Mushroom Free Vegan Vegetable Pulao
This fragrant one-pot rice dish is the kind of weeknight dinner that makes the whole kitchen smell incredible from the very first minute the whole spices hit the hot oil. Basmati rice soaks up layers of cumin, cardamom, cinnamon, and garam masala alongside tender carrots, green beans, and sweet peas — it's colorful, deeply savory, and completely plant-based without any compromise on flavor. The technique of blooming whole spices in oil before adding the vegetables is what gives this pulao its restaurant-quality depth, and it's genuinely simple to pull off at home. Because every ingredient here is a straightforward whole food or pantry spice, there's no need to scan labels or worry about hidden fungi lurking in a sauce or seasoning blend. The rice steams gently to fluffy, separate grains thanks to a proper soak and a hands-off rest at the end — no mushy clumps, just perfectly cooked basmati. A squeeze of lemon and a handful of fresh cilantro and mint at the table brighten everything up and make it feel a little special. It works beautifully as a standalone meal or alongside a simple raita or salad.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!