In India, rice isn’t just a daily staple; sometimes it’s our escape from the time and effort of rolling endless chapatis.
But if you’ve tired of eating plain rice and khichdi and want to make something that’s as delicious and healthy as it is easy, the vegetable pulao recipe comes to your rescue.
The fragrant pot of veg pulao feels both festive and homely and doesn’t even require complicated steps.
Swipe up to learn how to make vegetable pulao that’s fluffy, fragrant, and absolutely delicious!
What Is Vegetable Pulao?
Vegetable pulao, also known as Indian vegetable pulao, is a mildly spiced rice dish cooked with mixed vegetables, whole spices, and aromatic basmati rice.
Some people confuse it with biryani, but they’re different. While biryani is complex, heavily spiced, and layered, pulao is subtle, balanced, and easier to prepare for everyday meals.
Veg Pulao Recipe Ingredients
Before we start cooking, let’s look at the veg pulao recipe ingredients you’ll need. Nothing fancy, just pantry staples.
Main Ingredients
- 1½ cups of basmati rice
- 2½ to 3 cups water (a general rule for making non-sticky pulao is to use 1.5 to 2 cups of water for every 1 cup of basmati rice)
- 2 tablespoons of ghee or oil
- 1 medium onion, thinly sliced
Vegetables
- ½ cup carrots, chopped
- ½ cup green peas (frozen or fresh)
- ½ cup beans, chopped
- ½ cup cauliflower florets
- 1 small potato, diced (optional but tasty)
Spices
- 1 bay leaf
- 1-inch cinnamon stick
- 3-4 cloves
- 2 green cardamoms
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
Aromatics and Seasoning
- 1 tablespoon ginger-garlic paste
- 1-2 green chillies, slit
- Salt to taste
- A handful of fresh coriander leaves
- A few mint leaves (optional, but recommended)
How to Make Vegetable Pulao (Step-by-Step)
Following these quick steps is the easiest way to make vegetable pulao that turns out fluffy every single time:
Step 1: Ready the Rice
Wash basmati rice 2-3 times until the water runs clear. Soak water for 20-30 minutes, then drain. The soaking method helps the rice cook evenly and stay separate.
Step 2: Sauté the Spices
Heat some ghee or oil in a pressure cooker or deep pan. Keep the flame low to medium. Add cumin seeds and let them crackle. Add some bay leaf, cinnamon, cloves, and cardamom. Your kitchen will already smell amazing.
Step 3: Prep the Gravy
Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and green chillies. Cook until the raw smell disappears. Add turmeric and coriander powder and mix well.
Step 4: Toss in the Veggies
Add all the chopped vegetables and sauté for 2-3 minutes. This step locks in flavour and prevents sogginess.
Step 5: Mix Rice and Water
Add soaked rice, salt, and water. Gently mix everything once.
Step 6: Cook
Now there are two ways you can choose to cook this recipe, such as:
- Pressure cooker: Cook it for 1 whistle on medium heat. Don’t open immediately. Let it rest for 5 minutes.
- Pan method: Cover and cook over low heat until the water is absorbed and the rice is tender. If rice is not tender yet and water has evaporated, don’t worry! Add a little more hot water consistently.
Fluff gently with a fork and garnish with coriander. Your vegetable pulao recipe is ready to serve.
How to Make Restaurant-Style Veg Pulao
If you want that subtle richness and make that restaurant style veg pulao at home, follow these tips:
- Use ghee instead of oil (or a 50/50 mix of ghee and oil).
- Add a splash of rose water or kewra water at the end.
- Toss in a few cashews or raisins for a royal touch.
- Use both mint and coriander generously.
These tiny upgrades make a big difference.
Serving Suggestions
Although veg pulao is great to have on its own, this dish is also versatile and pairs beautifully with:
- Boondi raita or cucumber raita.
- Plain curd with a pinch of salt.
- Green chutney and lemon wedges.
- Papad or pickle on the side.
This combo turns a simple veg pulao recipe into a complete meal.
Tips for Perfect Veg Pulao Every Time
This is for those who have tried making pulao, but it got turned into a spicy “khichdi”:
- Always use long-grain basmati rice
- Don’t over-stir after adding rice
- Maintain the rice-to-water ratio carefully
- Let the pulao rest before fluffing
To Sum Up
This vegetable pulao recipe is a comforting dish that doesn’t require much effort. With fragrant rice, fresh vegetables, and gentle spices, veg pulao is a dish that suits every mood, whether a quick weekday dinner or a relaxed weekend meal.
