Pulao Recipe | Veg Pulao | Vegetable Pulao | Pulav
Pulao recipe is a one pot rice dish made with rice, spices, vegetables & herbs. Learn how to make veg pulao with simple step by step
Dish: Vegetable Pulao Pulav
Variant: Pulao Recipe | Veg Pulao | Vegetable Pulao | Pulav
Source: Pulao Recipe | Vegetable Pulao
- Total time
- 35 min
- Active time
- 15 min
- Yield
- 3
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints10 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
1 medium onion (thinly sliced)
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Pulao Recipe | Vegetable Pulao
Carrot
1 medium carrot ((¾ cup chopped))
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Source: Pulao Recipe | Vegetable Pulao
French Beans
4 medium french beans ((½ cup chopped to 1 inch))
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Source: Pulao Recipe | Vegetable Pulao
Potatoes
1 small potato (cubed (optional))
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Source: Pulao Recipe | Vegetable Pulao
Mint
3 tablespoons mint ((pudina, finely chopped) (or coriander leaves))
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Source: Pulao Recipe | Vegetable Pulao
Star Anise
1 star anise ((chakri phool) (optional, but recommended))
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Source: Pulao Recipe | Vegetable Pulao
Strand Mace
1 strand mace ((javithri, optional))
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Source: Pulao Recipe | Vegetable Pulao
Nutmeg
1 pinch nut meg ((jaiphal) (optional))
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Source: Pulao Recipe | Vegetable Pulao
Stone Flower
2 pinches stone flower ((dagad phool - optional))
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Source: Pulao Recipe | Vegetable Pulao
Fennel Powder
½ teaspoon fennel seeds powder ((saunf powder - optional))
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Source: Pulao Recipe | Vegetable Pulao
Additional ingredient notes
Ingredients & Substitutes
Spices: Always use good quality whole spices as they are the key to make a aromatic veg pulao.
You can also crush the spices lightly & use to release the aroma. There is no substitute to bay leaf, cloves, cinnamon, cardamoms & star anise. While you may skip the rest your pulao won’t really have those aromatic flavors. Ginger garlic paste can be substituted with grated ginger and garlic but not with chopped or with ground dried ginger and garlic. You won’t get the same flavors. Herbs: Do not skip fresh mint or pudina leaves as it the next key ingredient that infuses aroma to the veg pulao. If you want you may add a mix of coriander leaves (cilantro) and mint. If fresh is not available you may use a teaspoon of mint paste. Rice: Normally aged basmati rice is used to make vegetable pulao.
Notes
Always use aged rice which gives fluffy and grainy pulao.
If using frozen mix veggies, use 1.5 cups. You will need to adjust the quantity of water depending on the rice. If using normal rice, use more water. Stone flower or dagad phool makes the pulao very flavorful. adding too much mace or nutmeg can make your pulao bitter.
Method Overview
Structured method notes that are separate from the step timeline.
Make Vegetable Pulao
Bring the water to a rolling boil, then add soaked & drained rice.
Ensure there is no water in the rice, else the veg pulao will turn mushy. Stir gently and taste test the water. If needed add more salt. If making in pressure cooker: Cover the lid and cook veg pulao in pressure cooker on a medium high flame for one whistle. For al dente rice, Immediately I release the pressure of the cooker manually with the help of a spatula.
How to cook the best pulao
Though the ingredients used are the key to make a fragrant and delicious veg pulao, the cooking procedure also matters the most.
Here are the key pointers to cook the best veg pulao. Rinsing: Always rinse the rice well for at least 3 times until the water runs clear. This reduces the starch from the rice grains which is the culprit to mushy & sticky veg pulao. Soaking: Soak rice for at least 15 to 20 mins. When soaked rice grains absorb water and swell up to the maximum when cooked making them fluffy & perfectly cooked. Frying rice: If you are making plain pulao without veggies then you can roast the drained rice in ghee & spices. For vegetable pulao, I do not fry the rice as most times I have experienced the soaked rice grains break when fried with veggies. Ratio: Rice to water ratio is the key to get fully cooked grainy pulao. Adjust the amount of water depending on the rice.
Methods to cook pulao
There are different methods I follow to make vegetable pulao.
It can be made in a Pressure cooker – I have included the instructions in the recipe card Pot or pan – Instructions mentioned in the recipe card Electric cooker – Saute the spices, then the onions, ginger garlic, mint & vegetables in a small pan. Then transfer this to a electric cooker along with rice, salt and water. Cook as you would prepare normal rice with the same amount of water you use for regular cooking. Instant pot – Instructions below.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
35 min
Total time from the source recipe card.
Step 1
On a medium flame, gently heat 2 tablespoons oil or ghee in a cooker or pot. To make in Instant pot, use saute mode. When the oil is slightly hot, add the following whole spices – 1 bay leaf 2 inch cinnamon 4 cloves 4 green cardamom ½ to ¾ teaspoon shahi jeera or jeera 1 star anise (optional, but recommended) 1 pinch nutmeg (optional) little dagad phool (stone flower) (optional) 1 small strand mace (optional)
Step 2
When the spices begin to sizzle, add one thinly sliced onion. And then 1 to 2 slit green chilies.
Step 3
When the onions turn golden, add 1½ teaspoon ginger garlic paste.
Step 4
Saute well for 30 to 40 seconds, until the raw smell of ginger garlic disappears. Do not burn.
Step 5
Add mixed veggies and chopped mint/ pudina. I use peas, beans and carrots most of the times. You can also use potatoes and a handful of split cashews or softened soya chunks if you like.
Step 6
Next saute everything well until the mint smells good. Usually it takes about 2 to 3 minutes.
2 min-3 minStep 7
Pour 2½ cups water if making in stovetop cooker (or 1¾ cups for Instant pot) and then add ½ teaspoon salt as well. If cooking in a pot, pour 3 cups water.
Image detailssauteing pulav spices in ghee for veg pulao recipeSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference Inputs and tools2
Uses
- salt (as needed)
- 2 ½ cups water (for pressure cooker ( 2¾ cups for pot, 1¾ cups for Instant pot))
Step 8
Bring the water to a rolling boil, then add soaked & drained rice. Ensure there is no water in the rice, else the veg pulao will turn mushy.
Image detailsfrying onions till goldenSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference Inputs and tools1
Uses
- 1½ cups basmati rice ((aged rice))
Step 9
Stir gently and taste test the water. If needed add more salt. If making in pressure cooker: Cover the lid and cook veg pulao in pressure cooker on a medium high flame for one whistle. For al dente rice, Immediately I release the pressure of the cooker manually with the help of a spatula. To cook in Instant Pot: Press cancel and press pressure cook button, set the timer to 5 mins. Position the steam release handle/valve to sealing. Instant pot beeps when it is done. Let the pressure release naturally for 5 mins. Release the rest manually by moving the steam release handle from sealing to venting with a spoon. Let cool down a bit before serving. If cooking in a pot, cover the pot with the lid. Cook on a low flame until the water is absorbed and rice is cooked completely. Perfectly done veg pulao in a pot should have no more moisture at the bottom and the rice should be fully done. Once done, turn off the stove and cover the pot. Let it rest for 10 mins so the rice grains turn fluffy.
Image detailssauteing ginger garlic in oil to make veg pulao recipeSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference 
Image detailssauteing spices or masala in oilSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference Visual cue
until the water is absorbed and rice is cooked completely.
Checks3
Visual cueInfoVisualuntil the water is absorbed and rice is cooked completely.
Expected state: until the water is absorbed and rice is cooked completely.
TimingInfoTiming5 mins
Target: 5 minute
Expected state: To cook in Instant Pot: Press cancel and press pressure cook button, set the timer to 5 mins.
HoldingMain recipeSource holding instruction
Stir gently and taste test the water. If needed add more salt. If making in pressure cooker: Cover the lid and cook veg pulao in pressure cooker on a medium high flame for one whistle. For al dente rice, Immediately I release the pressure of the cooker manually with the help of a spatula. To cook in Instant Pot: Press cancel and press pressure cook button, set the timer to 5 mins. Position the steam release handle/valve to sealing. Instant pot beeps when it is done. Let the pressure release naturally for 5 mins. Release the rest manually by moving the steam release handle from sealing to venting with a spoon. Let cool down a bit before serving. If cooking in a pot, cover the pot with the lid. Cook on a low flame until the water is absorbed and rice is cooked completely. Perfectly done veg pulao in a pot should have no more moisture at the bottom and the rice should be fully done. Once done, turn off the stove and cover the pot. Let it rest for 10 mins so the rice grains turn fluffy.
Why and source
This step has reviewed source-backed guidance.
- Source: Pulao Recipe | Vegetable Pulao
Step 10
Gently mix everything with a spatula or fluff up the rice with a fork. Serve veg pulao hot or warm with shorba or raita.
Image detailsaddition of mixed veggiesSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference 
Image detailssauteing vegetables to make vegetable pulao recipeSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference Checks1
ServiceMain recipeSource service instruction
Gently mix everything with a spatula or fluff up the rice with a fork. Serve veg pulao hot or warm with shorba or raita.
Why and source
This step has reviewed source-backed guidance.
- Source: Pulao Recipe | Vegetable Pulao
Step 11
Press SAUTE button on the instant pot. Pour ghee or oil to the inner pot. Saute the spices in the hot oil for 30 seconds.
Image detailsaddition of salt water to make vegetable pulao recipeSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference Checks1
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Saute the spices in the hot oil for 30 seconds.
Why and source
This step has reviewed source-backed guidance.
- Source: Pulao Recipe | Vegetable Pulao
Step 12
Fry onions & green chilies until transparent for 2 mins. Then fry ginger garlic paste just for 30 seconds.
Image detailsaddition of soaked rice for veg pulao recipeSwasthis Recipes · Pulao Recipe | Vegetable PulaoDev reference Visual cue
until transparent for 2 mins.
Checks2
Visual cueInfoVisualuntil transparent for 2 mins.
Expected state: until transparent for 2 mins.
TimingInfoTimingfor 2 mins
Target: 2 minute
Expected state: Fry onions & green chilies until transparent for 2 mins.
Why and source
This step has reviewed source-backed guidance.
- Source: Pulao Recipe | Vegetable Pulao
Step 13
Next add in all the chopped veggies and mint. Saute for 2 mins. Add the drained rice (1 ½ cups) and salt. Press CANCEL button.
Step 14
Pour 1¾ cups water and mix. Taste the salt level and add more if needed.
Step 15
Scrape the bottom gently with the spatula to release any bits of food stuck. This prevents a burn notice. Secure the instant pot with the lid.
Step 16
Press PRESSURE COOK button (high pressure) & set the timer for 5 mins. Position the steam release handle to sealing.
Step 17
Instant pot beeps when it is done. Let the pressure release naturally for 5 mins.
Step 18
Release the rest manually by moving the steam release handle from sealing to venting with a spoon.
Step 19
Fluff up the vegetable pulao with a fork & serve with yogurt raita.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Serving Suggestions
This vegetable pulao can be served without any side dishes.
However a basic Raita compliments the meal. This boondi raita is our favorite.
Article photos
Photos used with the article notes.
Source: Pulao Recipe | Vegetable Pulao
Testing notes
Useful tests and side-by-side notes after the method is clear.
Pro Tips
Pulao masala: For more aromatic veg pulao, you can make a paste of onions, ginger garlic, mint, cinnamon and cardamoms.
This paste can be made ahead and refrigerated. If you have this paste & mixed veggies ready in the fridge, then making vegetable pulao just takes less than 15 mins.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
3
Paste
Source step 3 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Always use aged rice which gives fluffy and grainy pulao.
Always use aged rice which gives fluffy and grainy pulao.
If using frozen mix veggies, use 1.5 cups.
If using frozen mix veggies, use 1.5 cups.
You will need to adjust the quantity of water depending on the rice.
You will need to adjust the quantity of water depending on the rice. If using normal rice, use more water.
Stone flower or dagad phool makes the pulao very flavorful.
Stone flower or dagad phool makes the pulao very flavorful.
adding too much mace or nutmeg can make your pulao bitter.
adding too much mace or nutmeg can make your pulao bitter.
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Mention @SwasthisRecipes or tag #swasthisrecipes!
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Pulao Recipe | Vegetable Pulao
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