Pecan 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 moment the whole spices hit the hot oil. Cumin seeds, cardamom, cinnamon, and cloves bloom in the pan before the onion goes in, building a deeply aromatic base that carries through every single grain. Carrots, green beans, and peas add color and bite, while turmeric, coriander, and garam masala give the dish that warm, golden depth you'd expect from a proper pulao. The technique of soaking the basmati first and then letting it steam undisturbed at the end is what delivers those long, fluffy, separate grains — no mushy rice here. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out; it's just straightforward, wholesome cooking. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel a little special even on a busy evening. It works beautifully as a standalone meal or alongside a simple raita or flatbread.
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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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