Artificial Food Coloring Free Vegan Vegetable Pulao
This fragrant rice dish is built entirely from whole spices, fresh aromatics, and colorful vegetables — meaning every shade of gold, green, and orange you see in the pot comes straight from turmeric, peas, carrots, and herbs, not a drop of synthetic dye. For anyone navigating artificial food coloring concerns, that kind of ingredient transparency is genuinely refreshing, especially in a dish this vibrant and satisfying. The method starts by blooming cumin seeds, cardamom, cinnamon, cloves, and a bay leaf in hot oil, which fills your kitchen with an aroma that makes the whole process feel like an event. Ginger, garlic, and a golden onion build the savory base before the rice and vegetables get folded in, each grain coated in spiced oil before the water even hits the pan. Frozen peas go in last, scattered over the surface so they steam gently on top without turning mushy. A ten-minute rest off the heat is the secret to fluffy, separate grains that hold their shape beautifully when you fluff them with a fork. Finish with fresh cilantro, torn mint, and a squeeze of lemon for a bright, herby lift that makes the whole bowl sing.
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado oil or sunflower oil)
- 1 tsp cumin seeds
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 inches)
- 4 whole cloves
- 1 medium yellow onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 medium carrot, peeled and cut into ½-inch dice
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- 1 ¼ tsp salt, plus more to taste
- 2 ¾ cups water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh mint leaves, roughly torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain thoroughly.
- 2
Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds, bay leaf, cardamom pods, cinnamon stick, and cloves and cook, stirring, until the cumin seeds sizzle and turn a shade darker and the spices are fragrant, about 1 minute. Watch closely — the spices can scorch quickly.
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