Tree Nut Free Vegan Vegetable Pulao
This fragrant rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible — warm whole spices blooming in hot oil, golden onions, and a rainbow of vegetables all coming together in perfectly fluffy basmati. The technique here is straightforward but thoughtful: soaking the rice before cooking helps each grain stay long and separate rather than clumping, and layering the spices in stages builds a depth of flavor that tastes like it took far more effort than it did. Carrots, green beans, and peas bring color and bite, while cumin, coriander, turmeric, and garam masala do the heavy lifting on flavor. Because every ingredient is naturally plant-based and free from tree nuts, this is a dish you can serve to a crowd without having to field questions about what's in it. Many restaurant versions of pulao or pilaf-style rice dishes sneak in cashews or almonds for texture, but this one proves you don't need them — the spiced vegetables and aromatic rice are more than enough. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten everything up beautifully. It's weeknight-friendly, deeply 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 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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