Vegetable Pulao

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, rinse the 1.5 cups of basmati rice under cold running water in a small bowl until the water runs clear, about 2-3 times. Then, soak the rice in fresh water for 20 minutes. While the rice is soaking, prepare your vegetables: finely slice the 1 medium onion, dice the 1 medium carrot into 1 cm cubes, and cut the 0.5 cup green beans into 1 cm pieces. Keep all your measured ingredients and your heavy-bottomed pot with lid, measuring cups, and spoons ready.

2. 02

   Sauté Whole Spices

   Place your heavy-bottomed pot on the stove over medium flame. Add 2 tbsp of ghee to the pot and let it melt, about 30 seconds. Once the ghee is hot and shimmering, add the 3 whole green cardamom pods and the 1-inch cinnamon stick. Sauté these whole spices for about 30 seconds, stirring gently, until they become fragrant – you'll smell a warm, sweet aroma.

3. 03

   Cook Onions

   Add the finely sliced 1 medium onion to the pot with the spices. Continue to cook on medium flame, stirring frequently, for about 5-7 minutes. The onions should turn translucent and then light golden brown around the edges, indicating they are nicely caramelized and sweet.

4. 04

   Add Vegetables

   Once the onions are golden, add the diced 1 medium carrot and the cut 0.5 cup green beans to the pot. Stir well to combine with the onions and spices. Cook these vegetables for about 3-4 minutes on medium flame, stirring occasionally, until they start to look slightly tender but are still firm.

5. 05

   Add Peas and Rice

   Now, add the 0.5 cup green peas to the pot and stir. Drain the soaked basmati rice completely using a fine-mesh sieve, making sure no water remains. Gently add the drained rice to the pot with the vegetables. Toss everything together very carefully with a serving spoon for 1-2 minutes, ensuring the rice grains are coated with the ghee and vegetables without breaking them.

6. 06

   Add Water and Salt

   Pour in 3 cups of water into the pot. Add 1 tsp of salt. Give it a gentle stir once or twice to mix the salt evenly. Do not overmix, as this can break the rice grains.

7. 07

   Cook the Pulao

   Increase the flame to high and bring the water to a rolling boil, which should take about 2-3 minutes. Once boiling, immediately reduce the flame to its lowest setting. Cover the pot tightly with its lid. Let the pulao cook undisturbed for exactly 15 minutes on this low flame. Do not lift the lid during this time.

8. 08

   Rest the Pulao

   After 15 minutes, turn off the flame completely. Keep the pot covered and let the pulao rest for another 5 minutes. This resting period allows the rice to absorb any remaining steam and become perfectly fluffy.

9. 09

   Fluff and Serve

   After the resting time, carefully remove the lid. Using a serving spoon or fork, gently fluff the rice from the edges towards the center. You will see separate, perfectly cooked grains of rice. Serve your Vegetable Pulao hot with raita or a side of yogurt.