One Pot Vegetable Pulao

5 from 11 votes

A delicious vegetable pulao is a one-pot aromatic dish made of rice, vegetables, essential whole spices and herbs. This vegan and gluten-free rice dish is prepared in 30 minutes.

Prep Time5

Cook Time25

Soaking Time15

Total Time45

Course: Rice & Bread

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 361kcal

Author: Geetha

Ingredients

1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

2 Teaspoon Oil
2 Bay leaves
small piece Cassia
4 Cloves
2 Green Cardamom
1 Black Cardamom
1 Star Anise
small piece Black Stone Flower/Kalpasi
1 Teaspoon Cumin
135 gms (or) 2 Medium (or) ¾ Cup Onion thinly sliced
1 inch (or) 1 Teaspoon Ginger peeled and finely chopped
2 cloves (or) ½ Tablespoon Garlic peeled and finely chopped
4 Green Chillies slit lengthwise
293 gms (or) 2 Medium (or) 1 Cup Potato peeled and diced into cubes
106 gms (or) 2 Medium (or) ½ Cup Carrot peeled and diced into cubes
106 gms (or) ¾ Cup or 20 Green Beans trim edges and cut into 2 inch long pieces
86 gms (or) ½ Cup Frozen green peas thawed (defrosted in cold water)
Salt as required
1 Teaspoon Garam Masala Powder
2 Cups Water
350 gms (or) 1.5 Cups Basmati Rice
handful Fresh Coriander Leaves chopped

Instructions

Using a deep-bottomed bowl, wash the rice under cold tap water 2-3 times or until water runs clear.
350 gms (or) 1.5 Cups Basmati Rice
Add fresh water and soak the rice for 15 minutes.
Meanwhile, get the chopped vegetables and the rest of the ingredients ready.
Heat the oil in a pot over medium-low heat.
2 Teaspoon Oil
Once the oil is hot, add the whole spices - bay leaves, green cardamom, black cardamom, cassia, cloves, black stone flower and star anise.
2 Bay leaves, small piece Cassia, 2 Green Cardamom, 1 Black Cardamom, 1 Star Anise, small piece Black Stone Flower/Kalpasi, 4 Cloves
Fry the spices for a few seconds and then add cumin. Fry cumin for a minute and let it sizzle and release the aroma.
1 Teaspoon Cumin
Now add the onion and sauté for 4-5 minutes or until they turn soft and translucent.
135 gms (or) 2 Medium (or) ¾ Cup Onion
Add the ginger, garlic and green chilies, stir and cook for a couple of minutes.
1 inch (or) 1 Teaspoon Ginger, 2 cloves (or) ½ Tablespoon Garlic, 4 Green Chillies
Now add the potatoes, carrots, and beans. Stir and close the pot with the lid and cook for 5 minutes.
293 gms (or) 2 Medium (or) 1 Cup Potato, 106 gms (or) 2 Medium (or) ½ Cup Carrot, 106 gms (or) ¾ Cup or 20 Green Beans
Meanwhile, drain the water from the soaked rice and let the rice sit in a colander to remove any excess water.
Take the lid off the pot. Add peas, salt and garam masala.
86 gms (or) ½ Cup Frozen green peas, Salt, 1 Teaspoon Garam Masala Powder
Add water and stir well. Slightly increase the heat and bring it to a boil.
2 Cups Water
Taste and add more salt if necessary.
Once the water starts boiling reduce the heat and carefully add the soaked rice and gently stir once.
350 gms (or) 1.5 Cups Basmati Rice
Add the coriander leaves and close the pot with a lid.
handful Fresh Coriander Leaves
Simmer for 12-15 minutes.
Turn the heat off once done. Take the lid off the pot and let it sit for 10 minutes.
Fluff the rice and then serve it with plain poppadom/ masala papad and any side dish of your choice.

Video

Notes

Rinse and wash the rice at least 3-4 times or until the water is clear.

Use vegetables that require the same cooking time.

Rice to water ratio might vary depending on the type of rice you use. So use water as per instructions on the packet.

Soaking the rice for 15 minutes reduces cooking time. However, I wouldn't suggest soaking the rice for more than 30 minutes. If you do so then you need to reduce water and cooking time.

I would suggest removing a few whole spices - cassia, black cardamom and star anise just before serving as the strong taste may not be pleasing to everyone. The whole spices are used to infuse aroma and flavour. However, these spices leave you with an unpleasant aftertaste when you chew them.

Nutrition