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Vegetable Pulao – a one-pot Indian rice recipe made with basmati rice, aromatic spices and a few vegetables. Make this Indian recipe in under 30 minutes, and enjoy warm with my Authentic Chana Masala recipe! Indian vegan food for the WIN.
Why you’ll love this Vegetable Pulao recipe:
Easy – only one pan is needed for this recipe! And there aren’t many steps to make this tasteful Indian vegan dish.
Quick – to make this rice dish, you only need to be attentive for around 15 minutes, the remainder of the 10 minutes to make this recipe is for allowing the rice to cook for a further 10 minutes, but with the flame off!
Delicious – I love serving this recipe with the Chana Masala! If you’re feeling lazy you can totally enjoy this dish with some vegan yogurt (+ maybe a few chilli flakes and some chopped onion on the side) – I promise you, it’s still delicious!
What you’ll need to make this one-pot Indian rice:
- oil
- basmati rice
- curry leaves
- cumin seeds
- green chillies (optional)
- split cashews
- carrot
- onion
- potatoes
- ground turmeric
- salt
- frozen peas
- water
What to serve Vegetable Pulao with?
You can serve this one-pot Indian rice recipe with naan, roti, onions, my chana masala recipe but if you’re feeling lazy this simple dish tastes nice with plain vegan yoghurt too!
How to store:
Keep refrigerated in an air tight container or in a bowl, covered with a plate for up to 2-3 days.
More vegan Indian recipes you’ll love:
- authentic chana masala
- chickpea + spinach masala pizza
- cheesy garlic pav bhaji sliders
- moonglet – indian street food omelette
- soya chunks chik’un curry
Watch the how-to video for the Vegetable Pulao:
Ingredients
Veg Pulao
- 1 cup Basmati rice
- 1/2 tbsp cumin seeds
- 5–6 curry leaves
- 2 green chillies (sliced lengthwise)
- 1/4 cup split cashews
- 1 small onion (diced)
- 2 small potatoes (diced)
- 1 small carrot (diced)
- 1/2 tsp turmeric
- 1 tsp pink salt
- 1/2 cup petits pois (small peas)
- 1 3/4 cup water
Instructions
Pulao Rice
- Wash and soak basmati rice for 30 mins in cold water, then drain.
- Heat 1 tbsp oil over medium heat. Add cumin seeds,cook until fragrant.
- Add curry leaves, green chillies split cashews and stir.
- Add onions, saute until translucent.
- Add potatoes and carrots and cook for 1 minute.
- Add soaked rice. Cook for another minute, stirring often.
- Add turmeric, pink salt and petits pois (small peas).
- Stir until well combined. Pour in the water, then bring to a boil. Cover the pan with a lid, turn the heat down low and cook for 10 minutes.
- Turn off the heat and rest for another 10 minutes. Do not remove the lid.
