Vegan Vegetable Pulao
This fragrant one-pot rice dish is the kind of meal that makes your whole kitchen smell incredible — warm whole spices blooming in hot oil, golden onions, and layers of turmeric, coriander, and garam masala building into something deeply satisfying. Carrots, green beans, and peas are tucked into every forkful, so it's hearty enough to stand on its own as a complete dinner for four. The technique here is what makes it special: toasting whole cumin seeds, cardamom, cinnamon, and cloves in oil before anything else hits the pan coaxes out a depth of flavor that ground spices alone just can't match. Soaking the basmati first and then steaming it low and slow means every grain comes out long, separate, and perfectly cooked — no mushy rice, no guesswork. Everything in this dish is naturally plant-based, so there's no swapping or substituting required; it's just good food that happens to be completely free of animal products. A handful of fresh cilantro, torn mint, and a squeeze of lemon at the end brighten the whole bowl and make it feel restaurant-worthy with almost no extra effort.
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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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