Barley Free Vegan Vegetable Pulao
This fragrant, one-pot rice dish is the kind of meal that fills your kitchen with the kind of warmth that makes everyone wander in asking what's for dinner. Whole spices like cumin seeds, cardamom, cinnamon, and cloves bloom in hot oil before the vegetables and basmati ever hit the pan, building layers of flavor that taste far more involved than the process actually is. Soaking the rice before cooking is a small step that pays off big — it helps each grain stay long, fluffy, and distinct rather than clumping together. Carrots, green beans, and peas bring color and texture, while turmeric, coriander, and garam masala tie everything into a cohesive, deeply savory bite. Since the entire dish is built from whole grains, fresh vegetables, and spices, there's no need to scan labels for hidden grain-based additives or fillers — everything here is exactly what it looks like. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel restaurant-worthy with almost no extra effort.
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado 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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