Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Rice
Base
Vegetables
Equipment
Heavy saucepan with lid; sieve; fork; knife.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Soak · About 20 min
- Start by rinsing 300 g basmati rice. Give it a 20-minute water soak before draining.
Cook the base · About 7 min
- Heat 30 ml neutral oil. Add 1 tsp cumin seeds, 3 cardamom pods and 1 bay leaf for 30 seconds; add 150 g onion, sliced and cook for 6 minutes.
Add vegetables and rice · About 3 min
- Add 150 g carrots, diced, 100 g peas, 100 g green beans, chopped and drained rice. Stir gently for 2 minutes, then add 550 ml water and ¾ tsp salt.
Simmer · About 15 min
- Bring to a boil. Cover, lower the heat and simmer for 12–15 minutes without stirring.
Check: Water is absorbed and grains are tender.
Rest · About 10 min
- Turn off the heat and rest covered for 10 minutes. Remove whole spices and fluff gently.
Tips
- Drain soaked rice well before measuring cooking water.
- A tight lid keeps the water ratio predictable.
Substitutions
- Replace beans with small cauliflower florets.
- Use ghee instead of oil.
Storage
- Divide Vegetable pulao into small, shallow portions for cooling. Refrigerate Vegetable pulao promptly, ideally within one hour, and finish it within 24 hours.
- For Vegetable pulao, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Vegetable pulao while reheating and add a little water.
Make ahead
- Chop vegetables one day ahead and refrigerate.
- Cook rice on the serving day or follow the rice storage notes.
FAQ
Can I use short-grain rice?
It needs a different water ratio. This recipe is measured for basmati.
Why is the rice wet?
The rice may not have drained well or the heat may be too low. Rest covered before judging texture.
Can I add stock?
Use the same volume as water and reduce salt if the stock is salted.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
