If you love one-pot meals, this Veg Pulao (Indian Vegetable Rice) is a must-try. Made with long-grain basmati rice and the season's fresh vegetables, it is rich in Indian spices. Goes perfectly with a side of creamy beet raita or a spicy paneer curry.
My daughter loves rice in almost every form, but Veg Pulao is her absolute favorite. Sometimes I like to surprise her after school. I won’t say a word on the walk home, but the second we reach the main gate, she stops and smiles. She can already smell the aromatic spices the moment we reach.
This is a true one-pot wonder that you can make in a pressure cooker or a simple pot on the stove. Just note that simple pot would take more time and you need to closely watch while rice cooks.
I have used basic pantry ingredients like long-grain basmati rice and whatever fresh vegetables I had in my refrigerator- carrot, green beans, peas, and tomatoes. Since everything cooks together, the rice grains soak up all the flavorful spices while staying perfectly fluffy and separate.
This Indian Pulav is delicious on its own, but it tastes even better with the right sides. I love serving it with a rich Paneer Tikka Masala or kadhi pakora for a full meal.
Find more delicious rice recipes from my blog: Jeera Rice, Pumpkin Rice with Coconut Milk, Indian Lemon Rice, Cilantro Lime Brown Rice, Brown Rice Pulao, and Crispy Air Fried Rice Paper Rolls
Ingredients
See the recipe card for exact measurements of the ingredients.
- Basmati Rice: Any good-quality rice works well. I recommend using long-grain basmati rice for the best fluffy texture.
- Ghee
- Fresh Vegetables: A mix of onions, garlic, tomatoes, green chilies, carrots, green beans, peas, and potatoes.
- Whole Spices: bay leaf, cumin seeds (jeera), black pepper, mace, and both green and black cardamom.
- Indian Spice Powders: Turmeric (haldi), red chili powder, coriander powder, garam masala, and dried mango powder (amchoor).
- Salt to taste and a squeeze of fresh lemon juice at the end.
How To Make Veg Pulao (Step-by-Step)
Step 1 Wash, Soak, prep
Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of water for about 20 minutes. While rice is being soaked, prep veggies and chop them into small.
Step 2 Heat Ghee and temper veggies
Heat the ghee in a large pot or pressure cooker. Add the whole spices—bay leaf, cumin seeds, cardamom, black pepper, and mace. Once they become fragrant, add the sliced onions, grated garlic, green chilies, and sauté until they turn light golden brown. Stir in the chopped carrot, green beans, and potatoes along with spices
Cook for a few minutes until the vegetables are well-coated with the spices, and add tomatoes. Cook for about 2 minutes on a slow flame.
Step 3 Add Soaked Rice
Add the soaked rice to the pressure cooker and gently mix it with the vegetables. Pour in the required amount of water (usually 1.5 to 2 cups of water for every 1 cup of rice). Pressure cook for two whistles on full and slow cook for about 3 minutes.
Let the pressure release at its own.
Step 4 Serve It
Fluff the rice with a perforated ladle or fork. The Vegetable Rice is ready and serve it hot with curd!
Expert Tips
- Use a 1:1.5 ratio (1 cup of rice to 1.5 cups of water) if using a pressure cooker.
- If you are using an Instant Pot, add the soaked rice with a 1:1 water ratio. Pressure cook on High for 5 minutes, let the pressure release naturally for 10 minutes, and fluff with a fork.
- If you are using stove top pot, cover it with a tight lid, simmer on the lowest heat for 12–15 minutes, then let it rest for 5 minutes before opening.
- Store any leftover pulao in an airtight container in the fridge for up to 3 days. You can freeze this rice for up to 10 days. Thaw it in the fridge overnight before reheating.
Recipe FAQs
The ratio depends on the age and variety of the rice. Aged basmati rice is drier and usually needs a 1:2 ratio, while newer rice or shorter grains may need less water (1:1.5) to stay firm. Always check the package instructions for your specific brand for the best results.
The main difference is the cooking method and the intensity of spices. Pulao is a one-pot meal where the rice and vegetables are cooked together with mild spices. Biryani is usually made by layering partially cooked rice with a spicy gravy (traditionally it has meat) and slow-cooking it using the "dum" (steam) method. Pulao is lighter and quicker to make, while Biryani is more complex and spice-heavy.
The best combination for Veg Pulao is a mix of cooling and tangy sides. Serve it with a fresh Beet Raita (yogurt dip), a spicy Green Chutney (Cilantro Mint sauce), and a side of Indian pickles. For a hearty meal, it pairs perfectly with a rich Paneer curry or Dal.
I hope your family enjoys this one-pot Veg Pulao as much as mine does! It is the perfect easy meal for busy days when you want something warm and flavorful without a lot of cleanup.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Veg Pulao (Indian Vegetable Rice Recipe)
Equipment
- 1 Pressure Cooker
- 1 Large Bowl soak rice
Ingredients
- 1.5 cups basmati rice raw, 300 gms
- 2 medium onions chopped
- 1 small carrot chopped
- ½ cup peas
- 1 large tomato chopped
- 1 small bayleaf (Tejpatta)
- 1 piece green cardamom
- 1 small black cardamom
- 1 teaspoon cumin seeds (jeera)
- 1 small green chili
- 1 teaspoon Turmeric powder(haldi)
- 2 teaspoon Red chilli powder (Lal Mirch) adjust the heat
- 1 small Whole red chilli optional
- 1 teaspoon Garam Masala
- 1 teaspoon Lemon Juice Can use Amchur powder as well (1 tsp)
- 1.5 tablespoon Desi ghee May use any other oil
- 1 small potato cut into small cubes
- ⅓ cup green beans cut into small pieces
- salt as per taste
- 2.25 cups water Adjust as per the rice quality
Instructions
- Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of water for about 20 minutes. While rice is being soaked, prep veggies and chop them into small.
- Heat the ghee in a large pot or pressure cooker. Add the whole spices—bay leaf, cumin seeds, cardamom, black pepper, and mace. Once they become fragrant, add the sliced onions, grated garlic, green chilies, and sauté until they turn light golden brown. Stir in the chopped carrot, green beans, and potatoes along with spices
- Cook for a few minutes until the vegetables are well-coated with the spices, and add tomatoes. Cook for about 2 minutes on a slow flame.
- Add the soaked rice to the pressure cooker and gently mix it with the vegetables. Pour in the required amount of water (usually 1.5 to 2 cups of water for every 1 cup of rice). Pressure cook for two whistles on full and slow cook for about 3 minutes.Let the pressure release at its own.
- Fluff the rice with a perforated ladle or fork. The Vegetable Rice is ready and serve it hot with curd!
Notes
- Use a 1:1.5 ratio (1 cup of rice to 1.5 cups of water) if using a pressure cooker.
- If you are using an Instant Pot, add the soaked rice with a 1:1 water ratio. Pressure cook on High for 5 minutes, let the pressure release naturally for 10 minutes, and fluff with a fork.
- If you are using stove top pot, cover it with a tight lid, simmer on the lowest heat for 12–15 minutes, then let it rest for 5 minutes before opening.
- Store any leftover pulao in an airtight container in the fridge for up to 3 days. You can freeze this rice for up to 10 days. Thaw it in the fridge overnight before reheating.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 372 |
| % Daily Value* | |
| Total Fat 6.1g | 8% |
| Saturated Fat 2.7g | 14% |
| Cholesterol 8mg | 3% |
| Sodium 9733mg | 423% |
| Total Carbohydrate 76.6g | 28% |
| Dietary Fiber 11g | 39% |
| Total Sugars 5.1g | |
| Protein 8.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 278mg | 21% |
| Iron 13mg | 70% |
| Potassium 627mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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