my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / North Indian Kitchen / Vegetable Pulao

    Vegetable Pulao

    Fragrant basmati rice cooked with carrots, peas, and whole spices in one pot — the gentle, aromatic cousin of biryani for everyday meals.

    ⏱ 15 minPrep time
    🔥 25 minCook time
    🍽 4Servings
    🏷 North Indian KitchenCategory
    ☆☆☆☆☆No ratings yet

    Vegetable pulao is the quiet, elegant cousin of biryani, a one-pot rice dish that North Indian families make for weekday dinners and festive lunches alike. Fragrant basmati rice is cooked with colorful vegetables and whole spices in a single pot, emerging golden, fluffy, and perfumed with cardamom, cinnamon, and cloves. It is simple enough for any night and pretty enough for company.

    Whole spices, golden rice, one happy pot

    The rice is light and separate, each grain carrying the gentle warmth of whole spices and a faint sweetness from the carrots and peas. Crisp edges of fried onion add texture, while ghee gives everything a rich, nutty aroma. Serve it alongside dal, raita, or your favorite curry, and it will quietly steal the show. It is also wonderful on its own with a bowl of yogurt on the side, and it packs well for lunchboxes the next day. The whole spices are easy to pick out as you eat, leaving behind nothing but their gentle perfume.

    Craving more? Explore all North Indian Kitchen recipes.

    North Indian recipes →

    Step by stepInstructions

    1. Drain the soaked rice and set it aside.
    2. Heat the ghee in a heavy pot over medium heat. Add the cumin seeds, bay leaf, cinnamon, cardamom, and cloves and cook for 30 seconds, until fragrant.
    3. Add the onion and cook until golden, about 6 minutes. Stir in the ginger-garlic paste and green chilies and cook for 1 minute.
    4. Add the mixed vegetables and cook for 3 minutes, stirring.
    5. Add the drained rice and salt and stir gently for 1 minute, coating the grains in ghee.
    6. Pour in the water, bring to a boil, then reduce the heat to low, cover tightly, and cook for 15 minutes without lifting the lid.
    7. Turn off the heat and let the pulao rest, covered, for 5 minutes. Fluff with a fork, scatter with cilantro, and serve.

    💡 Chef tips & storage

    Soak the basmati for 20 minutes so the grains cook evenly and stay separate. Keep the lid on for the final 10 minutes without peeking so the rice steams to perfection.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep15 min
    Cook25 min
    Servings4
    CategoryNorth Indian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →