spices. This one-pot meal is perfect for a quick lunch or dinner, requiring minimal effort while delivering maximum flavor. Serve it with raita, salad, or pickle for a wholesome meal.
Why You’ll Love This Recipe
✔ One-Pot & Easy to Make – Minimal preparation and cooking time.
✔ Loaded with Vegetables – A nutritious meal for all ages.
✔ Naturally Vegan & Gluten-Free – Suitable for various dietary needs.
✔ Perfect for Meal Prep – Stays fresh and flavorful for hours.
Ingredient
For the Pulao:
- 1 cup basmati rice (rinsed & soaked for 20 minutes)
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 cloves
- 2 cardamoms
- 1 small cinnamon stick
- 1 medium onion (thinly sliced)
- 1 tsp ginger-garlic paste
- 1 medium tomato (chopped)
- ½ cup carrots (chopped)
- ½ cup green beans (chopped)
- ¼ cup peas (fresh or frozen)
- 1 small potato (cubed, optional)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2 cups water or vegetable broth
- Salt to taste
- Fresh coriander leaves for garnish
- 1 tbsp lemon juice (optional)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Rinse basmati rice under running water until the water runs clear. Soak for 20 minutes, then drain.
- Chop all the vegetables and keep them ready.
Step 2: Sauté the Spices & Vegetables
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker.
- Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon; sauté for a few seconds until fragrant.
- Add sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1 minute until aromatic.
- Add chopped tomatoes and cook until soft.
- Add all the chopped vegetables and sauté for 2-3 minutes.
Step 3: Cook the Pulao
- Add red chili powder, turmeric, coriander powder, garam masala, and salt.
- Stir well and add drained basmati rice. Mix gently.
- Pour in water or vegetable broth and bring to a boil.
- Cover and cook:
- In a pan: Simmer for 10-12 minutes on low heat.
- In a pressure cooker: Cook for 1 whistle, then let the pressure release naturally.
- Turn off the heat and let the pulao sit for 5 minutes before fluffing with a fork.
- Add fresh coriander leaves and lemon juice for extra flavor.
Pro Tips for the Best Vegetable Pulao
- Use aged basmati rice for long, fluffy grains.
- Sauté spices well to enhance their aroma.
- Adjust vegetables based on availability – cauliflower, bell peppers, or corn can be added.
- For extra richness, add a tablespoon of ghee before serving.
Serving Suggestions
- Serve Vegetable Pulao with boondi raita, cucumber raita, or plain yogurt.
- Pair with pickle and papad for an authentic Indian touch.
- Enjoy with a side of dal tadka or paneer butter masala for a full meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | 280 |
| Protein | 6g |
| Carbs | 50g |
| Fats | 8g |
| Fiber | 5g |
Final Thoughts
This Vegetable Pulao Recipe is a perfect balance of taste, aroma, and nutrition. It’s a quick, one-pot meal that’s great for weekdays, festive occasions, or lunchboxes. Try this recipe today and enjoy a bowl of fragrant, flavorful rice!
Did you try this recipe? Share your thoughts in the comments below! 😊
