Basmati Rice Veg Pulao Recipe Easy and Flavorful Guide

Basmati rice veg pulao is a fragrant, colorful, and wholesome one-pot dish that perfectly balances aromatic spices and fresh vegetables. This classic Indian recipe is beloved by many for its simplicity, yet it delivers a burst of flavors with every bite.

Whether you’re preparing a quick weekday dinner or a special meal for guests, this vegetable pulao is an ideal choice. The long grains of basmati rice, combined with the medley of seasonal vegetables and warming spices, create a comforting and satisfying dish that’s both nutritious and delicious.

What makes this pulao even more special is its versatility — you can customize it with your favorite vegetables or adjust the spices according to your taste. Plus, it pairs wonderfully with raita, pickle, or a simple salad.

Ready to bring this aromatic delight to your dinner table? Let’s dive into the recipe!

Why You’ll Love This Recipe

This basmati rice veg pulao recipe is a perfect blend of taste, nutrition, and ease. Here’s why it stands out:

• Quick and easy: Ready in just about 30-40 minutes, making it perfect for busy days.
• Healthy and nutritious: Packed with fresh vegetables and whole basmati rice, it offers fiber, vitamins, and minerals.
• Fragrant and flavorful: The aromatic spices like cumin, cinnamon, and cloves infuse the rice with an irresistible fragrance.
• Versatile: Can be served as a main or side dish and pairs well with yogurt-based raita or a tangy pickle.
• Vegetarian and vegan-friendly: Completely plant-based and suitable for a wide range of diets.

Ingredients

• 1 cup basmati rice, rinsed and soaked for 20 minutes
• 2 tablespoons oil (vegetable or ghee for richer flavor)
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 1 small cinnamon stick
• 3-4 cloves
• 1 bay leaf
• 1 medium onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, chopped (optional)
• 1/2 cup green peas (fresh or frozen)
• 1 medium carrot, finely chopped
• 1/2 cup diced beans (optional)
• 1 green chili, slit (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 2 cups water (adjust as per rice brand)
• Salt to taste
• Fresh coriander leaves for garnish

Equipment

• Heavy-bottomed pot or deep pan with lid
• Measuring cups and spoons
• Knife and chopping board
• Fine mesh strainer (for rinsing rice)
• Wooden spoon or spatula
• Bowl for soaking rice

Instructions

1. Rinse and soak the basmati rice: Thoroughly rinse the rice under cold water until the water runs clear. Soak it in water for at least 20 minutes. This step ensures fluffy, separate grains after cooking.
2. Heat oil and temper spices: In a heavy-bottomed pot, heat the oil on medium flame. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30 seconds until aromatic.
3. Sauté onions and ginger-garlic paste: Add the sliced onions and cook until they turn golden brown, about 5-7 minutes. Then add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
4. Add vegetables and spices: Mix in the chopped tomato (if using), green peas, carrot, beans, and green chili. Stir well. Sprinkle turmeric powder and garam masala. Cook the mixture for 4-5 minutes until the vegetables soften slightly.
5. Drain and add rice: Drain the soaked rice and add it to the pot. Gently stir to coat the rice with the spices and vegetables without breaking the grains.
6. Add water and salt: Pour in 2 cups of water and add salt to taste. Stir once, increase the heat to high, and bring it to a boil.
7. Simmer and cook: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes. Avoid opening the lid frequently to keep the steam trapped.
8. Rest and fluff rice: After the cooking time, turn off the heat and let the pulao rest, covered, for 5-10 minutes. Then, gently fluff the rice using a fork or spatula to separate the grains.
9. Garnish and serve: Sprinkle freshly chopped coriander leaves over the pulao for a burst of freshness and color.

Tips & Variations

“Soaking the rice is key to achieve fluffy and non-sticky pulao.”

• Use fresh vegetables like bell peppers, corn, or mushrooms to vary the flavor and texture.
• For added protein, throw in some cooked chickpeas or paneer cubes.
• If you prefer a nuttier flavor, lightly toast the basmati rice before cooking.
• For a richer pulao, substitute oil with ghee.
• Adjust the spice level by adding or omitting green chilies.
• Try adding a handful of cashews or raisins during the tempering stage for a sweet and crunchy contrast.

Nutrition Facts

Serving Suggestions

Basmati rice veg pulao is wonderfully versatile and pairs beautifully with many dishes. Here are some serving ideas:

• Raita: A cooling cucumber or boondi raita complements the spices perfectly.
• Pickles: Indian mango or lime pickles add a tangy kick.
• Salads: Fresh tomato-onion salad or a simple green salad adds crunch.
• Curries: Pair it with dal tadka or a rich paneer curry for a wholesome meal.
• Yogurt: A bowl of plain yogurt helps balance the flavors and adds creaminess.

Conclusion

Making a perfect basmati rice veg pulao is easier than you might think, and it’s a fantastic way to enjoy a wholesome, flavorful meal any day of the week. This recipe combines aromatic spices, fresh vegetables, and fluffy basmati rice to create a dish that’s both comforting and elegant.

Whether you’re a novice cook or a seasoned chef, this pulao will quickly become a staple in your kitchen due to its simplicity and delicious results.

Don’t hesitate to experiment with different vegetables and spice levels to suit your palate. For more delightful recipes that complement this pulao, check out our Half Runner Beans Recipe or indulge your sweet tooth with the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

For a fun treat on the side, try the Glazed Twist Donut Recipe.

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