Easy Vegetable Pulao Recipe

Easy Vegetable Pulao Recipe

Serves: 4 people 

Preparation time: 15 mins 

Cooking time: 25 mins


Cuisine: Indian

Course: Main

Difficulty level: Easy


This veg pulao recipe is a one pot meal that is quick, easy, satisfying and healthy. This easy mildly flavoured fragrant vegetarian dish is bursting with deliciously spiced rice and vegetables.

Veg Pulao is that ultimate dish that can be paired with anything: curry, raita, salan, or even tastes delicious just on its own. Pulao, also known as pilaf, is comfort food at its best. The Veg Pulao Recipe is an easy one pot dish made with rice and mixed vegetables and mildly flavoured with various whole spices. This Pulao Recipe is a basic dish and is often made in many Indian homes. This can be made in a pressure cooker, instant pot or stove top. Veg Pulao is the perfect recipe for lunch boxes, kitty parties, house parties and potlucks. 

Usually Veg Pulao is made with basmati rice but here I have used Aazol’s Unpolished Indrayani Rice to make this dish. Aazol’s organic Indrayani rice is sourced from one of Maharashtra's tribal belt. This Indrayani rice is a highly aromatic native variety of unpolished rice with a unique sticky texture. This sticky rice texture will enhance the whole dish and add warmth to the recipe.

Pulao recipes can be made in a pan but if hunger pangs are bothering you and you want it quickly you can consider making it in a pressure cooker or instant pot.

Unpolished Indrayani Rice


To soak the rice
  • 1 cup Indrayani Rice
  • Water as required  
  • ½ -¾  cup cauliflower
  • ½ - ¾  cup potatoes 
  • ¼ cup carrots 
  • ⅓  cup green peas 
  • ¼ cup french beans 
  • ¼ cup green bell peppers (capsicum)
  • 1 cup thinly sliced onion
  • ½ cup chopped tomatoes 
  • 1-1.5 inch ginger 
  • 4-5 cloves of garlic
  • 1-2 green chillies
  • 3 tablespoon coriander leaves
  • 2 tablespoon mint leaves
  • 2.5 - 3 cups of water 
  • Salt as required 
  • 3 tablespoon ghee
Whole spices
  • 1 teaspoon cumin seeds
  • 5 - 6 whole black pepper 
  • 1 bay leaf (tej patta)
  • 4 cloves
  • 3 - 4 green cardamoms 
  • 1 black cardamom 
  • 1 small piece of mace
  • 1 small star anise
  • 1 inch cinnamon 
Vegetable Pulao Recipe
  • Begin by washing and rinsing Aazol’s Indrayani rice and soaking it for 30 minutes.
  • After 30 minutes strain the rice and keep aside.
  • Meanwhile chop the veggies into small pieces or cubes. 
  • Keep the whole spices ready.
  • Add chopped ginger, garlic and green chilies in a mortar pestle and make a paste.
  • You can also grind them. Add a bit of water as required if grinding in a mixer.
  • Heat ghee in a deep bottomed pan on a medium heat. Ghee should not start smoking or become too hot. Using enough ghee is very important in this veg pulao recipe as we are using a sticky rice variety. 
  • Once the ghee is moderately heated, add all the whole spices and fry for 30 seconds to 1 minute or until they become fragrant. 
  • Add the thinly sliced onions. Saute onions on low to medium heat till they turn golden.
  • It will take around 4 - 5 minutes for onions to get golden. 
  • Once the onions become golden, add ginger, garlic and green chili paste.
  • Saute till the raw aroma goes away.
  • Now add chopped tomatoes. Mix and saute for 2 - 3 minutes. Let the tomatoes get cooked well.
  • Now add the chopped veggies.
  • Add coriander leaves and mint leaves.
  • Mix and saute on medium heat for 2 to 3 minutes.
  • Now add rice and mix it with other ingredients and saute for 1 to 2 minutes on low to medium heat so the rice gets well coated with ghee.
  • Pour water into the pan. Add lemon juice and salt as per taste. 
  • To check the salt taste the water. You should feel the saltiness in the water. If water does not feel salty add more.
  • Stir and tightly cover the pan. Cook the rice on low - medium heat until all the water is absorbed. 
  • Check a few times during cooking to ensure there is enough water.
  • Once rice is cooked, fluff them and let the rice stand for 5 minutes.
  • Serve veg pulao garnished with coriander and mint leaves. You can even garnish it with fried onions, fried cashews or raisins. 
Recipe Tips
  • Soaking rice is an important step. Soaking Indrayani rice for 20 - 30 minutes will help the rice to fluff up.
  • Be sure that you do not add too much water. It will overcook the rice and veggies.
How to Serve
  • It can be served with vegetable curry, dal, salan or plain curd. 

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