Indian Vegetable Pulao

Name: Indian Vegetable Pulao
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (280 g) aged basmati rice, rinsed in several changes of cold water until the water runs mostly clear; 3 cups (710 ml) cold water, for soaking the rice; 3 tbsp (42 g) ghee; 1 large (1 g) bay leaf; 1 2-inch (5 cm) piece (3 g) cinnamon stick; 4 pods (1 g) green cardamom pods, lightly crushed to crack the shells; 4 cloves (½ g) whole cloves; 6 peppercorns (½ g) black peppercorns; 1 tsp (2 g) cumin seeds; 1 large (about 7 oz) (200 g) large yellow onion, halved and thinly sliced into half-moons; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 3 cloves (9 g) garlic cloves, finely minced; 2 chiles (14 g) green chiles (serrano or Indian green chile), slit lengthwise, stems left on (optional); 1 medium (about 4 oz) (120 g) medium carrot, peeled and cut into ¼-inch (6 mm) dice; ½ cup (60 g) green beans, trimmed and cut into ½-inch (1.25 cm) pieces; ¾ cup (100 g) frozen green peas, straight from the freezer, no need to thaw; 2¼ cups (530 ml) water, cold; 1¼ tsp (7 g) fine sea salt; ½ tsp (1 g) garam masala; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Fragrant basmati rice simmered with ghee-toasted whole spices, golden onions, carrots, green beans and sweet peas. It's a one-pot, mildly spiced pulao that works as a weeknight main with raita or as a side to any curry.

Prep: 15 min
Cook: 31 min
Wait: 40 min
Total: 1 hr 26 min
Makes: About 6 cups (4 generous servings)

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Ingredients

4 servings

1½ cups (280 g) aged basmati rice, rinsed in several changes of cold water until the water runs mostly clear
3 cups (710 ml) cold water, for soaking the rice
3 tbsp (42 g) ghee
Whole spices
1 large (1 g) bay leaf
1 2-inch (5 cm) piece (3 g) cinnamon stick
4 pods (1 g) green cardamom pods, lightly crushed to crack the shells
4 cloves (0.5 g) whole cloves
6 peppercorns (0.5 g) black peppercorns
1 tsp (2 g) cumin seeds
Vegetables and aromatics
1 large (about 7 oz) (200 g) large yellow onion, halved and thinly sliced into half-moons
1 tbsp (6 g) fresh ginger, peeled and finely grated
3 cloves (9 g) garlic cloves, finely minced
2 chiles (14 g) green chiles (serrano or Indian green chile), slit lengthwise, stems left on (optional)
1 medium (about 4 oz) (120 g) medium carrot, peeled and cut into ¼-inch (6 mm) dice
½ cup (60 g) green beans, trimmed and cut into ½-inch (1.25 cm) pieces
¾ cup (100 g) frozen green peas, straight from the freezer, no need to thaw
For simmering
2¼ cups (530 ml) water, cold
1¼ tsp (7 g) fine sea salt
To finish
½ tsp (1 g) garam masala
1 tbsp (15 ml) fresh lemon juice
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (6)

3-quart (3-liter) heavy-bottomed saucepan or Dutch oven with tight-fitting lid
Fine-mesh sieve
Medium bowl for soaking the rice
Wooden spoon or spatula
Fork for fluffing
Chef's knife and cutting board

Steps

Before you start

Start the rice soaking 30 minutes before you want to cook; this is what gives long, separate grains.
Chop all vegetables before you turn on the stove. Once the spices hit the ghee, things move quickly.
Use a pot with a tight-fitting lid. If the lid is loose, lay a clean kitchen towel under it to trap steam.
Don't lift the lid during the simmer and rest. The steam does the cooking.

1
Rinse and soak rice
- Put the basmati in a medium bowl and cover with cold water.
- Swirl with your fingers, then drain through a fine-mesh sieve.
- Repeat 3 to 4 times until the water runs mostly clear.
- Return the rice to the bowl, add the 3 cups (710 ml) soaking water, and let it soak for 30 minutes.
- Drain well in the sieve for at least 5 minutes before cooking.
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Ready when: Grains look opaque white and are slightly softer; they snap easily when pressed
Tip: Drain thoroughly. Extra water clinging to the rice makes the pulao mushy.
2
Prep the vegetables
- While the rice soaks, slice the onion, grate the ginger, mince the garlic, slit the chiles, dice the carrot into ¼-inch (6 mm) pieces, and cut the green beans into ½-inch (1.25 cm) pieces.
- Keep the carrot and beans together.
- Leave the peas in the freezer until needed.
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Ready when: Carrot and bean pieces are about the same size so they cook at the same rate
3
Temper whole spices
- Set the saucepan over medium heat and add the ghee.
- When it melts and shimmers, add the bay leaf, cinnamon stick, cardamom, cloves, peppercorns and cumin seeds.
- Stir for 45 to 60 seconds.
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Ready when: Cumin seeds sizzle and darken slightly, and the kitchen smells strongly of spice
Tip: If the spices smoke or turn black, the heat is too high. Lift the pan off the burner for a few seconds.
4
Brown the onions
- Add the sliced onion and a pinch of the measured salt.
- Cook, stirring every 30 seconds or so, for 6 to 7 minutes until the onion is soft and golden brown at the edges.
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Ready when: Onion is soft, translucent, and golden brown at the edges
Tip: Well-browned onion gives the pulao its subtle sweetness. Don't rush this step, but don't let it turn dark brown or it will taste bitter.
5
Add ginger, garlic, chiles
- Stir in the ginger, garlic and slit green chiles.
- Cook for about 1 minute, stirring constantly.
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Ready when: Raw garlic smell is gone and the mixture smells sweet and fragrant, with no browning
6
Sauté carrots and beans
- Add the diced carrot and green beans.
- Stir and cook for 2 to 3 minutes to coat the vegetables in the spiced ghee.
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Ready when: Carrot pieces look glossy and slightly brighter in color
7
Toast the rice
- Add the drained rice.
- Gently fold it into the vegetables with a spatula for 1 to 2 minutes so each grain is coated in ghee.
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Ready when: Grains look slightly translucent at the edges and smell nutty
Tip: Fold gently. Aggressive stirring breaks the delicate soaked grains.
8
Add water and boil
- Pour in the 2¼ cups (530 ml) cold water and add the remaining salt and the frozen peas.
- Stir once to spread the rice evenly across the pot and scrape up anything stuck on the bottom.
- Raise the heat to high and bring to a full boil, about 3 to 4 minutes.
- Taste the liquid; it should taste pleasantly salty, like light broth.
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Ready when: Liquid is at a steady rolling boil and the water level is just above the rice
Tip: Adjust salt now; you can't fix it after the rice has absorbed the water.
9
Simmer covered
- Cover with the tight-fitting lid and reduce the heat to the lowest setting.
- Cook undisturbed for 12 minutes.
- Don't lift the lid.
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Ready when: Steam escapes from the lid edges and little to no water is visible when you check after resting; tiny steam holes appear on the surface
Tip: If your burner runs hot, use a heat diffuser or place the pot on the smallest burner to prevent scorching.
10
Rest off the heat
- Turn off the heat and leave the pot covered and undisturbed for 10 minutes.
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Ready when: No liquid pools at the bottom of the pot when you tilt it slightly; the rice looks dry and fluffy
Tip: Resting is essential. Fluffing too early makes the grains sticky and likely to snap.
11
Fluff and finish
- Uncover.
- Pick out the bay leaf and cinnamon stick if you like (the other whole spices can stay but warn guests).
- Sprinkle the garam masala, lemon juice and cilantro over the rice.
- Fluff gently with a fork, lifting from the bottom to the top, until everything is evenly distributed.
- Serve hot.
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Ready when: Grains are long, separate and tender with a slight bite; vegetables are tender
Tip: Use a fork, not a spoon, to fluff; a spoon mashes the grains.

Good to know

Tips

Use aged basmati if you can find it. It cooks into longer, firmer, more separate grains than new-crop or regular long-grain rice.
The water ratio here (1½ cups water per 1 cup soaked rice) accounts for the moisture released by the vegetables. If you skip soaking, increase the water to 2¾ cups (650 ml) and simmer for 15 minutes.
Keep the heat truly low during the simmer. A heavy-bottomed pot prevents scorching on the bottom.
Serve with cucumber raita, a simple dal, or papad for a complete meal.

Make ahead

"Rinse and soak the rice up to 2 hours ahead, then drain well. You can chop the onion, carrot and green beans a day ahead and refrigerate them in airtight containers. The finished pulao is best fresh, but it reheats well."

Storage & reheating

"Room temperature: no more than 1 hour after cooking. Refrigerator: cool quickly, then store in an airtight container for up to 3 days. Freezer: up to 2 months in a sealed freezer container or bag. Reheat in a covered microwave-safe dish or a covered pan with 1 to 2 tablespoons of water per serving, heating until steaming hot all the way through, about 2 to 3 minutes in the microwave, stirring halfway."

Substitutions

ghee → neutral oil or a mix of oil and unsalted butter. Ghee gives the most authentic nutty flavor. Use the same quantity; for a vegan version, use oil only.
frozen green peas → fresh shelled peas, corn kernels, or diced bell pepper. Fresh peas may need 2 to 3 extra minutes; add them at the same time as the water.
medium carrot → diced potato or cauliflower florets. Cut into ½-inch (1.25 cm) pieces. Potato may need to be diced smaller (¼ inch) so it cooks in time.
garam masala → ½ tsp ground cumin plus a pinch of ground cinnamon. Gives a similar warm finish if you don't have garam masala.