There are some recipes that go beyond ingredients—they carry the warmth of tradition, the aroma of memories, and the taste of love. This veg pulao recipe is one of them. Passed down from my grandmother, perfected by my mother, and now loved by everyone who visits our home, this dish is more than just a meal—it’s an experience.
Growing up, Sundays were special. The fragrance of whole spices sizzling in ghee, the sound of vegetables being chopped, and the sight of fluffy basmati rice soaking on the side meant only one thing—Grandma was making her famous vegetable pulao. It didn’t matter if it was a regular weekend or a festival; the joy it brought was the same every time.
Now, I’m excited to share this classic yet simple recipe with you. Whether you’re a beginner in the kitchen or an experienced home cook looking for something comforting and wholesome, this veg pulao is bound to become your favorite too.
Why This Veg Pulao is So Loved
What makes this pulao stand out is its perfect balance—mild spices that don’t overpower, vegetables that add texture and color, and rice that’s cooked just right. It’s a one-pot meal, rich in nutrients and easy to make, yet elegant enough for a dinner party.
Plus, it’s incredibly versatile. Pair it with raita, pickle, or a bowl of dal, and you have a complete, satisfying meal.
Ingredients You’ll Need
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1 cup basmati rice (washed and soaked for 30 mins)
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2 tablespoons oil or ghee
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1 bay leaf
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1-inch cinnamon stick
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2-3 cloves
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2 green cardamoms
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1 teaspoon cumin seeds
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1 medium onion (thinly sliced)
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1 teaspoon ginger-garlic paste
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1 cup mixed vegetables (carrot, beans, peas, and potato)
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1 green chili (slit, optional)
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1/2 teaspoon turmeric powder
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Salt to taste
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2 cups water
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Fresh coriander and mint leaves (chopped, for garnish)
Step-by-Step Preparation
1. Sauté the Spices:
Heat oil or ghee in a heavy-bottomed pan. Add the bay leaf, cinnamon, cardamoms, cloves, and cumin seeds. Let them sizzle for a few seconds until aromatic.
2. Add Onions and Aromatics:
Add the sliced onions and sauté till golden brown. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
3. Toss the Veggies:
Add your choice of mixed vegetables. Sauté them lightly for 3–4 minutes so they soak in the flavors. You can use fresh or frozen veggies.
4. Season and Simmer:
Add turmeric and salt. Mix well. Then add the soaked rice (drain the water first) and stir gently to coat the rice with the spices and vegetables.
5. Add Water and Cook:
Pour in 2 cups of water. Check for salt again. Bring to a boil, then reduce the heat, cover the pan with a lid, and let it simmer for 12–15 minutes until the rice is cooked and water is absorbed.
6. Rest and Fluff:
Turn off the heat and let the pulao sit covered for another 5 minutes. This helps the flavors settle and the rice fluff up.
7. Garnish and Serve:
Fluff the rice gently with a fork. Garnish with chopped coriander and mint leaves. Serve hot with cucumber raita or a simple onion salad.
Tips for the Perfect Veg Pulao Recipe
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Use good-quality basmati rice for long, fluffy grains.
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Don’t skip soaking the rice, as it ensures even cooking.
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For a richer flavor, cook in ghee instead of oil.
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Add fried cashews or raisins for an extra festive touch.
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Customize veggies as per season or preference.
Why It’s a Reader Favorite
When we posted a version of this pulao last year on our social media page, it quickly became one of the most saved and shared recipes. What people loved most was how quick, nutritious, and comforting it was.
Some of our readers even wrote to us saying it brought back memories of their childhood lunches and made them feel closer to home—especially those living away from family.
A Comfort Food That Connects Generations
There’s something deeply satisfying about a bowl of warm, fragrant veg pulao. It’s more than just a rice dish. It’s a connection—to our roots, to the people we love, and to the simple joys of home-cooked food.
Whether you’re making it for a weekday dinner or a festive feast, this timeless veg pulao recipe will win hearts—just like it has in our family for generations.
So go ahead—try it once, and we promise it’ll be a keeper.
