Xanthan Gum Free Vegan Vegetable Pulao
This fragrant rice dish is built entirely on whole spices, fresh aromatics, and garden vegetables — no binders, stabilizers, or additives of any kind. Cumin seeds, cardamom, cinnamon, and cloves bloom in hot oil before the onion, ginger, and garlic join the pan, layering in a depth of flavor that feels far more complex than the ingredient list suggests. Carrots and green beans add color and a gentle bite, while frozen peas get scattered over the surface at just the right moment so they steam through without turning mushy. The rice is soaked before cooking and then left to rest off the heat, which is what gives each grain that perfectly separate, fluffy texture. Because the recipe relies on nothing but spices, oil, water, and produce, there is zero need to scan labels for hidden thickeners or gums — everything here is exactly what it says it is. A squeeze of lemon and a handful of fresh cilantro and mint at the end brighten the whole bowl and make it feel like something you'd order at a great restaurant.
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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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