No onion no garlic veg pulao recipe

Ingredients

• 190 g (1 cup)basmati rice
• 1carrot
• 7green beans
• 9cauliflower florets
• 3 tbspgreen peas
• ⅛ tspkewra water (optional)
• 10cashews
• ¼ tspsugar
• to tastesalt
• —For tempering
• 22.5 ml (1½ tbsp), dividedghee
• ½ tspblack pepper
• 1-inch (2.5 cm) piececinnamon
• 1clove
• 1cardamom
• 1biryani leaf
• 1 tspshahi jeera (or cumin seeds)
• 2, slitgreen chillies
• 420 ml (1¾ cups)water

Instructions

1. 1

   Soak the rice

   Wash the basmati rice, then leave it to soak for at least 10 minutes.

2. 2

   Temper the spices

   Heat half the ghee in a heavy-based pan or cooker. Add the tempering ingredients in the order listed.

3. 3

   Fry the vegetables

   Add all the vegetables except the green peas. Sprinkle over the sugar and fry for 1 minute.

4. 4

   Add the rice

   Drain the rice and add it to the vegetables. Roast for 1 minute, taking care not to break the grains.

5. 5

   Boil the rice

   Pour in 420 ml (1¾ cups) water and add salt and the kewra water. Boil for 2 minutes, until the rice is about half cooked, then lower the heat and add the green peas.

6. 6

   Cook covered

   Mix gently, cover and cook over a low heat for 10 minutes.

7. 7

   Rest and fry

   When the rice is cooked, uncover and fluff it very gently with just 2–3 turns. Set it aside for 5 minutes. Meanwhile, fry the cashews in the remaining ghee until golden and crisp.

8. 8

   Finish and serve

   Add the fried cashews to the pulao and serve. The resting time helps the rice become soft and fluffy.

What is vegetable pulao?

Pulao is a South Asian rice dish in which rice is cooked with seasonings and other ingredients, often in a single pot. This version pairs basmati with vegetables and whole spices, and leaves out onion and garlic.

The method builds fragrance by tempering the spices in ghee before adding the rice and vegetables. A short covered cook and a final rest help the grains finish gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 8g protein, 65g carbs, 11g fat.

Most of the carbohydrates come from the basmati rice, while the ghee and cashews provide much of the fat; the rice, nuts and vegetables contribute some protein. Pair a serving with yoghurt or a protein-rich side and extra vegetables for a more balanced plate.

The rice and vegetables

Basmati rice: soaking it for at least 10 minutes gives the grains a head start before they go into the pan. Drain it well so the measured cooking water is not diluted.

Vegetables: carrot, beans and cauliflower cook with the rice from the start, while the peas go in later. Cut the vegetables into fairly even pieces so they cook at a similar pace.

Why the tempering matters

Whole spices: cinnamon, clove, cardamom, bay-style biryani leaf, pepper and shahi jeera provide the dish’s aromatic base. Add them in the listed order, as directed, after the ghee is hot.

Green chillies: slitting them releases flavour into the cooking liquid. Keep them whole in the finished pulao if you would rather avoid biting into a chilli.

Handle the rice gently

After draining, roast the rice with the vegetables for just 1 minute and stir carefully. Rough stirring can break the grains and make the finished dish less distinct.

Once the rice is cooked, fluff it with only 2–3 gentle turns. Let it stand for 5 minutes before serving so the grains can settle and become fluffy.

Watch the water and heat

Water: use the stated 420 ml (1¾ cups) for the soaked, drained rice. Keep the initial boil to 2 minutes, then cover the pan and cook on low for 10 minutes.

Doneness: the recipe describes the rice as about half cooked before the peas are added. If using a cooker, follow the same ingredient sequence and keep an eye on the rice so it does not overcook.

Finishing touches and serving

Cashews: frying them separately in the remaining ghee keeps them crisp and gives the dish a toasted finish. Add them after the rice has rested.

Kewra water: this optional aromatic addition goes in with the water and salt. Serve the pulao as a main with yoghurt or raita, or alongside a curry and a simple salad.

Recipe notes & tips

• Rinse and soak the rice for at least 10 minutes, then drain it thoroughly.
• Prepare and cut the vegetables before heating the ghee so they are ready to add.
• Keep the rice stirring gentle when roasting it with the vegetables.
• Add the peas only after the initial boil, as instructed.
• Use a low heat for the covered 10-minute cooking stage.
• Rest the finished rice for 5 minutes before serving.

Variations

• Adjust the chilli: Use fewer slit green chillies for a milder pulao.
• Swap the spice seeds: Use cumin seeds instead of shahi jeera, as the recipe allows.
• Leave out kewra: Skip the optional kewra water for a simpler aroma.
• Change the vegetables: Replace one vegetable with another similarly sized piece of veg while keeping the total amount broadly similar.
• Toast the cashews: Fry them until golden and crisp, then scatter them over the pulao just before serving.

Common mistakes to avoid

• Skipping the soak: The recipe calls for at least 10 minutes of soaking, so allow time for it before cooking.
• Adding peas too early: Hold them back until after the 2-minute boil, then add them before covering.
• Stirring roughly: Turn the rice carefully during roasting and fluff it only 2–3 times at the end.
• Cooking on high: Lower the heat after the initial boil so the covered rice cooks gently for 10 minutes.
• Serving straight away: Give the rice its 5-minute standing time so it can settle and turn fluffy.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry; avoid reheating it more than once.

Frequently asked questions