Looking for an Easy Dinner? Try This Homemade Vegetable Pulao

When time is limited, a meal that uses familiar ingredients and a single cooking pot can make dinner much easier. Vegetable pulao is one such option. Made with rice, vegetables and aromatic spices, it can be adapted to suit the ingredients already available in your kitchen.

The recipe does not require an elaborate masala or a long list of unusual ingredients. A few carefully chosen spices and properly cooked rice are enough to create a fragrant dish.

Ingredients you will need

For two to three servings, keep the following ingredients ready:

• 1 cup basmati rice
• 1 small carrot, chopped
• Half a cup of green peas
• Half a cup of chopped beans
• 1 small onion, sliced, if desired
• 1 teaspoon ginger paste
• 1 tablespoon oil or ghee
• 1 small cinnamon stick
• 2 cloves
• 2 green cardamom pods
• 1 bay leaf
• Salt to taste
• Fresh coriander leaves
• Water as required for your rice and cooking method

You can replace or supplement the vegetables with cauliflower, sweetcorn or other suitable options.

Prepare the rice and vegetables

Rinse the basmati rice gently until the water becomes clearer. Soak it for around 15 to 20 minutes if the variety and package instructions allow, then drain it.

Wash and chop the vegetables into reasonably even pieces. This helps them cook more consistently.

Heat the oil or ghee in a heavy-bottomed pan. Add the cinnamon, cloves, cardamom and bay leaf. Let them release their aroma briefly, taking care not to burn them.

If using onion, add it now and cook until softened. Add the ginger paste and stir briefly before adding the chopped vegetables.

Cook everything together

Stir the vegetables for a few minutes so that they are coated in the spices. Add the drained rice and mix gently, taking care not to break the grains.

Pour in the appropriate amount of water for your rice variety and chosen cooking method. Add salt, bring the mixture to a boil, then cover and cook over low heat until the rice is tender and the liquid has been absorbed.

Avoid stirring repeatedly during cooking, as this can break the grains. Once cooked, switch off the heat and allow the pulao to rest, covered, for about five minutes.

Fluff the rice gently with a fork and garnish with chopped coriander.

What can you serve with pulao?

Vegetable pulao pairs well with plain curd, cucumber raita or a simple salad. You can also serve it with a vegetarian curry when preparing a more elaborate meal.

For a different flavour, add mint leaves before cooking or finish the dish with a little lemon juice.

The best part of vegetable pulao is its flexibility. Adjust the vegetables and spices to suit your preference, and keep the method simple enough to repeat on busy weekdays.