spicy pulao recipe, spicy veg pulao recipe
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5 from 3 votes

spicy one pot veg pulav

easy and delicious one pot spicy vegetable pulao recipe.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: north indian
Servings: 4
Author: Dassana Amit


for rice

  • 1.5 cups basmati rice or any regular rice, 300 grams
  • enough water for soaking rice

vegetables and other ingredients for veg pulav

  • 2 to 3 tablespoon ghee or oil
  • ½ cup thinly sliced onions or 1 medium to large onion, finely sliced
  • cup chopped tomato or 1 medium sized chopped tomatoes
  • 2 tablespoon coriander leaves (dhania patta), chopped
  • 1 tablespoon mint leaves (pudina patta), chopped
  • 2 teaspoon ginger+garlic paste or ½ inch ginger and 4 to 5 garlic, crushed in mortar-pestle
  • 2 to 3 green chilies (hari mirch), chopped
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • 1 pinch asafoetida (hing) - optional
  • 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots)
  • ¼ to ⅓ cup green peas (matar), fresh or frozen
  • 2.5 cups water
  • salt as required

whole spices for spicy veg pulav

  • 2 small tejpatta (indian bay leaf) or 1 medium to large tej patta
  • 2 to 3 cloves (lavang)
  • 4 to 5 black pepper (sabut kali mirch)
  • 1 piece small of stone flower (pathar ke phool or kalpasi or dagad phool) - optional
  • ½ inch cinnamon (dalchini)
  • 2 green cardamoms (hari elaichi)
  • 1 black cardamom (badi elaichi)
  • 1 or 2 single strands of mace (javitri)
  • 1 star anise (chakri phool)
  • 1 teaspoon fennel seeds (saunf)
  • ½ teaspoon cumin seeds (jeera)


preparation for spicy veg pulao

  • first rinse 1.5 cups basmati rice in water till the water runs clear of starch. then soak the rice in water for 30 minutes. 
  • after 30 minutes drain the water and keep aside. when the rice is soaking, chop all the veggies, herbs and keep them ready.

making spicy veg pulav

  • heat 2 to 3 tbsp oil or ghee in a pressure cooker. then add all the whole spices mentioned in the above list. saute the spices till they become fragrant and splutter.
  • now add thinly sliced onions.
  • stir and saute till the onions start to become golden. you have to stir often, so that the onions cook evenly.
  • now add 2 tsp ginger-garlic paste, 2 to 3 green chilies (chopped), 2 tbsp chopped coriander leaves and 1 tbsp chopped mint leaves.
  • saute till the raw aroma of ginger-garlic goes away.
  • then add the chopped tomatoes.
  • next add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder and a pinch of asafoetida (optional).
  • stir and saute this spicy mixture till the tomatoes soften and become mushy.
  • now add 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots) and 1/4 to 1/3 cup peas.
  • mix the veggies with the spicy mixture and saute for a minute.
  • now add the soaked & drained rice. stir gently and saute the rice for a minute.
  • add 2.5 cups water. season with salt and stir again. check the taste and the stock/broth should feel a bit salty.
  • cover the pressure cooker with its lid and pressure cook veg pulao on medium to high flame for 1 whistle. i used a 3 litre pressure cooker and it took about 15 minutes for the rice to get cooked.
  • if using a smaller pressure cooker, then cook veg pulao for 10 to 12 minutes.
  • fluff the rice gently and serve spicy veg pulao with a raita or a side salad. you can also accompany sliced onion rings, lemon wedges, roasted papad and a pickle by the side. another accompaniment for this pulao is shorba or side gravy.


to make veg pulao in a pan or pot:
  1. add 2.75 to 3 cups water if cooking in a pan. you may add water as required.
  2. use a thick bottomed deep pan.