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Heavy-bottomed cooking pot
Steady heat helps rice, dal and slow-simmered sauces cook evenly without catching on the base.
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Vegan Masala Recipe
Veg Pulao Recipe (Mix Vegetable Pulav)
Vegetable pulao cooks basmati, colourful vegetables and whole spices together in one fragrant pot. The grains stay fluffy, the vegetables tender and the flavour gently aromatic.
Recipe by Craig LogueHow our recipes are created
40 minPrep: 15 minCook: 25 minServes 4IndianVegan
pulaopulao recipeveg pulaovegetable pulao
From the kitchen
What to expect
A gentle pulao for days when you want rice, vegetables and whole spices in one pot. The grains stay separate, with enough masala to keep each spoonful savoury and clean.
Serving idea
Best served simply
Serve with cucumber salad, sliced onions and lemon wedges, or alongside a simple dal for a fuller meal.
Useful equipment
Tools that make this recipe easier
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Fine-mesh sieve
Handy for rinsing rice and lentils thoroughly and draining them without losing smaller grains.
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Cook the recipe
Method
- 1
Rinse 1.5 cups basmati rice in cold water until the water runs mostly clear. Soak it in enough water for 20 to 30 minutes, then drain and set aside.
- 2
Crush 1 to 2 green chillies, 1 to 1.5 inches ginger and 4 to 5 garlic cloves to a paste, or use a mortar and pestle for a coarser texture.
- 3
Heat 3 tablespoons ghee or oil in a deep, heavy-bottomed pot. Add 1 teaspoon cumin seeds, 5 to 6 black peppercorns, 1 tej patta, 4 cloves, 3 to 4 green cardamoms, 1 black cardamom, 1 small piece of mace, 1 small star anise, 1 inch cinnamon stick and 1 small piece of stone flower. Let the spices sizzle for a few seconds.
- 4
Add 1 cup thinly sliced onions and cook on medium-low heat until they turn deep golden at the edges and lose their raw smell.
- 5
Stir in the ginger-garlic-chilli paste and cook for a few seconds, just until the raw aroma fades.
- 6
Add ½ cup chopped tomatoes and cook for 2 to 3 minutes, stirring, until they soften and start to break down.
- 7
Add ½ to ¾ cup cauliflower, ½ to ¾ cup potatoes, ¼ cup carrots, ⅓ cup green peas, ¼ cup green beans, ¼ cup green bell pepper, if using, and ¼ cup baby corn, if using. Sauté for 1 to 2 minutes so the vegetables pick up the masala.
- 8
Fold in the drained rice and stir gently for 1 to 2 minutes, coating the grains without breaking them.
- 9
Pour in 2.5 to 3 cups water or vegetable stock and add salt to taste. Mix once, then bring it to a steady boil.
- 10
Lower the heat, cover tightly and cook until the rice is tender and the liquid is absorbed. If needed, add a little hot water during cooking, but keep the grains separate rather than wet.
- 11
Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff gently with a fork, then finish with 3 tablespoons coriander leaves, 2 tablespoons mint leaves, if using, and ¼ teaspoon lemon juice, if using.
Gather everything first
Ingredients
- •1.5 cups basmati rice (300 grams, rinsed and soaked for 20 to 30 minutes)
- •water, as needed for soaking
- •1 teaspoon cumin seeds (or caraway seeds)
- •5 to 6 whole black peppercorns, optional
- •1 tej patta (Indian bay leaf)
- •4 cloves
- •3 to 4 green cardamoms
- •1 black cardamom, optional
- •1 small piece of mace, optional
- •1 small star anise, optional
- •1 inch cinnamon stick
- •1 small piece of stone flower (dagad phool or patthar ke phool), optional
- •3 tablespoons vegan ghee or neutral oil
- •1 cup thinly sliced onions (or 1 large onion, sliced)
- •1 to 2 green chillies, finely chopped or crushed to a paste
- •1 to 1.5 inches ginger, crushed to a paste
- •4 to 5 garlic cloves, crushed to a paste
- •½ cup chopped tomatoes (or 1 medium tomato, chopped)
- •½ to ¾ cup cauliflower, chopped
- •½ to ¾ cup potatoes, chopped
- •¼ cup carrots, chopped
- •⅓ cup green peas, fresh or frozen
- •¼ cup green beans, chopped
- •¼ cup green bell pepper, chopped, optional
- •¼ cup baby corn, sliced or chopped, optional
- •2.5 to 3 cups water or vegetable stock
- •salt, as required
- •3 tablespoons coriander leaves, chopped
- •2 tablespoons mint leaves, chopped, optional
- •¼ teaspoon lemon juice, optional
A few useful notes
Notes
- •Use a heavy pot and keep the heat low once the water goes in; that is what keeps the rice long and separate. If the vegetables are cut small and the rice is properly soaked, the pulao cooks more evenly.
- •If you use vegetable stock, taste the liquid before adding salt. Stock can make the dish a little darker and fuller in taste, so a lighter hand with salt is usually enough.
- •Leftovers keep well in the fridge for up to 3 days. Reheat with a splash of water in a covered pan or microwave until just hot, then fluff again.
- •This pulao is best served fresh, but it also holds its shape well for lunchboxes. Avoid stirring too much after cooking or the grains will break.
- •You can leave out the optional vegetables and whole spices if needed, but do not skip the onion, tomato and rice soaking step; they give the dish its body and balance.
Learn the technique
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