Vegetable Pulao
- Total Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup basmati rice, thoroughly rinsed
- 2tablespoons ghee, plus more for serving
- 1(1-inch) cinnamon stick
- 1black cardamom pod (or 2 green cardamom pods), see Tip
- 1bay leaf
- 1½teaspoons cumin seeds
- 1teaspoon black peppercorns
- ½teaspoon ground turmeric
- 1small onion, thinly sliced
- 1green chile, such as Thai bird’s eye or Serrano, slit in half lengthwise (optional)
- 1medium russet potato, cut into small cubes
- 2medium carrots, cut into 1-inch sticks
- ½cup frozen peas (no need to thaw)
- 1½teaspoons coarse kosher salt (such as Morton)
- Plain yogurt, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
317 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 442 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Soak the basmati rice for 15 minutes in room temperature water, then drain well.
- Step 2
In a large (preferably deep) skillet over medium heat, melt the ghee. Add the cinnamon, cardamom, bay leaf, cumin and peppercorns and toast until fragrant and the cumin turns a slightly darker shade of brown, 1 to 2 minutes. Swirl in the turmeric and let it dissolve into the ghee.
- Step 3
Add the onion and chile and cook, stirring occasionally, until the onion is soft and translucent, 4 to 6 minutes.
- Step 4
Add the potato cubes, toss to coat them in the spices and spread in a single layer. Cook, undisturbed, until the potatoes are starting to soften and form a light golden crust on the bottom, 5 to 7 minutes — do not let them cook all the way through, or they’ll be mushy in the finished dish.
- Step 5
Add the drained rice and carrots, toss everything with the spices and cook 1 minute.
- Step 6
Stir in the peas, salt and 2 cups of water. Bring to a boil over high heat, then turn the heat down to maintain a simmer. Cover the pulao and cook for 15 minutes, then turn the heat off and let rest, still covered, for 10 minutes. After 10 minutes, the water should be fully absorbed and the grains fluffy and light yellow. If not, put the pulao back over low heat, and let it cook for a few more minutes, covered.
- Step 7
Divide the pulao among bowls and, if desired, top each with a dollop of yogurt and a small spoonful of ghee.
Tip
- Think of black cardamom as the smoky, assertive cousin of green cardamom. Green cardamom, which comes from a different plant, is smaller and has a sweeter flavor. Both taste wonderful in pulao.
Private Notes
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Cooking Notes
Poonam
Add thinly sliced 2-3 cloves of garlic with the sliced onion. Garnish with fresh tomatoes, diced or halved if using small ones.
Scout
This was delicious! I prepped the vegetables ahead of starting the dish, as it comes together quickly. The only modification I made was substituting low sodium vegetable stock for the water in the recipe. I served with the NYT’s recipe for Cumin Lime Shrimp with Ginger, along with naan and a side of cantaloupe and berries. Will definitely make again.
Vasu
They don't dissolve. You need to set them aside while eating.
Jennifer
When adding cardamom pods or whole cloves when I cook I always count how many I put in and try to find them before serving. Works most of the time.
MK
We enjoyed this delicious well spiced dish. Paired with a protein it is a full meal
SG
Does one pick the whole spices out of the completed dish? Do they dissolve? Could one grind the spices first and then sauté them?
Patel
Make sure to add some pickles on the side (mango, sour) for a kick.
TriciaPDX
When I sub brown rice I partially cook it first. Instead of just soaking, gently simmer the rice for 15 minutes, then add to the dish at Step 5 and proceed as written.
Judy
This was a great recipe. Very easy and very flexible to make. Only took about ten minutes. I used leftover brown rice , butter instead of ghee, cumin powder because I didn't have seeds, green cardamom, red pepper flakes because I didn't have the chili and left out the potatoes. Next time I may add chick peas. I cracked the peppercorns and cardamom.
Hugh
Really delicious! Added some tomato paste and minced garlic after cooking the onions which added even more depth of flavor
joan
I have not made this yet but I intend to, and I plan to put the peas in only in the last few minutes off heat as I think they'll be very overcooked otherwise.
Maggie
I did and found I should have pre-cooked it or doubled the cooking time at least.
Kari
No. Throw the whole pods in. You fish them out while eating it. Warn your guests.
Amanda
I also used butter instead of ghee (which I did not have). And I separately pan fried some tofu, and just added it in after the dish was done. We ate it with yogurt and chutney.
Chantal
You can definitely use a neutral oil instead of ghee. The taste will be less rich. You could add a pat of butter to the finished dish to get a richer taste.
Rachel
Very flavorful and delicious! I misunderstood the concept of "weeknight staple in Desi households" to mean quick, which this recipe was not for me. It's not difficult but there are multiple steps and you need to allot the time for them - soaking the rice, tempering spices, sauteeing onions and pepper, sauteeing the potatoes, etc. Those multiple steps also build and concentrate delicious flavor. I served with recommended yogurt - perfect!
roxinsox
I didn’t have any peas but two handfuls of spinach worked. Is there a way to make it as flavourful as possible without the loose spices in it?
John Washington
added more ghee and put carrots in with cubed sweet potato covered and cooked on low a few minutes otherwise potato and carrots would not be cooked enough. also less salt. think risotto, similar. excellent flavors.
Amy
This was delish! My husband isn't as fond of Indian food as I am but he loved the spices in this dish. I also used left over brown rice, added at the very end. In addition to the one potato and a few carrots I added half a head of cauliflower since it was in the house and needed to be cooked. I will make this again with whatever vegs I have on hand, plus this great mix of spices
Rajiv
Use Chilli available from indian store for more authenticity. add string beans along with carrots.
Joyce
Can you make this ahead of time and serve it at a picnic?
Carol Grosman
How would you adjust the process to use brown basmati rice? Is that possible? Is the best approach to cook the rice until it only needs 15 more minutes and then add it to this recipe?
ktt
you forgot the ginger-garlic paste!
NY Reader
Add cut green beans and small florets of cauliflower for a even better taste.
Grant
Do you think shrimp would be nice in this?
Emily
This is so yummy! I didn’t have a green pepper which i think would make a huge difference. It’s delicious, easy to make, and a good dinner. Will be making again!!!!
Brushjl
Fabulous. Perfectly seasoned, I served it with tandoori fried chicken and it was great.
Vida
This turned out wonderful. Used 1/4 tsp ground cardamom and 1/4 tsp black pepper for the whole spices. Skipped the chile because we can't handle heat. Added 3 cloves minced garlic in with the onion. Used veggie broth instead of water for the rice. Added the peas (thawed) once the rice was done after the 15 min, then recovered and did the 10 min rest time. Added pan fried paneer cubes. Definitely serve with yogurt.
Barbara Bryson
Instead of water I used Orrington Farms vegan chicken broth base. Used half a Serrano chili. Delicious!
wini mae
so yummy but i would recommend making the rice with veg broth. we also added tofu/chicken and it was incredible
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