Easy 15-minute Veggie Pulao Recipe

As I stepped into my kitchen, armed with a spatula and a quirky sense of humor, I couldn’t help but chuckle at the sight of my overflowing vegetable basket. The battle of colors was on, with carrots, peas and bell peppers putting on a show.

Veggie Pulao

Ah, the wonders of homemade veggie pulao! With a mischievous grin and a sprinkle of spices in the air, I embarked on a culinary adventure that promised a riot of flavors and a wholesome meal. As I chopped and sautéed, the aroma of cumin and turmeric filled the kitchen, like a symphony of spices that danced around my senses. Oh, homemade veggie pulao, you magnificent blend of rice and veggies, let the culinary extravaganza begin!

A Wholesome Delight – Homemade Veggie Pulao Recipe

Welcome to my flavorful corner of the culinary world, where today we’ll be diving into the realm of homemade veggie pulao. This delightful one-pot rice dish, packed with colorful vegetables and aromatic spices, is a testament to the wonders of vegetarian cuisine. Join me on this culinary journey as we create a wholesome and satisfying meal that will tantalize your taste buds and leave you craving for more.


  • 1 cup basmati rice
  • 2 cups mixed vegetables (carrots, peas, bell peppers, beans etc.), chopped
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tablespoons cooking oil or ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 2-3 green cardamom pods
  • 4-5 whole cloves
  • 1 bay leaf
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • Fresh cilantro leaves, chopped (for garnish)


  1. Preparation: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside. Chop the mixed vegetables and finely chop the onion.
  2. Sauté the Aromatics: Heat oil or ghee in a large pan or pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Saute for a minute until fragrant.
  3. Add Onion, Garlic, and Ginger: Add the chopped onion to the pan and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
  4. Add Vegetables and Spices: Add the chopped mixed vegetables to the pan and saute for a few minutes until slightly tender. Sprinkle turmeric powder and coriander powder over the vegetables, along with salt to taste. Stir well to coat the vegetables with the spices.
  5. Cook the Rice: Drain the soaked rice and add it to the pan. Gently mix the rice with the vegetables and spices, ensuring the grains are well-coated. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pan and let the pulao simmer for 15-20 minutes or until the rice is cooked and fluffy.
  6. Fluff and Garnish: Once the rice is cooked, remove the pan from heat and let it sit, covered, for a few minutes. Then, fluff the rice with a fork to separate the grains. Garnish with freshly chopped cilantro leaves.
  7. Serve and Enjoy: Transfer the fragrant veggie pulao to a serving dish and serve it hot as a standalone meal or as a delightful accompaniment to your favorite Indian curries or raita.

Preparation Time

15 minutes

Cooking Time

30 minutes


4 servings

Serving Size

A typical serving size of homemade veggie pulao is around 1 cup.

Caloric Intake

The caloric intake may vary depending on the specific ingredients used and the cooking process. On average, a serving of veggie pulao provides approximately 250-300 calories. However, please note that these values are approximate and can vary based on individual portion sizes and ingredient variations.

Tips and Variations

  • Feel free to customize your veggie pulao by adding or substituting vegetables of your choice.
  • For an extra burst of flavor, you can add a handful of soaked and drained raisins or roasted cashews to the pulao during the cooking process.
  • Serve the pulao with a side of cooling cucumber raita or a tangy tomato chutney for a delightful balance of flavors.

Now, armed with the recipe for homemade veggie pulao, savor the aromatic journey of perfectly cooked rice mingling with vibrant vegetables and fragrant spices. Let the flavors transport you to a culinary paradise and may every bite bring joy and contentment to your taste buds. Enjoy the wholesome delight that is veggie pulao!

What vegetables can I use in homemade veggie pulao?

You can use a variety of vegetables such as carrots, peas, bell peppers, beans, cauliflower and potatoes in homemade veggie pulao. Feel free to customize it based on your preferences.

Can I use brown rice instead of basmati rice?

Yes, you can substitute basmati rice with brown rice for a healthier twist. Keep in mind that the cooking time may be slightly longer.

Can I make veggie pulao without onions and garlic?

Absolutely! If you prefer to skip onions and garlic, you can still make a delicious veggie pulao by enhancing the flavors with spices like cumin, turmeric and coriander.

Can I use vegetable broth instead of water for cooking the rice?

Yes, using vegetable broth instead of water can add extra flavor to your veggie pulao. Simply substitute an equal amount of vegetable broth for water in the recipe.

Can I add additional spices to the veggie pulao?

Certainly! Feel free to experiment with spices like garam masala, paprika or even a pinch of saffron to add an extra layer of flavor to your veggie pulao.

What can I serve with veggie pulao?

Veggie pulao pairs well with various Indian side dishes like raita (yogurt-based dip), cucumber salad, or a side of pickles. It can also be enjoyed on its own or as a side dish with grilled vegetables or roasted tofu for a complete meal.

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