Hazelnut Free Vegan Vegetable Pulao
This fragrant rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible from the moment the whole spices hit the hot oil. Basmati rice soaks up layers of cumin, cardamom, cinnamon, and cloves, while carrots, green beans, and peas add color and a satisfying bite. The technique here is straightforward but intentional — blooming the spices first, building the aromatics slowly, and letting the rice steam undisturbed so every grain comes out fluffy and separate. It's entirely plant-based, built from pantry staples and fresh vegetables, with no nuts or nut-derived ingredients anywhere in the recipe. That makes it a genuinely worry-free option for anyone navigating tree nut allergies, since there's no risk of a sneaky hazelnut oil or nut-based garnish hiding in the mix. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten everything up beautifully. It's the kind of dish that feels special enough for a dinner party but easy enough for a Tuesday night.
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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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