Easy Veg Pulao | One Pot Pulao | वेज पुलाओ बनाने का तरीका
Learn how to make aromatic Veg Pulao at home in one pot. Easy homemade recipe with basmati rice, vegetables & fragrant spices.
Ingredients
- 2 cups basmati rice
- 4 cups vegetable broth or water
- 3.5 tablespoons ghee or neutral oil
- 2 medium yellow onions, thinly sliced
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, minced
- 1 cup fresh garden peas
- 1 cup carrots, diced into ¼-inch cubes
- 1 cup potatoes, cubed into ½-inch pieces
- ½ cup fresh green beans, cut into 1-inch pieces
- 1 teaspoon cumin seeds
- 1 inch cinnamon stick
- 4-5 whole cloves
- 2-3 black cardamom pods
- 4-5 green cardamom pods, lightly crushed
- ½ teaspoon black peppercorns
- 2-3 bay leaves
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1
Rinse the basmati rice under cool running water until the water runs clear, then soak it in fresh water for 20-30 minutes to help the grains cook evenly and remain separate.
- 2
Cut the potatoes and carrots into uniform ½-inch and ¼-inch cubes respectively, trim the green beans into 1-inch lengths, and mince the green chilies finely for even distribution throughout the pulao.
- 3
Bring a small pot of salted water to a boil and parboil the potato cubes and carrot pieces together for 3-4 minutes until slightly tender but still firm, then drain and set aside.
- 4
Heat the ghee or oil in a heavy-bottomed pot over medium-high heat and add the cumin seeds, allowing them to sizzle and turn fragrant for about 30 seconds.
- 5
Add the cinnamon stick, cloves, black cardamom, green cardamom pods, peppercorns, and bay leaves to the oil, toasting them for another 30-45 seconds until they release their aromatic oils.
- 6
Stir in the sliced onions and sauté over medium-high heat for 6-8 minutes, stirring occasionally, until the onions turn deep golden brown with caramelized edges.
- 7
Reduce heat to medium and add the ginger-garlic paste and minced green chilies, stirring constantly for 1-2 minutes until the raw aroma disappears and the mixture becomes fragrant.
- 8
Drain the soaked rice completely and add it to the pot, stirring gently for 1-2 minutes to coat each grain with the ghee and toast lightly.
- 9
Pour in the vegetable broth or water and bring the mixture to a boil over medium-high heat, stirring once to ensure the rice settles evenly.
- 10
Add the parboiled potatoes and carrots along with the green beans and peas, gently mixing them into the rice without breaking the grains.
- 11
Sprinkle salt to taste over the mixture, then cover the pot with a tight-fitting lid and reduce heat to low, maintaining a gentle simmer.
- 12
Cook undisturbed for 18-20 minutes until all the liquid is absorbed and the rice is completely cooked through—resist the urge to stir or peek frequently.
- 13
Remove the pot from heat and let it rest, covered, for 5 minutes to allow the rice grains to firm up and the flavors to meld together.
- 14
Fluff the pulao gently with a fork, breaking up any clumps while being careful not to crush the rice grains.
- 15
Finish by sprinkling the fresh cilantro, mint leaves, and lemon juice over the top, then toss lightly to combine just before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ghee | Extra virgin olive oil or coconut oil | Reduces saturated fat content while maintaining the richness needed for proper spice tempering and flavor development |
| Basmati rice | Brown basmati rice or wild rice blend | Increases fiber content and provides more sustained energy release, reducing blood sugar spikes and improving digestive health |
| Potatoes (1 cup cubed) | Cauliflower florets (1 cup) or mushrooms (1 cup sliced) | Lowers carbohydrate content while maintaining substance and heartiness; adds umami and anti-inflammatory compounds |
| Vegetable broth | Low-sodium vegetable broth or homemade bone broth | Reduces sodium intake significantly while adding beneficial minerals and collagen for gut health support |
| 4-5 green cardamom pods | 2 teaspoons green cardamom seeds (removed from pods) or ½ teaspoon ground cardamom | Reduces food waste, improves spice distribution, and makes the dish more convenient while maintaining authentic flavor |
| ½ cup fresh peas + ½ cup green beans | 1 cup mixed frozen vegetables or fresh corn with spinach | Increases convenience and allows year-round preparation; spinach adds iron and additional anti-inflammatory compounds |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 520mg |
| Carbohydrates | 58g |
| Fiber | 6g |
| Sugar | 3g |
| Protein | 10g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 385 | 285 | 380 |
| Protein | 10g | 12g | 9g |
| Carbs | 58g | 38g | 68g |
| Fat | 11g | 11g | 7g |
| Fiber | 6g | 9g | 6g |
| Sugar | 3g | - | - |
| Health Scores | |||
| Gut Health | 7/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 7/10 |
| Blood Sugar | 7/10 | 9/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
