Sesame Free Vegan Vegetable Pulao
This fragrant, one-pot rice dish is the kind of meal that fills your kitchen with the kind of warmth that makes everyone wander in asking what's cooking. Whole spices like cumin seeds, cardamom, cinnamon, and cloves bloom in hot oil first, building a deeply aromatic base before a single vegetable hits the pan — it's a technique that makes a real difference in the final flavor. Carrots, green beans, and peas add color and texture, while turmeric, coriander, and garam masala tie everything together into something that tastes far more complex than the ingredient list suggests. The rice is soaked before cooking and then steamed low and slow, so each grain comes out tender and separate rather than clumped or mushy. For anyone navigating a sesame allergy or sensitivity, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many spiced rice dishes and takeout-style meals. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl beautifully. It works as a satisfying main or a generous side, and it reheats wonderfully the next day.
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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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