Veg Pulao is an Indian rice pilaf made with fragrant long-grain basmati rice, mixed vegetables and whole spices. This aromatic one-pot dish can be prepared on the stovetop, in a traditional pressure cooker or in an Instant Pot.
If you love vegetable pulao with fluffy, aromatic basmati rice and tender vegetables, here is my tried-and-true restaurant-style method that I have used for years.
I also include instructions for cooking pulao in an Instant Pot for those who prefer the convenience of electric pressure cooking.
Rice is one of my favourite comfort foods—plain white rice with dal and curry or a more elaborate preparation, I enjoy it in every form.
Over the years I’ve shared many rice recipes such as Cajun Shrimp and Rice, Vegetable Shrimp Stir Fry (Meal Prep), and Thai Basil Chicken Rice Bowl. Vegetable pulao is a staple in Indian kitchens and while recipes vary slightly from home to home, the core ingredients are similar.
I remember my mother making pulao whenever we had guests. Even in winter, when fresh vegetables were plentiful, veg pulao often appeared on the table.
Ingredients
Pulao is flexible — use what you have on hand. Below are the key components and some guidelines to get the best results:
- Use good quality aged basmati rice for fluffy, separate grains. Short-grain fragrant rice can work, but basmati gives the classic texture and aroma.
- Choose 3–4 vegetables such as potatoes, carrots, green peas, beans, cauliflower, capsicum, corn or tomatoes. Avoid adding too many different vegetables so the flavours stay balanced.
- This recipe relies mainly on whole spices for a subtle, classic aroma. If you prefer a stronger spice profile, you can stir in a small amount of garam masala.
- Coriander (cilantro) and mint are optional but add freshness; use one or both if you like the extra herb flavour.
- Fresh ginger-garlic paste adds depth; I crush them in a mortar and pestle, but a grinder works fine too.
Different Methods of Making Veg Pulao
Vegetable pulao can be cooked several ways. The main differences are rice-to-water ratio and cooking time. My mother used either a heavy-bottomed vessel or a pressure cooker depending on time; today many of us use an Instant Pot. Here are the three common approaches:
Stovetop in a heavy-bottomed vessel – Use a tight-fitting lid to trap steam and a heavy bottom to prevent burning when water evaporates and rice finishes cooking.
Traditional pressure cooker on the stovetop – Faster than the vessel method. Reduce water slightly and adjust cooking time so rice and vegetables don’t become mushy.
Instant Pot – Fast, consistent results. The electric pressure cooker yields fluffy, separate grains in under 10 minutes of cook time.
Top Tips
- Soak basmati rice for at least 20 minutes, then drain thoroughly. Excess water left on the grains can cause overcooking. After soaking, place rice in a colander for 15 minutes to drain well.
- Lightly roast the drained rice with the vegetables in ghee or oil for a couple of minutes so each grain is coated. Roast gently and avoid breaking the grains.
- Add harder vegetables like potatoes first and cook them briefly before adding softer vegetables (carrots, peas, beans). This ensures even cooking.
- Use warm water when adding to the roasted rice and vegetables — it shortens cooking time and helps achieve fluffy grains.
Veg Pulao
Equipment
Ingredients
- 1.5 cups Basmati rice
- 2 Tablespoon Ghee (Clarified Butter)
- 1 Teaspoon Oil
- 1 Medium Onion
- 2 Green chilies
- ½ Tablespoon Garlic Crushed
- ½ Tablespoon Ginger Crushed
- 1 small Tomato
- ½ Cup Potato Peeled and cubed
- ½ Cup Beans Chopped
- ½ Cup Carrot
- ½ Cup Green peas
- ⅓ cup Coriander leaves
- ¼ cup Mint leaves
- 1 teaspoon Garam masala (optional)
- Salt to taste
- 2 cup Water Warm
Whole Spices for tempering
- 4 Green cardamom
- 4 Cloves
- 1 Star anise
- 1 Bay leaf
- 1 inch Cinnamon
- 4-5 Black peppercorns
- 1 Teaspoon Cumin seeds
Instructions
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Soak basmati rice for 20 minutes, then drain thoroughly and set aside.
To make in Instant Pot
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Set Instant Pot to Sauté. When hot, add oil and ghee.
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Add whole spices and sauté for about 30 seconds until fragrant.
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Add chopped onion and cook until softened and lightly browned.
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Add cubed potatoes and cook for 2 minutes, stirring occasionally.
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Add crushed ginger and garlic; cook 30 seconds.
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Stir in carrot, beans, peas, tomato and green chilies (if using).
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Add drained rice, coriander and mint. Mix gently and roast for 2 minutes, stirring to avoid sticking but being careful not to break the grains.
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Pour in warm water, deglaze the pot to loosen any stuck bits, add salt and check seasoning.
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Close the lid and set Instant Pot to Manual/High pressure for 7 minutes.
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When cooking ends, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
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Garnish with cashews roasted in ghee before serving, if desired.
To cook in a vessel on the stovetop
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Follow the steps above through roasting the rice and vegetables. Increase water to 3 cups and add to the vessel.
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Bring to a boil, then reduce heat to low and cover tightly with a lid.
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Cook on very low heat until water evaporates. Turn off heat and let rest, covered, for at least 15 minutes.
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Fluff the rice gently with a fork or slotted spoon before serving.
To cook in a traditional pressure cooker on the stovetop
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Follow the steps above through roasting the rice and vegetables. Increase water to 3 cups and add to the pressure cooker.
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Close the lid, cook until two whistles, then lower heat and cook 5 more minutes. Turn off heat and allow pressure to release naturally.
Notes
- The rice-to-water ratios shown work well for my methods but may vary with different rice brands. Adjust liquid as needed for your rice variety.
- If you prefer not to eat whole spices, increase garam masala to about 2 teaspoons and omit the whole spices except bay leaf and cinnamon.
Nutrition
‘PIN IT FOR LATER’
