Goan Vegetable Pulao

Name: Goan Vegetable Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1.25 cup basmati rice (washed and soaked for 20 minutes, then drained); 1 tbsp oil; 1 tbsp ghee; 1 pcs onion (medium, thinly sliced); 1 pcs tomato (medium, chopped); 1 pcs potato (small, peeled and cubed); 1 pcs carrot (small, diced); 10 pcs green beans (trimmed and cut into small pieces); 0.25 cup green peas; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 tbsp coconut (freshly grated); 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 5 pcs black peppercorns; 1 pinch turmeric powder; 0.5 tsp salt; 2.25 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(67)

TASTE SCORE

8/10

Fragrant basmati rice cooked with mixed vegetables, warm whole spices, and a gentle Goan touch from coconut and green chilies. It is light, flavorful, and works beautifully as part of a festive or everyday meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

379 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prepare the rice and vegetables.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice for 20 minutes, then drain well.
3.Slice the onion, chop the tomato, and dice the potato and carrot.
4.Cut the green beans, slit the green chilies, and chop the ginger and garlic.
TIPDrained rice cooks up fluffier and keeps the grains separate.
saute · ~6 min
Cook the whole spices and onion.
1.Heat the oil and ghee in a heavy pan over medium heat.
2.Add cinnamon, cloves, green cardamom, bay leaf, and black peppercorns.
3.Cook for 30 seconds until fragrant.
4.Add the sliced onion and cook until lightly golden, 5 to 6 minutes.
TIPKeep the heat medium so the spices release flavor without burning.
saute · ~8 min
Build the vegetable base.
1.Add the ginger, garlic, and green chilies and cook for 1 minute.
2.Add the tomato and turmeric powder and cook until the tomato softens, 3 to 4 minutes.
3.Add the potato, carrot, green beans, green peas, and grated coconut.
4.Mix well and cook for 3 minutes so the vegetables are lightly coated with the masala.
mix · ~1 min
Stir in the rice.
Add the drained basmati rice and gently mix for 1 minute so the grains are coated with the spiced oil and vegetables.
boil · ~5 min
Add water and bring to a boil.
Pour in the water and add the salt. Stir once, then bring everything to a gentle boil over medium-high heat.
steam · ~15 min
Cover and cook the pulao.
Lower the heat, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPDo not stir while the rice cooks or the grains may break and turn sticky.
rest · ~5 min
Rest the pulao for 5 minutes.
garnish
Fluff with coriander leaves.
Open the pan, gently fluff the rice with a fork, and fold in the chopped coriander leaves.
serve
Serve the Goan Vegetable Pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati thoroughly before adding it, or the extra surface water can make the pulao gummy.
2
Let the onion turn lightly golden, not deeply brown, so the Goan-style pulao stays delicate rather than heavy.
3
Cut the potato, carrot, and beans into small even pieces so they finish cooking in the same time as the rice.
4
After adding water, stir only once; repeated stirring breaks the soaked rice grains and makes the texture sticky.
5
Resting the pulao for 5 minutes off the heat is key for firm, separate grains and even moisture distribution.
6
If using frozen peas, add them straight from the freezer with the other vegetables so they stay bright and tender.
7
For leftovers, cool the pulao quickly and refrigerate; reheat covered with a spoonful of water to loosen the grains.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the ghee with more oil or coconut oil for a fully plant-based version that still suits the coconut-forward Goan flavor profile.

jain

Jain

Skip onion, garlic, ginger, and potato; use extra beans, carrots, and peas, and rely on whole spices, chili, and coconut for flavor.

low oil

Low-oil

Use only 1 tablespoon oil total and sauté on slightly lower heat; the pulao stays light while still carrying the whole-spice aroma.

coconut richer

Coconut-richer

Add a little more fresh grated coconut or finish with a spoon of lightly toasted coconut for a more distinctly Goan character.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Rich Main Dish

Carrot, beans, peas, tomato, and potato add a mix of fiber, color, and everyday nutrients to the rice.

✓

Digestive Spice Support

Ginger, garlic, black pepper, cloves, and cardamom bring aromatic compounds that make the dish flavorful and warming.

✓

Balanced Energy

Basmati rice provides satisfying carbohydrates, while vegetables and coconut help make the pulao feel more rounded and filling.

QUESTIONS?

Frequently asked questions

Usually the rice was not drained well enough, got stirred too much after adding water, or cooked with too much moisture. Resting it after cooking also helps separate the grains.