Vegetable Pulao – A Fragrant One-Pot Delight

Vegetable Pulao is a flavorful and aromatic Indian rice dish made with long-grain basmati rice, mixed vegetables, and a blend of whole spices. It is a one-pot meal that’s both wholesome and satisfying, combining the natural sweetness of vegetables with the warmth of spices like cinnamon, cardamom, and cumin.

This dish is lightly spiced, making it perfect for both everyday meals and special occasions. It’s versatile, easy to prepare, and pairs wonderfully with raita (yogurt dip), pickles, or a simple salad. Whether served as a main dish or a side, Vegetable Pulao offers a comforting and nutritious option for lunch or dinner.

History of Vegetable Pulao

Pulao, also known as pilaf in other parts of the world, has ancient roots tracing back to Persia and Central Asia. The word “pulao” is believed to have originated from the Persian word pilāv, and variations of the dish have been found in Middle Eastern, Central Asian, and South Asian cuisines for centuries.

Pulao was introduced to the Indian subcontinent through trade and invasions, particularly during the Delhi Sultanate and Mughal eras. The Mughals popularized a richer version called biryani, but pulao remained the simpler, lighter, and quicker alternative—typically cooked with rice, mild spices, and meat or vegetables.

Vegetable Pulao, specifically, became more common in India as vegetarianism became widespread due to cultural, religious, and regional influences—especially among Hindus, Jains, and Buddhists. Over time, the dish evolved to reflect local ingredients and tastes, with each region developing its own variation.

Today, Vegetable Pulao is a beloved comfort food across India, often served during festivals, family meals, or as part of a special vegetarian feast.

🥘 Ingredients (Serves 2–3)

Vegetables:

• 1/2 cup carrots (chopped)

• 1/2 cup green beans (chopped)

• 1/4 cup green peas (fresh or frozen)

• 1/4 cup cauliflower florets (optional)

• 1 medium potato (peeled and cubed)

Main:

• 1 cup basmati rice (washed and soaked for 20–30 mins)

• 2 tbsp oil or ghee

• 1 medium onion (thinly sliced)

• 1 green chili (slit)

• 1 tsp ginger-garlic paste

Whole spices:

• 1 bay leaf

• 1–2 cloves

• 1-inch cinnamon stick

• 2–3 green cardamoms

• 1 tsp cumin seeds

• Optional: 4–6 peppercorns

Other:

• Salt to taste

• 2 cups water

• Fresh coriander or mint leaves for garnish

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🍳 Instructions

1. Prep the rice:

   • Wash and soak basmati rice for 20–30 minutes.

   • Drain before using.

2. Sauté spices:

   • Heat oil/ghee in a pot or pressure cooker.

   • Add cumin, bay leaf, cloves, cinnamon, cardamom, and peppercorns.

   • Let them sizzle for a few seconds.

3. Add aromatics:

   • Add sliced onions and green chili.

   • Sauté until onions turn golden brown.

   • Add ginger-garlic paste and sauté for 1 minute until fragrant.

4. Cook veggies:

   • Add chopped vegetables.

   • Sauté for 2–3 minutes.

5. Add rice:

   • Add the soaked and drained rice.

   • Gently mix for 1–2 minutes so it gets coated with the spices.

6. Add water & salt:

   • Add 2 cups of water and salt to taste.

   • Bring to a boil.

7. Cook:

   • Cover and simmer on low heat for 15–20 minutes or until rice is cooked and water is absorbed.

   • OR pressure cook for 1 whistle on medium heat (if using a pressure cooker).

8. Rest:

   • Let it sit covered for 5–10 minutes after cooking.

   • Fluff gently with a fork.

9. Garnish & serve:

   • Garnish with fresh coriander or mint leaves.

   • Serve hot with raita, salad, or pickle.

”ENJOY YOUR YUMMY PULAO”