indianEasyvegetariangluten freenut free

Veg Pulao

Name: Veg Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 1 tbsp oil; 1 tsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon; 1 pcs onion (medium, thinly sliced); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit); 0.5 cup carrot (peeled and diced); 0.5 cup beans (trimmed and chopped); 0.5 cup peas; 1 pcs potato (small, peeled and cubed); 2 tbsp mint (roughly chopped); 2 tbsp coriander leaves (chopped); 0.5 tsp salt; 1 pinch garam masala; 1.75 cup water; 1 tbsp lemon juice

RATING

4.4/5(123)

TASTE SCORE

9/10

Fragrant basmati rice cooked with mixed vegetables, whole spices, and herbs makes this everyday pulao light, comforting, and full of flavor. It fits beautifully into an Indian meal with raita, curry, or dal on the side.

PREP

15m

COOK

25m

SERVES

1 KATORI

329 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and prep the vegetables.
1.Rinse the basmati rice well until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain completely.
3.Slice the onion and chop the ginger, garlic, carrot, beans, and potato.
4.Keep the peas, mint, coriander leaves, and green chili ready.
saute · ~6 min
Cook the whole spices and onion.
1.Heat oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon.
3.Cook for 30 seconds until fragrant.
4.Add sliced onion and cook until light golden, 5 to 6 minutes.
TIPKeep the heat medium so the whole spices bloom without burning.
saute · ~5 min
Cook the aromatics and vegetables.
1.Add ginger, garlic, and green chili to the pan.
2.Cook for 1 minute until the raw smell fades.
3.Add carrot, beans, peas, and potato.
4.Stir in salt and garam masala, then cook for 3 to 4 minutes.
mix · ~1 min
Mix in the rice and herbs.
Add the drained rice, mint, and coriander leaves. Gently mix for 1 minute so the grains are coated well without breaking.
boil · ~5 min
Add water and bring it to a boil.
Pour in the water and lemon juice, then bring the pan 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 can turn soft and broken.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and stay fluffy.
garnish
Fluff the rice gently.
serve
Serve the veg 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 fully before adding it, or the extra water can make the pulao mushy.
2
Cook the onion only to light golden; darker onions can overpower the delicate pulao flavor.
3
Cut the potato and carrot into small even pieces so they finish cooking in the same time as the rice.
4
After adding water, taste the liquid for salt; it should be slightly seasoned so the rice tastes balanced.
5
Use a heavy-bottomed pan with a tight lid to prevent scorching and help the rice steam evenly.
6
Resting the pulao for 10 minutes is key; fluffing too early can break the grains and release excess steam.
7
If storing leftovers, cool the pulao quickly and refrigerate, then reheat with a sprinkle of water to loosen the grains.