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. You can use either a pot or a cooker.
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.
Preparation
Rinse 1½ cups basmati rice a few times until the water runs clear. Then soak it and set aside for at least 15 to 20 mins. Meanwhile prepare the veggies. If you want you can also make a fine paste of ginger, garlic, green chilies and mint leaves.
How to make veg pulao
1. Add 2 tablespoons oil or ghee to a cooker or pot. Add whole spices –
- 1 bay leaf
- 2 inch cinnamon
- 4 cloves
- 4 green cardamom
- ½ to ¾ teaspoon shahi jeera or jeera
- 1 star anise (optional, but recommended)
- 1 pinch nutmeg (optional)
- little dagad phool (stone flower) (optional)
- 1 small strand mace (optional)
2. When the spices begin to sizzle, add one thinly sliced onions. And then 1 to 2 slit green chilies. Saute them well.
3. When the onions turn golden, add 1½ teaspoon ginger garlic paste.
4. Saute well until the raw smell of ginger garlic disappears. Do not burn.
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 split cashews or softened soya chunks if you like.
6. Next saute everything well until the mint smells good. Usually it takes about 2 to 3 minutes.
7. Pour 2½ cups water if making in cooker and then add ½ teaspoon salt as well.
If cooking in a pot, pour 3 cups water.
Making vegetable pulao recipe
8. Bring the water to a rolling boil, then add soaked & drained rice. Ensure there is no water in the rice, otherwise the veg pulao will turn mushy.
9. Stir gently and taste test the water. If needed add more salt.
If making in pressure cooker: Cover the lid and cook veg pulao in pressure cooker on a medium high flame for one whistle. For al dente rice, Immediately I release the pressure of the cooker manually with the help of a spatula.
If cooking in a pot, cover the pot with the lid. Cook on a low flame until the water is absorbed and rice is cooked completely. Perfectly done veg pulao in a pot should have no more moisture at the bottom and the rice should be fully done. Once done, turn off the stove and cover the pot. Let it rest for 10 mins so the rice grains turn fluffy.
10. Gently mix everything with a spatula or fluff up the rice with a fork.
Serve veg pulao hot or warm with shorba or raita.
Serving suggestions
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, cinnamon and cardamoms. 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
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.
Pulao recipe | Veg pulao recipe | Vegetable pulao | pulav recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1½ cups basmati rice (aged rice)
- 2 tablespoons oil or ghee
- salt as needed
- 2 ½ cups water for pressure cooker ( 2¾ cups for pot, 1¾ cups for Instant pot)
- 1½ teaspoons ginger garlic paste
Vegetables & herbs
- 1 medium onion thinly sliced
- 2 green chilies slit or as needed
- 1 medium carrot (¾ cup chopped)
- 4 medium french beans (½ cup chopped to 1 inch)
- ½ cup green peas
- 1 small potato cubed (optional)
- 3 tablespoons mint (pudina, finely chopped) (or coriander leaves)
Whole spices for veg pulao
- 1 bay leaf (tej patta)
- ¾ teaspoon shahi jeera (caraway seeds) (substitute cumin seeds)
- 4 green cardamoms (elaichi)
- 4 cloves (laung)
- 2 inch cinnamon (dalchini)
- 1 star anise (chakri phool) (optional, but recommended)
- 1 strand mace (javithri, optional)
- 1 pinch nut meg (jaiphal) (optional)
- 2 pinches stone flower (dagad phool – optional)
- ½ teaspoon fennel seeds powder (saunf powder – optional)
Instructions
Preparation
- Add basmati rice to a bowl and rinse it a few times until water runs clear.
- Soak it for at least 20 minutes. After 20 mins, drain off the water completely 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 green chill. Fine chop the mint leaves. (If you want you can also make a fine paste of ginger garlic, green chilies and mint.) Set all of these aside.
How to make veg pulao recipe
- Heat 2 tablespoons ghee or oil in a hot pot or pressure cooker.
- Add all the whole spices & saute for 30 to 60 seconds or 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, cover and cook on a low heat until all the water is absorbed and the rice grains are cooked. When the rice is done, turn off the stove. Cover and let the veg pulao rest in the pot for 10 to 15 mins. This helps the rice grains to become fluffy.
- 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 veg pulao rice with a fork.
- Serve veg pulao hot or warm with a simple raita or gravy.
Instant pot pulao
- Press SAUTE button on the instant pot. Pour ghee or oil to the inner 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. Press CANCEL button.
- Pour 1¾ cups water and mix. 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 instant pot with the lid.
- 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 yogurt raita.
Notes
- Always use aged rice which gives fluffy and grainy pulao.
- If using frozen mix veggies, use 1.5 cups.
- 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.
- adding too much mace or nutmeg can make your pulao bitter.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
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
Simran says
Hi Swasthi,
I tried your Chicken Biryani it turned out to be awasome everyone just loved it that my family members wanted to make it again.It was so simple that I didn’t have the pressure at all.
Thanks once again
swasthi says
Hi Simran,
You are welcome. Glad you all liked it!
Thank you!
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.
🙂
Bharath says
Thank you so much. Your recipes and method with pictures in every step is helping me in my cooking process. I stay out of India in the western part of the world and am a forced bachelor for last one month and a month to go. Your recipes are the ones keeping me from ordering outside. And surprisingly my cooking turns out to be super tasty just by blindly following your steps 🙂 . Thank you.
swasthi says
You are welcome Bharath,
So glad to know your food turns out good with these recipes. Homemade food is the best! You are doing an awesome job by cooking for yourself. Thanks a lot for the comment.
🙂
Suri says
I am a forced bachelor trying to cook for myself since a month. Ever since I landed in a foreign nation I have been depending on your recipes. Just wanted to thank you for your easy well explained recipes with pictures at every stage. Appreciate your work. Good luck.
swasthi says
Hi Suri,
Thank you so much for the wishes. Very happy to know the recipes are helpful.
kevin says
excellent, tried this out
swasthi says
Thank you so much!