Red Meat Allergy Friendly Vegan Vegetable Pulao
This fragrant rice dish is built on a foundation of whole spices — cumin seeds, cardamom, cloves, and cinnamon — bloomed in hot oil until they release their full, heady aroma. Carrots, green beans, and peas bring color and texture to every forkful, while turmeric, coriander, and garam masala layer in warmth without any heat. The technique of soaking the basmati before cooking and letting it steam off the heat at the end is what gives you those long, separate, perfectly tender grains that make a pulao so satisfying. Because every ingredient here is plant-based and built from scratch, there is zero guesswork about what went into the pot — no hidden broths, no meat-based fats, nothing to second-guess. Fresh cilantro, torn mint, and a squeeze of lemon at the table brighten the whole bowl and make it feel genuinely restaurant-worthy. It is the kind of one-pot meal that works as a centerpiece on its own or as a stunning side alongside a simple raita or salad.
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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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