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Vegetable Pulao

Serves 4
40 mins
280 Kcal
The Vegetable Pulao recipe is a festive and aromatic rice preparation wherein fresh vegetables, fluffy basmati rice, and spices mingle in their magic. Hailing from the Indian sub-continent, this dish wafted into the palate with rich flavours and an alluring aroma. Golden brown onions caramelised to perfection add a depth of sweetness to the base. Various vegetables, including carrots, peas, green beans, and potatoes, add a wonderful amount of crunch. The critical taste here is in the right mix of spices: cumin, coriander, cardamom, and cloves, which create just the right saut with vegetables so the rice can pick up its multidimensional yet well-balanced flavour. Adding freshness to the dish, fresh herbs like cilantro and mint do a lot of good. The long-grain, aromatic basmati rice is cooked apart and folded gently into the spiced vegetable mixture to perfectly merge flavours. The Vegetable Pulao recipe is often garnished with fried onions and a sprinkle of nuts for added texture and a touch of indulgence. It is also light on the stomach, eaten alone or with yoghurt or raita or a pickle accompaniment to give it that extra flavour. Whether it be a family gathering that calls for it or the need to provide the family with a comforting dinner on a weekday, Vegetable Pulao is a celebration of a simple yet exquisite culinary tradition.

Ingredients required for Vegetable Pulao

  1. 250 gms basmati rice
  2. 1/4 cup mixed vegetables
  3. 1 tsp cumin
  4. Lemon
  5. 1 tomato
  6. 1 tsp pav bhaji masala
  7. Salt
  8. 1/4 tsp turmeric powder
  9. 1 tsp red chilli powder
  10. 1 tsp ginger garlic paste
  11. 1 onion
  12. 2 tbsp cooking oil

Cooking steps for Vegetable Pulao

  1. 1
    Wash 250 gms of basmati rice in cold water 3-4 times. This helps take away extra starch in the rice so that the rice won't be sticky.
  2. 2
    Soak the rice in water for about 20 minutes; this allows the rice to take in just enough water to help produce fluffy, separate grains when cooked. Drain the water from the rice with the help of a sieve or colander. Take a large pot, fill it with water, and bring it to a boil; add a pinch of salt to the pot. Add strained rice in boiling water until it is 90% cooked. The rice should be tender yet firm at the bite. It takes about 5-7 minutes.
  3. 3
    After the rice is 90% cooked, drain extra water and keep the rice aside.
  4. 4
    Heat 2 tbsp of oil in a tawa or a large frying pan on medium heat. Let the oil come to a high temperature and start sizzling.
  5. 5
    Add one tsp of cumin seeds to this hot oil. Within about 30 seconds, let them sputter and release fragrance.
  6. 6
    Add one chopped onion to this pan. Saut onions until they are golden brown, stirring occasionally. This would take about 5-7 minutes. The caramelised onions give a deep, rich flavour to pulao.
  7. 7
    Add 1 tsp of ginger-garlic paste to the saut ed onions. Mix well and cook for 1 minute till the raw smell of the paste evaporates and the flavours meld nicely.
  8. 8
    In the pan, add one finely chopped tomato. Cook until the tomato turns soft and mushy, stirring occasionally; this would take about 3-4 minutes. The tomatoes help in giving a flavourful base to the masala.
  9. 9
    Add 1/4 cup of boiled and chopped mixed vegetables comprising carrots, peas, beans, and capsicum to this. Mix well and saut for 2-3 minutes to allow the vegetables to merge into the tomato and onion mixture.
  10. 10
    Add 1/4 tsp turmeric powder, red chilli powder, pav bhaji masala, and salt to taste. Mix everything well so the vegetables and onions get well coated with these spices.
  11. 11
    Cook for 2 minutes to get the aroma of the spices mixing well with the vegetables.
  12. 12
    Now add the cooked rice into this pan containing vegetable and spice mixture. Mix the rice with masala carefully so that the rice is well coated with the spices and the vegetables are evenly spread.
  13. 13
    Mix gently, always careful that there is no breaking of rice grains. You can mix it with a spatula or a big spoon.
  14. 14
    When rice is well mixed with masala and warm, switch off the heat.
  15. 15
    Garnish the pulao with freshly chopped coriander leaves and squeeze a lemon for bursts of freshness and flavour.
  16. 16
    Serve the hot vegetable pulao with raita or yoghurt, an ideal accompaniment to such spiced rice, as it adds a cooling effect.
  17. 17
    If you liked this recipe of Vegetable pulao, don't forget to share it with your friends and family.

Shop Ingredients

Red Chilli Powder (1 Tsp)
600
1
300
1
Pav Bhaji Masala (1 Tsp)
45
1
90
1
68
1
91
1
42
1
119
1
Cooking Oil (2 Tbsp)
143
1
172
1
161
1
150
1
151
1
302
1
141
1
730
1
236
1
173
1
Mixed Vegetables (1/4 cup)
59
1
45
1
19
1
9
1
15
1
35
1
69
1
9
1
21
1
17
1
Salt
27
1
19
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Ginger Garlic Paste (1 Tsp)
38
1
43
1
38
1
49
1
42
1
50
1
99
1
Cumin (1 Tsp)
62
1
239
1
104
1
38
1
174
1
84
1
226
1
100
1
140
1
74
1
Turmeric Powder (1/4 Tsp)
66
1
68
1
122
1
225
1
Tomato (1)
19
1
15
1
27
1
48
1
11
1
44
1
Onion (1)
59
1
131
1
32
1
32
1
49
1
102
1
72
1
139
1
76
1
84
1
Lemon
35
1
93
1
66
1
Basmati Rice (250 gms)
81
1
344
1
96
1
325
1
197
1
220
1
107
1
459
1
96
1
289
1

FAQs

What makes vegetable pulao delicious?

Vegetable pulao is delicious with an aroma of cumin, cardamom, and cloves, giving the rice a vibrant flavour. Adding fresh vegetables adds texture in the form of crunch and natural sweetness. Rice prepared with flavourful broth or stock tastes even better; meanwhile, sprinkling fried onions and herbs increases the flavour value.

How to store Vegetable pulao?

Allow vegetable pulao to cool to room temperature and store it in an airtight container. Once it has cooled to room temperature, refrigerate it for 3-4 days. Bring out the pulav in a microwave-proof bowl or container. Reheat it with just a splash of water. You can also reheat it on the stove. An extra tadka to the pulao will give it a fresh flavour.

How to serve vegetable pulao?

Serve hot vegetable pulao sprinkled with fresh herbs like coriander or mint. It pairs well with raita, yoghurt, or a side salad. You can also enjoy it alongside curries, grilled meats, or pickles. Top with fried onions, nuts, or raisins for an extra touch. Serve this vegetable pulao recipe as a main or flavourful side dish.