Vegan Masala Recipe

Vegetable pilau rice

Name: Vegetable pilau rice
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 tbsp olive or groundnut oil; ½ tsp brown mustard seeds; 1 hot green chilli, finely chopped; 100g/4oz potato, peeled and cut into 5mm/¼in dice; ¼ carrot, peeled and cut into 5mm/¼in dice; 40g/1½oz green beans, cut into 5mm/¼in segments; thumb-sized piece of fresh ginger, peeled and finely grated; ½ tsp ground turmeric; 1 tsp garam masala; 1 tbsp cardamom seeds, removed from cardamom pods; 1 tsp black peppercorns; 1 tsp black cumin seeds (or regular cumin seeds); 1 tsp whole cloves; 1/3 of a whole nutmeg, broken; a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken into 3-4 pieces; basmati rice, measured to the 450ml/1 pint level; 1¼ tsp salt; 570ml/1 pint water

Vegetable pilau rice combines seasoned basmati rice with vibrant vegetables and spices, creating a wholesome dish that is deeply satisfying. The gentle warmth of the spices and the tender textures of the veggies make it a delightful centerpiece or side.

150 minPrep: 30 minCook: 120 minServes 4IndianVegan

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Ingredients Method Notes

From the kitchen

What to expect

This vegetable pilau rice brings together aromatic spices and fresh veggies, transforming simple basmati rice into a vibrant dish that’s easy to make at home.

Serving idea

Best served simply

Serve alongside roasted vegetables or a refreshing cucumber raita for a balanced meal.

Cook the recipe

Method

1
Rinse 450ml of basmati rice in several changes of water until it runs clear, then soak it in a bowl of water for 30 minutes. Drain and set aside.
2
In a heavy-based pan with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. When hot, add ½ teaspoon of brown mustard seeds.
3
Once the mustard seeds begin to pop, add the chopped green chilli, diced potato, diced carrot, and green beans, stirring to combine.
4
Sprinkle in ½ teaspoon of ground turmeric and 1 teaspoon of garam masala, stirring for about one minute to bloom the spices.
5
Add the grated ginger and sauté for another minute, allowing the aromas to deepen.
6
Gently fold in the drained rice, ensuring it’s well coated with the spiced mixture. Cook for two minutes, stirring carefully to avoid breaking the grains.
7
Pour in 570ml of water and add 1¼ teaspoons of salt. Bring to a boil, then cover with a very tight-fitting lid (or foil and then a lid if necessary) and reduce the heat to very low. Cook for 25 minutes until the rice is tender.
8
After cooking, you can let the rice sit off the heat with the lid on for up to half an hour before serving, allowing the flavors to meld.

Gather everything first

Ingredients

•3 tbsp olive or groundnut oil
•½ tsp brown mustard seeds
•1 hot green chilli, finely chopped
•100g/4oz potato, peeled and cut into 5mm/¼in dice
•¼ carrot, peeled and cut into 5mm/¼in dice
•40g/1½oz green beans, cut into 5mm/¼in segments
•thumb-sized piece of fresh ginger, peeled and finely grated
•½ tsp ground turmeric
•1 tsp garam masala
•1 tbsp cardamom seeds, removed from cardamom pods
•1 tsp black peppercorns
•1 tsp black cumin seeds (or regular cumin seeds)
•1 tsp whole cloves
•1/3 of a whole nutmeg, broken
•a medium stick of cinnamon, about 5cm-8cm/2in-3in, broken into 3-4 pieces
•basmati rice, measured to the 450ml/1 pint level
•1¼ tsp salt
•570ml/1 pint water

A few useful notes

Notes

•The texture of the rice will be fluffy if cooked properly, so check for doneness by trying a grain. Leftovers can be stored in the refrigerator for up to three days; reheat gently on the stovetop or in a microwave with a splash of water to prevent it from drying out.
•Feel free to adjust the vegetables based on what you have on hand, and don't hesitate to experiment with additional spices to suit your palate.

Learn the technique

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