Gelatin 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, cloves, and cinnamon bloom in the pan before the vegetables and basmati even join the party, building layers of flavor that feel anything but simple. Every single ingredient here is plant-based and completely free of animal-derived additives — no hidden thickeners, no gelatin-based stock cubes, nothing to second-guess. The technique of soaking the rice first and then letting it steam undisturbed at the end is what gives each grain that perfectly separate, fluffy texture. Carrots, green beans, and peas bring color and a satisfying bite, while a finishing squeeze of lemon and a handful of fresh cilantro and mint lift the whole bowl. It's a genuinely complete, crowd-pleasing dish that comes together in a single pot with pantry staples you likely already have on hand.
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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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