Mustard Free Vegan Vegetable Pulao
This fragrant one-pot rice dish is the kind of weeknight dinner that makes the whole kitchen smell incredible — warm whole spices blooming in hot oil, golden onions, and tender vegetables all coming together in perfectly fluffy basmati. The technique of soaking the rice before cooking and letting it steam off the heat at the end is what gives each grain that light, separate texture that makes pulao so satisfying. Carrots, green beans, and peas bring color and bite, while cumin, turmeric, coriander, and garam masala layer in deep, complex flavor without any heat that would overwhelm the dish. For anyone navigating a mustard-free lifestyle, this recipe is a genuinely easy win — the entire spice lineup is built around aromatics like cardamom, cloves, cinnamon, and ginger, with zero mustard seeds or mustard oil anywhere in sight. That matters more than it might seem, since mustard oil is a traditional cooking fat in some South Asian recipes and mustard seeds show up in plenty of spice blends and store-bought rice mixes. Here, a neutral oil like avocado or sunflower keeps things clean and lets the other spices do all the talking. Finish with fresh cilantro, torn mint, and a squeeze of lemon for a bright, herby lift that ties the whole bowl together.
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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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