Pair it with this Cucumber Raita. This Veg Pulao recipe, or vegetable pulav, is an Indian style rice pilaf prepared with lots of vegetables and spices. Simple vegetable pulao recipe is suitable to be enjoyed alongside a mild curry or enjoyed as it is. It is suitable for travelling with, so works for lunch box or potluck!
Vegetable Pulao Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Basmati rice – fragrant basmati rice makes all the difference. I use Tilda. For best results, I prefer to use pre soaked rice for fluffy rice with separate rice grains, similar to that find in restaurant style veg pulav recipe. Vegetables Carrots Green peas – I have used frozen green peas. Green beans Cauliflower For a quick meal, use frozen mixed vegetables or prepared veg. Optional: baby corn, bell peppers, mushrooms Onion, garlic, green chilies, ginger – I sliced a large onion, made ginger-garlic paste and slit the green chillies Whole spices black cardamom, green cardamom, star anise, cumin seeds, bay leaf Spice powders (optional): red chili powder, turmeric powder, coriander powder, cumin powder, garam masala. Alternatively, you can purchase pulao masala for ease Herbs – Fresh coriander leaves as garnish and mint leaves. Lemon juice
How to make Vegetable Pulao Rice on the stove top
Heat oil in a pan and add the whole spices once the oil is hot. As soon as they sizzle, add in the onions and cook on medium flame. After a minute or so, add the ginger-garlic paste and green chillies. I like to add the harder vegetables first to give them some time to cook. Rice in the UK is good quality and needs only 5 minutes or so to cook if soaked, therefore I make sure the vegetables are half-cooked before adding the rice. Tip in the carrots first, close the lid and allow to cook for 2-3 minutes. Add a splash of water only to create some steam if you need. Then add the green beans, peas and cauliflower. Again, allow to cook on a medium to low flame until about 40-50% cooked. Add spice powders at this point if using. Tip in soaked rice (without water) and give it a stir. Pour hot water and allow the pulao to cook on medium heat. Cooking time will vary based upon your rice and how long it was soaked. Once the rice is done, keep the lid on to allow the rice to become fluffy and stay separate. Before serving, sprinkle over chopped coriander and mint leaves and squeeze lemon juice. I prefer to add mint at the end to prevent it going dark during the cooking process.
Serving Suggestion
Pair a spicy vegetable pulao with cooling boondi raita, tomato raita, butternut squash raita or plain yogurt. You can serve sliced onions, indian onion salad or kachumber salad on the side too. You can serve this veg pilaf with a very mild curry such as a korma or with kadhi. I also love it with Plain Sweet Lassi or Mango Lassi.
Storage
Vegetable Pulao can be stored away for later. As soon as it cools to room temperature, place in an airtight container and keep in the fridge for up to 3 days. You can reheat in the microwave or on the stove. You can freeze this pulao too – ensure to use a freezer safe container and freeze for up to 1 month. Note that upon defrosting, the vegetables may not retain the same texture. Freeze on the day of cooking, not a few days later as it will not be as fresh.
Other rice dishes
Paneer Tikka Biryani Paneer Vegetable Biryani Instant Pot Chickpea Rice (Chana Pulao) As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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