veg pulao recipe

Delicious Veg Pulao Recipe Unleash Your Culinary Expertise

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Veg Pulao recipe is a classic Indian dish that combines fragrant, long-grain rice with an assortment of colorful vegetables and aromatic spices. This delectable one-pot meal is not only a favorite in Indian households but also a go-to option for many around the world. In this blog, we will guide you through the art of preparing a restaurant-quality Veg Pulao in your very own kitchen. From choosing the right ingredients to mastering the cooking process, you’ll be on your way to creating a delicious and satisfying meal.

Health Benefits of Veg Pulao recipe

Veg Pulao Recipe is not only a scrumptious dish but also offers several health benefits. Here are some of the key advantages of incorporating Veg Pulao into your diet:

Balanced Nutrition: Veg Pulao is a balanced meal in itself, combining carbohydrates from rice, proteins from vegetables, and healthy fats from ghee or oil. This balance ensures you get a variety of essential nutrients in one dish.

Rich in Fiber: The vegetables in Veg Pulao provide a good amount of dietary fiber, aiding digestion and promoting a feeling of fullness. This can be particularly advantageous for individuals aiming to control their weight.

Abundance of Vitamins and Minerals: The colorful array of vegetables in Veg Pulao offers a wide spectrum of vitamins and minerals, including vitamin C, vitamin A, potassium, and folate, which are essential for overall health.

Low in Saturated Fat: If prepared with vegetable oil instead of ghee, Veg Pulao can be a low-saturated-fat dish. Reducing saturated fat intake can help maintain heart health and lower cholesterol levels.

Antioxidants: The spices used in Veg Pulao, such as turmeric and garam masala, contain antioxidants that have potential anti-inflammatory and immune-boosting properties.

Blood Sugar Control: The presence of complex carbohydrates in Basmati rice provides a sustained release of energy, which can help in stabilizing blood sugar levels.

Vegetarian and Vegan-Friendly: Veg Pulao is suitable for vegetarians and can easily be adapted for vegans by using vegetable oil instead of ghee.

Reduced Sodium Content: When prepared at home, you can control the amount of salt in your Veg Pulao, making it a healthier option compared to restaurant versions that may be high in sodium.

Digestive Benefits: The aromatic spices and herbs used in Veg Pulao, such as cumin and coriander, can aid digestion and alleviate digestive discomfort.

Satiety and Weight Management: The combination of fiber, protein, and healthy fats in Veg Pulao recipe can help you feel full and satisfied, potentially reducing overall calorie intake and supporting weight management.

Versatile and Nutrient-Dense: You can customize Veg Pulao with a variety of vegetables to suit your preferences and nutritional needs, making it a versatile and nutrient-dense meal option.

If you haven’t explored our tantalizing Beef Biryani recipe, it’s time to dive in! Experience the perfect blend of spices and succulent meat for a mouthwatering culinary journey that’ll leave you craving more. Check it out now!

Incorporating Veg Pulao recipe into your regular meal plan can be a flavorful way to enjoy these health benefits while indulging in a delicious and aromatic dish. Just remember to use healthy cooking practices, control portion sizes, and enjoy it as part of a balanced diet for maximum advantages.

Veg Pulao Recipe

Veg Pulao is a delicious Indian rice dish cooked with mixed vegetables and aromatic spices. To make it, sauté onions, vegetables, and rice in a fragrant blend of spices, then cook everything together with water or vegetable broth. The result is a flavorful and satisfying one-pot meal.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal


  • 1 cup long-grainBasmati rice
  • 2 cups water
  • 2 tbsp ghee(clarified butter) or vegetable oil for a vegan option
  • 1 medium-sizedonion, finely chopped
  • 1 small carrot, diced
  • 1 small bell pepper, diced (use a mix of red and green for color)
  • 1/2 cup green peas
  • 1/4 cup French beans, chopped
  • 2-3 cloves of garlic, minced
  • 1 inch piece of ginger, minced
  • 1/2 green chilies, finely diced (modify to your preferred level of spiciness)
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder and adjust the quantity based on your preferred level of spiciness.
  • 1 teaspoon garam masala
  • 1 bay leaf
  • 4-5 cloves
  • 4-5 green cardamompods
  • 1 inch cinnamon stick
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Rinse and Soakthe Rice: Start by rinsingthe Basmati rice thoroughly under cold water until the water runs clear. Next,allow the rice to soak in water for approximately half an hour. This helps inachieving perfectly cooked, non-sticky grains.
  • Prepare theVegetables: While the riceis soaking, chop all the vegetables as per the ingredients list.
  • Sauté theAromatics: In aheavy-bottomed pan or a pressure cooker, heat ghee (or vegetable oil) overmedium heat. Add the cumin seeds, mustard seeds, bay leaf, cloves, greencardamom, and cinnamon. Sauté for about a minute until their fragrances arereleased.
  • Add Onions,Garlic, and Ginger: Add thefinely chopped onions and sauté until they turn golden brown. Then, add theminced garlic, ginger, and green chilies. Continue sautéing for a few minutes until the pungent aroma diminishes.
  • Add Vegetablesand Spices: Stir in thediced carrots, bell peppers, peas, and chopped beans. Cook for 3-4 minutes. Incorporateturmeric, red chili powder, garam masala, and salt into the mixture, ensuringthe spices evenly coat the vegetables.
  • Drain and AddRice: Drain the soaked riceand add it to the pan. Sauté the rice with the vegetables and spices for 2-3minutes. This will allow the rice to absorb the flavors of the spices.
  • Cook the Pulao: Pour in 2 cups of water, and bring themixture to a boil. Reduce the heat to low, cover the pan with a tight-fitting lid,and let it simmer for about 15-20 minutes. If you're using a pressure cooker,cook without the weight for 2 whistles on a low flame.
  • Fluff and Serve: Once the rice is cooked and the water isabsorbed, turn off the heat. Let it sit, covered, for 10 minutes to allow anyresidual steam to finish the cooking. Gently fluff the rice with a fork.Garnish with fresh coriander leaves.
  • Serve Hot: Your Veg Pulao is ready to be served. Enhanceyour dining experience by serving it alongside some refreshing raita (yogurtsauce) or a basic salad to create a well-rounded meal.

Mastering Veg Pulao: Pro Tips for Perfecting Your Recipe

Mastering the art of making Veg Pulao is a rewarding culinary skill. Here are some tips to help you perfect this dish:

Choose the Right Rice: Opt for long-grain Basmati rice, as it has a distinct aroma and long, separate grains when cooked. Rinse and soak the rice for at least 30 minutes to achieve the best texture.

Preparation is Key: Ensure all your vegetables are chopped uniformly for even cooking. Also, have all your spices and ingredients ready before you start cooking, as Veg Pulao comes together quite quickly.

Balancing Spices: Be mindful of the spices you use. Adjust the quantity of green chilies and red chili powder to suit your preferred level of spiciness. The balance of spices is crucial to the overall flavor.

Quality Ghee or Oil: Choose a good-quality ghee or vegetable oil for sautéing. Ghee adds a rich, nutty flavor, while vegetable oil keeps the dish vegan.

Aromatic Spices: Utilize whole spices like bay leaves, cloves, cardamom, and cinnamon. Roast them in hot oil or ghee to release their flavors and fragrances before adding the vegetables and rice.

Layered Cooking: Follow a layered approach by sautéing the spices and onions first, then adding vegetables, and finally the rice. This helps in imparting flavor to each component.

Water Ratio: Use the right amount of water for cooking the rice. For one cup of Basmati rice, use two cups of water. If you desire a more tender texture for the rice, consider adding a bit extra water.

Don’t Stir Excessively: Avoid over-stirring once the rice is added. Gently mix it with the vegetables, and then let it cook without disturbance. Stirring too often can make the rice sticky.

Steaming Method: If you have a pressure cooker, use it to cook Veg Pulao. It speeds up the cooking process and helps the flavors meld perfectly.

Resting Time: Allow the cooked Veg Pulao to rest for about 10 minutes after turning off the heat. This helps the rice finish cooking with the residual steam and results in perfectly fluffy grains.

Garnish Wisely: Don’t forget to garnish with fresh coriander leaves or even fried onions for added flavor and visual appeal.

Customize Your Pulao: While the classic Veg Pulao is fantastic, feel free to experiment with your choice of vegetables, nuts, or dried fruits to add your own twist to the dish.

Serving Suggestions: Veg Pulao pairs well with raita, a yogurt-based side dish, or a simple salad. It can also be served with pickle or chutney for an extra burst of flavor.

Practice Patience: Cooking perfect Veg Pulao requires patience and practice. Don’t be discouraged if it doesn’t turn out perfectly the first time. Your skills will improve with every try.


Mastering the art of making Veg Pulao recipe at home is a rewarding culinary experience. This dish not only tantalizes your taste buds but also fills your kitchen with delightful aromas. Whether it’s a special occasion or a quick weeknight dinner, this recipe is a versatile option for any day of the week. So, put on your chef’s hat and start creating this delicious masterpiece in the comfort of your own kitchen.

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