Cashew 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 — cumin seeds, cardamom, cloves, and cinnamon — bloom in hot oil first, building a deeply aromatic base before a single vegetable hits the pan. Carrots, green beans, and peas bring color and texture, while turmeric, coriander, and garam masala tie everything together into something that tastes far more complex than the effort involved. Many restaurant-style pulaos lean on nuts for richness, but this version proves you don't need them — the layered spicing and perfectly steamed basmati do all the heavy lifting. Soaking the rice before cooking and letting it rest off the heat are the two small steps that make the difference between clumpy grains and the fluffy, separate result you're going for. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl beautifully. It's a satisfying, plant-based dinner that works just as well on a busy weeknight as it does when you're cooking for company.
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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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