Simple Vegetable Pulao Recipe

Picture this: I’m cozied up in my kitchen, bringing together the most aromatic spices and vibrant veggies to create a divine symphony of flavors with this fabulous basmati pulao recipe.

Hearty and healthy, this simple vegetable pulao is one of my go-to recipes that I turn to whenever I have a craving for something filling yet nutritious. The basmati rice is perfectly cooked, then tossed with colorful, vibrant vegetables—diced carrots, green peas, and red bell pepper.

These tender little morsels create a delightful melody of flavors as you eat. Cumin and warming spices add richness to the dish, which is quite healthy thanks to all the vitamins the vegetables provide.

Ingredients

• Basmati Rice: Long-grain, aromatic, carbohydrate-rich; perfect for fluffy texture.
• Cumin Seeds: Adds earthy flavor; aids digestion and boosts immunity.
• Ghee: Clarified butter offering healthy fats; enhances aroma and taste.
• Cinnamon Stick: Sweet-spicy flavor; helps regulate blood sugar.
• Onion: Offers sweetness and flavor; contains antioxidants and fiber.
• Garlic: Provides aromatic depth; known for immune-boosting properties.
• Carrots: Rich in vitamin A; adds sweetness and vibrant color to the dish.
• Green Peas: Provides protein and fiber; adds natural sweetness to the pulao.
• Cilantro: Fresh, green herb; adds vibrant flavor and garnish appeal.
• Lemon Juice: Adds tanginess; rich in vitamin C and enhances flavor.

Ingredient Quantities

• 1 cup basmati rice
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 2-3 whole cloves
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 green cardamom pods
• 1 medium onion, finely sliced
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 cup diced carrots
• 1/2 cup green peas
• 1/2 cup chopped bell pepper
• 1/2 cup chopped green beans
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 2 cups water
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice

How to Make this

1. Wash the basmati rice in cold water till the water runs clear. Soak it in water for about 20-30 minutes, and then drain it.

2. In a large pan, heat oil or ghee over medium heat. Add cumin seeds, whole cloves, bay leaf, cinnamon stick, and cardamom pods. Sauté until they release their aroma.

3. Finely sliced onion goes into the pan and is then sautéed until it is golden brown.

4. Mix in the finely chopped garlic and ginger, and cook for an additional 1-2 minutes until you can smell their wonderful aroma.

5. Incorporate the carrots, green peas, bell pepper, and green beans that have been cut into small pieces. Let them cook for a span of 3-4 minutes, mixing and mingling them with the other components of the dish at regular intervals.

6. Combine the turmeric powder and salt with the vegetables. Continue cooking for another minute, allowing the spices to infuse with the vegetables.

7. Incorporate the drained basmati rice with the vegetables and spices in the pan by gently stirring.

8. Add 2 cups of water, and heat the mixture until it reaches a vigorous boil. Put the lid on the pan, turn the heat down to low, and let it simmer for 15-20 minutes, or until the rice is done and the water has all been soaked up.

9. Take the pan off the stove and let it sit, still covered, for 5 more minutes. This allows the rice to reach maximum fluffed state.

10. Before serving, sprinkle lemon juice over the pulao and top it with fresh, chopped cilantro.

Equipment Needed

1. Large bowl (for washing and soaking rice)
2. Measuring cups and spoons
3. Large pan with lid
4. Stove
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Lemon squeezer (optional, for lemon juice)
9. Serving spoon

FAQ

• Can I use other types of rice instead of basmati?You can use other long-grain rice varieties, but they may require different cooking times and water ratios.
• Can I make this pulao in advance?Certainly, you can make it a day ahead and warm it gently on the stovetop or in the microwave before serving.
• Is it possible to make this recipe vegan?Definitely. Simply substitute oil for ghee to maintain the dish’s vegan status.
• Can I add other vegetables?Of course! You can incorporate vegetables like cauliflower, corn, or potatoes according to your liking.
• What can I serve with vegetable pulao?It is usually served alongside raita, yogurt, or a basic salad. It also complements curry dishes very well.
• Can I use a rice cooker for this recipe?Certainly, the first steps of the sauté can be executed on the stovetop, after which you would transfer all ingredients to a rice cooker, making watery adjustments as necessary.
• How can I reduce the spiciness?If you want a milder flavor, skip the whole spices like cloves and cardamom.

Simple Vegetable Pulao Recipe Substitutions and Variations

Use jasmine rice instead of basmati rice for a slightly different fragrance and texture.
Replace oil or ghee with coconut oil for a hint of tropical flavor.
Substitute mustard seeds for cumin seeds if you want a different spice note.
Use convenience frozen mixed vegetables in place of fresh carrot, pea, bell pepper, and bean in this dish.
If cilantro is unavailable or not preferred, substitute with parsley.

Pro Tips

1. Toast the Spices: For an enhanced flavor, consider dry roasting the whole spices (cumin seeds, cloves, bay leaf, cinnamon stick, cardamom pods) for a minute before adding oil or ghee. This will intensify their aroma and flavor.