High Fructose Corn Syrup 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. Layers of whole spices — cardamom, cloves, cinnamon, and bay leaf — build a deeply aromatic base, while fresh ginger, garlic, and a trio of ground spices weave through every grain of basmati. Carrots, green beans, and peas add color and texture, making this a genuinely satisfying meal rather than just a side dish. Every single ingredient here is a whole, real food — no sweetened sauces, no processed shortcuts, and absolutely no sneaky corn syrup derivatives hiding in the spice blends or packaged components. That matters more than you'd think, since many store-bought rice mixes and simmer sauces rely on sweeteners to round out their flavor. Here, the depth comes entirely from technique: blooming spices in oil, slowly caramelizing onion, and letting the rice steam low and slow until each grain is tender and separate. A squeeze of lemon and a handful of fresh herbs at the end brighten everything up beautifully.
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado oil 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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