Vegetable Pulao Recipe | Veg Pulav

Ingredients

• 15 ml (1 tablespoon)ghee
• 180 g (1 cup)long-grain basmati rice
• 480 ml (2 cups)water
• 1 teaspoonkosher salt
• 1 teaspoonshah jeera
• 1Indian bay leaf
• 6cloves
• 12black peppercorns
• 3green cardamom pods
• 60 ml (4 tablespoons)ghee
• 1 mediumyellow onion, thinly sliced
• 250 g (2 cups)cauliflower, cut into 2.5 cm (1-inch) florets
• 2carrots, cut into 5 cm × 6 mm (2-inch × 1/4-inch) thin strips
• 150 g (1 cup)green beans, cut diagonally into 2.5 cm (1-inch) pieces
• 75 g (1/2 cup)frozen green peas
• 75 g (1/2 cup)frozen corn
• 2 teaspoonskosher salt
• 1/2 teaspoongaram masala
• 16cashews

Instructions

1. 1

   Rinse the rice

   Rinse the rice 2 to 3 times, then drain it thoroughly.

2. 2

   Bloom the spices

   Heat the ghee in a medium pan. Add the shah jeera, bay leaf, cloves, peppercorns and cardamom, and sauté for 1 minute over medium heat.

3. 3

   Cook the rice

   Add the drained rice, water and salt. Stir briefly and bring to a full boil over medium-high heat. Once boiling, reduce the heat, cover and cook for 10 minutes. Turn off the heat and remove the lid so the rice can cool while you cook the vegetables.

4. 4

   Fry the cashews

   Heat 1 tablespoon of ghee in a medium frying pan. Fry the cashews until lightly browned, then remove and set them aside. Leave any excess ghee in the pan and reserve it.

5. 5

   Cook the onions

   Add the sliced onions to the pan and cook until translucent and lightly golden. Remove them and set aside.

6. 6

   Cook the cauliflower

   Add 1/2 tablespoon of ghee to the pan, followed by the cauliflower. Cook for about 5 minutes, until tender. Remove and set aside, leaving any excess ghee in the pan.

7. 7

   Fry the vegetables

   Add the green beans and carrots and fry for 5 minutes, until tender, adding more ghee as needed. Stir in the peas and corn and cook for 2 minutes, or until heated through.

8. 8

   Season the vegetables

   Return the reserved cauliflower to the pan. Add the salt and garam masala, then mix well.

9. 9

   Combine and garnish

   Add the vegetables to the cooled rice and mix gently with a silicone spatula; alternatively, combine them in a large bowl. Return the pulao to the pot and garnish with the fried cashews.

10. 10

    Heat the pulao

    Cover and cook over low heat for 5 to 10 minutes, or until the rice is heated through.

What is vegetable pulao?

Pulao is a rice dish found in many parts of South Asia, with variations shaped by local ingredients and spice combinations. This Indian version cooks basmati with whole spices before folding it together with vegetables and garam masala.

Cooking the rice and vegetables separately helps keep the grains distinct while giving you control over the vegetables’ tenderness. Fried cashews add a crisp, buttery finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 6g protein, 39g carbs, 15g fat.

The basmati rice supplies most of the carbohydrates, while the ghee and cashews account for much of the fat; the vegetables contribute fibre and some protein. For a more balanced plate, serve a portion with a protein-rich dal or yoghurt side and extra vegetables.

Build the spice base

Whole spices: Shah jeera, cloves, peppercorns, cardamom and bay leaf flavour the ghee at the start. Let them sizzle for the stated minute over medium heat without letting them burn.

Garam masala: This goes in with the vegetables rather than the rice, so its aroma remains noticeable in the finished pulao.

Keep the rice separate

Rinsing: Rinse the basmati 2 to 3 times and drain it thoroughly, as directed, before adding it to the spiced ghee.

Gentle mixing: Let the rice cool after cooking, then fold in the vegetables lightly with a silicone spatula. This helps avoid crushing the grains.

Cook each vegetable well

Cauliflower: Give the florets about 5 minutes in the pan and remove them once tender, as they are added back later.

Beans and carrots: These cook together for 5 minutes. Add the peas and corn afterwards, cooking them for 2 minutes so they are heated through without losing their shape.

Finish with gentle heat

Once the vegetables and rice are combined, cover the pot and heat the pulao over low heat for 5 to 10 minutes. Check that it is hot throughout before serving.

If the rice has cooled more than expected, use the full finishing time and keep the heat low to warm it without scorching the bottom.

Serve it with

The pulao can be served as a main meal or alongside a curry, dal or a simple yoghurt-based side. A crisp salad or fresh cucumber also gives the plate a cool contrast to the warm spices.

Serve soon after the final heating, with the cashews scattered over the top so they keep their crunch.

Recipe notes & tips

• Drain the rinsed rice well so you do not add excess water.
• Keep the heat at medium when blooming the whole spices to help prevent them from burning.
• Cook the vegetables in the stated batches so each gets its own time in the pan.
• Reserve the ghee left after frying the cashews and onions for use as the recipe directs.
• Fold the vegetables into the rice gently rather than stirring vigorously.
• Check the rice is heated through during the final covered cooking period.

Variations

• Add more vegetables: Swap in other vegetables cut to a similar size, while keeping the cooking cues in mind.
• Make it nut-free: Omit the cashews and finish without a nut garnish.
• Use a different garnish: Scatter chopped fresh coriander over the finished pulao.
• Add chilli: Include fresh green chilli with the whole spices for a hotter version.
• Serve with yoghurt: Add a bowl of plain yoghurt on the side for a cool contrast.

Common mistakes to avoid

• Skipping the rinse: Rinse the rice 2 to 3 times and drain it well before cooking.
• Burning the spices: Keep them over medium heat and sauté for only 1 minute.
• Overcooking the rice: Follow the 10-minute covered cooking time, then remove the lid and let it cool.
• Crowding the vegetables: Cook them in the specified batches so they have room to become tender.
• Breaking the grains: Mix the cooled rice and vegetables gently with a silicone spatula.
• Using high heat to finish: Keep the pot covered over low heat so the pulao warms through without scorching.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions