Rice Dish · indian cuisine

Aromatic Vegetable Pulao

Name: Aromatic Vegetable Pulao
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 cups basmati rice, soaked 20 min; 1 cup mixed vegetables (peas, carrot, beans, corn); 2 onions, sliced; 1 tsp ginger-garlic paste; 2 bay leaves, 4 cloves, 2 cardamom pods; 1 tsp cumin seeds; ½ tsp garam masala; 2 tbsp ghee or oil; Salt to taste; Fresh coriander for garnish

One pot, whole spices in ghee, and a lid I refuse to lift until the rice has rested.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-16

⏱ 40 min 👤 4 servings 🔥 Mild ⭐ 4.7 / 5

Recipe card

Prep14 min

Cook26 min

Total40 min

Yield4 servings

Rating4.7 / 5

Calories480

CuisineIndian

CourseRice Dish

Jump to ingredients Jump to method Nutrition

Why this recipe works

Pulao is the quieter sibling of biryani, and I love it for that. No dramatic layering — just rice that tastes like it has somewhere to be. When whole spices bloom in ghee and onions turn sweet, even frozen peas feel intentional.

The water ratio is the whole game. Too much and you get porridge; too little and the centre stays chalky. I lock the lid and refuse to peek. That steam is doing the work your spoon cannot.

Expert kitchen tips

Toast whole spices in ghee until fragrant before onions — that is your flavour base.
Use a 1:1.75 rice-to-water ratio for soaked basmati in a heavy pot.
Rest covered off heat for 5 minutes, then fluff with a fork, not a spoon.

Ingredients

2 cups basmati rice, soaked 20 min
1 cup mixed vegetables (peas, carrot, beans, corn)
2 onions, sliced
1 tsp ginger-garlic paste
2 bay leaves, 4 cloves, 2 cardamom pods
1 tsp cumin seeds
½ tsp garam masala
2 tbsp ghee or oil
Salt to taste
Fresh coriander for garnish

Step-by-step method

Heat ghee in a pot. Add whole spices (bay leaf, cloves, cardamom, cumin seeds) and sauté until fragrant.
Add sliced onions and fry until golden. Add ginger-garlic paste and cook 2 minutes.
Add all vegetables and sauté for 3–4 minutes. Season with garam masala and salt.
Drain soaked rice and add to the pot. Mix gently with the vegetables.
Add 3½ cups of water. Bring to a boil, then reduce heat to lowest, cover and cook for 15 minutes.
Remove from heat and rest covered for 5 minutes. Fluff with a fork and garnish with coriander.

💡 My tip from testing this at home: the 1:1.75 rice-to-water ratio is key for perfectly fluffy pulao. Don't lift the lid while steaming.

Estimated nutrition

About 480 calories per serving (based on 4 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.

Fluff and fork through

I rest the pulao five minutes off heat, then fluff with a fork so the whole spices stay visible. Raita and a simple salad are enough — it already carries the vegetables.

Fridge leftovers keep two days. Sprinkle water, cover, and steam-reheat so grains stay separate. Cold pulao packs well for lunch; I sometimes fry a leftover scoop into a quick rice cutlet with a beaten egg binder.

This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.