pulao recipe, veg pulao recipe, vegetable pulao recipe
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4.85 from 58 votes

veg pulao

simple, aromatic and healthy veg pulao recipe
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: main course
Cuisine: indian
Servings: 4
Calories: 375kcal
Author: Dassana Amit


main ingredients for veg pulao recipe

  • 1.5 cups long grained or basmati rice soaked for 30 minutes
  • ¼ cup heaped EACH of chopped potatoes, cauliflower/broccoli, french beans, green peas (fresh or frozen) and carrots - OR 1 to 1.5 cups chopped vegetables of your choice
  • 1 large onion, thinly sliced
  • 1 medium size tomato, chopped
  • ½ inch ginger + 2 to 3 medium garlic cloves + 1 green chili - crushed to a paste in a mortar-pestle
  • 6 to 7 drops of lime juice
  • 2.5 to 3 cups water or veg stock * check notes below for details. i added 3 cups of water
  • 2 tablespoons ghee or 2.5 tablespoon oil
  • salt as required

whole spices for pulao recipe

  • 1 teaspoon cumin seeds (jeera) OR ¾ teaspoon caraway seeds (shah jeera)
  • 4 to 5 whole black pepper (sabut kali mirch)
  • 1 tej patta (indian bay leaf or tamalpatra)
  • 2 to 3 cloves (laung or lavang)
  • 2 to 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 black cardamom (badi elaichi)
  • 2 single strands of mace (jayitri or javitri) - optional
  • 1 small star anise (chakriphool) - optional
  • 1 inch cinnamon (dalchini)
  • 1 small piece of stone flower (dagad phool or patthar ke phool) - optional


soaking rice for veg pulao recipe

  • rinse rinse till the water runs clear of starch and become transparent while rinsing.
  • soak the rice in enough water for 30 minutes. drain all the water and keep the soaked rice aside.

making pulao recipe

  • 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
  • add the onions and saute them till golden. saute the onions on a low flame and stir often for uniform browning.
  • add the ginger-garlic-green chili paste and saute for 10 to 12 seconds.
  • add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
  • add all the veggies and saute again for 2 to 3 minutes on a medium-low flame.
  • add rice and saute gently for 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
  • pour water and stir.
  • sprinkle 6 to 7 drops of lime juice or lemon juice. season with salt and stir again.

cooking veg pulao

  • cover tightly and let the rice cook on a low flame, 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 the veg pulao hot with some side salad, sliced onion & lemon wedges or raita. you can also garnish veg pulao with chopped coriander or mint leaves.


  • if you are making veg pulao in a 3 litre pressure cooker, then add 2.5 to 2.75 cups water. for an al dente texture, 2.5 cups is fine and for a softer texture 2.75 cups water is fine. pressure cook rice on medium flame for 2 whistles. in case the rice grains are undercooked, then add ¼ cup water and pressure cook for 1 whistle more. 


Calories: 375kcal | Carbohydrates: 69g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 334mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3345IU | Vitamin C: 12.6mg | Calcium: 61mg | Iron: 2mg