Pulao recipe – stovetop & instant pot versions with step by step photos & video. Veg pulao or vegetable pulao is a basic Indian style rice pilaf that is aromatic, delicious, healthy & super quick to make for a meal. This detailed step by step recipe post will teach you how to make pulao recipe at home with basic pantry ingredients.
If you are new to Indian cuisine, these faqs may help you
What is pulao?
Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic spices, herbs & sometimes stock. There are many kinds of pulao recipes made in India like vegetable pulao, Matar pulao, tawa pulao, Coconut milk pulao, zarda pulao, kashmiri pulao & Chicken pulao.
This veg pulao recipe is one of the basic dish made often in many Indian homes. It is also the one most commonly found on the menu for parties, buffets & celebrations served along with a yogurt raita.
There are a few different methods of making vegetable pulao recipe. Each region has a different way of making it. I am sharing a simple generic veg pulao recipe that we make at home. It tastes super delicious & is very fragrant.
This not only goes well for a regular or a special meal but is also great to pack in office & school lunch boxes.
Since this is the simplest of the Indian rice dishes made with very little preparation, it is super quick & ridiculously easy to make even for a party when you have a crowd.
Serving suggestions for veg pulao
This vegetable pulao can be served alone without any side dishes. However a basic Raita compliments the meal. This boondi raita is our favorite.
For special occasions or when we have guests home, we serve vegetable pulao with a Salan or Shorba – Sherva.
Non-vegetarians can serve veg pulao with Egg curry or with Chicken curry or any grilled dishes like Kababs. However if you are short of time, just enjoy it with some plain Curd & papads.
Tips to make good pulao recipe
- Spices: Always use good quality whole spices as it is the key to make a aromatic veg pulao. You can also crush the spices lightly & use to release the aroma.
- Herbs: Do not skip fresh mint or pudina leaves as it the next key ingredient that infuses aroma to the veg pulao.
- Rice: Normally basmati rice is used to make vegetable pulao. But if you do not have, just use any other kind of rice. You will need to adjust the water as needed depending on the rice.
- Pulao masala: For more aromatic veg pulao, you can make a paste of onions, ginger garlic, mint and all the whole spices. This paste can be made ahead and refrigerated. If you have this paste & mixed veggies ready in the fridge, then making vegetable pulao just takes less than 15 mins.
How to cook the best pulao
Though the ingredients used are the key to make a fragrant and delicious veg pulao, the cooking procedure also matters the most.
A perfectly cooked vegetable pulao should have fluffy, separate rice grains that are not sticky & not mushy yet fully cooked.
The dish must have a unique aroma of mint and whole spices like cinnamon, cardamoms & cloves. Here are the key pointers to cook the best veg pulao.
- Rinsing: Always rinse the rice well for at least 3 times until the water runs clear. This reduces the starch from the rice grains which is the culprit to mushy & sticky veg pulao.
- Soaking: Soak rice for at least 15 to 20 mins. When soaked rice grains absorb water and swell up to the maximum when cooked making them fluffy & perfectly cooked.
- Frying rice: If you are making plain pulao without veggies then you can roast the drained rice in ghee & spices. For vegetable pulao, I do not fry the rice as most times I have experienced the soaked rice grains break when fried with veggies.
- Ratio: Rice to water ratio is the key to get fully cooked grainy pulao. Adjust the amount of water depending on the rice. Add water according to the cooking method opted by you. More details below in the recipe card.
Methods to cook pulao recipe
There are different methods I follow to make vegetable pulao. It can be made in a
- Pressure cooker – I have included the instructions in the recipe card
- Pot or pan – Instructions mentioned in the recipe card
- Electric cooker – Saute the spices, then the onions, ginger garlic, mint & vegetables in a small pan. Then transfer this to a electric cooker along with rice, salt and water. Cook as you would prepare normal rice with the same amount of water you use for regular cooking.
- Instant pot – Instructions below
Variations of veg pulao recipe
There are so many different variations of making veg pulao. The basic one is made with mixed vegetables. I make vegetable pulao with most veggies & even with greens.
If you are a health nut like me you may like to explore these options for fussy folks Carrot rice, Beetroot rice, Palak rice, Methi rice. There are also some vegetable pulao recipes made with precooked rice.
Veg pulao recipe
Pulao recipe | Veg pulao recipe | Vegetable pulao | pulav recipe
Ingredients (1 cup = 240ml )
Basic Ingredients for pulao recipe
- 1½ cups basmati rice (aged rice)
- 2 tablespoons oil or ghee
- 1 medium onion thinly sliced
- 2 green chilies slit or as needed
- 1 to 1½ cups mix vegetables chopped (carrots, beans, peans, potatoes)
- salt as needed
- 2 ½ cups water for pressure cooker ( 2¾ cups for pot, 1¾ cups for Instant pot)
- 3 tablespoons mint (or pudina, finely chopped) (or coriander leaves)
- 1½ teaspoons ginger garlic paste
Whole spices for veg pulao
- 1 bay leaf (or tej patta)
- 1 star anise (or chakri phool)
- 1 strand mace (or javithri , large strand)
- ½ to ¾ teaspoon shahi jeera (or caraway seeds) (or jeera – cumin)
- 4 green cardamoms (or elaichi)
- 6 cloves (or laung)
- 2 inch cinnamon (or dalchini)
- 1 small piece nut meg (or jaiphal) (optional)
- ¼ teaspoon fennel seeds powder (or saunf powder – optional)
- 2 pinches stone flower (or dagad phool – optional)
How to make the recipe
Preparation for pulao recipe
- Add basmati rice to a bowl and wash it a few times until water runs clear.
- Soak it for at least 15 minutes. Drain off the water and set aside.
- While the rice soaks, rinse carrots, beans, peas, potatoes, onions, chilies & mint leaves.
- Peel the carrots and potatoes. Nip off both the ends of beans and chop all of them to bite sized pieces.
- Slice onions and slit chill. Fine chop the mint leaves. Set all of these aside.
How to make veg pulao recipe
- Heat ghee or oil in a hot pan or cooker.
- Next fry all the whole spices for a minute until they begin to sizzle.
- Fry onions & chilies until onions turn golden.
- Next saute ginger garlic paste until the raw smell goes off.
- Add all the veggies and mint. Saute for 2 to 3 minutes.
- Pour water and add salt too. Taste the water, it has to be slightly salty.
- Bring the water to a rolling boil. Next add drained rice and stir.
- If cooking in pot, cook on a medium heat until all the water is absorbed. Cover and cook on a low flame for 4 to 5 mins until the rice is done fully.
- If making in pressure cooker, cover the cooker with the lid. Then cook on a medium high flame for 1 whistle.
- Switch off the stove. When the pressure releases, remove the lid and fluff up the pulao rice with a fork.
- Serve veg pulao hot or warm with a simple raita or gravy.
Instant pot pulao
- Press the saute button & wait for the display to show "ON". Pour oil to the inner pot of instant pot. Saute the spices in the hot oil for 30 seconds.
- Fry onions & green chilies until transparent for 2 mins. Then fry ginger garlic paste
just for 30 seconds. - Next add in all the chopped veggies and mint. Saute for 2 mins. Add the drained rice (1 ½ cups) and salt.
- Pour 1.75 cups water and mix. Press cancel button. Taste the salt level and add more if needed.
- Scrape the bottom gently with the spatula to release any bits of food stuck. This prevents a burn notice. Secure the lid of the instant pot.
- Press pressure cook button (high pressure) & set the timer for 5 mins. Position the steam release handle to sealing.
- Instant pot beeps when it is done. Let the pressure release naturally for 5 mins.
- Release the rest manually by moving the steam release handle from sealing to venting with a spoon.
- Fluff up the vegetable pulao with a fork & serve with raita.
Video
NUTRITION (estimation only)
Notes
You will need to adjust the quantity of water depending on the rice. If using normal rice, use more water. Stone flower or dagad phool makes the pulao very flavorful.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation
Rinse basmati rice a few times until the water runs clear. Then soak it and prepare the veggies.
Rinse, peel & chop the veggies. Add pudina to a large bowl of water and rinse it a few times. Drain completely and chop them finely.
How to make veg pulao in cooker
1. Add oil or ghee in a pressure cooker or pot. If making for lunch box, avoid using ghee. Add dry spices – bay leaf, cinnamon, cloves, green cardamom, Shahi jeera, star anise, little piece of nutmeg and dagad phool (stone flower) mace as well.
I also use 1/4 tsp saunf or fennel powder. For a less fragrant rice skip nutmeg, saunf and dagad phool.
2. When the spices begin to sizzle, add thinly sliced onions. And then slit green chilies too.
3. When the onions turn golden, then add freshly ground ginger garlic paste.
4. Saute well until the raw smell of ginger garlic disappears.
5. Add mixed veggies and chopped mint pudina. I use peas, beans and carrots most of the times. You can also use potatoes and a handful of cashews.
6. Next saute everything well until the mint smells good. Usually for 2 to 3 minutes. You can also add soaked drained rice now. And then saute for 2 to 4 minutes.
7. Add water and then salt as well. If you have sauteed rice in the previous step, i suggest adding hot water to cook otherwise rice grains may break.
Making vegetable pulao recipe
8. When the water comes to a rolling boil, add soaked drained rice.
9. Stir and cook the rice. There are a few different ways of cooking rice at this stage.
The first method of making veg pulao in pressure cooker is to cover the lid immediately after adding rice. And then cook on a medium high flame for one whistle. For aldente rice, Immediately I release the pressure of the cooker manually with the help of a spatula.
The second method is to cook on a medium flame until the water is almost evaporated. But it is still soggy or the rice is too wet. Cover and lower the flame completely. Then cook for 4 to 5 minutes. This method works good for both cooking in a pot or in a pressure cooker. When the pressure goes off, open the lid.
10. Mix everything well. Fluff up the rice with fork.
Serve veg pulao hot or warm with a gravy or raita.
Sujata says
Can you give your measurements in grams please? You say one cup =240 ml. How does one measure rice or vegetables in ml? Should be grams. Also are these American cups or Indian cups — american cups to gram measurements say one cup of rice equals 175 grams rice. I like your recipes but find the measurements too confusing and sometimes quite far out./ thanks
swasthi says
Hi Sujata,
Just measure the rice and chopped veggies in a 240 or 250 ml measuring cup. This gives you accurate results. It is not possible to weigh every veggie like – 1 carrot, 1 onion, few beans, few green peas etc. Use the same cup for measuring liquid and solids too. Hope this helps
Flavia says
Hi Swasthi,
Will be trying this recipe.
You’ve mentioned about adding 1 small piece of nutmeg.
I’ve never used this spice before hence asking.
It is a whole spice, so will I need to break it & use a small piece of it.
Is it easily breakable..can it be broken in a lime stone or any other way.
Could you please confirm.
swasthi says
Hi Flavia,
It is not very hard. I just use my Indian cooking tong (pakkad) to crack it. It is not very hard to use a nutcracker either. You can simply cover it in a cloth and break it with a stain less steel glass as well. Hope this helps
Flavia says
Thank you so much Swasthi🤗..
HK says
Sure shot way of making pulav. I think I messed up the javithri proportion. I read one strand as one flower and the entire pulav turned out bitter. Otherwise, simple recipe with great flavours!
swasthi says
Thank you! Yes even little more of javithri can alter the flavor.
Padma Sri says
Hi madam
Really nice receipe it is easy to make and understand
swasthi says
Hi Padma
Thank you!
🙂
Srimathi says
Hi Swasthi,
Love your recipes , clear explanation with pictures thank you…
swasthi says
Hello Srimathi,
You are welcome. Thank you so much! Glad you like them!
🙂
Jyoti says
Hi Swasthi,
Your method of cooking the rice was a saviour. I just started using glass top stove and making pulao in pressure cooker, it was always messed up, either getting burnt or getting very sticky… thanks a ton!
And yes, the pulao was very easy to make and tasted the best as so many other recipes of yours that I have tried earlier.
swasthi says
Hi Jyoti,
You are welcome. Glad you liked the pulao. I love the Glass stovetop. Absolutely no messy stove and lesser cleanups. Hope you are loving it too! Thanks for the comment.
🙂
Venkata madhavi says
Can it be made the same way without adding garlic. My husband doesn’t like garlic , the subtle smell of garlic itself puts him off.please tell me a way to prepare this without garlic.
swasthi says
Hi Madhavi,
You can just skip the garlic and make it the same way. Not only for this one, but for all the recipes you can just skip it.
Madhavi says
Thankyou
Haripriya says
Hi swasthi,
Love your recipes,and brief explanations.your website is a recipes encyclopedia.I learnt so many recipes from your website.thank you so much.🙂
swasthi says
Hi Haripriya,
You are welcome. So glad to know the recipes are helpful. Thank you so much!
🙂
Snigdha Guha says
Hi Swasthi…
I must say ur all recipes r too good n much beautifully presented. I should admit the fact that whenever any new dishes come to my mind without any hesitation am just looking for ur recipe coz am always confident that u must hv update on the same.
Happy to learn lots of new dishes through ur site and hope to learn more in future also.
swasthi says
Hi Snigdha,
Thank you so much! So glad to know the recipes are helpful.Hope you enjoy more recipes!
🙂
Karen Piinto says
Thank you Swasthi…tried ur recipe n it turned out so well….it was aromatic n full of flavor.
swasthi says
You are welcome Karen Pinto.
Glad you liked it. Thank you!
sharon says
Absolutely delicious! I included some broccoli along with the others mentioned in the recipe. Outstanding! It’s a very flexible recipe that would go well with just about any meal! Pulao raita and tandoori kababs were all outstanding from this blog. My family enjoyed a great Indian meal. Thank you for the fabulous recipes. I am going to cook more from here.
swasthi says
Hi Sharon,
Sorry forgot to reply you. You are welcome. Glad your family enjoyed the meal. Thank you so much!
PK says
Hi Swasthi,
Your recipes are too good. i cook one dish almost everyday from here. This veg pulao cann’t get better and is the best. This is my life savor on most days and my family loves it. I have a 13 months old and have followed your baby recipes for her. So far so good. My question is when can I give her vegetable pulao. How much do you recommend?
swasthi says
Hi Pk,
Thanks for following the blog. Glad you like the recipes. Pulao for a 13 months baby is too early. I would suggest you to wait atleast until your baby completes 15 months. I remember I used to remove the spices & then puree it completely with some water to get the consistency. Don’t feed often. Once in 10 days should be okay. Babies usually do not digest too many ingredients in their food especially oil. So try to limit it. You can also try mashing but that didn’t help me to get the texture. Also skip the chilli in the recipe. Hope this helps
Shanthi Sankaran says
Very beautifully explained. I trued it and it was superb. Thank you Swasthi.
swasthi says
Welcome Shanthi,
Glad you liked it.
Thank you.
Maharukh says
Thank you so much for sharing wonderful receipies…It really helps a lot for quick n easy reference rather than to go to the other recipe book…
swasthi says
Welcome Maharukh,
Glad you like the recipes. Thank you
Shwetha manjunath says
Superb
swasthi says
Thanks Shwetha
Chandan vir Kaur gill says
I love your recipe.
swasthi says
Thank you
Amruta Pathak says
One the best recipes I have across regarding vegitable pulao, thanks for sharing such a mouthwatering dishes with us & I like to bookmark this now. Thanks again!
swasthi says
Welcome Amruta
Priya says
Thanks for the instant pot recipe! Didn’t know it only takes 5 min pressure cooking time to get fluffy rice!
It turned out very tasty! Thanks
swasthi says
Welcome Priya,
Happy to know your pulao came out tasty. Thanks for rating the recipe.
🙂
Ssd says
Hi ma’am I am Ssd , short form that is . Well ,the recipe was very nice I am not faking. Whenever I eat outdoor pulao I always had to go to bathroom. But your recipe was great , it is much healthier than the restaurant food , I made for the first time , in just 150 /- I got everything .. but restaurant pulao is very expensive. My mother asked how you made, I said that i thought and made.
But you only helped SWASTHI ma’am so a big big thank you .
swasthi says
Hi SSD,
Great! So glad to hear your pulao turned out good. Yes you are right! Homemade food is much healthier. Thank you for the comment.
Nandini Nandakummar says
Easy to follow
Good taste
Minimum ingredients
swasthi says
Thanks Nandini
Bhadri says
Hello mam
Thank you for your pictorials for every recipe. Very helpful! Today I made this pulao and your egg curry. Both were very tasty. I am the master Chef in my room. Everyone loves the food I make from your website. Thank you from all of us. 🙏
swasthi says
Hello Bhadri,
You are welcome. Wow! master chef. So good to know this. Glad the recipes turn out good.Thanks a lot for the comment.
🙂