This easy vegetable pulao recipe makes a fragrant one-pot meal with basmati rice, mixed vegetables and everyday Indian spices. It is a practical choice for busy evenings because the rice and vegetables cook together, and you can adapt it to whatever vegetables you already have at home.
Recipe details
Serves 3–4 | Prep: 15 minutes | Cook: 20–25 minutes
Ingredients
- 1½ cups basmati rice
- 2 cups mixed vegetables, such as carrots, peas, beans and potatoes
- 1 medium onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 green chilli, slit (optional)
- 1 tablespoon oil or ghee
- 1 small cinnamon stick
- 2 green cardamom pods
- 2 cloves and 1 bay leaf
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric (optional)
- Salt, to taste
- About 2¼ cups water, adjusting for your rice and pot
- Fresh coriander or mint, optional
How to make vegetable pulao
1. Rinse and soak the rice
Rinse the basmati rice until the water is mostly clear. Soak for 15 minutes, then drain well. This helps the grains cook more evenly.
2. Fry the whole spices
Heat oil or ghee in a heavy pot. Add cumin, cinnamon, cardamom, cloves and bay leaf. Stir for 30 seconds until fragrant. Add the onion and cook until lightly golden.
3. Add vegetables and rice
Stir in ginger-garlic paste and green chilli, followed by the vegetables. Cook for 2–3 minutes. Add the drained rice and gently stir for a minute so the grains are coated in the spices.
4. Simmer until fluffy
Add water and salt. Bring to a boil, then cover and cook on low heat until the rice is tender and the water has been absorbed, usually 12–15 minutes. Turn off the heat and rest, covered, for 5–10 minutes. Fluff gently with a fork.
Budget-friendly tips
- Use frozen mixed vegetables to reduce waste and preparation time.
- Swap in seasonal vegetables that are affordable where you live.
- Serve with plain yoghurt, raita or a simple dal to make the meal more filling.
- Measure the water based on the rice brand and cooking pot; add a little less if your rice is already very soft.
What to serve with pulao
Vegetable pulao pairs well with cucumber raita, plain yoghurt, pickle or dal. For another quick side, try our South Indian tomato chutney or browse our budget Indian dinner ideas.
Storage
Cool leftovers promptly and refrigerate in a covered container within 2 hours. Use within 1–2 days and reheat until steaming hot throughout. Rice should not be left at room temperature for long periods.
Frequently asked questions
Can I make vegetable pulao without whole spices?
Yes. Use cumin and a small amount of garam masala instead, although whole spices give a more aromatic flavour.
Why is my pulao mushy?
Too much water or excessive stirring can make rice mushy. Measure the liquid, drain soaked rice well and let the cooked pulao rest before fluffing.