Vegetable Pulao

Vegetable Pulao is a spicy, aromatic, fluffy rice made using whole spices, vegetables of our choice and rice.  This is one of the most liked rice varieties and loved by everyone including children. In this recipe, the whole spices, vegetables and rice are first sautéed in the ghee / cooking oil and cooked till the rice are soft and fluffy. This can be cooked in one pot over pressure cooker / Instant pot or directly on the stove top. In this recipe, i have cooked it over the stove top directly.  This can be served with Cucumber Raita / Onion Raita.

Cooking Pulao in the Pressure cooker

• While pressure cooking Pulav, cook in low flame for 20 mins. In low flame we will not get any whistle from the cooker. Even if sometimes we get a whistle, it won’t be a problem. For this method, i have soaked the basmati rice for about 20 minutes and cooked it in low flame for 20  mins. For other rice varieties, the cooking time may slightly vary.
• The ratio of water & rice would be 1 cup water : 1 cup rice. This ratio worked well for Basmati Rice. But this ratio can change if you use other rice varieties. Look out for the instruction given in the package and add the water accordingly.

Cooking Pulao in the Instant Pot

• We can make this same pulao in instant pot. Start with saute mode and finish all the process till rice and water are added. Then cancel the saute mode. Close the instant pot with lid and move to vent “Sealing” position. Cook in Pressure cook / manual mode for 4 mins. Allow the pressure to naturally release for 10 mins and then force release the pressure.
• The ratio of water & rice would be 1.5 cup water : 1 cup rice. This ratio worked well for Basmati Rice.

If you like this Vegetable Pulao, then you can also try other Pulao Recipes as well

1. Mint Pulao Recipe – Mint Pulao, a aroma rich pulao variety made with dominant flavor of mint leaves along with mild spices. This Pudina Pulao is a healthy and nutritious one pot meal!
2. Tamatar Pulao – Tomato Pulao, a delectable and easy Lunch Box recipe for kids and adults. Ripe tomatoes are cooked with onion and mild spices to get fluffy and tasty pulao.
3. How to make Mumbai Style Tawa Pulao: – Tawa Pulao is a popular street food in Mumbai. Cooked rice is mixed with Pav Bhaji Masala in the same tawa. Tawa Pulao is a quick and easy to make Pulao Variety rich in vegetables and Pav Masala Flavor

Recipe card to make Vegetable Pulao

Pin Recipe

Veg Pulao Recipe | Easy Vegetable Pulao

Course: Rice Varieties

Cuisine: Indian, North Indian

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 161kcal

Author: Sowmya Venkatachalam

Vegetable Pulao is a falvorful, tasty rice prepared by cooking rice with various vegitable and spices. In this recipe, the fresh whole masala ingredients (bay leaf, cinnamon and cloves) and sauted first and then cooked with vegetable and rice. This givs us nice aromatic flavor and taste. This can be made in a pressure cooker, rice cooker, instant pot or over stove top. In this recipe, we are cooking the Pulaoin the stove top.

Print Recipe

Ingredients

Spices

• ▢ 4 nos Cardamom
• ▢ 4 nos Cloves (Krambu / Lavang)
• ▢ 2 nos Bay Leaf
• ▢ 1 stick Cinnamon Stick
• ▢ 2 tsp Cumin Seeds
• ▢ 5 nos Peppercorns
• ▢ 1 tsp Ginger Garlic Paste
• ▢ ½ tsp Kashmiri Red Chili Powder (optional)
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder

Vegetables

• ▢ 1 nos Potato small size
• ▢ 1 nos Onion medium size
• ▢ ½ nos Carrot
• ▢ 5 nos Beans
• ▢ ½ nos Green Capsicum optional
• ▢ 1 handfull Mint Leaves fresh
• ▢ 1 handfull Coriander Leaves
• ▢ ¼ cup green peas
• ▢ 2 nos Green Chili

Other Ingredients

• ▢ 1 cup Basmati Rice
• ▢ 2 tbsp Cooking Oil
• ▢ 2 tbsp Curd (Plain Yogurt) optional
• ▢ 1½ tsp Salt adjust to your taste

Instructions

Preparation

• ▢
  Finely chop the onion and keep it aside. Wash the vegetables, peel the skin and chop them finely. Dice the potato into medium sized cubes
• ▢
  Wash the Basmati Rice and soak it in the water. I used the measurement of 1:2 for water. (1 cup of rice = 2 cups of water).  You can soak now, as we can finish the preparation of masala in 10 minutes. Keep everything ready and soak the rice in the water.

Cooking the Pulao

• ▢
  Heat the Pan and add the Cooking Oil. Once the cooking oil is hot, add the masala ingredients one by one. (Bay Leaf, Cardamom, Cinnamon, Cloves, Cumin Seeds & Peppercorns).
• ▢
  Add onions and fry them till the onions become translucent. With this add Green chillies, Ginger-Garlic paste and sauté
• ▢
  Now add the fresh mint leaves, coriander leaves, Red chilli powder (optional – if you want a spicy version of thePulao), Coriander powder and Cumin powder and mix them well. Add the chopped vegetables of your choice (in our case – potato’s, carrot and green peas). 
• ▢
  Also add curd (yoghurt) and mix them. Keep this mixture in the low flame for about 2 minutes. Add water to the pan along with salt and bring it to boil. 
• ▢
  Add soaked and drained rice and mix gently. 
• ▢
  Cover the pan and cook the rice in low flame for atleast 20 minutes. Using wooden Spatula gently mix the rice occasionally till all the water is absorbed and the rice is cooked and fluffy. For me it took exactly 20 minutes for the rice to cook with the vegetables. Switch off the flame.
• ▢
  The scrumptious Vegetable Pulao is ready to serve. You can serve with Raitha.

Notes

• Please use the vegetables of your choice. I have used commonly used vegetables in this recipe. You can change them based on your preference. 
• It's preferred to use Basmati Rice to make Pulao. But this can also be made using  conventional rice variety. Make sure that it's not over cooked. The rice should be fluffy for the Pulao

Nutritional Info

Nutrition Facts

Veg Pulao Recipe | Easy Vegetable Pulao

Amount Per Serving (1 cup)

Calories 161 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 34mg1%

Potassium 165mg5%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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• Finely chop the onion and carrot and keep it aside. Dice the potato into medium sized cubes. Wash the Basmati Rice and soak it in the water. I used the measurement of 1:2 for water. (1 cup of rice = 2 cups of water).  You can soak now, as we can finish the preparation of masala in 10 minutes. Keep everything ready and soak the rice in the water.
• Heat the Pan and add the Cooking Oil. Once the cooking oil is hot, add the masala ingredients one by one. (Bay Leaves, Cardamom, Cinnamon, Cloves, Cumin Seeds & Peppercorns). Also add onions and fry them till the onions become translucent.

• Add Green chillies, Ginger-Garlic paste and sauté. With this add the fresh mint leaves, coriander leaves, Red chilli powder (optional – if you want a spicy version of thePulao), Coriander powder and Cumin powder and mix them well. Add the chopped vegetables of your choice (in our case – potato’s, carrot and green peas).

• Also add curd (yoghurt) and mix them. Keep this mixture in the low flame for about 2 minutes. Add water to the pan along with salt and bring it to boil.

• Add soaked and drained rice and mix gently.

• Cover the pan and cook the rice in low flame for atleast 20 minutes. Using wooden Spatula gently mix the rice occasionally till all the water is absorbed and the rice is cooked and fluffy. For me it took exactly 20 minutes for the rice to cook with the vegetables. Switch off the flame.

The scrumptious Vegetable Pulao is ready to serve. You can serve with Raitha.

Vegetable Pulao

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!