Macadamia 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 is soaked, then gently toasted in a blend of cumin, cardamom, cinnamon, and cloves before simmering with carrots, green beans, and peas until every grain is tender and separate. The layering of aromatics — ginger, garlic, and a trio of ground spices — gives the dish a depth that tastes far more involved than it actually is. Everything here is straightforward pantry and produce, so there are no hidden nut-based oils or surprise ingredients to navigate. A final rest off the heat is the secret to that fluffy, non-clumpy texture that makes pulao so satisfying. Finish with fresh cilantro, torn mint, and a squeeze of lemon to brighten all those warm, earthy flavors. It works beautifully as a standalone dinner or as a showstopping side at the table.
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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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