Learn how to make simple and easy Veg Pulao recipe with detailed step by step pictures. Vegetable Pulao recipe, veg pulav recipe – easy pulao recipe makes for a perfect one pot meal.

Vegetable Pulao is a simple one pot meal mildly spiced and loaded with vegetables, making it a quick meal to serve for lunch or dinner. Veg Pulav also makes for a great option to pack in lunchboxes.

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One Pot Veg Pulao
Difference Between Vegetable Pulao and Vegetable Biryani
Tips & Important Notes for Making Vegetable Pulao
Serving Suggestions
Similar Recipes
Veg Pulao Recipe with Step by Step Pictures
Recipe Notes
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One Pot Veg Pulao

Veg Pulao is a simple and easy one pot rice recipe that is fragrant and mildly spaced. The origin of the pulao or pulav is from pilaf, a rice recipe that is cooked in broth or stock with whole spices and vegetables or meat. There are many variations of pulao depending on the choices of spices, spice powders, vegetables added and vegetable pulao happens to be one.

Difference Between Vegetable Pulao and Vegetable Biryani

Many virtual wars have been started over the internet with ongoing debates of what qualifies as a biryani vs what makes it a pulao. For meat eaters, a one pot rice without meat is technically pulav however pulao and biryani are different. One key difference between pulao and biryani is that there are usually no tomatoes/acidic ingredients added in a pulav. It is usually paler in color due to the use of whole spices instead of spice powders and is mildly spicy but highly fragrant. Being a very common everyday recipe, this could have many variations and each household makes it a different way.

Tips & Important Notes for Making Vegetable Pulao

Veg Pulao is a beginner-friendly recipe that is simple and easy to make by following just a few tips and important notes.

The ratio of water to rice is very important in getting separate grains of rice and pulao not turning mushy. I use 2 cups of water for a cup of rice and 1 cup of vegetables (not pre-cooked). This yields perfect grainy rice that’s soft and moist.
Using fragrant rice variety like Basmati makes the pulao flavorful, although it can be made with any raw rice variant.
Using coconut milk instead of water to cook the rice adds to the flavor.
Using a heavy pan to cook the pulao results in better rice texture. Cook the rice and vegetables in medium heat for 5 mins and thereafter reduce the flame to low, cook covered of 10 mins.
Don’t be tempted to mix the pulao immediately after removing from heat. Always let it rest for 5-10 mins before fluffing up with a fork. This stops the rice from breaking when too hot.
For making Veg Pulao in pressure cooker, cook it for two whistles only on medium flame and let the pressure drop naturally before fluffing it up with a fork.

Serving Suggestions

Vegetable Pulav is best served hot, with a side of any starters or side dishes like soya 65, paneer tikka, dal tadka, aloo gobi and so on. Any paneer based, egg- based or mushroom gravies/curries and starters & appetizers go very well with plain pulao.

Similar Recipes

Veg Pulao Recipe with Step by Step Pictures

First wash and soak 1 cup basmati rice in 2 cups water. In a heavy pan heat 1 teaspoon ghee and 2 teaspoon oil. Add whole spices – 1 dry bay leaf, 2 cloves, 2 green cardamoms, 1 cinnamon stick, 1 star anise, 1 mace flower and 6-8 cashews. Fry until cashews are golden brown.

Add 2 green chillies slit cut along with 1 large onion finely sliced.

Fry onions until translucent and add 1 teaspoon ginger garlic paste. Cook for 2-3 mins until there is no raw smell.

Next add ½ cup mixed vegetables chopped (1 small carrot, 4-5 french beans, 1 small potato and handful of green peas – fresh/frozen).

Cook for 3-4 mins and then add ¼ cup finely chopped mint leaves. Cook for another minute.

Add water used to soak basmati rice.

Let the water come to a rolling boil, add salt as needed.

Now add soaked basmati rice and mix well.

Cook covered on medium flame for 4-5 mins and then reduce the heat, continue cooking covered for 10-12 mins until the rice is soft & cooked.

Let it rest for 5-10 mins before fluffing it up with a fork.

Serve hot with any side dish of your choice. I served it with Soya 65 Fry.

Recipe Notes

Rice and water ratio depends on the age of the rice. Technically 1:2 ratio always works for closed pot method, but adjust depending on the rice variety.
Adjust the number of green chillies depending on the spice preference.
Coconut milk can be used in the place for water for a fragrant pulao.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂