Citrus Free Vegan Vegetable Pulao
This fragrant, one-pot rice dish is the kind of 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. The technique of soaking the rice before cooking and letting it steam off the heat at the end is what gives each grain that light, separate texture that makes pulao so satisfying. Carrots, green beans, and peas bring color and bite, while cumin, cardamom, cinnamon, garam masala, and turmeric layer in deep, complex flavor without any heat that would overwhelm the dish. It's entirely plant-based, built from pantry staples and fresh vegetables, with no hidden citrus in the base recipe — the lemon wedges for serving are completely optional and easy to leave off. That makes this a genuinely reliable option when you need to avoid citrus across the board, since the spice blend carries all the brightness on its own. Fresh cilantro and mint are optional garnishes too, so you can customize the finish to suit your table. It's hearty enough to stand alone as a main but also works beautifully alongside a simple raita or dal.
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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)
Can be omittedlemon
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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