Vegetable Pulao Recipe
Basmati rice simmered with mixed vegetables in mace, saffron, spices, and a hint of fresh mint leaves
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Ingredients
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Rice
Vegetables & Aromatics
Mixed Vegetables
Seasoning & Finishes
Method
Rice
- 1
Rinse and soak rice
Rinse 2 cups basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rice in cold water for 20–30 minutes, then drain thoroughly.
- 2
Infuse saffron
Warm 3 tablespoons milk (do not boil). Crush 10 saffron threads lightly between your fingers and add to the warm milk. Set aside to infuse while you prepare the rest (at least 10 minutes).
- 3
Cook rice
Bring 360 ml water to a gentle boil in a medium pot. Add 1 tsp salt and the drained rice. Stir once, lower heat to maintain a gentle simmer, cover with a tight-fitting lid, and cook for 10–12 minutes until the rice is almost done but still slightly firm (al dente). Remove from heat and let sit covered for 5 minutes. Fluff lightly with a fork and keep warm.
Vegetables & Aromatics
- 4
Temper whole spices
Heat 2 tablespoons vegetable oil and 1 tablespoon unsalted butter in a wide, heavy-bottomed pan or deep skillet over medium heat. Once shimmering, add 1 bay leaf, 4 green cardamom pods (crushed lightly), 4 cloves, 6 black peppercorns, 2 pieces of mace, and a 1-inch cinnamon stick. Sauté for 30–45 seconds until fragrant, taking care not to burn the spices.
- 5
- 6
Cook vegetables
Add the mixed vegetables: 1 cup diced carrot, 1 cup frozen peas (no need to thaw), 3 oz chopped green beans, and optional diced potato. Stir to combine and cook for 4–5 minutes until vegetables begin to soften but are not fully cooked.
- 7
Add dry spices
Sprinkle 1 tsp ground coriander, 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp garam masala over the vegetables. Mix well so spices coat the vegetables, and cook for 1–2 minutes to bloom the spices.
Assemble & Finish
- 8
Combine rice and vegetables
Gently add the cooked, drained rice to the pan with the spiced vegetables. Use a spatula to fold the rice and vegetables together carefully to avoid breaking the grains. If the rice seems dry, sprinkle 2–3 tablespoons warm water.
- 9
- 10
Steam (dum) to marry flavors
Cover the pan with a tight lid (seal edges with a kitchen towel if available) and cook on the lowest heat for 8–10 minutes to allow flavors to meld. Alternatively, place the pan over a heat diffuser or tawa and cook for the same time on low heat.
- 11
Finish and serve
Turn off the heat and let the pulao rest for 5 minutes, then remove lid. Sprinkle 1 tablespoon lemon juice and gently fluff the pulao once to combine. Taste and adjust salt if needed. Serve hot, garnished with a few additional mint leaves if desired.