Veg Pulao Recipe

Rinse and soak rice

Rinse 2 cups basmati rice under cold running water until the water runs clear to remove excess starch. Soak the rinsed rice in enough cold water for 20–30 minutes, then drain thoroughly.

Measure water and whole spices

Measure 3 1/4 cups water and keep whole spices (2 bay leaves, 4 cardamom pods, 4 cloves, 6 peppercorns, 1 cinnamon stick) ready to bloom in oil.

Peel and dice vegetables: peel and dice 1 medium potato into small 1/2-inch cubes, peel and dice enough carrot to make 1 cup, trim and cut green beans into 1/2-inch pieces to make 1/2 cup. If using frozen peas, keep them ready. Finely chop 1 medium onion and optionally chop 1 tomato into small pieces.

Bloom whole spices and sauté aromatics

Heat 2 tbs vegetable oil or ghee in a heavy-bottomed pot or deep skillet over medium heat. When hot, add the whole spices (bay leaves, cardamom, cloves, peppercorns, cinnamon). Fry for 20–30 seconds until fragrant. Add 1 medium chopped onion and sauté 4–5 minutes until soft and translucent. Add 1 tsp grated ginger, 1 tsp minced garlic, and 1 slit green chili; sauté another 30–40 seconds until raw aroma disappears.

Cook vegetables

Add diced potato, carrot, and green beans to the pot. Stir to coat with oil and spices. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Add 1 cup peas and chopped tomato (if using) and cook 2 minutes more.

Add dry spices and salt

Sprinkle 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp garam masala, and 1 1/4 tsp salt over vegetables. Stir for 30 seconds to toast the spices and distribute evenly.

Combine rice and water

Add the drained basmati rice into the pot and gently stir to combine with vegetables and spices for about 1 minute, ensuring rice grains are well coated in oil. Pour in 3 1/4 cups measured water and gently stir once to level. Increase heat to bring the mixture to a rolling simmer.

Simmer and steam

Once simmering, reduce heat to low, cover the pot tightly with a lid, and cook undisturbed for 12–15 minutes, or until the rice is cooked through and water is absorbed. Avoid lifting the lid during this time to maintain steam.

Rest and fluff

Turn off heat and let the pot rest, covered, for 5–7 minutes. Remove lid, add 1 tbs butter (optional) and 1 tbs chopped cilantro and 1 tbs chopped mint; gently fluff the rice with a fork to mix herbs and melt the butter. Taste and adjust salt or add 1 tsp lemon juice if desired.

Serve the veg pulao hot with raita, pickle, or a simple salad. Garnish with additional cilantro or fried onions if you like.