Vegetable Pulao

A comforting one-pot-meal that is also a vegetarian’s paradise, this pulao recipe is loaded with the choicest seasonal vegetables.


  • For the Rice
  • 2.5 Cup Basmati Rice
  • 5-6 Cup Water
  • 1 Tsp Salt
  • For the Spice
  • 7-8 Cloves
  • 7-8 Peppercorns
  • 3-4 Cardamom 
  • 3-4 Tejpatta Leaves 
  • 2 Tbsp Garam Masala
  • 1.5 Tbsp Pulao Masala
  • Salt as Per Taste
  • 1 Tbsp Turmeric Powder
  • 1 Tbsp Red Chilli Powder 
  • 1.5 Tbsp Ginger-Garlic Paste
  • For the Vegetables
  • 1 Cup Green Peas
  • 1 Cup Carrot, Chopped 
  • 3 Medium-sized Onion, Chopped 
  • 2 Medium-sized Tomatoes, Chopped 
  • 1 Cup Cauliflower, Chopped 
  • 1 Cup Potatoes, Diced
  • 1 Cup Capsicum, Diced


Prep: 10 minutes
Cooking: 25 minutes

  1. Add 1 tsp salt in water and boil the water well. Then add the rice and cook it. Once cooked, strain and wash with tap water. Keep it aside.
  2. Boil the veggies (potatoes, cauliflower, carrot, peas and capsicum) for about 5-8 minutes on high flame. Once done, strain the water and keep it aside.
  3. In a large vessel, add 5-6 tbsp oil, then add the spices (cloves, peppercorns, cardamom, tejpatta, cinnamon sticks) and sauté for about a minute.
  4. Now add the chopped onions, sweat them for about 6-7 minutes and add tomatoes and ginger-garlic paste. Let it cook for 3-4 minutes.
  5. Now add all the powdered spices and cook till the oil separates. 
  6. Then add the boiled vegetables and mix well. Cook for about 5 minutes on medium flame.
  7. Now add the cooked rice and mix the masala and rice. Cover the lid and let it cook for 5 minutes.
  8. Serve with raita, green chutney or any gravy of your choice.


About – A Kilo Of Kindness

#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.