Fragrant Vegetable Pulao

Learn how to make a delicious and fragrant Vegetable Pulao at home with this easy-to-follow Indian recipe. Perfect for a quick meal or entertaining.

40 min 4 servings Easy Vegetarian Indian

Ingredients

Check off items as you gather them

Follow step-by-step instructions

Heat ghee or oil in a heavy-bottomed pot or pressure cooker over medium heat. Add the bay leaf, cardamom pods, cloves, and cinnamon stick and sauté for 30 seconds until fragrant.
Add the sliced onions and sauté until they turn translucent, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the mixed vegetables, turmeric powder, and garam masala. Sauté for 2-3 minutes.
Add the drained Basmati rice and salt to taste. Gently stir for 1 minute, ensuring the rice grains are coated with the spices and ghee.
Pour in the hot water, mix gently once, and bring to a simmer. Cover the pot with a tight-fitting lid (or close the pressure cooker lid).
If using a pot, cook on low heat for 15-18 minutes until all the water is absorbed and the rice is tender. If using a pressure cooker, cook for 1 whistle on medium heat, then turn off the heat.
Let the pulao rest for 5-10 minutes (allow pressure to release naturally if using a cooker) before opening the lid. Fluff gently with a fork.
Garnish with fresh coriander leaves and serve hot with raita or plain yogurt.