Vegetable Pulao
Basmati rice cooked with vegetables and whole spices.
Ingredients
- 300 g Basmati rice
- 1 Carrot
- 100 g Frozen peas
- 100 g Green beans
- 1 Onion
- 1 tsp Cumin seeds
- 1 Cinnamon stick
- 3 Green cardamom pods
- 3 tbsp Ghee
- 1 tsp Salt
- 1 Bay leaves (optional)
Method
- Rinse the rice until the water runs clear and leave it to soak; meanwhile dice the carrot, beans, and onion.
- Crackle the cumin and whole spices in the ghee over medium heat, then add the onion and vegetables and fry until softened.
- Add the drained rice, measured water, and salt and bring up to a boil over high heat.
- Cover and cook on the lowest heat until the water is absorbed and the rice is fluffy.
- Take the pot off the heat and leave it covered for 5 minutes so the grains firm up on the residual steam.
- Fluff with a fork and serve with raita.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Vegetable Pulao
Vegetable Pulao is the everyday, gently spiced cousin of biryani, a one-pot Indian rice dish in which basmati is cooked directly with vegetables and whole spices rather than layered and steamed separately. Its character comes from tempering cumin, cinnamon, cardamom and bay in ghee at the start, so the fat and the rice carry that fragrance all the way through. Rinsing and soaking the rice, then cooking it in a measured amount of water on the lowest heat, is what gives pulao its light, separate, fluffy grains. Carrot, peas, beans and onion add sweetness and substance without turning it into a heavy curry.
The result is delicate and aromatic, subtly spiced rather than fiery, with tender vegetables scattered through fluffy rice. It works as a light main on its own or as the rice component of a larger meal, and it is far quicker and simpler than biryani while scratching a similar itch. The classic pairing is a bowl of cool raita, which balances the warm spices. Ready in about thirty-five minutes and forgiving of whatever vegetables are on hand, pulao is a reliable weeknight staple.
Vegetable Pulao: frequently asked questions
How many calories are in Vegetable Pulao?
A serving has about 422 calories — 8g protein, 71.5g carbs, 11.4g fat, 4.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Vegetable Pulao gluten-free?
Based on its ingredients, Vegetable Pulao has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Vegetable Pulao dairy-free?
Not as written — it uses Ghee. Swapping it for a plant-based alternative makes it dairy-free.
How long does Vegetable Pulao take to make?
About 35 minutes start to finish, but only around 11 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Vegetable Pulao?
The core ingredients are essential, but you can leave out bay leaves — they're optional and mainly there for extra flavor or finish.
How many servings does Vegetable Pulao make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.