Vegetarian Vegan Vegetable Pulao
Fragrant with whole spices and layered with tender vegetables, this rice dish is the kind of one-pot meal that makes your kitchen smell absolutely incredible from the very first minute the cumin hits the pan. Blooming whole cardamom, cloves, cinnamon, and a bay leaf in hot oil before anything else goes in is the move that sets this pulao apart — it builds a deep, aromatic base that carries through every single grain. Soaking the basmati first and then letting it steam undisturbed at the end gives you that signature fluffy, separate texture rather than anything sticky or clumped. Carrots, green beans, and peas bring color and a satisfying bite, while turmeric, coriander, and garam masala tie everything together with warmth rather than heat. Everything here is straightforwardly plant-based — no swaps needed, no dairy hiding in the background — so it works beautifully as a main or a generous side without any fuss. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel genuinely restaurant-worthy. It's the kind of recipe you'll find yourself coming back to on weeknights when you want something comforting, colorful, and completely satisfying.
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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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