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Photo of Vegetable Pulao by Sehej Mann at BetterButter

Vegetable Pulao

Sehej Mann
0 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Vegetable Pulao RECIPE

A flavourful pulao recipe that is sure to be a favourite at your dinner party.

Recipe Tags

  • Veg
  • Dinner Party
  • Mughlai
  • Frying
  • Main Dish

Ingredients Serving: 2

  1. 100 grams basmati rice
  2. 1 small sized onion finely chopped
  3. 1/2 cup mixed vegetables (peas/carrots/ tomato/ cauliflower)
  4. 1/2 teaspoon jeera Powder (roasted)
  5. 1/2 teaspoon Garam masala Powder
  6. 1/2 teaspoon cumin seeds
  7. 1 teaspoon ginger Garlic Paste
  8. 750 ml water
  9. 2 Bayleafs
  10. 1 star anise
  11. 2 cloves
  12. 1/2 stick cinnamon
  13. 1 cardamom
  14. 1 tablespoon oil
  15. salt to taste
  16. Spice ingredients:
  17. 1 piece of cardamom
  18. 1 piece of Star Anise
  19. 2 cloves
  20. 4-5 pepper Corns
  21. Half a stick of cinnamon


  1. Soak the rice for 15 minutes before you start cooking. Then put the rice in a pot with water and the spices- bay leaf, a small piece of star anise, 2 cloves,cinnamon and a cardamom. Let it simmer and cook.
  2. In the meantime, dry roast the spice ingredients and grind into a coarse powder form.
  3. After the rice is cooked, spread it on a plate evenly and let it cool down.
  4. Let the vegetables steam and cook for 10 minutes till they are soft yet crunchy.
  5. Take a pan, pour in oil, once the oil is hot put in the cumin seeds. Once the seeds pop, put in the onion and stir fry for a minute.
  6. Then add ginger-garlic paste along with 1/2 teaspoon only of the spice mixture. Also put in the roasted jeera powder and garam masala powder.
  7. Stir and mix well, add salt according to taste. Next, put in the vegetables, saute and cook for 1-2 minutes.
  8. Finally add in the cooked rice. Cover with a lid and cook for another 2-3 minutes.
  9. Serve hot alongside your favourite veg or non-veg gravy.

Reviews (7)  

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Mohinder Chugh
Mohinder Chugh   Nov-03-2017

smita pimento
smita pimento   Aug-25-2017

Made it today. Everyone loved it

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