• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Mom's Veg Pulao

    Published: Oct 28, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

    68 shares
    Jump to Recipe

    Sharing my mom's Veg Pulao recipe with aromatic long-grain basmati rice, colorful vegetables, infused with delicately balanced whole spices, and a bold finish of garam masala.

    An easy, gluten-free, and vegetarian dish that can be cooked on the stovetop or Instant Pot. Short on time? Use frozen chopped vegetables instead of fresh ones.

    veg pulao in 2 white serving bowls with raita on the side

    This lightly spiced fragrant and flavorful vegetable Pulao is my mom's signature dish. She chops the veggies perfectly so they cook tender while still having a bite and makes the final dish look pretty with the color contrast against the fluffy white long rice grains. It was my favorite dish growing up and now has become a staple dish in my kitchen for easy weeknight meals as well as for entertaining, parties, and potlucks.

    Jump to:
    • Ingredients for Veg Pulao
    • How To Make Veg Pulao
    • Serving
    • Substitutes for Veggie Pulao
    • How to Store Pulao
    • More Indian Rice Recipes
    • Recipe
    veg pulao in white serving bowls with raita on the side

    Ingredients for Veg Pulao

    • Basmati Rice - aromatic long-grain basmati rice
    • Vegetables - cauliflower, carrot, green beans, onions, peas, and corn cooked so that they still have a bit and make the dish colorful
    • Whole Spices - cumin, black peppercorns, green cardamom, bay leaf, and cloves
    • Ground Spices - fresh homemade garam masala adds the perfect warmth and depth
    • Nuts - Golden fried cashews make for a perfect garnish, but if you are allergic to nuts you can also skip them.
    Ingredients for veggie pulao

    How To Make Veg Pulao

    Here are step-by-step photos of the stovetop method. Check the recipe card at the end of this post for the full recipe and also Instant Pot instructions.

    • In a medium pan, heat the ghee. And add shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for a minute on medium heat.
    • Add drained rice, water, and salt. Give a quick stir and bring to a full boil on medium-high heat. Once the rice comes to a full boil, lower the heat and cook covered for 10 minutes.
    How to cook rice for pulao
    • In a medium frying pan heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews and reserve keeping excess ghee in the pan. Add sliced onions to the pan and cook until translucent and lightly golden. Take out the onions and reserve.
    • Add ½ tablespoon of ghee and add cauliflower to the pan. Cook until tender, about 5 minutes. Take out and reserve keeping any excess ghee in the pan.
    • Add green beans and carrots and fry for 5 minutes until tender adding more ghee as needed. Reserve the veggies. Add peas and corn and cook for 2 minutes or until fully heated through. Add salt and garam masala and mix well.
    Cooking vegetables for pulao
    • Add the rice to a large bowl and allow it to cool down. Add the veggies to the bowl and mix lightly with a silicone spatula. Return the mixed pulao to the pot and garnish with fried cashews. Cook covered on low heat for 5 minutes.
    Mixing rice and veggies for pulao

    Serving

    Enjoy hot with yogurt or raita. I often pair this Veg Pulao with Pav Bhaji or Kheema Pav and mango lassi when hosting guests. Everyone loves the flavor combo and it also makes for a hearty meal.

    Veg Pulao in a pan with serving spoon

    Substitutes for Veggie Pulao

    • Short on time? Use frozen chopped vegetables instead of fresh
    • Want to make it Vegan? Use neutral cooking oil in place of ghee
    • Skip cashews for nut-free Pulao 
    • Regular cumin seeds can be used in place of shah jeera

    How to Store Pulao

    Any leftover pulao can be refrigerated for up to 3 days. You can also freeze it for longer shelf life and thaw it overnight. To reheat sprinkle a spoon full of water on the rice and then microwave or reheat on a stovetop pan. This recipe is also perfect for meal prepping. Simply chop and saute the veggies up to 2 days before. Then make the rice and mix in the veggies.

    More Indian Rice Recipes

    • Jeera Rice
    • Paneer Biryani
    • Chickpea Biryani
    • Kheema Pulao

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    veg pulao in 2 white serving bowls with raita on the side
    Print Recipe Pin Recipe Save Saved!
    5 from 3 votes

    Vegetable Pulao

    Veg Pulao with aromatic long-grain basmati rice infused with delicately balanced whole spices & garam masala.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: dinner, Entree
    Cuisine: Indian
    Servings: 6
    Calories: 303kcal
    Author: Archana Mundhe

    Ingredients

    Rice

    • 1 tablespoon ghee
    • 1 cup long-grain basmati rice
    • 2 cups water
    • 1 teaspoon kosher salt
    • 1 teaspoon shah jeera
    • 1 Indian bay leaf
    • 6 cloves
    • 12 black peppercorns
    • 3 green cardamom pods

    Veggies

    • 4 tablespoons ghee
    • 1 medium yellow onion thinly sliced
    • 2 cups cauliflower cut into 1-inch florets
    • 2 carrots cut into 2-inch X ¼ inch thin strips
    • 1 cup green beans diagonally cut into 1 inch pieces
    • ½ cup frozen green peas
    • ½ cup frozen corn
    • 2 teaspoons kosher salt
    • ½ teaspoon garam Masala

    Optional Garnish

    • 16 cashews

    Instructions

    • Rinse rice 2 to 3 times and drain all the water out.
    • In a medium pan, heat the ghee. Add shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for a minute on medium heat.
    • Add drained rice, water, and salt. Give a quick stir and bring to a full boil on medium-high heat. Once the rice comes to a full boil, lower the heat and cook covered for 10 minutes. Turn the heat off and remove the lid allowing the rice to cool down as you cook the veggies.
    • In a medium frying pan heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews, keep excess ghee in the pan, and reserve.
    • Add sliced onions to the pan and cook until translucent and lightly golden. Take out the onions and reserve.
    • Add ½ tablespoon of ghee and add cauliflower to the pan. Cook until the veggies are tender, about 5 minutes. Take out and reserve keeping any excess ghee in the pan.
    • Add green beans and carrots and fry for 5 minutes until tender adding more ghee as needed. Add peas and corn and cook for 2 minutes or until fully heated through.
    • Add the reserved cauliflower along with salt and garam masala and mix well
    • Add the veggies to the cooled rice and mix lightly with a silicone spatula. You can also use a large bowl to mix the rice and the veggies. Return the mixed pulao to the pot and garnish with fried cashews.
    • Cook covered on low heat for 5 to 10 minutes or until the rice is heated through.

    Video

    Notes

    • Short on time? Use 4 cups of frozen chopped vegetables instead of fresh
    • Want to make it Vegan? Use neutral cooking oil in place of ghee
    • Skip cashews for nut-free Pulao 
    • Regular cumin seeds can be used in place of shah jeera
    Instant Pot Recipe 
    • Set Instant Pot to saute mode and heat 1 tablespoon of ghee. Add cashews and fry until lightly browned. Take out the cashews, keep excess ghee in the pot, and reserve teh cashews.
    • Add one tablespoon of ghee, shah jeera, bay leaf, cloves, peppercorn, and cardamom, and saute for 30 seconds. 
    • Add sliced onions and cook for two to three minutes or until they turn translucent. 
    • Add all the veggies and mix well. Turn off saute mode.
    • Add the drained rice, salt, garam masala, and 1 cup of water. Give a quick stir making sure most of the rice is under the water.
    • Close the lid and pressure cook on low for 5 minutes followed by quick release. 
    • Open the Instant Pot, and garnish with reserved cashews.
    • Allow the pulao to cool down for 5 minutes. Use a silicone spatula to gently take out the rice and serve hot  
    Notes
    • For the Instant Pot use 1:1 rice-to-water ratio
    • Allow the rice to cool down a bit after opening the lid. This will allow the excess moisture to evaporate and the rice grains will not break. 
    • Make sure to not brown the pot when sauteing onions. 

    Nutrition

    Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 1198mg | Potassium: 384mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3622IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin

    More Indian

    • sambar served in a bowl alongside idli
      Sambar | Instant Pot & Stovetop Recipe
    • sambar masala in a black bowl
      Sambar Powder | Homemade Sambar Masala
    • roasted kidney beans served in a white bowl
      Roasted Puffed Kidney Beans | Air Fryer & Oven Recipe
    • avocado chickpea chaat in a black plate
      Avocado Chickpea Chaat

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anita says

      April 13, 2023 at 10:04 pm

      This recipe was excellent. My daughter loved it too!5 stars

      Reply
      • Archana says

        April 17, 2023 at 9:08 pm

        Thank you!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • pav bhaji served with diced onions, pickle and papad
      Mumbai Pav Bhaji
    • Chicken Biryani served in 2 bowls with raita and lemon wedges
      Instant Pot Chicken Biryani
    • mushroom masala served with rice & naan
      Mushroom Masala
    • pomegranate juice in 2 glasses
      Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © Ministry of Curry

    68 shares
    • 26