Indian · Free
Vegetable Pulao (Spiced Rice Pilaf)
Fragrant basmati rice cooked with mixed vegetables and whole warm spices into a light, fluffy one-pot pilaf. Aromatic and easy, it is a quick alternative to biryani for busy weeknights.
****+
Prep 15 min · Cook 25 min
Method
Rinse the rice gently in cool water until it runs clear, then soak in fresh water for 15 minutes and drain. Soaking gives longer, separate grains.
Heat the ghee in a heavy pot over medium heat. Add the cumin seeds, cardamom, cinnamon, and bay leaves and fry for 30 seconds until fragrant to bloom the whole spices.
Add the sliced onion and cook for 5 to 6 minutes, stirring often, until soft and light golden.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell fades.
Add the mixed vegetables and garam masala and saute for 2 to 3 minutes to coat them in the spices.
Add the drained rice and stir very gently for 1 minute, taking care not to break the grains, so each one gets glossy with ghee.
Pour in the water and salt and stir once. Bring to a boil over high heat.
As soon as it boils, lower the heat to the lowest setting, cover with a tight lid, and cook undisturbed for 12 to 15 minutes until the water is absorbed and the rice is tender. Do not lift the lid while it cooks.
Turn off the heat and let it rest, still covered, for 5 minutes so the steam finishes the grains.
Fluff gently with a fork, lifting rather than stirring, and garnish with cilantro and mint. Serve hot with raita.
Chef's tips
- The 1:1.6 rice-to-water ratio here gives fluffy, separate grains; measure carefully for best results.
- Do not stir the rice while it steams, or it can turn sticky and mushy.
- Add a few soaked saffron threads or a pinch of turmeric for a festive golden color.
Cooking times vary by equipment -- cook to temperature and to taste.
