Pescatarian Vegan Vegetable Pulao
This fragrant rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible from the moment the whole spices hit the hot oil. Whole cumin seeds, cardamom pods, a cinnamon stick, and cloves bloom in the pan first, building a deeply aromatic base before a single vegetable even goes in — that layering of flavor is what sets a great pulao apart from a basic rice side. Carrots, green beans, and peas bring color and texture, while turmeric, coriander, and garam masala tie everything together into something that feels both comforting and a little special. The technique of soaking the basmati first and then letting the finished dish rest off the heat is what delivers those long, separate, perfectly cooked grains. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel restaurant-worthy. It's completely plant-based, so it fits naturally into a pescatarian table alongside a piece of grilled fish or works just as well as a satisfying standalone dinner.
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado oil 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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