When my grandmother wanted to cook something light yet special, she always made vegetable pulao. This vegetable pulao recipe is not heavy like biryani, but it still fills the kitchen with a beautiful aroma. She believed pulao should be gentle on spices and rich in fragrance — not oily or overpowering.
This recipe is perfect for days when you want comfort food without too much effort.
Why This Vegetable Pulao Recipe Is Special
This vegetable pulao recipe is made using whole spices, seasonal vegetables, and basmati rice cooked slowly in one pot. It’s ideal for lunchboxes, quick dinners, or when guests arrive unexpectedly.
Ingredients for Vegetable Pulao
- Basmati rice – 2 cups
- Mixed vegetables (carrot, beans, peas) – 1½ cups
- Onion – 1 (sliced)
- Oil or ghee – 2 tbsp
- Bay leaf – 1
- Cinnamon – 1 small stick
- Green cardamom – 2–3
- Cloves – 3–4
- Cumin seeds – 1 tsp
- Green chilli – 1 (optional)
- Salt – to taste
- Water – 3½ cups
- Fresh coriander – for garnish
How to Make Vegetable Pulao
Soak basmati rice for 20 minutes and drain. Heat oil or ghee in a pot and add cumin seeds and whole spices. Once aromatic, add sliced onions and sauté until soft.
Add vegetables and green chilli, then stir gently. Add rice, salt, and water. Cover and cook on low flame until rice is fluffy and cooked.
My grandmother always said: never stir pulao again and again — let the rice breathe.
Tips from My Grandmother
- Always soak rice for long grains
- Use ghee for better aroma
- Cook on low flame only
Serving Suggestions
Serve this vegetable pulao recipe with raita or curd. It pairs beautifully with Aloo Jeera Recipe and tastes great alongside Veg Biryani Recipe on special days.
Final Thoughts
This simple vegetable pulao recipe proves that Indian food doesn’t need complexity to taste amazing. Light, fragrant, and comforting — just the way my grandmother loved it.
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