Capsaicin Free Vegan Vegetable Pulao
This fragrant rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible — warm whole spices blooming in hot oil, golden onions, and tender vegetables all coming together in perfectly fluffy basmati. For anyone avoiding capsaicin, South Asian-inspired rice dishes can feel off-limits because so many versions lean heavily on chili powder or fresh chilies for their heat. This one skips every form of chili entirely and still delivers deep, layered flavor through cumin, coriander, turmeric, garam masala, and a whole bouquet of aromatics like cardamom, cloves, and cinnamon. The technique matters here — soaking the rice before cooking and letting it steam undisturbed at the end are what give you those long, separate grains that soak up all that spiced goodness without turning mushy. Carrots, green beans, and peas add color and a little sweetness, making this a genuinely satisfying plant-based main rather than a plain side dish. A squeeze of lemon and a handful of fresh herbs at the table brighten everything up 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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