Mughlai Vegetable Pulao

Name: Mughlai Vegetable Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes and drained); 2 tbsp ghee; 2 pcs onion (medium, thinly sliced); 1 pcs carrot (medium, diced); 12 pcs beans (trimmed and cut into small pieces); 0.5 cup green peas; 1 cup cauliflower (small florets); 1 pcs potato (small, peeled and cubed); 0.5 cup yogurt (plain, whisked); 1 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 5 pcs black peppercorns; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp salt; 2.5 cup water (hot); 2 tbsp milk (warm); 6 pcs saffron (strands soaked in warm milk); 2 tbsp cashews; 1 tbsp raisins

RATING

4.6/5(142)

TASTE SCORE

9/10

Fragrant basmati rice cooked with mixed vegetables, whole spices, saffron, and a light yogurt base. This Mughlai-style pulao is rich without feeling heavy and makes a lovely centerpiece for a festive Indian meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

476 cal

SERVINGS

METHOD · 10 STEPS

prep · ~30 min
Soak the rice and prep the vegetables.
1.Rinse the basmati rice gently until the water runs almost clear.
2.Soak the rice in water for 30 minutes, then drain well.
3.Slice the onion and chop the carrot, beans, cauliflower, and potato.
4.Whisk the yogurt until smooth and soak the saffron in warm milk.
TIPDrained rice cooks into separate grains more easily than rice left sitting wet.
saute · ~3 min
Fry the nuts and start the whole spices.
1.Heat the ghee in a heavy pan over medium heat.
2.Add the cashews and raisins and cook until the cashews turn light golden and the raisins puff up.
3.Lift them out and keep them aside for later.
4.Add cumin seeds, bay leaf, cardamom, cloves, cinnamon, and black peppercorns to the same pan.
TIPKeep the heat moderate so the nuts color gently and the whole spices do not burn.
saute · ~10 min
Cook the onions and vegetables.
1.Add the sliced onion and cook until light golden and soft.
2.Stir in the ginger-garlic paste and green chili and cook until the raw smell fades.
3.Add carrot, beans, peas, cauliflower, and potato.
4.Sprinkle in turmeric powder, garam masala, and salt, then cook for 3 to 4 minutes.
mix · ~3 min
Stir in the yogurt and herbs.
Lower the heat and add the whisked yogurt slowly, stirring so it does not split. Add the mint and coriander leaves and cook for 2 minutes until the vegetables are lightly coated and fragrant.
TIPLow heat helps the yogurt stay smooth and keeps the base from turning grainy.
mix · ~2 min
Add the rice and water.
Add the drained rice and fold gently so the grains stay intact. Pour in the hot water and bring everything together with a light stir.
boil · ~5 min
Bring the pulao to a boil.
Cook uncovered over medium heat until the water comes to a steady boil and the rice starts rising to the surface.
steam · ~15 min
Cover and cook the pulao on low heat.
Drizzle the saffron milk over the top, cover the pan tightly, and cook on low heat until the rice is tender and the liquid is absorbed.
TIPDo not stir after covering, or the rice can turn sticky.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao sit covered so the grains finish steaming and firm up.
garnish
Fluff the rice and finish with nuts.
Open the lid, fluff the pulao gently with a fork, and scatter the fried cashews and raisins over the top.
serve
Serve the Mughlai 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 very well before adding it, or the pulao can turn soft instead of fluffy.
2
Cook the onions only to light golden; deeply browned onions will push the dish toward a biryani-like flavor.
3
When adding yogurt, keep the heat low and stir continuously so the gravy stays smooth and does not split.
4
Use a heavy-bottomed pan with a tight lid to prevent the rice at the bottom from scorching during the low simmer.
5
Once the saffron milk goes in, avoid stirring; that helps keep long grains intact and preserves streaks of color.
6
Let the pulao rest covered for the full 10 minutes before fluffing, so the grains firm up and separate cleanly.
7
Fry the cashews and raisins just until golden and puffed, then remove immediately because they darken quickly in hot ghee.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Swap ghee for a neutral oil or vegan butter, use plant yogurt and plant milk for the saffron soak, and keep the same spice profile.

jain

Jain

Skip onion, garlic, ginger-garlic paste, and potato; add more peas, beans, and cauliflower for a festive no-root version.

low oil

Low-oil

Reduce the ghee slightly and toast the cashews separately in a small pan; the pulao stays aromatic but feels lighter.

paneer

Paneer

Fold in lightly pan-fried paneer cubes with the vegetables for a richer, more substantial Mughlai-style main dish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Rich Main

Carrot, beans, peas, cauliflower, and potato add a mix of fiber, texture, and plant nutrients to the rice.

✓

Gentle Dairy Richness

Yogurt gives creaminess and tang without relying on a heavy cream-based sauce, keeping the dish rich but balanced.

✓

Herb and Spice Aroma

Mint, coriander, cumin, cardamom, cloves, cinnamon, and pepper bring strong flavor so the pulao tastes full with modest seasoning.

QUESTIONS?

Frequently asked questions

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

PAIRS WELL WITH