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Veg Pulao

Vegetable pulao recipe: there are many different ways to make and customise a simple vegetable pulao recipe and I have tried my own variations over the years too. A pulao should be simple, flavourful, have a good amount of vegetables (that’s why it’s called a vegetable pulao after all!), and also have a subtle hint of spices.

And no matter what, I do not like to bite into whole pieces of cloves and cardamom when eating pulao or biryani. So I either pound them well before adding or remove them once the pulao is cooked. Painstaking, but worth it.

  • Slice the onions long and shred the carrot, beans, and capsicum
  • Cook the rice for pulao and set aside
  • Heat the ghee or oil in a wide pan and add the sliced onions
  • When the onions begin to brown, add the cinnamon, cloves, and cardamom
  • Stir fry until the onions turn a darker shade of brown
  • Add the minced garlic and fry for another few seconds
  • Add the shredded vegetables and green chillies and mix well with salt
  • Cook on a low flame, covered, until the vegetables are soft
  • Turn off flame and keep partially covered until ready to serve
  • 2 cups of cooked rice
  • 1 carrot
  • 10-12 beans
  • 1 capsicum / bell pepper
  • 3-4 green chillies slit
  • 1 large onion
  • 1 piece of cinnamon
  • 3-4 green cardamom lightly crushed
  • 1/2 tsp of cumin seeds
  • A small bunch of coriander leaves / cilantro for garnish
  • 2 tbsp of ghee or oil
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