Fish 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 a rainbow of 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 turmeric, coriander, and garam masala layer in deep, complex flavor without any heaviness. Every single ingredient here is plant-based and naturally free from seafood or fish-derived additives — no fish sauce, no hidden anchovy paste, nothing to second-guess. That can be a real concern with store-bought spice blends or pre-made rice dishes, so cooking from scratch with whole spices and simple pantry staples keeps everything clean and worry-free. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel genuinely restaurant-worthy. It works beautifully as a standalone dinner or alongside your favorite raita or chutney.
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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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