Veg Pulao is a popular Indian one pot rice dish made with vegetables, rice and Indian spices. This simple pulao makes a healthy, nutritious, delicious and soul satisfying one pot meal that can be made in pressure cooker, Instant pot or regular pot on stovetop.
What is a Pulao:
Pulao also known as pilaf or pulav is a one pot rice dish made by cooking rice (usually long grain variety like basmati) in stock/water flavored with Indian spices and herbs and at times with veggies or meat or seafood. Use good quality basmati rice for that light, fluffy texture of pulav where every grain is separate and not sticky .
There are many variations of veg pulao and every Indian home has its own way of making this aromatic comfort food. The beauty of this recipe is, that it not only makes a great easy dinner for those busy weekdays but also a quick and healthy recipe for the weekend. This basic recipe and can be customized to your choice, be it the veggies or spices or how you serve it.
Serving Suggestions for Veg Pulao:
Veg Pulao on it own is delicious and a complete meal so can be served on its own or with boondi raita, green chutney or pickle for that quick meal. Pair it with gravies, curries or dal’s (lentils) as a side for an elaborate meal spread.
Cooking Methods for Veg Pulao :
There are few cooking styles in which you can make this Veg Pulao. My most preferred way is using a pressure cooker and now Instant Pot. But you can also make it in regular thick bottomed vessel on a stove top. I’ve listed the different ways in the recipe card below. Which ever way you prefer making it doesn’t matter, pulao is always delicious!!
Step by Step method of making Veg Pulao (Pressure Cooker – Stove top:
First wash the rice thoroughly 3-5 times until the water runs clear and then soak it for about 10-30 mins. While the rice soaks, prep your ingredients and then heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices. Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown. Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away. Now add the veggies and saute for min.
Next drain the water from the rice and add them to the veggies. Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture. Add 1.5 cups of water, salt, lemon juice and close the lid. Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas. Allow the steam to go away naturally. Once the steam has escaped, open and fluff it with a fork. Garnish with mint and/or coriander leaves.
More such delicious Rice recipes for you to try:
- TAWA PULAO RECIPE
- VEGETABLE FRIED RICE
- MUSHROOM FRIED RICE
- SPICY TEMPERED LEFTOVER RICE
- BROWN RICE STIR-FRY WITH TOFU, BROCCOLI AND RED BELL PEPPER
Hope you enjoy this Veg Pulao as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Veg Pulao - Vegetable Pulav
Ingredients
For Veg Pulao:
- 1 cup basmati rice
- 1.5 cups of water
- 1 to 1.5 cups of chopped veggies of choice using corn, red bell pepper, green beans, carrots, green peas (frozen or fresh)
- 1-2 tbsp of oil or Ghee clarified butter
- 1 onion sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp chilli paste or 1-2 green chillies slit vertically optional
- 1 tbsp of lemon juice
- salt to taste
- handful of mint and coriander leaves for garnishing
Whole spices:
- 1 bay leaf
- 1 inch cinnamon stick
- 2-3 green cardamom pods
- 1 black cardamom
- ½ mace
- 1 small star anise
- 1 tsp cumin seeds
- 4-5 whole black pepper
- 4 cloves
Instructions
- First wash the rice thoroughly 3-5 times until the water runs clear and then soak it for about 10-30 mins.
For Making Pulao using Pressure cooker:
- While the rice soaks, heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices.
- Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown.
- Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away.
- Now add the veggies and saute for min.
- Next drain the water from the rice and add them to the veggies.
- Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture.
- Add 1.5 cups of water, salt, lemon juice and close the lid.
- Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.
- Allow the steam to go away naturally.
- Once the steam has escaped, open and fluff it with a fork.
- Garnish with mint and coriander leaves and serve warm.
For Making Pulao using Instant Pot:
- While the rice soaks, Start instant pot on saute mode (normal) and once hot add ghee followed by whole spices.
- Once they begin to sizzle add the sliced onions and cook until golden brown.
- Then add the ginger garlic green chilli paste (optional) and cook until the raw garlic smell goes away.
- Next drain the water from the rice and add rice along with veggies, 1.5 cups of water, salt, lemon juice and mix until well combined.
- Close the lid and with vent closed, set it to manual High for 7 mins followed by quick release. Open the lid and fluff with a fork. Garnish with mint and coriander leaves and serve warm.
For Making Pulao using Stove Top:
- Follow the exact same steps as mentioned above for cooking using pressure cooker. Just add more water i.e. 2 to 2.5 cups (varies based on quality of rice) of water for 1 cup of rice. Cook on medium flame and get it to a boil. Then cover and cook on low flame till water is absorbed.Check in between if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with fork. Garnish with mint and coriander leaves and serve warm.
Notes
- Rice to water ratio and the time required for cooking rice may vary based on the quality.
- Use good quality whole spices for aromatics and aged basmati rice for that fluffy texture where each grain is separate.
Happy Cooking!!
Shweta
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