Lunch plate with Carrot Peas Pulao, Plantain Fry, Egg Fry and a vibrant tangy mint…
Veg Pulao
Veg Pulao (One-Pot Vegetable Rice). A simple, mildly spiced pulao that’s fluffy, flavorful, and perfect for any meal.
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There are days when all you need is a comforting bowl of fragrant rice loaded with colorful vegetables. This Veg Pulao is exactly that—simple ingredients, gentle spices, and beautiful fluffy basmati rice cooked to perfection in one pot. Made in my favorite heavy enameled cast iron flat Dutch oven, this recipe comes together in just about 30 minutes, making it perfect for busy weekdays while still being special enough for family lunches and dinners.
The beauty of this pulao lies in its simplicity. A handful of whole spices, sweet onions, fresh vegetables, and perfectly cooked basmati rice come together to create a dish that’s light, aromatic, and incredibly satisfying. It’s mildly spiced, kid-friendly, and pairs wonderfully with almost anything.
Why You’ll Love This Recipe
- One-pot meal with minimal cleanup.
- Ready in around 30 minutes.
- Mildly spiced and family friendly.
- Fluffy, separate grains every time.
- Perfect as a main dish or alongside your favorite curries and sides.
Ingredients
- 1 cup basmati rice, soaked for about 20 minutes and drained
- 1½ cups boiling hot water
- 2 tablespoons oil
- 1 small cinnamon stick
- 3–4 cloves
- 1 large onion, thinly sliced
- 1–2 green chillies, slit
- 1 carrot, diced
- Baby corn, sliced
- Green peas
- 1 tablespoon ginger garlic paste
- Salt, to taste
Method
- Heat oil in a heavy enameled cast iron Dutch oven over medium heat.
- Add the cinnamon stick and cloves, allowing them to release their aroma for a few seconds.
- Stir in the sliced onions and green chillies. Sauté until the onions begin to soften.
- Add the carrots, baby corn, green peas, ginger garlic paste, and salt. Cook for a few minutes until the vegetables are lightly sautéed but still vibrant.
- Pour in the boiling hot water and bring it to a rolling boil.
- Add the drained basmati rice and gently mix everything together.
- Cook uncovered until most of the water has been absorbed.
- Cover tightly with the lid and let the rice steam on low heat for 10–15 minutes.
- Remove the lid, gently fluff the rice with a fork, and serve hot.
Serving Suggestions
This Veg Pulao is delicious on its own but truly shines when served with your favorite sides. We love pairing it with spicy fried chicken or crispy fried fish, along with a simple fresh salad and sweet slices of ripe mango. The combination is comforting, satisfying, and one of our favorite family meals.
Tips for Perfect Veg Pulao
- Always soak your basmati rice before cooking for long, fluffy grains.
- Use boiling hot water to maintain an even cooking temperature.
- Resist stirring the rice too much once it’s added.
- Let the pulao rest with the lid on for a few minutes before fluffing.
- Cooking in a heavy Dutch oven helps distribute heat evenly and prevents the rice from sticking.
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