Pulao Recipe | Veg Pulao

Veg Pulao is a delicious, flavorful one pot meal made by cooking rice with vegetables and aromatic spices. Veg Pulao is easy to make and loaded with the goodness of vegetables. Learn to make Veg Pulao with with step by step pictures and video.

Veg Pulao is an aromatic one pot meal that needs no side dish at all but if you like you can pair it up with raita or any veg curry of your choice. This simple veg pulao is my go to recipe for a quick fix for lunch, packing for lunchbox or even for any special occasion or weekends. This Veg Pulao recipe is popular here as it is restaurant style, so do try and enjoy!

Jump to:

• About Veg Pulao
• Veg Pulao Video
• Veg Pulao Ingredients
• How to make Veg Pulao Step by Step
• Quick Veg Pulao in Pressure Cooker
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Veg Pulao

Veg Pulav is also called as Vegetable Pulao, Pilaf is an assortment of veggies in fluffy rice & garnished with nuts & herbs. Vegetable Pulav can be tried with lot of variations by adding different vegetables, whole spices and can be made spicy or mild. You can make this with pulao masala powder too.

Veg Pulao is a perfect rice menu when you wish a comforting one pot special meal meal. Vegetable Pulao can also be made with spice powders to make it colorful & spicier. Veg pulao is a good option to make for weekend lunch or lunchbox or even special occasions. Vegetable Pulao can be relished as a wholesome meal or with spicy gravy or raita or stir fry.

Veg Pulao is a family favorite even mittu doesn’t complain so I make it at least twice or thrice a month. Veg Pulao is one of the most common rice dishes made in India. This is a great one pot meal you can try either the pressure cooker method or this method both tasted equally good on its own.

Veg Pulao is regular at home but I always make using pressure cooker as its easy to put it together. But I always have wondered how they make in restaurants as the veggies are crunchy and the taste is mild but flavorful. Restaurants always claim that the food they serve is homely and we on the other hand want to try restaurant style…ha ha the other side is always green that’s what is life too right?!

Last time when I had vegetable pulao at a my favorite restaurant I made it a point to dig in the ingredients that went inside the making and also closely examined the taste. After few trials at home I got this perfect restaurant style veg pulao. Having tasted veg pulao in quite a handful of restaurants I could guess the ingredients, method and I can confidently say it came very close to the restaurant style and kids fondly call it as white veg pulao.

Veg Pulao Video

I have shared 2 methods here : one is the quick home style version and another is the restaurant style which takes a bit more time. Both taste good so you can choose according to your needs and preference. I usually make the home style version when I am looking for a quick fix and go in for restaurant style during any occasion or weekends.

Veg Pulao 2 ways

• Home Style Veg Pulao – Home Style Vegetable Pulao is an easy to cook one pot meal made by sauteing veggies & spices and pressure cooked with rice. In pressure cooker method mostly the veggies and the rice become soft and the flavor is slightly different as both rice and veggies cook together. Pressure cooker method is quick to make, if you have the cut veggies you can make veg pulao in no time.
• Restaurant Style Veg Pulao – Restaurant Style Veg Pulao takes slightly more effort and time as the veggies and rice are cooked separately, the spices are sauteed separately and then blend with cooked rice. Restaurant Style Veg Pulao is tastier compared to the home style pulao, this version has become our family favorite.

Similar Recipes

• Cashew pulao
• Corn pulao
• Millet pulao
• Peas pulao
• Kashmiri pulao

Veg Pulao Ingredients

• Rice – Long grained basmati rice is preferred for veg pulao. Rinse rice 2-3 times to remove starch from the rice. I always pre soak basmati rice and then pressure cook to get grains softer and separated.
• Vegetables – I have used carrots, beans, and fresh peas for making Veg Pulao. You can add or discount any of the vegetable of your choice. Other veggies that you can add are any one of cauliflower, baby corn, capsicum, etc.
• Spices & Herbs – I have used ginger garlic paste, bay leaf, cinnamon, cloves, cardamom, star anise, cumin seeds, pepper corns for this Veg Pulav.
• Nuts – I used cashews, but if you like you can use almonds and raisins too.

How to make Veg Pulao Step by Step

1.Soak 1/2 cup basmati rice in water for 15-20 mins. You can even soak it for 30 mins, soaking helps in cooking rice softer and grain seperated so do not miss this step.

2.Cooking rice perfectly is the key to great tasting pulao. So make sure to cook rice prefectly. Add rice along with 3/4 cup water.I have used 1:1.5 ratio so for 1/2 cup rice its 3/4 cup water.

Add 3/4 cup mixed veggies in a seperate bowl, add very little water along with salt. You can cook rice in open pot method or in instant pot too. Steam cook veggies and add it too but make sure to retain slight crunchiness in the veggies.

3.Close with lid so that the veggies do not get mixed with rice.

4.Close with cooker lid and Pressure cook for 2 whistles in medium flame. Let pressure release by itself.

5.Open fluff the rice and set aside, if it sticks add little oil mix gently and set aside. Add veggies to a bowl adn set aside.

6.Heat 2 tablespoon + 1 teaspoon oil in the same pan – add cashews fry until golden. Remove and transfer to a bowl and set aside.

7.Now add 1/2 inch cinnamon, 2 nos cloves, 1 small bayleaf, 1 small star anise, a small piece mace and 1/2 teaspoon shahi jeera. Let it splutter. You can replace it with cumin seeds if you do not have shahi jeera.

8.Add 1 long green chilli, onion along with salt.

9.Saute until transparent then add ginger garlic paste.

10.Saute until its golden.

11.Add cooked veggies and saute for a minute.

12.Now add 1/4 teaspoon cardamom powder, 1/4 teaspoon pepper powder and give a quick mix.

13.Now add cooked rice.

14.Give a quick mix, gently mix do not break the rice.

15.Cook covered for 2 mins in low flame.

16.Add 1 tablespoon coriander leaves, 1/4 teaspoon rose essence and roasted cashews.

17.Give a quick mix and switch off. Restaurant style Veg pulao is ready.

Serve with raita and any spicy veg curry of your choice.

Quick Veg Pulao in Pressure Cooker

This Veg Pulao recipe is a quick version and can made in a jiffy in pressure cooker.

Ingredients

• 1/2 cup basmati rice
• 1 medium sized onion sliced lengthwise
• 1 teaspoon ginger garlic paste
• 1/4 teaspoon garam masala powder
• 2 tablespoon mint leaves
• 1 cup vegetables chopped [I used 1 carrot, 5 beans and handful of peas]
• 1 cup water
• salt to taste

To temper:

• 2 nos cloves
• 1 inch cinnamon
• 1 small bayleaf
• 1/2 teaspoon shahi jeera
• 2 nos green chilli
• 1 teaspoon oil
• 1 tablespoon ghee

Step by Step

1.Heat 1 tablespoon ghee + 1 teaspoon oil in a pressure cooker. Add 1 inch cinnamon, 2 nos cloves, 2 nos cardamom, 1/2 teaspoon shahi jeera and 1 bayleaf. Let it splutter.

2.Add 1 medium sized sliced onion along with 1 green chilli and required salt. If you prefer slightly spicy pulao add 2 green chillies.

3.Saute until golden then add 1 teaspoon ginger garlic paste.

4.Saute for a minute.

5.Then add 2 tablespoon mint leaves.

6.Add rinsed 1 cup veggies along with 1/4 teaspoon garam masala powder.

7.Saute for a minute.

8.Then add soaked, drained rice.

9.Give a quick mix. Mix gently without breaking the rice.

10.Add 1 cup water. I use 1:2 ratio so for 1/2 cup basmati rice its 1 cup of water. After adding water taste check for salt, the water should be salty then salt will be perfect for rice.

11.Close with lid. Pressure cook for 2 whistles in medium flame.

12.Let pressure release by itself. Open.

13.Fluff and mix gently. Home style quick veg pulao ready.

Serve hot!

Expert Tips

• Cooking the basmati rice to perfection is the key to a great pulao both taste and texture. So be careful while cooking. Soaking and cooking gives softer grains and it doesn’t break easily.
• I always have readers asking about the brand of basmati rice I use whenever I post recipes with basmati rice. I use India Gate Super brand mostly.
• If you cook the rice in pot method, use water quantity aptly, if you strain the excess water the flavor of basmati rice will also go with water itself so measure and add water accordingly.
• For quick home style version I use 1:2 ratio and pressure cook for 2 whistles in low medium flame. For restaurant style I use 1:1.5 ratio water to make the rice slightly crunchy as in restaurants but if you prefer you can use 1:2 ratio itself for both the methods.
• You can even use other vegetables like cauliflower,baby corn ,sweet corn etc.
• I just added cashews but if you like sweet taste ghee fry raisins and add it too.
• Don’t add more mint leaves as the flavor will be strong.

Serving & Storage

Serve Vegetable Pulao with spicy gravy or raita or stir fry! On busy days, it can be relished with tomato ketchup / sauce as well.

Enjoy Veg Pulav on the same day of making, else refrigerate and heat it in stove or microwave before use next day.

Variations

Try the below variations of Veg Pulao to make it taste different each time.

• You can add ghee roasted raisins.
• You can add 1/4 cup coconut milk while cooking rice to give a unique taste make sure to adjust water accordingly.
• You can add paneer after shallow frying it for a Paneer Veg Pulao.
• You can add shallow fried mushrooms, sweet corn, bell pepper or any other veggie of your choice.
• Green masala paste – You can make mint + coriander paste and add it too for a green color pulao.
• Red masala paste – If you prefer spicy version add red chilli paste along with sauteed tomatoes for a orange color pulao.
• You can add 1/2 teaspoon biryani masala powder.
• Add 1/4 cup curd to give a slightly sour taste. Make sure to adjust water accordingly.
• Add fried onions as garnish to restaurant style veg pulao.
• If you like saffron flavor add 5 strands while cooking rice.

FAQS

1.When can we make Mix Veg Pulav?

• Week day busy routines for lunch
• Get together or parties
• Add on meal during buffet or grand lunch
• Lunch Box

2.Which method do you recommend – Home style or Restaurant Style?

I recommend Restaurant style if you prefer taste – as it is the best tasting version among the two. But if you are running out of time and looking for a quick fix then go in for homestyle and am sure you will not regret.

3.Can we use boiled rice or brown rice or raw rice for this recipe?

Basmati rice gets us best results. You can try with brown basmati rice I would not recommend other rice varieties.

If you have any more questions about this Veg Pulao Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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