Across India · Vegan
Vegetable Pulao.
Fragrant basmati rice cooked with a colorful vegetable mix.
BEFORE YOU BEGIN
A little context.
Cut vegetables into small, similar-sized pieces so they cook with the rice.
Read the full method first, measure the ingredients, and prepare the equipment before turning on the heat. Choose the measurement view that works for you.
How US and metric views work →CURRY TABLE · HOME-STYLE RECIPE
Vegetable Pulao
~40 minutes estimated. Cut vegetables into small, similar-sized pieces so they cook with the rice.
US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.
Ingredients
Method
- 01
Heat oil with cumin and bay leaf. Add onion and cook until softened.
- 02
Stir in vegetables, then drained rice. Add water and salt and bring to a boil.
- 03
Cover, reduce heat, and cook gently until absorbed. Rest off the heat before fluffing.
Cashew crunch
Add: 0.71 oz by weight unsalted cashews
Toast the cashews separately and reserve them for the top after fluffing the rice. This adds tree nuts to the dish.
A suggested variation. Try a small portion first; the planner uses the main recipe only.Cut vegetables into small, similar-sized pieces so they cook with the rice.
Focus view enlarges the recipe text. It does not prevent your screen from sleeping.
KEEP EXPLORING
More for your table.
IllustrationAcross India · Vegetarian
Moong Dal Khichdi
Soft rice and yellow lentils cooked together in one pot.
IllustrationNorth Indian · Vegetarian
Jeera Rice
Fluffy basmati with the warm aroma of cumin.
IllustrationSouth Indian · Vegetarian
Lemon Rice
Bright lemon rice with peanuts, turmeric, and curry leaves.