Vegetable Pulao — a flavorful and aromatic one-pot rice dish

Vegetable Pulao Recipe

👩‍🍳 Servings: 4

⏱ Prep Time: 15 minutes

⏱ Cook Time: 30 minutes

🥄 Total Time: 45 minutes

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🧂 Ingredients

For the Pulao:

• Basmati rice – 1 cup (soaked for 20 minutes and drained)

• Mixed vegetables (carrots, beans, peas, potatoes, cauliflower) – 1.5 cups, chopped

• Onion – 1 large, thinly sliced

• Tomato – 1 medium, chopped (optional)

• Green chilies – 1–2, slit

• Ginger-garlic paste – 1 tablespoon

• Fresh coriander leaves – 2 tablespoons, chopped

• Mint leaves – 2 tablespoons (optional)

• Ghee or oil – 2 tablespoons

Whole Spices:

• Bay leaf – 1

• Cinnamon stick – 1 small piece

• Cloves – 3

• Cardamom pods – 2

• Cumin seeds – 1 teaspoon

• Black peppercorns – 5–6

• Star anise – 1 (optional)

Dry Spices:

• Turmeric powder – ¼ teaspoon

• Red chili powder – ½ teaspoon (adjust to taste)

• Garam masala – ½ teaspoon

• Salt – to taste

Water:

• Water – 1¾ cups (for stove-top or open pan), 1½ cups (for pressure cooker or Instant Pot)

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🔪 Instructions

1. Preparation

• Wash and soak the rice for 20 minutes. Drain before use.

• Chop all vegetables uniformly.

• Keep spices and herbs ready.

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2. Cooking Steps

Using Pressure Cooker / Pot Method

1. Sauté Whole Spices:

   • Heat ghee or oil in a pressure cooker or deep pot.

   • Add cumin seeds, bay leaf, cinnamon, cloves, cardamom, peppercorns, and star anise.

   • Sauté for 30 seconds until aromatic.

2. Sauté Onions & Ginger-Garlic Paste:

   • Add sliced onions and green chilies. Sauté until onions turn golden brown.

   • Add ginger-garlic paste and sauté for a minute until raw smell disappears.

3. Add Vegetables & Dry Spices:

   • Add chopped vegetables. Stir well.

   • Add turmeric, chili powder, garam masala, and salt. Mix to coat the veggies.

4. Add Rice & Water:

   • Add soaked and drained rice.

   • Mix gently with the veggies.

   • Add 1¾ cups water (for open pan) or 1½ cups water (for pressure cooking).

   • Add chopped mint and coriander leaves.

5. Cook the Pulao:

   • Pressure Cooker: Cover and cook for 1 whistle on medium heat. Let the pressure release naturally.

   • Pot/Deep Pan: Cover and cook on low heat for 12–15 minutes until rice is fluffy and water is absorbed.

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3. Rest and Fluff:

• Let the pulao rest for 5 minutes.

• Fluff gently with a fork to avoid breaking the grains.

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🥗 Serving Suggestions

• Serve hot with:

  • Raita (cucumber, onion, or boondi raita)

  • Pickles and papad

  • Plain yogurt

  • A side salad or chutney

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✅ Tips

• Use long-grain basmati rice for the best texture.

• You can add paneer cubes or nuts (cashews, raisins) for richness.

• Adjust spice levels based on taste.

• Sautéing onions well enhances flavor depth.