Dairy Free Vegan Vegetable Pulao
This fragrant, spiced rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible from the moment the cumin seeds hit the hot oil. Whole spices like cardamom, cinnamon, and cloves bloom in neutral oil, building a deeply aromatic base before the vegetables and basmati even enter the picture. Carrots, green beans, and peas bring color and texture, while turmeric, coriander, and garam masala layer in warmth without any heaviness. Because the entire dish is built on oil rather than butter or ghee, it's naturally free of dairy without any substitutions or compromises — the richness comes entirely from the spices doing their job. Soaking the basmati before cooking and letting the pulao rest off the heat are the two small steps that guarantee every grain comes out fluffy and separate. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten everything up and make it feel restaurant-worthy. It's an approachable, crowd-pleasing centerpiece that works just as well for a weeknight dinner as it does for feeding a group.
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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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