Shellfish Free Vegan Vegetable Pulao
This fragrant rice dish is the kind of one-pot meal 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 sweet peas add color and texture, making this feel like a complete, satisfying meal rather than a simple side. The technique of soaking the basmati first and then letting it steam undisturbed at the end is what gives you those long, fluffy, separate grains — no clumping, no mush. Since every ingredient here is a whole spice, a vegetable, or a pantry staple, there's nothing hidden to worry about, and the dish is naturally free of any seafood or shellfish by design. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten everything up beautifully. It's the kind of recipe that looks and tastes far more impressive than the effort it actually requires.
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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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