Vegan Masala Recipe
Veg Pulao Recipe (Mix Vegetable Pulav)
Veg Pulao is a wholesome rice dish infused with an array of vibrant vegetables and aromatic spices. This comforting one-pot meal offers a subtle richness, perfectly complemented by its fluffy basmati rice.
From the kitchen
What to expect
This Veg Pulao combines wholesome vegetables with fragrant spices for a comforting meal that's easy to prepare and sure to please everyone at the table.
Serving idea
Best served simply
Serve hot with a side of salad, sliced onions, and lemon wedges for a refreshing contrast.
Cook the recipe
Method
- 1
Rinse the 1.5 cups of basmati rice under cold water until the water runs clear, then soak in enough water for 20 to 30 minutes. Drain and set aside.
- 2
In a mortar-pestle, crush 1 to 2 green chillies, 1 to 1.5 inches of ginger, and 4 to 5 garlic cloves into a paste.
- 3
Heat 3 tablespoons of ghee or oil in a deep, heavy-bottomed pot. Add 1 teaspoon cumin seeds and fry until they sizzle, then add 1 cup of thinly sliced onions, sautéing on medium-low heat until golden brown.
- 4
Stir in the ginger-garlic-green chilli paste, cooking for a few seconds until the raw aroma dissipates.
- 5
Add ½ cup of chopped tomatoes and sauté for 2 to 3 minutes on medium-low heat.
- 6
Introduce the chopped vegetables: ½ to ¾ cup cauliflower, ½ to ¾ cup potatoes, ¼ cup carrots, ⅓ cup green peas, ¼ cup green beans, ¼ cup optional green bell pepper, and ¼ cup optional baby corn. Sauté for 1 to 2 minutes.
- 7
Gently fold in the soaked rice, stirring for 1 to 2 minutes to coat the grains in oil.
- 8
Pour in 2.5 to 3 cups of water (or vegetable stock) and add ¼ teaspoon of lemon juice. Mix thoroughly and season with salt.
- 9
Cover tightly and cook on low heat until the water is absorbed and the rice is tender, checking occasionally to adjust for water as needed. Use a fork to gently fluff the rice without breaking the grains.
- 10
Once cooked, let the pulao rest for 5 minutes before serving.
Gather everything first
Ingredients
- •1.5 cups basmati rice (300 grams, rinsed & soaked for 20 to 30 minutes)
- •water (as required for soaking)
- •3 tablespoons ghee (or oil)
- •1 cup thinly sliced onions (or 1 large onion, sliced)
- •1 to 2 green chillies (or 1 teaspoon chopped green chili pepper, 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-sized 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 (french beans, chopped)
- •¼ cup green bell pepper (capsicum, chopped, optional)
- •¼ cup baby corn (sliced or chopped, optional)
- •2.5 to 3 cups water (or vegetable stock)
- •salt (as required)
- •1 teaspoon cumin seeds (or caraway seeds)
- •5 to 6 whole black pepper (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-sized star anise (optional)
- •1 inch cinnamon
- •1 small piece of stone flower (dagad phool or patthar ke phool, optional)
- •3 tablespoons coriander leaves (chopped)
- •2 tablespoons mint leaves (chopped, optional)
- •¼ teaspoon lemon juice (optional)
A few useful notes
Notes
- •The texture should be light and fluffy; avoid overcooking the rice. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water.
- •If using stock, adjust salt accordingly as it may already be seasoned. For added freshness, garnish with chopped coriander or mint leaves before serving.
Learn the technique
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