Veg Pulao recipe: A Flavorful Delight

The Veg Pulao recipe is a one-pot rice dish prepared on the stovetop or in an Instant Pot pressure cooker using rice, a variety of veggies, and gently spiced. Serve it with papad, pickles, and raita. There are numerous ways to prepare a pulao.

This is a simple recipe that may be served as an everyday meal or at a dinner party. To make a vegetarian pulao, rice, vegetables, or protein are cooked in a single pot with aromatics such as onions, garlic, ginger, and so on. There are several different ways to make pulao.

In order to create vegetable pulao, I primarily use aged basmati rice. It also works with other aromatic, non-sticky rice kinds.

Veg Pulao recipe
Veg Pulao recipe

Ingredients for veg pulao recipe

  • 1 Cup basmati rice
  • 1 black cardamom 
  • 1 cinnamon stick 
  • 1-star anise 
  • 4 green cardamom (elaichi)
  • 4 cloves 
  • 1 teaspoon cumin seeds 
  • ¼ Cup cashews 
  • 1 Cup thinly sliced onion
  • 1 teaspoon ginger garlic paste
  •  salt  to taste
  • 1 teaspoon red chili powder
  • 2 green chili, sliced
  • 1 teaspoon Garam Masala
  • 1 bay leaf 
  • 1/4 cup ghee
  • 1 ¼ Cup water

vegetables for pulao

  • 1 Cup thinly sliced onion
  • 1  tomato, chopped
  • ¼ Cup potato, diced
  • ¼ Cup green peas (fresh or frozen)
  • ¼ Cup carrot, diced
  • ¼ Cup green beans, diced

Instructions for veg pulao recipe

  1. Basmati rice should be water-rinsed. Spend 30 minutes soaking in 2 cups of water.
  2. Gather the water from the soaking rice in a bowl. Colander the rice after it has been soaked.
  3. The instant pot’s SAUTE mode should be set for 20 minutes. To the inner pot, add ghee. 
  4. Once the timer has been set and the ghee has cooked, add whole spices like cumin seeds. For 10 to 20 seconds, saute to unleash the flavor.
  5. Additionally, cashews need to be included and sautéed for 20 seconds.
  6. include diced onion The onions should be fried until they are brown and caramelized. Takes five minutes. They must be stirred continuously to avoid burning.
  7. Red chili powder, tomato, salt, and ginger-garlic paste should be added. Cook them for 3 to 4 minutes, or until the tomatoes are mushy. Add 1 to 2 tablespoons of water to the inner saucepan if the masala sticks there during sauteeing.
  8. As soon as the timer goes off, add the vegetables and grains that have been soaked. This process contributes to flavor development.
  9. Garam masala, mint leaves, green chile, and water are then combined once more. Close the instant pot’s lid. The steam valve should be in the SEALING position. Cook under pressure for 5 minutes. After the cooking period is through, allow the steam to escape freely.
    Serve the hot vegetable pulao with papadum, salad, and ghee.


  • Use coconut oil or groundnut oil in place of ghee to make a vegan pulao.
  • For cooking pulao, use long-grain, less starchy white rice, such as basmati.
  • You can also use Biryani Masala in place of garam masala. It gives the pulao a delightfully rich flavor.
  • 1 cup of basmati rice and 1.25 cups of water. I can always make fluffy, non-sticky vegetable pulao in a pressure cooker with this ratio of rice to water.
  • This vegetarian pulao has to cook for two whistles on medium heat in a conventional stovetop pressure cooker.

Serving and Enjoying Veg Pulao

Your delicious Veg Pulao is now ready to be served. It pairs wonderfully with a cooling raita or a simple salad. The fragrant aroma of the spices, the vibrant colors of the vegetables, and the fluffy texture of the rice will surely make this dish the highlight of your meal.

Whether you’re hosting a special occasion or preparing a weekday dinner, Veg Pulao is a versatile and delightful option that appeals to all palates. So, next time you’re in the mood for a flavorful and satisfying meal, consider making this Veg Pulao recipe your go-to choice.


  1. Can Veg Pulao be made without onions and garlic?
    • Yes, you can prepare Veg Pulao without onions and garlic to suit dietary restrictions or personal preferences. The dish will still be delicious with the other spices and vegetables.
  2. What can I serve with Veg Pulao?
    • Veg Pulao pairs well with a variety of side dishes such as raita (yogurt with spices), salad, pickle, or even a simple tomato chutney. It can also be enjoyed on its own.
  3. Can I make Veg Pulao in advance?
    • Yes, Veg Pulao can be prepared in advance and stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in the microwave or on the stovetop before serving.
  4. How do I make Veg Pulao more flavorful?
    • To enhance the flavor of Veg Pulao, you can add a dash of ghee (clarified butter) while cooking or garnish with fried onions, roasted nuts, or fresh herbs like mint and coriander.
  5. Is Veg Pulao a healthy dish?
    • Yes, Veg Pulao is a relatively healthy option as it includes a variety of vegetables and uses minimal oil or ghee for cooking. It’s a balanced meal with carbohydrates, fiber, and vitamins.
  6. Can I make Veg Pulao spicy or mild?
    • You can adjust the level of spiciness in Veg Pulao by varying the amount of red chili powder and green chilies. Add more for a spicy kick or reduce them for a milder flavor.


In conclusion, mastering the art of Veg Pulao is not only a culinary achievement but also a delightful journey for your taste buds. With the perfect blend of spices and fresh vegetables, this dish is not just a meal; it’s an experience. So, gather your ingredients, follow our step-by-step guide, and embark on a flavorful adventure that will have you savoring every bite of Veg Pulao


Calories 759kcal
Fat 32g
Carbohydrates 108g
Protein 14g
Vitamin A

Veg Pulao


You Might Also Like:

follow us on InstagramFacebook, and youtube

Leave a Reply

Your email address will not be published. Required fields are marked *