📝 About This Recipe
This aromatic Indian Vegetable Pulao is a celebration of long-grain basmati rice and garden-fresh vegetables, infused with the warmth of whole spices like cardamom and cinnamon. Originating from the royal kitchens of India, this one-pot wonder is prized for its fluffy, non-sticky grains and the delicate balance of floral and savory notes. It is the ultimate comfort food that brings a gourmet touch to your weeknight dinner table with minimal cleanup.
🥗 Ingredients
The Rice
- 1.5 cups Basmati Rice (extra long grain, aged preferred)
Whole Spices (Tadka)
- 2 tablespoons Ghee or Vegetable Oil (ghee provides better flavor)
- 1 teaspoon Cumin Seeds
- 1 piece Bay Leaf (dried)
- 1 inch Cinnamon Stick
- 4 pieces Green Cardamom Pods (lightly crushed)
- 3 pieces Cloves
- 1 piece Star Anise (optional but recommended)
Vegetables and Aromatics
- 1 medium Red Onion (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 2 pieces Green Chilies (slit lengthwise)
- 1/2 cup Carrots (diced into 1/2 inch cubes)
- 1/2 cup Green Peas (fresh or frozen)
- 1/2 cup French Beans (chopped into 1-inch pieces)
- 1 medium Potato (peeled and cubed)
Seasoning and Garnish
- 1.5 teaspoons Salt (or to taste)
- 2.75 cups Water (hot water yields better results)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Lemon Juice (prevents rice from sticking)
👨🍳 Instructions
-
1
Rinse the basmati rice under cold running water 3-4 times until the water runs clear. Soak the rice in ample water for 20-30 minutes; this ensures long, fluffy grains.
-
2
Heat the ghee or oil in a heavy-bottomed pot or Dutch oven over medium heat.
-
3
Add the cumin seeds, bay leaf, cinnamon stick, cardamom, cloves, and star anise. Sauté for 30-45 seconds until the spices become fragrant and the cumin begins to sizzle.
-
4
Add the sliced onions and sauté for 5-6 minutes until they turn a light golden brown. Do not burn them, as they provide the base color for the pulao.
-
5
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell of the garlic disappears.
-
6
Add the carrots, potatoes, and French beans. Sauté the vegetables for 3-4 minutes on medium-high heat to slightly sear the edges.
-
7
Drain the soaked rice completely and add it to the pot. Gently stir the rice with the vegetables for 1-2 minutes, coating every grain with ghee. Be careful not to break the soaked grains.
-
8
Pour in 2.75 cups of hot water and add the salt and lemon juice. Add the green peas at this stage to keep them vibrant.
-
9
Bring the mixture to a rolling boil. Once boiling, give it one gentle stir and turn the heat down to the lowest possible setting.
-
10
Cover the pot with a tight-fitting lid. If the lid is loose, place a heavy weight on top or seal the edges with foil to trap the steam.
-
11
Cook undisturbed for 12-15 minutes. Do not open the lid during this time.
-
12
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This 'resting' period is crucial for the moisture to redistribute.
-
13
Open the lid and gently fluff the rice with a fork, moving from the edges toward the center to avoid breaking the grains.
-
14
Garnish with fresh cilantro and serve hot.
💡 Chef's Tips
Always use aged basmati rice for the best aroma and texture; it expands much better than new rice. Never skip the soaking step; it allows the rice to absorb water evenly so it doesn't break during cooking. For a richer flavor, you can substitute half of the water with vegetable stock or add a pinch of saffron soaked in milk. If you find your rice is often mushy, reduce the water by 2 tablespoons and ensure you add the lemon juice. To add a crunch, garnish with cashews fried in a little ghee right before serving.
🍽️ Serving Suggestions
Serve with a side of cooling Cucumber and Mint Raita to balance the spices. Pair with a crispy roasted Papadum for a textural contrast. Accompany with a spicy Mango Pickle or Lime Pickle for an extra kick. A side of Kachumber salad (diced onions, tomatoes, and cucumbers) adds freshness. For a fuller meal, serve alongside a Paneer Butter Masala or a simple Dal Tadka.