Easy Veg Pulao Recipe
This homemade veg pulao blends aromatic Indian spices with basmati rice and fresh vegetables for a flavorful, comforting one-pot meal. It’s quick to prepare, beginner-friendly, and perfect for a healthy lunch or dinner.
Ingredients
- 1 cup basmati rice
- 1.5 cups water
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 –2 bay leaves
- 2 –3 cloves
- 1 –2 cardamom pods
- 1 small cinnamon stick
- 1/2 cup chopped carrots
- 1/2 cup green peas
- 1/2 cup chopped green beans
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Soak Rice: Soak 1 cup of basmati rice in water for 20 minutes.
- Chop Vegetables: Evenly chop carrots, peas, and beans.
- Heat Oil and Sauté Spices: Heat oil in a deep pan. Add cumin seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté for about 1 minute until aromatic.
- Add Vegetables: Add the chopped vegetables to the pan. Stir to coat them in the spiced oil.
- Add Rice: Drain the soaked rice and gently mix it into the pan with the vegetables.
- Cook Rice: Add 1.5 cups of water. Cover with a tight lid. Cook on low heat until rice is done and water is absorbed.
- Rest and Fluff: Let it rest for a few minutes after cooking, then fluff with a fork.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with raita or curd.
Notes
- Use aged basmati rice for the fluffiest texture.
- Maintain the rice-to-water ratio at 1:1.5 for the best results.
- Stir gently and avoid over-mixing to keep grains intact.
- Garnishing with coriander adds both aroma and freshness.
- Pair with cucumber or boondi raita for a complete meal.
- Avoid overcooking or using stale spices to ensure rich flavor.