Vegan Vegetable Pulao
Vegetable Pulao is a wholesome, aromatic Indian rice dish where long‑grain basmati rice is gently cooked with seasonal vegetables, whole spices, and herbs. This fully vegan version uses no dairy or animal products, keeping the grains light, fluffy, and separate, with a delicate warm spice and fresh vegetable sweetness — perfect as a standalone meal or paired with dal, raita, or curry.
Shared by raj
Time
40 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Rice & Vegetables;
- 1 cup aged basmati rice.. 1 medium carrot, diced.. ½ cup fresh green peas
- ½ cup French beans, chopped.. 1 medium potato, cubed small.. ¼ cup cauliflower florets (optional)
- 1 small onion, thinly sliced.. 1 tbsp ginger‑garlic paste
- #Whole Spices & Seasoning;
- 1 bay leaf,, 2 green cardamom pods,, 2 cloves,, 1 small cinnamon stick
- ½ tsp cumin seeds,, ½ tsp turmeric powder,, 1 tsp garam masala,, Salt to taste
- 1½ tbsp coconut oil or neutral oil,, 2 cups water or vegetable stock
- Fresh coriander and mint leaves for garnish
👩‍🍳 Instructions
- 1
Prep rice: Rinse rice well until water runs clear, then soak for 10–15 minutes; drain thoroughly.
- 2
Sauté aromatics: Heat oil in a heavy pot. Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds — let sizzle until fragrant. Add sliced onion and fry until soft and pale golden. Stir in ginger‑garlic paste and cook for 1 minute.
- 3
Cook vegetables: Add all chopped vegetables, turmeric, and salt. Sauté for 3–4 minutes until slightly tender.
- 4
Simmer: Add drained rice and toss gently for 1 minute to coat grains. Pour in water or stock, bring to a rolling boil, then cover, reduce heat to low, and simmer for 12–15 minutes until liquid is fully absorbed and rice is fluffy.
- 5
Finish: Turn off heat, sprinkle with garam masala, cover, and rest for 5 minutes. Fluff gently with a fork, garnish with fresh herbs, and serve warm.