Hyderabadi Vegetable Pulao Recipe
What Is Vegetable Pulao?
If you are new to Indian cooking, then vegetable pulao is the best dish to get started. It’s comforting, fragrant and very easy to understand. Vegetable pulao is basically a rice dish made using basmati rice, vegetables and spices. It is made in a single-pot.
How is pulao different from biryani?
Now this is a very common confusion and I am here to explain it to my readers. Pulao is made in a simple and gentle manner whereas biryani is made by layering and contains rich spices.
In pulao the rice and the vegetables and cooked together, light and mild spices are used. While in biryani, the spices are stronger and the cooking process is longer and takes time.
It can be made in no time and it is perfect for offices and school lunch boxes.
This recipe of vegetable pulao is simple, aromatic and beginner-friendly.
Ingredients Guide
Read this once and you’ll cook vegetable pulao with confidence every time.
Basmati Rice – Choosing basmati rice is the best choice because it has long grains which feel light after cooking. It creates that natural aroma that will make the pulao smell amazing.
Veggies – The best and most common vegetables used in making vegetable pulao are Carrots, Green peas, Beans, Potatoes, and Cauliflower.
Paneer can be used as an optional add-in.
Spices – Using good quality whole spices is important. We require bay leaves, Cinnamon, Cloves, Green cardamom, and Star anise (optional). These spices are going to release gentle flavours while cooking the pulao.
Don’t forget a pinch of garam masala at the end.
Ginger-garlic paste – Ginger-garlic paste adds warmth, depth, and aroma to vegetable pulao without making it spicy.
Easy One-Pot Veg Pulao for Beginners
Ingredients Required :
1 cup basmati rice (soaked in water for 20–30 minutes)
2 tbsp ghee or oil
1 bay leaf
1 inch cinnamon
3–4 cloves
2 green cardamom
1 small onion, thinly sliced
1 tsp ginger–garlic paste
Mixed vegetables (carrot, beans, peas, potato, cauliflower)
2 cups water
Salt – as per taste
Chopped coriander
Next Step
- Wash the basmati rice and soak it in water for 20-30 minutes. Soaking the rice always helps in better outcome of the pulao. But if you’re in a hurry, just skip the soaking part.
- In a heavy-bottom pan or a pressure cooker, heat oil.
- Add all the whole spices, bay leaf, cinnamon, cloves, and cardamom and mix them for a few seconds.
- Now add the thinly chopped onions to the pan. Saute the onions until they turn slightly golden brown.
- Add 1 tsp of ginger-garlic paste and cook it until the raw smell is gone.
- Once it is cooked, add all the mixed vegetables to the pan and saute it for 3-5 minutes.
- Now add the soaked rice after draining the water. Give it a gentle mix.
- We add 2 cups of water for the rice to be cooked and add a pinch of salt, the water should taste slightly salty.
- If you’re cooking it in a pressure cooker, cook until 1 whistle on low flame. Or if you’re cooking it in a pan, cook until the rice absorbs the water.
- Once it is done, switch off the stove and let it rest for 5-10 minutes and finish it by adding freshly chopped coriander leaves.
You can serve the vegetable pulao hot with raita, plain curd, papad or pickle.
Variations & Customizations of Vegetable Pulao
One of the best things about preparing vegetable pulao is how easy it is to customize. Here are some popular, simple yet tasty variations of vegetable pulao.
South Indian–Style Vegetable Pulao
This version of vegetable pulao is slightly different from that of the North-Indian version.
- We use coconut oil instead of ghee.
- Curry leaves and green chillies are used.
- A pinch of fennel seeds are also added.
It can perfectly be served with coconut chutney or plain curd.
Paneer Pulao
This pulao can be prepared if you want something more filling.
- Addition of paneer cubes to the pulao.
- Before adding, make sure to lightly saute the paneer pieces in ghee and keep aside.
- Then just add the pieces back after the rice is cooked.
It will turn out so satisfying and tasty !
Coconut Milk Pulao
This version of pulao feels rich but it is simple to make.
- We just replace 1 cup of water with coconut milk.
- Make sure to keep the spices mild, do not over add them.
- Add vegetables like carrots, beans, and peas.
This recipe is great for special lunches, and it feels comforting when you eat it.
Simple customization tips
- If you want it spicy – Add green chillies.
- If you want it rich – Use ghee and cashew nuts.
- If you want it light – Use oil and fewer spices.
- If you want protein – Add paneer cubes or boiled chickpeas.
Frequently asked questions
Can I make vegetable pulao without basmati rice?
Yes, you can substitute basmati rice. But basmati rice gives the best aroma.
Why did my vegetable pulao turn mushy?
This usually happens if : too much water is added, vegetables are cut too small, or due to overcooking of rice.
How much water should I add for perfect pulao?
If you’re using soaked rice, then the best ratio is 2 cups of water for 1 cup of basmati rice.
Is vegetable pulao healthy?
Yes, vegetable pulao is healthy as it uses vegetables, less oil and mild spices.
Can I make vegetable pulao without ghee?
Yes, the best substitute of ghee for vegetable pulao is oil. You can use oil to make the pulao.
