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Veg Pulao Recipe in a white plate

Veg Pulao Recipe

A delicious combination of vegetables and basmati rice, this veg pulao will leave you asking for more.
Course Main Course
Cuisine Indian
Keyword veg pulao
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 733kcal
Author Fareeha


  • 750 gms basmati rice soaked for half an hour
  • 1/2 cup peas
  • 4 tbsp oil or ghee
  • 2 cloves
  • 2 cardomon
  • 1 inch stick cinnamon
  • 3 onions finely sliced
  • 2 green chillies
  • 1 1/2 tbsp ginger garlic paste
  • 1 tbsp coriander powder
  • 1 tsp red chili powder
  • 1 carrot diced
  • 1 cup beans cut into 1 inch sticks
  • 1 beetroot diced
  • 2 cups yogurt
  • 4 potatoes boiled, peeled and cut into quarter
  • bunch of coriander leaves
  • bunch of mint leaves
  • salt to taste
  • juice of 1 lemon


  • Heat oil or ghee in a pan and add cloves, cardamom, cinnamon, onion and green chili. Fry till the onion is golden brown in color.
  • Add the ginger garlic paste and fry till the raw smell vanishes from it.
  • Add in the coriander powder, red chili powder and salt. 
  • Next, throw in the carrot, beans, beetroot and cook on high heat till the vegetables are soft.
  • Add in the yogurt, and mix thoroughly.
  • Add the boiled potatoes, coriander leaves, mint leaves, lemon juice and cook on simmer.
  • Drain water from the soaked rice and transfer this rice to a large vessel. Add vegetable gravy. 
  • Add sufficient water and bring to a boil.
  • Cook covered firmly on very low heat for 15 minutes. Let it rest for another ten to fifteen minutes before opening the lid.
  • Mix gently and serve hot with raita.



  1. For every 1 cup of rice, add 2 cups of water. Depending on the quality of rice, the water quantity will differ. So adjust accordingly.
  2. Crush the garam masala lightly before adding. It brings out a very good aroma.