Veg Pulao | Veg Pulao Recipe | Vegetable Pulao

Veg Pulao

Veg pulao is rice cooked to perfection with vegetables and a few spices. With the goodness of vegetables and flavors of spices, vegetable pulao is certainly one of the most popular foods prepared in the Indian kitchens. Every home has its own take on this. The veg pulao recipe might vary be it the ingredients used or the method of cooking the pulao. This vegetable pulao recipe calls for carrots, cauliflower, peas, and potatoes. However, you can add or omit the vegetables as per your choice and as per the availability. This is the simplest recipe for veg pulao. Veg pulao can be served with yogurt or boondi raita along with some salad.

Veg Pulao Recipe- Ingredients required

Rice: Whole grain basmati rice works the best for pulao. You can use any other variety of rice although the flavors and aroma would differ. Cooking rice to perfection is the key to perfect pulao. If the rice is overcooked the veg pulao will be mushy. Likewise, if it remains undercooked, the pulao won’t taste good at all. Follow the instructions given in this veg pulao recipe to make perfect pulao with each grain separated and cooked to perfectness.

Spices: Often whole spices are used in pulao recipes.  However, this pulao recipe calls for garam masala powder instead of whole spices. Bay leaves have been used along with the garam masala powder. You can use whole spices such as star anise, cinnamon, etc.

Vegetables: As already mentioned, carrots, cauliflower, peas, and potatoes have been used to make veg pulao. You can also use french beans, baby corn, mushrooms, etc.

Fat: To give a kick to veg pulao, mustard oil has been used. You can use any other cooking oil. You can even use ghee to make pulao. My mother always uses ghee for rice recipes. It makes the pulao even more aromatic. If using mustard oil make sure to heat it up to the smoking point. Then let it cool down. And then proceed with the recipe.

Spices and other ingredients: Red chili powder, garam masala powder along with salt and turmeric powder have been used. I have used green chilies to add flavor to vegetable pulao. You can also use ginger and garlic to enhance the pulao.

How to make perfect Veg Pulao?veg pulao

Perfect vegetable pulao has each grain of rice separated but cooked, each vegetable cooked and aroma of spices. It tastes delightful. To make perfect veg pulao the following things should be kept in mind:

  1. Use the best quality of rice to make veg pulao. This definitely makes a lot of difference. I use a separate variety of rice for my pulao and biryani recipes. These are the whole grain basmati rice. Use the aromatic variety of rice for veg pulao.
  2. Do not overload the pulao with vegetables. I generally take a ratio of 1:1. 1 cup of vegetables in total for 1 cup of rice used! However, in this recipe I have used slightly more vegetables.
  3. Adjust the spices as per your liking. This veg pulao recipe gives a slightly spicy pulao. You can cut down the quantity of red chili powder and garam masala powder. Even mustard oil adds a kick to the veg pulao.
  4. Cooking rice properly is very critical for a perfect veg pulao. The quantity of water varies according to the variety of rice used. However, 1:2 i.e. 2 parts of water for 1 part of rice works well for me. The method of cooking rice has been explained in detail in the recipe.

What is the difference between pulao and biryani?

  1. Method of cooking rice: In case of biryani draining method is used to cook rice i.e. rice is parboiled and the same is used for making biryani. Whereas in the case of pulao, rice and vegetable are cooked by the absorption method i.e. water is absorbed by rice and veggies during the cooking process of pulao.
  2. Biryani has layers, i.e. layer of rice, vegetables, meat, etc. Where in the case of pulao there are no layers.
  3. Biryani calls for more spices and is more aromatic as compared to pulao.
  4. Biryani is a time taking recipe whereas pulao is quick and easy to make.
  5. Biryani lovers argue that there is no such thing as veg biryani. They believe that authentic biryani has meat in it. Whereas everyone knows that veg pulao exists and is loved by all.

Recipes similar to Veg Pulao Recipe

Pulao is so comforting. Also, these are absolute crowd-pleasers. Pulao can be prepared for parties or get together etc. Also, pulao can be a quick weekday meal or can be packed for lunch box, etc. And therefore we have a number of pulao recipes on the blog. You might like matar pulao, gatta pulao, soya chunk pulao, corn pulao, tawa pulao etc.

How to serve Veg Pulao?

Serve it with boondi raita and sirke wala pyaaz for a weekday lunch.

Do watch our Popular Video of Bedmi Poori Recipe


Veg Pulao Recipe

1.This recipe serves 3-4 persons.

2.Heat 3 tbsp of mustard oil (sarso ka tel).

3.Heat till the smoking point.

4.Switch off the flame.

5.Add 2 bay leaves (tej patta). Cook for 30 seconds.

6.Switch on the flame. On medium flame add 2 slit green chilies. Cook for 30 seconds.

7.Add 2 large sliced onions.

8.Cook on low to medium flame till onions turn golden brown.

9.Add ¼ cup carrot (gajar) pieces.

10.Next, add in ¼ cup cauliflower florets (phool gobhi).

11.Add ½ cup of peas.

12.Next, add in ¼ cup of potato cubes.

13.Cook the veggies for a couple of minutes.

14.Add 1 and ½ tsp red chili powder.

15.Add salt to taste.

16.Next, add in 1 tsp garam masala powder.

17.Add ¼ tsp turmeric powder.

18.Mix everything and cook for a couple of minutes.

19.Add in 2 cups of water.

20.Let it simmer.

21.Then add 1 cup of soaked rice.

22.Let it come to a boil on high flame.

23.Reduce the flame to low. Cover the pan.

24.Place some weight on it, so that the steam doesn’t escape.

25.Cook it for 10-12 minutes or till the water is totally absorbed.

26.Remove the lid and check for the doneness of rice and vegetables. If the need be, add a tbsp or so of water and continue cooking. However if the rice and vegetables are cooked proceed with the recipe.

27.Switch off the flame and cover the pan. Place some weight on it. Let it sit so 10-12 minutes.

28.Puff up the pulao.

29.Serve hot.

30.Bon appetite.

Tried this recipe?

Please rate us and share your valuable feedback

Let’s Connect

Recipe Videos

[sbvcytc template="7" layout="fitrows" results_per_page="5" no_of_columns_desktop="1" no_of_columns_tablet="1" grid_thumbnail_size="default" title_font_size="15" title_font_weight="700" enable_description="" enable_hd_tag="" enable_video_length="" enable_video_views="" enable_video_likes="" enable_video_post_time="" enable_social_sharing="" pagination_type="disabled" preview_related="" enable_carousel="" channel_id="UCY9O2iE3fv9vZkacrmre99w" api_key="AIzaSyAXCSUG20XxTmVFUTI3rreWcikoNUel0qg" custom_wrapper_class="videos_page side_bar_video"]

Latest Recipes

About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

Trending Recipes

"); newWindow.document.getElementsByTagName("head")[0].appendChild(style); newWindow.document.getElementsByTagName("head")[0].appendChild(style1); newWindow.document.close(); jQuery('.printBlock').show(); } jQuery('.print_btn').on('click',function(){ printData(); })jQuery(document).ready(function () { jQuery("#reletedpostslide").owlCarousel({ margin: 9, nav: true, navText: ["
", "
"], loop: false, navigation: true, touchDrag: true, mouseDrag: false, responsive: { 0: { items: 1 }, 380: { items: 1 }, 480: { items: 1 }, 768: { items: 3 }, 992: { items: 4 } } }) });