Everyday Kitchen

Indian · Lunch

Vegetable pulao

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · Gluten-free

Cook basmati rice and diced vegetables together in one pot. A covered rest lets the grains firm before fluffing.

Prep
20 min
Cook
25 min
Soak, marinate, rise or chill
20 min
Total
65 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Lunch

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of vegetable pulao
Representative photograph of vegetable pulao. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Rice

Base

Vegetables

Equipment

Heavy saucepan with lid; sieve; fork; knife.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak · About 20 min

  1. Rinse 300 g basmati rice; soak in water for 20 minutes, then drain.

Cook the base · About 7 min

  1. Heat 30 ml neutral oil. Add 1 tsp cumin seeds, 3 cardamom pods and 1 bay leaf for 30 seconds; add 150 g onion, sliced and cook for 6 minutes.

Add vegetables and rice · About 3 min

  1. Add 150 g carrots, diced, 100 g peas, 100 g green beans, chopped and drained rice. Stir gently for 2 minutes, then add 550 ml water and ¾ tsp salt.

Simmer · About 15 min

  1. Bring to a boil. Cover, lower the heat and simmer for 12–15 minutes without stirring.

    Check: Water is absorbed and grains are tender.

Rest · About 10 min

  1. Turn off the heat and rest covered for 10 minutes. Remove whole spices and fluff gently.

Tips

  • Drain soaked rice well before measuring cooking water.
  • A tight lid keeps the water ratio predictable.

Substitutions

  • Replace beans with small cauliflower florets.
  • Use ghee instead of oil.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Chop vegetables one day ahead and refrigerate.
  • Cook rice on the serving day or follow the rice storage notes.

FAQ

Can I use short-grain rice?

It needs a different water ratio. This draft is measured for basmati.

Why is the rice wet?

The rice may not have drained well or the heat may be too low. Rest covered before judging texture.

Can I add stock?

Use the same volume as water and reduce salt if the stock is salted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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