Wheat Free Vegan Vegetable Pulao
This fragrant, spiced rice dish is the kind of one-pot meal that makes your whole kitchen smell incredible from the moment the cumin seeds hit the hot oil. Layers of whole spices — cardamom, cloves, cinnamon, and bay leaf — build a deeply aromatic base, while golden onions, ginger, and garlic add richness before the vegetables even go in. Carrots, green beans, and peas bring color and texture, and the basmati rice soaks up every bit of that spiced, savory liquid as it steams to fluffy perfection. Since the entire dish is built around rice, vegetables, and whole spices, there's nothing here that contains wheat — no soy sauce, no flour-thickened sauces, no hidden grain fillers that can sneak into similar restaurant versions. The technique of soaking the rice first and then letting it rest off the heat is what gives each grain that clean, separate texture rather than a clumpy, sticky result. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten everything up and make it feel genuinely restaurant-worthy. It's a satisfying, complete meal on its own or a stunning side alongside your favorite protein.
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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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