Quick Veg Pulao Recipe

Indian vegetarian pulao is an easy one-pot meal for the family. It is pantry-friendly because it uses ingredients and vegetables at hand. Its distinct flavour comes from desi herbs and spices.

This is one of the best pulao recipes in my arsenal because, after the basics, you can improvise on it to make as many variations as you like. 

Pulao is a family favourite when we need a quick meal or packed tiffins. My masale bhat recipe originally inspired it. This convenient one-pot meal has been a blessing since we need spice-free meals. It surprises me how fragrant and tasty an easy veg pulao recipe like this can be. Over the years, I have experimented to make many versions of it to suit the girls’ tastes and, of course, my pantry. This lemony mushroom pulao is still my daughter’s favourite.

What is pulao?

A pulao (also spelt pilaf, pilav or pilau) is a one-pot meal. Outside the Indian subcontinent, stock is used to cook the dish with meats. In India, we use water instead. You can use an open pot, a pressure cooker, or a rice cooker to make this recipe. As a general rule of thumb, a well-cooked pulao has soft, fragrant rice without being sticky to the touch. 

Many people ask if pulao is the same as biryani. No, it is not. So, what is the difference between pulao and biryani?

Biryani requires a longer prep time. The vegetables (or meats) are marinated and cooked separately before being layered with rice and cooked again. Pulao, in contrast, is quicker when all the ingredients are cooked together evenly.

Ingredients

• Rice: Basmati rice aged for at least one year. An aged rice is less likely to make a sticky pulao. 
• Ghee or oil: I prefer ghee or clarified butter, but you can use refined sunflower oil, peanut oil, or sesame seed oil. These oils are flavourless and have a high smoking point. 
• Spices: I like to use cumin, green cardamom, cinnamon, cloves, bay leaf and turmeric. 
• Herbs: herbs like green chillies, coriander leaves, mint, garlic, and ginger mixed into a green masala.
• Vegetables: carrots, peas, beans, corn, capsicum, and small onions. Remember to temper onions and tomatoes for a delightful tangy taste.
• Water: I use water to cook my pulao, but you can use stock.
• Salt: table salt to taste.

Instructions

• Rinse and soak the rice for 20 minutes.
• Grind the green masala into a fine paste.
• Chop the onions, tomato, carrots, beans and capsicum. 
• Make a tempering with whole spices.
• Fry the green masala, onions, tomatoes and veggies.
• Fry the rice and add water and salt. Cook till done.

Substitutions

• Though I have used basmati rice, you can use regular rice, like sona masoori, gai kolam or jeera rice, to make this pulao. The flavour and texture will be different but still enjoyable.
• Millets or quinoa: in place of rice, try using other grains. You must soak the millets overnight, but the rest of the steps are the same. 
• Vegetables: Use the veggies you have at hand. Potatoes, cauliflower, and broccoli are delightful ways to include colour and variety.

Variations

• If you like spicier food, add 1-2 green chillies while frying the onion. You can also add some red chilli powder to the saute. 
• You can substitute the green masala for ginger-garlic paste. This adds a whole new flavour to your pulao.
• I often vary my spices and use garam masala, goda masala, biriyani masala, and even this spice mix for South India-style bhat.
• I love adding fried paneer or tofu to round up the protein content. 
• For a little extra flavour with garnishing, try nuts. Fry some cashew nuts and raisins and add them to your cooked pulao. This is a desi classic.
• One of our favourites is this Khara Huggi and Gojju Recipe. It is a comfort food that needs absolutely no effort.

Equipment

• Bowl to rinse and soak the rice
• Knife and board 
• Deep pan to cook the pulao
• Pressure cooker (optional)
• Rice cooker (optional)
• Flavour infusing ladle (optional)

Storage

• A pulao can be stored in an airtight container for 1-2 days. Discard it if it smells off or is sticky.
• Reheat it in a microwave or a pan. If you’re reheating it on a pan, sprinkle a tablespoon and cover with a lid. Set the flame to low.

Protips

• I recommend rinsing the rice 2-3 times to reduce the starch in the rice. This reduced stickiness after cooking.
• Soak the rice for 15-20 minutes to hydrate the grains. This makes a fluffy and well-cooked pulao.
• If you’re using regular rice instead of basmati, use about 2 cups of water. Basmati needs less water to cook than other grains of rice.
• I highly recommend using fresh herbs and spices. But if you’re using dried powders (especially mint), use only a teaspoon. Dry herbs are more aromatic and can become overpowering. 
• If picking out spices from your meal is tedious, I recommend cooking them in a “potli.” Use a small muslin cloth to tie these chunky spices up. Once you’re done, get the bag out and enjoy your pulao in peace. Alternatively, you can also use a flavour-infusing ladle to get the same result.
• Make extra green masala and store it in your freezer. It’s an easy way to add flavour to most desi meals. I like to add it to my aloo gobi.

If you enjoyed this recipe, try my other pulao recipes right here!

Related Recipes

Some pulao and biryani recipes for you...

Pairing Recipes

Serve your pulao with these sides

Every month, I participate in Shhh! Secretly Cooking, where we are paired with other members to prepare using Secret Ingredients around a certain theme. This month, Seema's theme was Pulaos and Biryani. This monsoon, I need to make her Moringa leaves Stirfry.

I was paired with Aruna, who made Mint and Paneer Pulao with mint and lemon as her secret ingredients. Aruna gave me cloves and green chillies as my secret ingredients so my pulao was pretty easy.

Summary

Vegetarian pulao is a versatile rice recipe that can be enjoyed on its own or paired with a raita or a side of curry. Try this one-pot recipe for a delicious and wholesome desi meal that’s sure to impress your family and friends!

Ready to try this desi vegetarian pulao recipe? Try out this delicious one-pot meal today! Tell me about your family’s reactions in the comments below. Happy cooking!

Quick Veg Pulao Recipe

Try one of my best veg pulao recipes with basmati rice, veggies, and spices for a wholesome one-pot meal!

5 from 6 votes

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Course: Brunch, Dinner, Main Course

Cuisine: Indian

Keyword: Bachelor Recipes, One Pot Meal, Packed Lunch, Pulao and Biryani, Quick Meal, Rice Recipes

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories:

Author: ArchanaPotdar

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Equipment

• 1 Bowl to rinse and soak the rice
• 1 Knife and board
• 1 Deep pan to cook the pulao
• 1 Pressure cooker (optional)
• 1 Rice cooker (optional)
• 1 Flavour infusing ladle (optional)

Ingredients

• 1 cup basmati rice
• 3 tablespoon ghee
• 1- inch cinnamon stick
• 4 green cardamom peels or 2 whole green cardamom
• 2 bay leaves small
• 1½ teaspoon cumin seeds
• 1 teaspoon black peppercorns optional
• ½ teaspoon ground turmeric
• 1 large onion chopped fine
• 1 tomato chopped fine
• 3 tablespoon green masala
• 1 carrot diced
• 6-7 French beans cut long
• ¼ cup frozen peas
• ¼ cup frozen corn
• ¼ cup capsicum I used 3 colours
• 1 tablespoon salt or to taste
• 1½ cup water

For the Green masala:

• ¼ cup coriander leaves
• 6-7 springs of mint leaves
• 6-8 cloves of garlic
• 1- inch ginger
• 1 teaspoon lemon juice
• ¼ cup water

For garnish

• Mint leaves

Instructions

Pre-Prep:

• Rinse the rice 2-3 times and soak the rice for 20 minutes. Drain and set aside.
• In the small mixer-grinder, crush ginger, garlic, coriander leaves, mint leaves and green chillies into a fine paste. Use water if needed.
• Dice onions finely, cut carrots, cauliflower, and beans into bite-sized pieces. Set aside. Cut capsicum into thin slices.
• I have used frozen peas and corn kernels. I did not thaw them. Set them aside, ready to use.

To make the pulao:

• Heat a deep pan over medium heat and add the ghee. Add the cumin, cinnamon, green cardamom, and bay leaf and fry until fragrant. This will take about 2 minutes.
• Add the turmeric, onion and 2-3 tablespoon of ground green masala. Stir fry till the raw smell goes away.
• Add the chopped tomato and mix well. Cook covered till the tomatoes turn mushy.
• Add the carrots, French beans, peas and corn. Stir fry for a minute.
• Add the drained rice and stir-fry the rice for a minute or 2.
• Next, add 4 cups of hot water and salt and bring to a boil.
• Let the pulao cook on low flame with the lid.
• Open the pan once to stir the pulao gently. Take care not to break the grains. Add the capsicum and cover to cook.
• Cover the pan once the rice is cooked and let it sit for 5-10 minutes so that the flavours mingle.
• I added some fresh mint leaves on top.
• Serve the pulao with onion raita.

For pressure cooking:

• Saute all the ingredients, as I mentioned above, directly into the pressure cooker.
• Add 1¼ cups water and cook for two whistles.
• Even after you turn the flame off, let the pulao keep cooking until the pressure drops naturally.

For Rice Cooker:

• Follow the recipe and use 2 cups of water to cook.

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