Vegetable Pulao Simple Recipe – a basic Indian Rice Pulao that is quick and easy to prepare. The pulao is made with Basmati Rice, seasonal vegetables, basic spices, and vegetable stock.
Table of Contents
Vegetable Pulao (Simple)
We Indians love our Pulao and use ingredients like peas, eggs, chicken, or mutton to churn out this one-pot delicious meal in a jiffy. We also make lovely rice Pulao with just plain rice and a few spices – Wedding Rice, Ghee Rice, or Jeera Rice.
You are sure to find a Pulao on the menu at buffets for weddings and other celebrations and is a frequently ordered dish at restaurants.
A simple recipe to make at home, especially when you have kids around because you won’t have to spend much time in the kitchen and also encourage kids to eat their veggies.
Vegetable Pulao is a go-to recipe when you want your meals to be simple yet delicious. Loaded with flavour of spices and nutrients from vegetables, this Pulao is just perfect for any meal.
Vegetable Pulao Ingredients
Rice. Use any quality good rice that is non-sticky, like Kolam or any long grain Basmati rice. The quality of rice for a Pulao should be such that each grain should be separate when cooked. Preferably use old rice for any of your rice recipes because new rice tends to get sticky.
Vegetables. Seasonal vegetables such as green peas. carrots, beans go well in a Pulao Recipe. Use any vegetables of your choice. You could even add cauliflower cut into small pieces.
Stock. Use vegetable stock for cooking this Vegetable Pulao to enhance the flavour of the pulao and keep it healthy. If you don’t have access to vegetable stock then you could use stock cubes as a substitute. Don’t overpower the flavour of your pulao with stock cubes, use only one cube per cup of rice. I use Maggi or Knorr cubes
Spices. Basic whole spices such as bay leaves, cinnamon, cloves, and pepper add flavour to this simple Vegetable Pulao. Apart from whole spices, I also add my homemade Garam Masala Powder which further enhances the flavour and aroma of this Pulao.
Ginger, garlic, and green chillies. A teaspoon of ginger-garlic paste is perfect for this vegetable pulao made with 2 cups. We don’t like to overwhelm our Pulao with strong flavours of spices and herbs and love to keep it simple.
Ghee or Oil. Ghee adds a lovely flavour and taste to any Pulao. A combination of ghee and oil is fine but preferably use pure ghee for that wonderful aroma and taste.
Vegetable Pulao Recipe Video
How to Make Vegetable Pulao
Prep Time: 10 minutes
Cook Time: 18 minutes
Serves: 4 to 5 persons
METHOD:
- Heat 2 tbsp ghee in a vessel and add a few aromatic spices like bay leaves, cinnamon, cloves, cardamom, and black pepper and sautue for a minute.
- Next add in the sliced onion and fry until translucent and then add ginger-garlic paste and saute until you get rid of the raw smell.
- Add turmeric powder and tomato and saute until the tomato softens. Now add the vegetables and green chillies. At this stage add salt and crushed stock cubes and garam masala powder.
- Add 4 cups of water and bring it to a rolling boil. When the water is boiling add 2 cups of washed and drained Basmati rice. Cook this on a high flame until the water almost dries up. Then add a tablespoon of ghee for added flavour and cover the vessel. Reduce the heat to medium-low and cook the rice for 6 to 8 minutes, depending on the heat.
- After 6 or 8 minutes fluff the rice with a fork. If you find some moisture still left in the rice then cover and cook for another 2 minutes and switch off the flame.
- Cover the Vegetable Pulao and allow it a resting time of at least 5 to 10 minutes before serving. This allows the moisture, if any, to be absorbed and results in a fluffy pulao.
Serving suggestions
You could serve Vegetable Pulao hot with simple onion raita or pickle. Alternately you could add a side dish of any vegetable preparation like ladyfingers.
For the non-vegetarians, you could include any of the following fish recipes as a side dish for a complete weekday comfort meal –
Printable Recipe
Vegetable Pulao Simple Recipe
Ingredients
- 2 cups Basmati Rice
- 3 tbsp Ghee
- Whole spices (Bay leaf, 3 cloves, cinnamon 1" stick, 2 cardamoms green)
- 1 medium Onion, sliced
- 1 medium Tomato, cubed
- 1.5 cups Vegetables of your choice (carrots, peas, beans)
- 1 tsp Ginger-garlic paste
- 2 Green chillies, slit
- 2 Stock Cubes (Maggi)
- ½ tsp Turmeric powder
- ½ tsp Garam Masala Powder
- 4 cup Water
- 1 tsp Salt
Instructions
How to make Vegetable Pulao
- Wash and soak the rice for 10 to 15 minutes.
- Cut vegetables into cubes or as desired
- Heat 2 tbsp ghee in a vessel and add a few aromatic spices like bay leaves, cinnamon, cloves, cardamom, and black pepper and sautue for a minute.
- Next add in the sliced onion and fry until translucent and then add ginger-garlic paste and saute until you get rid of the raw smell.
- Add turmeric powder and tomato and saute until the tomato softens. Now add the vegetables and green chillies. At this stage add salt and crushed stock cubes and garam masala powder.
- Add 4 cups of water and bring it to a rolling boil. When the water is boiling add 2 cups of washed and drained Basmati rice. Cook this on a high flame until the water almost dries up.
- Now add a tablespoon of ghee and cover the vessel. Reduce the heat to medium-low and cook the rice for 6 to 8 minutes, depending on the heat.
- After 6 or 8 minutes fluff the rice with a fork. If you find some moisture still in the rice then cover and cook for another 2 minutes.
- Switch off the flame and allow the Pulao to rest for at least 5 to 10 minutes before serving.
Notes
- If using stock cube instead of vegetable stock, use one cube for 1 cup of rice for a subtle flavour.
- Adjust spices and chillies to suit your taste.
- Use basmati rice if cooking for guests to get long and fluffy grains.
- Use any seasonal vegetables of your choice.
- Serve veg pulao with any side dish of your choice.
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