Ingredients
Preparation Steps
Wash and soak the rice
Rinse the rice 2–3 times until the water runs clear.
Soak in clean water for about 15–20 minutes, then drain.
Heat the oil or ghee
Place a thick-bottomed pan or kadai on medium flame.
Add the oil/ghee and let it warm up.
Add whole spices
Drop in the bay leaf, cloves, and cardamom.
Sauté for 10–15 seconds until fragrant.
Saute the onions
Add the sliced onion to the pan.
Stir and cook until it turns light golden brown.
Add ginger-garlic paste
Stir in the ginger-garlic paste and cook for 30–40 seconds until the raw smell disappears.
Add vegetables
Put in the chopped carrot, beans, and peas.
Stir-fry for 2–3 minutes to coat with spices and oil.
Add rice and seasonings
Add the soaked and drained rice.
Mix gently to avoid breaking the grains.
Sprinkle in salt to taste.
Add water and cook
Pour in 2½ cups of water.
Stir once, cover the pan with a lid, and cook on low-medium heat until rice is fully cooked (about 12–15 minutes).
Rest and fluff
Turn off the heat and let the pulao rest, covered, for 5 minutes.
Gently fluff the rice with a fork.
Serve
Serve hot with curd, raita, or any gravy of your choice.
This simple yet flavorful Vegetable Pulao brings together the goodness of fresh vegetables and the aroma of whole spices in every bite. It’s a versatile dish that can be enjoyed on its own or with accompaniments, making it a perfect choice for both everyday meals and special occasions.
