Paraben Free Vegan Vegetable Pulao
This fragrant one-pot rice dish is the kind of meal that fills your kitchen with the most incredible aroma — warm whole spices blooming in hot oil, golden onions, and earthy turmeric all layering up before a single grain of rice hits the pan. Carrots, green beans, and peas bring color and texture, while basmati rice soaks up every bit of that spiced, savory base. The technique of soaking the rice first and then letting it steam undisturbed at the end is what gives each grain that perfectly separate, fluffy finish. Every ingredient here is a whole food or a straightforward pantry spice, which means you're not navigating preservative-heavy sauces, artificial colorings, or mystery additives that tend to sneak into store-bought convenience meals. Fresh ginger, garlic, and a handful of herbs at the end keep the flavor bright and clean without relying on anything processed. It's naturally plant-based, deeply satisfying, and genuinely simple enough for a weeknight — just the kind of cooking that makes you wonder why you'd ever reach for a packet mix.
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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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