MSG Free Vegan Vegetable Pulao
This fragrant rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible — warm with cumin, cardamom, cinnamon, and cloves bloomed in hot oil until they're deeply aromatic. Layers of golden onion, fresh ginger, and garlic build a savory base that carries the basmati and vegetables beautifully, no flavor enhancers needed. Every element of the seasoning comes from whole spices and ground aromatics you can see and smell, which means there's no guesswork about hidden additives sneaking into your bowl. The technique of soaking the rice before cooking and letting it steam undisturbed at the end is what gives you those long, separate, perfectly tender grains. Carrots, green beans, and peas add color and a little sweetness that balances the earthiness of the turmeric and garam masala. A squeeze of lemon and a handful of fresh cilantro or mint at the end brighten everything up and make it feel genuinely restaurant-worthy. It's a satisfying, plant-based main or side that proves bold, complex flavor has never needed anything artificial to get there.
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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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