Veg Pulao Recipe (Mix Vegetable Pulav)

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Pulao, also known as rice pilaf, is comfort food at its best. I make this Veg Pulao recipe when I want to cook something quick, easy and satisfying. This easy one-pot mildly flavored and fragrant vegetarian dish is bursting with deliciously spiced rice and vegetables, and is great on its own or paired with raita (an Indian yogurt dish), pickle and roasted papad (a crispy thin Indian snack).

veg pulao served in a white shallow bowl with yogurt raita by the side

What is Pulao

Called by various names such as pilaf or pulav, Vegetable Pulao is one of the most common rice dishes in India, the other being Veg Biryani.

A Veg Pulao is basically an easy rice based dish made with spices, herbs and vegetables in a pot. Additionally there are non-vegetarian versions of pulao too.

You will find many different vegetarian pulao recipes on the blog including Peas Pulao, Kashmiri Pulao, Tawa Pulao, Paneer Pulao and more. However the recipe I’m sharing now is my absolute favorite and how I almost always end up making it.

What I like best about making this veg pulao recipe, is that it comes together quickly. Use a food processor for chopping the veggies and it will come together super quickly.

In fact, you only need about 15 minutes of prep time and 25 minutes of cook time to get this cozy dinner on the table!

vegetable pulao served in a white shallow bowl with a brass spoon in the pulao.

About My Recipe

My pulao recipe uses whole spices, rather than adding any pre-made ground pulao or biryani masala. This creates a richer aroma that can be tasted throughout the dish.

I usually like the texture of rice to be a little soft in this dish, rather than being al dente, which is the way it is typically served in restaurants.

I also mostly add vegetables like carrots, green peas, french beans and cauliflower. But a veg pulao can be made with various other vegetables. Broccoli, beets, capsicum, spinach, cabbage, baby corn are some veggies that you can consider.

Usually pulao is made with the finest fragrant basmati rice. I prefer to use aged basmati rice to make vegetable pulao. Other fragrant varieties of rice which are non-sticky also work well.

Pulao recipe can be made in a pan on the stovetop, a pressure cooker or the Instant Pot. I like the rice grains to be fluffy and separate. So I cook the pulao in a pan on the stovetop.

If short of time you can consider making it in a stovetop pressure cooker or the Instant pot.

Do read on below in the tips section my helpful suggestions on making the perfect veg pulao for any occasion.

Step-by-Step Guide

How To Make Veg Pulao

If you love eating pulao, you’re going to fall head over heels for this super easy recipe. Here’s how it’s made:


1. Begin by rinsing 1.5 cups basmati rice in water until it runs clear of starch. Next, soak the rice in enough water for 20 to 30 minutes.

rice grains being soaked to make pulao recipe.

2. After 20 to 30 minutes strain the rice of all the water and keep aside.

rice grains after being soaked for 30 minutes and drained.

3. While the rice is soaking, prep the veggies. Rinse and chop them. Make sure to chop the vegetables into small cubes.

For cauliflower, chop them in small to medium-sized florets. Peel, rinse, and thinly slice 1 large onion.

sliced onions, chopped bell pepper, carrots, cauliflower, green beans on a chopping board to make veg pulao.

4. Keep all the whole spices aside. From the below list of spices, you can skip black peppercorns, black cardamom, star anise and mace.

photo of pulao spices with their names.

5. Add chopped ginger (1 to 1.5 inches), garlic (4 to 5 small to medium garlic cloves, peeled) and 1 to 2 green chilies (green peppers) in a mortar-pestle.

chopped ginger, garlic and green chillies in mortar-pestle.

6. Crush to a paste. You can also use a small grinder for crushing these. Add a bit of water as required if grinding in a small grinder or mixer.

crushed ginger, garlic and green chillies.

Fry Spices & Sauté Onions

7. Heat 3 tablespoons ghee or oil in a deep thick bottomed pot or pan.

adding whole spices to the hot ghee to make pulao recipe.

8. Once the ghee has melted and become hot, add all whole spices and fry for a few seconds until they become fragrant.

The spices will also splutter while frying. The ghee should not smoke or become too hot.

frying spices in ghee.

9. Add 1 cup of thinly sliced onions.

adding sliced onions in the pan.

10. Mix the onions with the ghee and begin to sauté them.

mixing onions with the ghee.

11. Sauté the onions on a low to medium-low heat. First, the onions will become light golden. Continue to sauté while stirring often.

onions getting sautéed and starting to turn golden.

12. Sauté onions until golden.

onions caramelized and golden to make vegetable pulao.

Sauté Tomatoes, Veggies and Herbs

13. Once the onions become golden, add the prepared, crushed ginger + garlic + green chili (chili pepper) paste.

adding crushed ginger, garlic and green chilli paste to the fried onions.

14. Stir and sauté for some seconds until the raw aroma of the ginger & garlic goes away.

sautéing till raw aroma of ginger and garlic goes away.

15. Add ½ cup chopped tomatoes.

adding tomatoes to the pulao.

16. Mix and sauté for 2 to 3 minutes on a low heat.

sautéing tomatoes.

17. Now add all the chopped veggies. You will need about 1 to 1.5 cups of mixed chopped vegetables.

chopped vegetables like carrots, green beans, cauliflower, baby corn in pan.

18. Add 2 to 3 tablespoons of chopped coriander leaves (cilantro). At this step, you can also add 2 tablespoons of chopped mint leaves.

adding coriander (cilantro) in pan to make veg pulav.

19. Mix and sauté again for 2 to 3 minutes on a low heat.

mixing the vegetables with the remaining ingredients.

20. Add the rice.

adding rice.

21. Mix rice gently with the rest of the ingredients.

mixing rice to toast it for the pilaf.

22. Sauté rice gently for 1 to 2 minutes on a low to medium-low heat, so that the rice gets well coated with the oil or ghee.

mixing and sautéing rice for 1 to 2 minutes.

23. Pour 2.5 to 3 cups water into the pan. I added 3 cups of water. Depending on the quality of rice you have used, you can add less or more water.

You can also replace water with vegetable stock if you prefer.

mixing everything and water added.

24. Add ¼ teaspoon lemon juice.

adding lemon juice.

25. Season with salt. Mix very well. To figure out if you have added the right amount of salt, check the taste of the water. You should feel some saltiness in the water.

This means the amount of salt added is right. If the water does not feel salty, then you need to add some more salt.

seasoning with salt.

Make Pulao

26. Stir and tightly cover the pot or pan with its lid.

covering the pan with lid and cooking rice to make veg pulao recipe.

27. Cover and cook the rice until all the water is absorbed. Cook on a low to medium heat. Usually, in the beginning, I cook on a medium-low or medium heat and then halfway through, I lower the heat.

Check a few times during cooking to ensure there is enough water. Depending on the quality of rice, you may need to add more water. With a fork, you can also gently stir the rice without breaking the rice grains.

checking rice grains while cooking.

16. Once the rice grains are cooked, fluff them and let the rice stand for 5 minutes covered with the lid.

veg pulao is done and ready to be served.

17. Serve Veg Pulao garnished with coriander leaves (cilantro), mint leaves or fried onions and fried cashews or fried raisins.

veg pulao served in a white shallow bowl with a brass serving spoon in the pulao.

Serving Suggestions

I recommend serving vegetable pulao with the following:

  • Raita (an Indian yogurt dish): Different variations I recommend include Onion Raita, Boondi Raita or Cucumber Raita.
  • Curry or Korma: Choose any spicy or lightly spiced curries or gravies like this flavorful Soya Chunks Curry, or this tasty Kurma or our favorite Paneer Butter Masala or even a plain simple Kadhi (without pakora).
  • With pickle and papad: If you do not have time or ingredients to make any curry, korma or raita, then just serve with some robust Indian pickles and roasted or fried Papad (an Indian flatbread).
  • Vegetable pulav also pairs well with Curd (yogurt).
  • You could also pair it with some sliced onions and lime or lemon.

Expert Tips

The most important thing in a pulao dish is that the rice grains are cooked perfectly without sticking or becoming mushy. The rice grains should be separate and non-sticky after being cooked.

Below you will find some expert tips and suggestions to help you prepare the perfect rice for your pulao recipe.

Type and Quality of Rice

  • Basmati rice is usually used to make pulao. The basmati rice should be fragrant and long-grained to get good results. Aged basmati rice will give you the best results.
  • You can also use other types of long-grained rice and short-grained Indian rice varieties like seeraga samba, sona masuri or ambe mohar. These rice varieties can often be purchased on Amazon.
  • In some parts of Tamil Nadu and Kerala (Southern Indian states), seeraga samba rice is widely used to make pulao and biryani recipes.
  • Even parboiled basmati rice (sella basmati) can be used to make this recipe.

How to ensure you end up with fluffy rice

Now that you have the correct rice, follow these steps to ensure you have fluffy separate rice grains in your pulao:

  • Soak the rice – It is always better to soak your rice for 20 to 30 minutes before cooking. Soaking rice grains gives them a better texture when they are cooked. If you do not have time to soak them, then just rinse the rice before adding it.

    Note that if you only rinse the rice, you will need to add some more water as presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.
  • Add the right amount of water – Be sure that you do not add too much water, especially if you have presoaked your rice as recommended above.
  • Sauté the rice – After adding the rice grains to your pan, sauté them for 1 to 2 minutes on a low to medium heat, so that they are coated with fat (oil or ghee).

    The rice grains have to be separate & and yet well cooked in a pulao or biryani. Adding lemon juice also helps make the rice grains fluffier.

Rice to Water Ratio

For most rice varieties, the rice to water ratio is generally 1:2. However, this ratio can vary depending on the particular type of rice used or the cooking method used:

  • Example 1 – Organic basmati rice requires more water while cooking and parboiled basmati rice will need more water as compared to regular basmati rice. For this reason, I recommend that you use a rice you’re familiar with when cooking pulao. This way you will already know how much water to add.
  • Example 2 – When cooking pulao in a pressure cooker, generally less water is added. The steam generated in the cooker helps in cooking the rice grains. However, the amount of water to be added will depend upon the size of the cooker. For example, in larger cookers, more water has to be added.

Vegetable Pulao Variations

There are many variations that can be made in a pulao recipe. From adding different vegetables to using a vegetable stock or spicing with unique spices. See the points mentioned below.


Various types of vegetables can be added in a pulao recipe, either alone or in a combination of two to three or more, depending on what you and your family like and prefer. Usually, a vegetable pulav is made with veggies like green peas, cauliflower, french beans, carrots, and potatoes.

Apart from these vegetables, you can also add broccoli, capsicum (bell peppers), cabbage, beetroot (beets), tomatoes and even edible mushrooms. The flavors and taste of pulao will vary with the type of vegetables added to it.

Masala and Spice Pastes

There are many pulao varieties made in the Indian cuisine with a mix of various masala or spice pastes and ingredients including:

  1. Curd or yogurt
  2. Coconut milk: for example Coconut milk pulao or Brinji rice
  3. Green Masala Paste: Green pulao includes a green masala paste made from coriander leaves (cilantro), mint leaves, green chilies (chili pepper), ginger and garlic. Some fresh coconut can also be added. Green pulao is similar to chutney pulao.
  4. Red Masala Paste: Used in making red pulao and similar to green masala paste, however tomatoes are used as one of the major flavor and taste contributors.
  5. Pulao or Biryani Masala: A ground spice blend used instead of whole spices.
  6. Vegetable Stock: Some pulav recipes are cooked in vegetable stock instead of water. Pulao made in a vegetable stock has a different taste and color.
  7. Spices and Herbs: You can always alter the amount of spices and herbs as per your taste. If you like spicy veg pulao then you can add more green chilies (chili pepper) and include some spice powders like garam masala powder or red chili powder. You can also reduce the whole spices in the recipe (except cumin) if you want a less aromatic and milder veg pulao.

Making Restaurant Style Veg Pulao

A vegetable pulao can be made more delicious and similar to a restaurant-style dish by incorporating the following methods:

  • Add some crisp golden fried onions (birista) as a garnish on the vegetable pulao. Fried caramelized onions not only taste good but also give a nice crunch in the soft textured pulao.
  • Add some fried dry fruits & nuts like cashews, almonds and raisins.
  • You can even add some saffron strands while cooking pulao. This will impart the lovely saffron aroma and flavor in the pulao. Even rose water or kewra water can be added.

Methods of Cooking Pulav

Veg Pulao can be cooked in five ways:

  1. In a pan or pot (as shown in this recipe post)
  2. In a Pressure Cooker
  3. Using an Instant Pot
  4. In an electric cooker
  5. In a microwave oven

You can use any of the above methods for cooking pulao, but just remember to add the correct amount of water. For example, in an electric cooker, you will need to add more water and in a pressure cooker you will need to add less water.


What is the proper rice-to-water ratio for pulao?

It honestly depends on the type and quality of the rice you’re using. For most types of rice, 1 part rice to 2 parts water is a good starting point. However, some types of rice are better with a ratio of 1:1.5 or 1:2.5.

Factors that will affect the amount of water used are: age (the older it is, the more water it will need), quality, and whether or not you soaked it (soaked rice requires less water).

I suggest experimenting with whatever rice you cook with most often; once you know the proper ratio for your brand, you should be able to translate that into this recipe.

How can I make this pulao spicier?

Add ½ to 1 teaspoon of red chili powder and a green chili for each cup of rice you use.

What should I do if my veggies aren’t cooked all the way?

Just continue cooking the pulao for a few more minutes, adding water as needed.

If I make veg pulao in the pressure cooker, how many whistles should I wait for?

If you prefer al dente rice, wait for 2 whistles. If you prefer softer rice like me, wait for 3 whistles.

More Tasty Pulao Variants!

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pulao recipe

Veg Pulao Recipe (Mix Vegetable Pulav)

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of Pulao or Pulav made with basmati rice, mixed veggies, spices and herbs. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple Veg Pulao recipe that packs a punch of flavor!
4.92 from 100 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Indian
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Difficulty Level Moderate
Servings 4


For soaking rice

  • 1.5 cups basmati rice – 300 grams, rinsed & soaked for 20 to 30 minutes
  • water – as required for soaking


  • ½ to ¾ cup cauliflower – chopped
  • ½ to ¾ cup potatoes – chopped
  • ¼ cup carrots – chopped
  • cup green peas – fresh or frozen
  • ¼ cup green beans (french beans) – chopped
  • ¼ cup green bell pepper (capsicum) – chopped, optional
  • ¼ cup baby corn – sliced or chopped, optional

Other ingredients

  • 3 tablespoons Ghee or oil
  • 1 cup thinly sliced onions or 1 large onion, sliced
  • ½ cup chopped tomatoes or 1 medium-sized tomato, chopped
  • 1 to 1.5 inches ginger – crushed to a paste in a mortar-pestle
  • 4 to 5 garlic cloves (small to medium sized) – crushed to a paste in a mortar-pestle
  • 1 to 2 green chillies or 1 teaspoon chopped green chili pepper – crushed to a paste in a mortar-pestle
  • 3 tablespoons coriander leaves (cilantro) – chopped
  • 2 tablespoons mint leaves – chopped, optional
  • ¼ teaspoon lemon juice – optional
  • 2.5 to 3 cups water or vegetable stock *check notes below for details. I added 3 cups of water
  • salt as required

Whole spices

  • 1 teaspoon cumin seeds or 1 teaspoon caraway seeds (shahi jeera)
  • 5 to 6 whole black pepper – optional
  • 1 tej patta (Indian bay leaf)
  • 4 cloves
  • 3 to 4 green cardamoms
  • 1 black cardamom – optional
  • 1 small piece of mace – optional
  • 1 small-sized star anise – optional
  • 1 inch cinnamon
  • 1 small piece of stone flower (dagad phool or patthar ke phool) – optional

For garnish

  • 1 to 2 tablespoons chopped coriander leaves or mint leaves



  • Rinse rice till the water runs clear of starch and become transparent while rinsing.
  • Soak the rice in enough water for 20 to 30 minutes. Drain all the water and keep the soaked rice aside.
  • Rinse, peel and chop the vegetables.
  • Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.

Frying spices and sautéing onions

  • In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
  • Add the onions and saute them till golden. Saute the onions on a low to medium-low heat and stir often for even browning.
  • Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
  • Add the tomatoes and sauté for 2 to 3 minutes on a low to medium-low heat.
  • Add all the chopped veggies, green peas and sauté again for 1 to 2 minutes on a low to medium-low heat.
  • Add rice and sauté gently for 1 to 2 minutes on a low or medium-low heat, so that the rice gets well coated with the oil.
  • Add water and lemon juice. Mix and stir.
  • Season with salt and stir again.

Making Vegetable Pulao

  • Cover tightly and let the rice cook on a low heat, till the water is absorbed and the rice is well cooked. 
  • Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water.
    With a fork too, you can gently stir the rice without breaking the rice grains.
  • Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
  • Serve pulao hot with some side salad, sliced onion and lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.



  1. Type and quality of rice: Pulao is always made with Basmati rice. The basmati rice should be fragrant and long-grained to get good results. Aged basmati rice will give you the best results. Even parboiled basmati rice (sella basmati) can be used. You can also use other types of long-grained rice and short-grained rice. These Indian rice varieties can be easily purchased from Amazon.
  2. For separate rice grains: Follow these steps to ensure you have separate rice grains in your pulao:
    • Soak the rice: It is always better to soak your rice for 20 to 30 minutes before cooking. Soaking rice grains gives them a better texture when they are cooked. If you do not have time to soak them, then just rinse the rice before adding it. Note that if you only rinse the rice, you will need to add some more water as presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.
    • Add just enough water: Be sure that you do not add too much water, especially if you have presoaked your rice as recommended above.
    • Sauté the rice: After adding the rice grains to your pan, sauté them for 1 to 2 minutes on a low to medium flame, so that they are coated with fat (oil or ghee). The rice grains have to be separate & and yet well cooked in a pulao or biryani. Adding lemon juice also helps make the rice grains fluffier.
    • Rice to water ratio: For most rice varieties, the rice to water ratio is generally 1:2. However, this ratio can vary depending on the particular type of rice used or the cooking method used:
      • Example 1– organic basmati rice requires more water while cooking and parboiled basmati rice will need more water as compared to regular basmati rice. For this reason, I recommend when cooking pulao, to use rice which you have cooked before. This way you will already know how much water to add.
      • Example 2– when cooking pulao in a pressure cooker, generally less water is added. The steam generated in the cooker helps in cooking the rice grains. However, the amount of water to be added will depend upon the size of the cooker. For example, in larger cookers, more water has to be added.
  3. Vegetables: You can add your favorite vegetables. Note that the vegetables add a lot of flavor to the rice. You can even add mushrooms to a give a meaty texture and umami flavor to the pulao. Button Mushrooms, morel mushrooms, cremini mushrooms, shiitake mushrooms can be added.

Nutrition Info (Approximate Values)

Nutrition Facts
Veg Pulao Recipe (Mix Vegetable Pulav)
Amount Per Serving
Calories 429 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 25mg8%
Sodium 68mg3%
Potassium 501mg14%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 5g6%
Protein 9g18%
Vitamin A 1839IU37%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 32mg39%
Vitamin E 1mg7%
Vitamin K 11µg10%
Calcium 74mg7%
Vitamin B9 (Folate) 46µg12%
Iron 3mg17%
Magnesium 51mg13%
Phosphorus 149mg15%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Pulao Recipe from the archives was first published on November 2014. It has been updated and republished on July 2023.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. This has become my go to recipe since discovering it a few years ago…everyone loves it! Thank you so much!

  2. veg pulao it’s one of the most handy simple and tasty rices, that for me honestly is as good and filling as a side dish as it is as a full meal.

    i make sure this veg recipe is part of my weekly menu at least once or twice. it is so easy to make and for the rush days it’s just perfect. when is my full meal i add little extra ghee or even a bit of coconut oil, it just makes it very interesting too.. a veg pulao, a salad and a simple fruit make a light and delightful meal for me

    thank you again for this simple and tasty recipe….5 stars

    1. Nice to know and thanks for the detailed comment. Thanks for the rating too.

  3. Tried this and it turned out to be awesome, all liked it and quick to make. Thank you so much, I take help from your site whenever there is special occasion! All receipes are well explained and turned out superb in taste each time!

    1. thank you vaishali for this lovely feedback and review on veg pulao. most welcome and happy cooking. thanks again.

  4. Hello, Today I made this for lunch. It tasted well but I guess I added a little more water. I realised that your water measurement was for the cooker version as you have mentioned. I made it in an open pan. Can you please tell how much water to keep to cook in an open pot? Also, does soaking the rice for more than 30 minutes also affect the texture of the rice? TIA!

    1. hi sukanya, did you cover the pan or pot with a lid? i have mentioned the water amount for a pot or a pan with lid covered. you can add use the ratio of 1:1.5 to 2 for both rice and water respectively. here the rice is presoaked for 30 minutes. if you soak rice for more than 30 minutes, then the water to be added will be less. the amount of water to be added also depends on the quality of rice. some basmati rice grains need less water as compared to some other varieties. hope this helps.

  5. Your recipe seems to be great though I din’t try it yet.Is the ratio of rice:water required always the same,that is 2:1 if we cook veg pulao or biryani it in a pan as this is the greatest hindrance I face while preparing it.

    1. thanks. the ratio of 2:1 is not the same always. most rice grains including basmati rice works well with this ratio, but depending on the quality and strain of rice, the ratio will change. for some rice varieties, 1.5:1 works well. for some 2.5:1 works. so when you buy a certain variety or brand of rice, experiment the first few times with the water ratios and then you will know which ratio is the best for that particular brand or variety of rice. hope this helps.

  6. Superb way to guide. I usually prepare pulao from my self experience, but this time I referred ur page and prepared pulao for a larger number of guests, and it came out perfect! Thanks to you!

    1. for making recipes, a step by step format in pictures is more helpful than videos. though videos are popular while cooking a process photo shots help. that said making videos requires a team. for one person to make and edit professional videos is too time-consuming. maybe when i have a staff i can make videos.

  7. I tried your receipe it was great experience..The result was awesome and mouthwatering..The aroma was so that neighbour asked what I was preparing. THANKS A LOT5 stars

    1. thanks jayshree for this lovely feedback on veg pulao recipe. glad to know. happy cooking.

  8. Hiiii diiii…aaj m kafi time baad apki site p aayi hu…but i love your recepies…..a big thank u for dum biryani…..m usko bhut baar bnati hu….thanks a lot diiii…god bless

    1. Welcome M S khokhar. Thanks for your positive feedback and best wishes.

  9. I made this last night and added zuchini, cauliflower and baby potatoes, since these were the veggies I had, and the saffron you suggested. It was very tasty. Thanks for all your recipes that are so easy to follow.5 stars

    1. thanks melie. pulao can be made with various mix vegetables. usually i also add vegetables which are there in the kitchen. saffron gives a good aroma and flavor. welcome and happy cooking.

    1. thanks sarika for the feedback as well as the review on veg pulao recipe. welcome and happy cooking.

  10. The water to be used in this recipe,is it normal water or should we boil water and then use it.5 stars

    1. beena, its normal water. i do not add boiling water. by normal water i mean filtered water at room temperature.

      1. Thankyou so much for your reply.I boiled water and added the boiled water directly.Maybe that is why the rice grains were not separate and looked liked kichdi.5 stars

        1. welcome beena ????. thanks for letting me. if you use boiled water, the cut down on the cooking time. you can also add less water if using boiled water. sometimes i just cook plain rice with boiled water. so the time taken is less.

  11. All these recipies in the site are very helpful and easy to make and serve. Having a nice taste. It encourages the cooking. I am so happy for finding the site. Thank you very much for this useful site. It will be very useful for everyone

    1. thanks shenba and i am glad that you liked the website and the recipe. happy cooking ????

  12. Your all recipes are very very nice and damn easy to understand. Thank you for sharing such5 stars

    1. Thanks Mrs M D’souza for your positive feedback on Vegetable Pulao Recipe.

  13. Hello Dassana,
    Have tried many of your recipes.. All are very neatly explained… Yesterday tried veg pulao and as usual this also came very well.. Thank you very much

    1. Welcome Geetha. Glad to know this. Thanks for sharing your positive feedback on recipes.

  14. thank u so much i prepared it for my siblings dey were very happy.Ill try some more recipes5 stars

  15. I wanted to surprise my mom on her birthday and thought of cooking something from her favorite list…thank u for the recipe…its very prompt and easy….ur help means a lot to mom is very happy…5 stars

  16. I have made veg pulav but measurment pf water is not perfect. Plz tell me how many water will be for 1 glass of rice? Plz tell me fast.4 stars

    1. mayuri, for cooking rice always use 1:2 ratio of rice to water. so for 1 glass of rice, you can use 2 glasses water. this ratio also depends on the quality of rice and if soaking is done or not. so if a rice is pre-soaked for 30 minutes, then you can use 1.5 to 1.75 glass of water.

  17. Hello Maàm , today i’m very much upset. Actually I’m a teenager and I’m good in sweet dishes but salty…. every time ya to spices me garbar ho
    jaygi ya kabhi salt kam ho jayga and all these down my confidence. to kya main kbhi achchi cook ban paungi?

    1. with practice and experiences, any one can cook amazing recipes. one just needs patience, practice and perseverance. for salt, first always add less and then you can taste the dish and add more salt if required. for addition of spices, you will learn this through practice.

  18. Hii..actually i want to ask as you have not mentioned..the elaichi laung and kalimirch…this spices have to be crushed a little or not….i tried without crushing..but it was not so aromatic…so my mom says i was suppose to crush these spices a little..because Boro people like fragrance…so is it needed to crush.

    1. i generally do not crush the spices when adding to pulao. but yes if you crush them a bit, then the fragrance is more. the sensitiveness of the aroma of garam masala differs from person to person. i know some people who cannot stand aroma of garam masala. while for some, even this much that i have added is less. agree with what you say. so you can crush and add.

  19. I grew up eating boring rice and beans. My co-worker in India said she brought Veg Pulao to their pot luck today. I had no idea what that was so I asked for the recipe and she said she does not cook so did not know (imaging that). I google it and came across your recipe which I read in details, it seems so wonderful and easy to follow. I will find the ingredients in local Indian store and make it ASAP. Thank you so much for sharing with the graphic details Dassana. I will check out your other recipes as well, I can not wait…

    Juan5 stars

    1. very pleased to know this juan 🙂 thank you for your positive feedback and views. surely try our blog recipes and do share your views on it.

  20. I have been searching for a yummy pulao recipe. This one is too satisfying. U r gifted Dassana.

  21. Pulao is aromatic and delicious. I did notice that carrots is mentioned twice in the ingredient list, I realized one of it should be potato when I saw the pics. Thanks for the lovely recipe. You’re recipes are the best!5 stars

    1. thanks askhatha for the feedback on the recipe and the carrot part. you guessed it right. it should be potatoes. will make the changes.

    1. I am wondering how jeera and sha jeera can be substituted for each other in this recipe. They taste completely different to me.

      1. yes they taste different. but in recipes like these, they can be replaced for each other. though they are not substitutes of each other, but a replacement.

  22. Very good explanation. Helped me to prepare pulao for the first time. It really came out good. Thank you !!!!

  23. I tried this recipe. But it didn’t turn out good. 🙁 rice was not that puffed! I used basmati rice but still it looked like khichdi! Not pulav! 🙁

    1. sheetal, did the rice cook well. how much water did you add? depending on the quality of rice, you can add from 2.5 to 3 cups of water. also the rice has to be rinsed very well before cooking.

  24. Hi…can we avoid the 7 spices which u have mentioned.. As we don’t use these… Or..Which is more important from above spices.

    1. which 7 spices are you referring to. there are 10 spices listed. from these 10, you can skip black cardamom, star anise, stone flower and black pepper.

  25. Awesome recipe like always..I have been following your recipes for months now. Thank you for making cooking a simpler task?

  26. My gf demanded for pulao…i dnt knw hw to make it…this was helpful…Thanks a lot…5 stars

    1. glad your girlfriend liked the veg pulao 🙂 you are welcome and thankyou.

  27. Another of your wonderful recipes tried and ‘tasted’! Thank you Ma’am. It turned out awesome!

  28. Its great! Its really helpful for my Indonesian girlfriend who is learning Indian recipes. The pictures given are very useful and tasteful.5 stars

    1. pleased to know this thankyou for your kind words piyush 🙂 and all the best.

  29. thanks for sharing this fabulous recipe! My pulao came out restaurant quality!5 stars

  30. Hi,

    Tried this pulav but felt little less spicy..even after adding 3 green chillies crushed with ginger & garlic. should i trying adding slit green chilles instead of grinding it..suggestions pls..

    1. this pulao is not spicy. for more spice, you will have to increase the number of green chilies. slit green chilies won’t make it spicy. you can use green chilies which are spicy and hot. these are usually dark green in color and of small to medium length. also you can add some red chili powder too.

      1. Thank you so much Dasanna…!! very clearly answered..If I had to add red chilli powder for 1 cup of much I should add it..

        1. welcome sakthi. 1/2 tsp would make it medium spicy (considering you are also adding green chilies) and 1 tsp would make it spicy.

  31. Hello..wantd to ask if i can ise capsicum and french beans along with potatoes and peas…will it change the taste…

    1. kavya yes it would change the taste as capsicum has a strong flavor and french bean has a mild taste. you could try them and let us know as all mixed veggies give different taste and flavor 🙂 hope this help’s you.

  32. Hi Dassana,

    First of all, a big big thank you..Whatever cooking I know is only because of you. You are my God of cooking!!!
    I have tried many of your recipes and all of them were just awesome….Veg pulao is my favorite and its loved by everybody at home…
    thank you so much again.

    1. pleased to know this shefy thankyou for your kind words and you are always welcome.

  33. Thank u my dear….. All ur recipes are just awesum
    And those step by step pics are just like a cherry on the cake..5 stars

  34. Can you please tell me how much time we need to cook the rice if pressure cooker is not used?

    1. it will take around 12 to 15 minutes. if using a pan, then add 2 cups water for 1 cup of pre soaked basmati rice.

  35. Hi Dassana,

    i never ever tried cooking untill recently after i got married..
    You are a life saver and my Hero!!
    Your recipes are simple and easy to follow and amazingly delicious…
    the small details and whole garam masala pics are an absolute blessing for me as i am still in the phase where i google to confirm masala names and images???
    Thanks a ton and god bless you. Cant wait to try out your other recipes ?

    1. thankyou so much trupti for your kind and honest words:) we are pleased to know this. you are welcome, god bless you. surely try other recipes and let us know hot were they?

  36. Hi Dassana,
    I never ever tried to cook untill recently after i got married.
    You are my hero… Your recipes are simple and easy yet soooooooo delicious ?, the photographs and the details that you added are a blessing. Its so convenient for someone like me to identify the whole garam masala without using google images… ??
    Thank you for your amazing recipes…
    And God bless you..

  37. Thanks a lot for this wonderful recipe… I tried this & came out really well… Everybody at my home loved it.. Continue ur good work 🙂

    1. pleased to know this anitha 🙂 and glad to know your folks loved them. thankyou so much for trying the veg pulao.

  38. Probably one of the best recipes I have come across! Especially the steps which are clear and easy to do and candid too! I am encouraged to look into other recipes of yours. Thanks a lot5 stars

  39. Hei ..dr ..ur dishes are just fabulus ….m asking can i make the same recipie in low flame and in dum . Just like biriani…5 stars

    1. thanks. you can make the recipe in dum and on low flame. but then add 3 cups of water for the rice.

  40. Hi
    Thanks for the reciepe.i followed this receipe.but while cooking my vegetables did cook properly.they were still kacchi. what should i do now.
    Thanks5 stars

    1. just cook the pulao for some more minutes. add some water if required and if the pulao looks dry.

  41. Hi. Thanks for the step to step procedure for the pulav recipe. Please let me know which brand basmati rice have u taken in the picture. And if im making it in pressure cooker or non stick pan, how much water wl i put?

    1. welcome ranjitha. i don’t remember. probably its organic brand. generally depending on the quality of rice you can add 1.5 to 2 cups of water for one cup of rice.

  42. Nice … teach to All recipes … u have any new idea about … vegpulao

    Swati Ritesh Nawale

  43. i made this for lunch , turned out really good. My guests loved it too. Two recipes tried and tested from your blog… Eager to try so many more 🙂 thank you so much dassana

  44. For veg pulao in pressure cooker recipe, how much time ( whistles ) should I allow? Thanks.

    1. Welcome, Dr. Sunil. please check this recipe of veg pulao in pressure cooker posted on the blog. pressure cooking for 2 whistles will give you an al dente texture. for a softer texture pressure cook for 3 whistles. but varies from rice to rice.

  45. Hello..ur receipes r easy to understand…I really appreciate…I just wanted to know…that…my family doesn’t like these khade masale…while eating pulao….can they b seprated after there fragrance…get mixed with the oil…or. somethingelse..u may suggest…thanku…

    1. welcome heena. what you do is first fry them in oil or ghee and then remove them. then follow the recipe. oil will get their flavor.

  46. really very nice and delicious recipe. i have tried this recipe. it was very tasty. .
    thanks for nice sharing.

  47. Namaste,
    Thank you for sharing this recipe with pictures it help me so much I just have a question. I bought biryani pulav masala should I still put all the whole spices before.?5 stars

    1. Areelies Namaste. Then you don’t need to add the whole spices. just add the pulao masala. the masala is strongly aromatic.

  48. Thank you once again for such a wonderful recipe i made pulao with leftover over and it turned out to be mind blowing its tastes like pulao we get in Hyderabad. Thnx so much and all ur recipes are like treasure thnx for helping out people who are new to cooking and also dying to eat tasty food. Ma’am thnk you.

    1. welcome riya. glad to read your positive feedback. thanks for your kind words.

  49. Hi dassana … even though we don’t know personally ur posts makes us feel like a family … ur work is just amazing what ever I think of cooking my hands automatically opens ur website… your posts are very easy to understand the recipe and Start cooking. .. keep up the good work5 stars

    1. thanks srujana for this sweet and positive feedback. felt good to read your comment. i am touched. even though we don’t know each other. but cooking is the connecting thread. happy cooking.

  50. Hai Dassana
    really appreciate your cooking website…has been great help for an amateur like me….thank you very much.I have an enquiry can this vege pulao be cooked in a rice cooker…and how do I go about it…
    thank you…May God bless you always

    1. yes can be made in the rice cooker. in a pan, just follow steps 1 to 9. then add the whole mixture in the rice cooker. add water + lime juice + salt. stir and steam the rice.

  51. Thanks a ton 😀 i am home alone so had to make something(tired of bahar ka khana kha kha k :/) The pulao is almost ready..hopefully it’ll be accha ^.^

  52. very nice and easy to understand all recipies. it was very testy. thank you so much

  53. Hi Dasanna…your blog has become the go-to place for me, next to my mom…..Awesomesttttt recipies….Too bad this is veg recipes of india… I’d rather you start another nonveg recipes of india!!!…..guessing you are a vegetarian urself :-((((5 stars

    1. thanks ashwini for this positive feedback. yes you are right i am vegetarian.

  54. Very nice. Tried the peas pulav recipe. It was awesome. I will try this also. Thanks for very clear instructions..

  55. if i want to cook with 1kg rice using a pressure cooker. how much water i must use. i had never made so cooked more then 500g. So, please suggest me. I am using Broken KRT rice.

    1. you will have to use double the amount of water. but broken rice will cook faster and may take less water. so i would suggest you try cooking this rice with a much smaller quantity, like say 1 cup. then proceed with the bigger batch.

  56. Come out great…my mom loved it…thanks a lot for all the minute details u mention in ur blogs….my most loved blog site: -)

  57. I tried this recipe for lunch…was a big hit…thanks a lot…please keep posting more recipes.5 stars

  58. hi Dassana..greetings from Malaysia. I always order Pulao Rice whenever eating out a Kashmiri Restaurant here. Will try your recipe soon. Thanks : )

  59. Seeing the pulao only making my mouth watering.Thanks for the Recipe.. 🙂

    I will cook it for my wife…5 stars

  60. hi dassana I am always reading yr recipes but going to make now.i read all the comments and God bless you abundantly for all your hardwork and he will bless the work of your hands.

  61. Made this today with some tomato soup and boondi raita. It was a big hit! I made it with 1 cup of rice and 2 of mix veggies, which required 3 cups + 1 tablespoon of water. Sprinkled some cracked pepper when I was sauteeing the veggies for some more spice. Loved this recipe! Thanks so much for all the work you put into this site Dassana! I literally make something from it 3-4 evenings a week.5 stars

    1. welcome supriya and thanks for sharing your variation and inputs on veg pulao.

  62. I have tried most of your recipes and all have turned out superb you are really helping us to improve the taste in our kitchen. Wish you all the best and thank you5 stars

    1. welcome bhawana and thanks for your best wishes and positive feedback. keep visiting and try some more recipes.

  63. Thanku so very much fr dis recipe… M a vry bad cook n nw m learin to cook. N my i tried ur pulav n my family loved it… Thnku so so so sooooo vry much5 stars

  64. Hi I always tried pulao and it always was a huge flop. But I must thank u immensely for the wonderful recipe that is bland enough for my sister and spicy enough for my husband. I tried adding a pich of pepper powder. It made it spicier but the pulao was simply delicious.thank u loads5 stars

    1. bisi bele bath recipe is in the pipeline. just trying to get marathi moggu here… a special spice that is used in bisi bele bath powder blend. its not easily available here. if not, then i will have to make without it.

  65. Hey,Dassana this recipe was really helpful for me..
    Ma first time made pulav really rocked..
    Thanks a ton..

  66. Grt presentation with simple recipe.. specially for youngesters like me can mk it fast in microwave… Thanx

  67. Lovely presentation of Pulav.. Well I have never used cauliflower in my pulav… Next tiem i am going to try it..