Carrageenan Free Vegan Vegetable Pulao
This fragrant rice dish layers whole spices — cumin seeds, cardamom, cinnamon, and cloves — with golden onion, fresh ginger, and garlic to build a deeply aromatic base before a single grain of rice hits the pot. Carrots, green beans, and peas add color and texture, making this a genuinely satisfying one-pot meal rather than a simple side. The technique of soaking the basmati first and then letting it steam undisturbed at the end is what gives you those long, separate, perfectly cooked grains every time. For anyone navigating ingredient labels carefully, this recipe is built entirely from whole spices, fresh vegetables, and pantry staples — no processed additives, thickeners, or stabilizers anywhere in sight. Many store-bought spice blends and convenience rice products sneak in additives that can be hard to spot, so cooking from scratch like this puts you fully in control. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten everything up beautifully. It's the kind of dish that looks impressive on the table but comes together with straightforward steps anyone can follow.
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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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