Pistachio 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 is soaked before cooking so every grain stays long, fluffy, and distinct — no clumping, no mush. Carrots, green beans, and peas bring color and a satisfying bite, all coated in a warm blend of turmeric, coriander, and garam masala that layers flavor without any heaviness. The technique of blooming cumin seeds, cardamom, cloves, and cinnamon in oil first is what gives this pulao its deep, aromatic backbone — it's a small step that makes a huge difference. Because the entire dish is built from whole spices, fresh vegetables, and pantry staples, there's no need to scan labels or worry about unexpected additions sneaking in. A squeeze of lemon and a handful of fresh cilantro or mint at the end brighten everything up beautifully. It's completely plant-based, genuinely satisfying, and the kind of recipe you'll find yourself coming back to again and again.
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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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