Kerala Vegetable Pulao
Fragrant rice cooked with mixed vegetables, whole spices, coconut milk, and fresh herbs, this Kerala-style pulao is light yet comforting. It has gentle warmth, a lovely aroma, and fits beautifully into a simple South Indian meal.
For 4 servings
- prep · ~20 min
Prep 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 thinly and chop the carrot, beans, ginger, garlic, mint, and coriander leaves.4.Keep the coconut milk, water, whole spices, and remaining ingredients ready. - saute · ~2 min
Fry the cashews.
Heat the ghee and oil in a heavy pot over medium heat. Add the cashews and fry until lightly golden, then remove and keep aside.
- saute · ~7 min
Cook the whole spices and onion.
1.Add cinnamon, cardamom, cloves, bay leaf, and black peppercorns to the same pot.2.Cook for 30 seconds until fragrant.3.Add the sliced onion and sauté until soft and lightly golden.4.Add ginger, garlic, and green chili and cook until the raw smell goes away.TIPKeep the heat medium so the whole spices release their aroma without burning. - saute · ~4 min
Cook the vegetables.
Add carrot, beans, and green peas. Mix well and cook for 3 to 4 minutes so the vegetables turn slightly glossy but still keep their shape.
- mix · ~1 min
Add the rice and herbs.
Add the drained rice, mint, and coriander leaves. Gently mix for 1 minute so the rice gets coated in the fat and aromatics without breaking.
- boil · ~5 min
Add the cooking liquid.
Pour in the coconut milk and water. Add salt and lemon juice, then stir gently once and bring the pot to a boil.
- steam · ~15 min
Cook the pulao on low heat.
Once boiling, reduce the heat to low, cover tightly, and cook until the rice is tender and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains may turn sticky. - rest · ~10 min
Rest the pulao.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and firm up.
- garnish
Garnish with the fried cashews.
- serve
Fluff gently and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked basmati very well before adding it, or the pulao can turn soft instead of fluffy.
- 2Fry the cashews only to light golden; they deepen in color after you remove them from the hot ghee.
- 3Sauté the onion until lightly golden, not deeply browned, so the pulao stays delicate and Kerala-style.
- 4After adding coconut milk and water, stir just once; repeated stirring can break the rice grains.
- 5Keep the pot tightly covered on low heat so the rice steams evenly and the coconut aroma stays trapped.
- 6Rest the pulao for the full 10 minutes before fluffing to help the grains firm up and separate cleanly.
- 7If reheating leftovers, sprinkle a little water, cover, and warm gently so the rice stays moist.
Adapt it for your goals.
Vegan
Replace the ghee with coconut oil or more neutral oil for a fully vegan Kerala-style pulao with a subtle coconut note.
jainJain
Skip onion and garlic, increase ginger and herbs, and keep the whole spices prominent for a lighter jain-friendly version.
high proteinHigh-protein
Add cooked green peas generously or fold in pan-seared tofu at the end to make the pulao more filling.
low oilLow-oil
Reduce the added fat and toast the cashews separately; the pulao will be lighter but still aromatic from coconut milk and spices.
Why this is on our healthy list.
Vegetable-Rich Main Dish
Carrot, beans, peas, mint, and coriander add fiber, color, and a wider range of plant nutrients to the rice.
Gentle Digestive Aromatics
Ginger, garlic, peppercorns, and whole spices bring warming flavor and are commonly used to make rice dishes feel easier to digest.
Balanced Satiety
Rice paired with coconut milk, cashews, and vegetables creates a meal that feels satisfying without needing heavy gravies.
Frequently asked questions
Yes, but dilute it with water so the pulao does not become overly rich or sticky while cooking.
