Vegetable pulao is cooked in homes across India, and every region tweaks it slightly. It descends from the Persian pilaf, introduced to Indian kitchens by the Mughal court, but the everyday version is far simpler: basmati rice and seasonal vegetables cooked together in a measured amount of water with whole spices, so the rice absorbs all the flavour.
Unlike biryani, pulao is not layered or dum-cooked, and it relies on aroma rather than heat. Bay leaf, cinnamon, cloves, cardamom and shahi jeera give fragrance, ghee gives richness, and carrots, beans, peas and cauliflower add colour. It goes into school tiffins, onto weekday lunch plates and alongside a rich curry at parties.
At a glance
| Region | Pan-Indian |
|---|---|
| Cuisine | North Indian |
| Diet | Vegetarian |
| Course | Rice |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | basmati rice / carrot / green peas / french beans / ghee |
Ingredients
- 1 1/2 cups basmati rice, rinsed and soaked 30 minutes
- 2 tbsp ghee
- 1 tsp shahi jeera or cumin seeds
- 1 bay leaf
- 1 inch cinnamon
- 4 cloves
- 3 green cardamoms
- 1 star anise (optional)
- 1 large onion, thinly sliced
- 1 tsp ginger-garlic paste
- 2 green chillies, slit
- 1 carrot, diced
- 1/2 cup french beans, chopped
- 1/2 cup green peas
- 1/2 cup cauliflower florets
- 1/2 tsp garam masala
- 2 1/2 cups hot water
- 1 tsp salt
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 1 tsp lemon juice
Method
- Heat the ghee in a heavy pot on medium heat. Add shahi jeera, bay leaf, cinnamon, cloves, cardamom and star anise and fry for 30 seconds until fragrant.
- Add the onion and fry for 5-6 minutes until light golden.
- Add ginger-garlic paste and green chillies and fry for 1 minute until the raw smell goes.
- Add carrot, beans, peas and cauliflower and stir-fry on medium heat for 3 minutes.
- Drain the rice and add it to the pot. Stir gently for 1-2 minutes so the grains are coated in ghee, taking care not to break them.
- Pour in the hot water, add salt, garam masala, mint and coriander, and bring to a boil on high heat.
- Cover tightly and cook on the lowest heat for 12-14 minutes until the water is absorbed and the rice is cooked. Do not open the lid in between.
- Turn off the heat, rest covered for 10 minutes, drizzle lemon juice and fluff gently with a fork.
Tips
- Soaked basmati needs about 1 3/4 cups water per cup of rice in a pot; in a pressure cooker use 1 1/2 cups and cook for 1 whistle.
- Resting after cooking lets the steam finish the grains so they separate without breaking.
- Top with fried onions and cashews for a festive version.
Serve with
Boondi raita, paneer butter masala or dal makhani.