The humble pulao, a staple dish in many Indian households, gets a delicious and healthy twist with these 18 mouth-watering vegetable pulao recipes! Gone are the days of boring and bland rice dishes – these recipes will elevate your cooking game and impress your family and friends. From classic mixed vegetable pulao to more adventurous options like sweet corn and capsicum pulao, there’s something for everyone.
Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish, our list of recipes has got you covered. With a variety of flavors and ingredients, these pulaos are sure to please even the pickiest eaters. So go ahead, get creative in the kitchen, and indulge in the deliciousness that awaits!
Mixed Vegetable Pulav with Cashew Nuts
A flavorful and nutritious pulav recipe that combines a variety of vegetables with the crunch of cashews.
Ingredients:
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 cup basmati rice
– 2 cups water
– 1/4 cup ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup cashew nuts, roasted and chopped
– Fresh cilantro, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the mixed vegetables, cumin seeds, and salt. Cook until the vegetables are tender.
4. Add the drained rice to the pan and stir-fry for 2-3 minutes.
5. Add 2 cups of water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
6. Fluff the pulav with a fork and garnish with roasted cashew nuts and fresh cilantro.
Cooking Time: 25-30 minutes
Spicy Tomato and Peas Pulav
A flavorful and aromatic rice dish that combines the sweetness of peas with the spiciness of tomatoes, perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 medium-sized tomatoes, diced
– 1 cup fresh peas
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 tablespoon vegetable oil
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onion and cook until translucent.
4. Add garlic, tomatoes, coriander powder, turmeric powder, and salt. Cook for 5 minutes.
5. Add peas, rice, and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
6. Fluff the pulav with a fork and garnish with cilantro, if desired.
Cooking Time: 20-25 minutes
Carrot and Beans Pulav with Coconut Milk
This flavorful pulav is a perfect blend of the sweetness of carrots, the creaminess of coconut milk, and the protein-rich goodness of beans. It’s an excellent option for a quick and easy meal that’s also packed with nutrients.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 medium carrot, peeled and grated
– 1 cup cooked kidney beans (or other bean of your choice)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup coconut milk
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the grated carrot, cumin seeds, and garlic. Cook for 2-3 minutes or until the carrot is slightly tender.
4. Add the cooked beans, salt, and rice to the pan. Stir well.
5. Pour in the coconut milk and 1 cup of water. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked.
Cooking Time: 25 minutes
Rainbow Vegetable Pulav with Saffron
A vibrant and flavorful rice dish that celebrates the colors of the rainbow, infused with the subtle warmth of saffron.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 orange bell pepper, diced
– 1 cup mixed vegetables (carrots, zucchini, green beans)
– 1 teaspoon cumin seeds
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add diced onion, red bell pepper, yellow bell pepper, and orange bell pepper. Cook until the vegetables are tender.
4. Add mixed vegetables, soaked saffron, and salt to taste. Stir well.
5. Add drained rice to the saucepan, stirring gently to combine with the vegetable mixture.
6. Add 2 cups of water to the saucepan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Mushroom and Spinach Pulav in Dum Style
This recipe is a twist on traditional pulav, with the addition of earthy mushrooms and nutritious spinach. The dum style cooking process ensures the rice absorbs all the flavors without becoming mushy.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup fresh spinach leaves
– 1 teaspoon cumin seeds
– Salt, to taste
– 1 tablespoon lemon juice
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the mushrooms, garlic, cumin seeds, and salt. Cook until the mushrooms release their moisture and start browning.
4. Add the spinach leaves and stir until wilted.
5. Add the rice to the saucepan and stir to combine with the mushroom mixture.
6. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 15-20 minutes or until the water is absorbed and the rice is cooked.
7. Turn off the heat and let it rest for 5 minutes before fluffing the rice with a fork.
8. Squeeze a tablespoon of lemon juice over the rice and serve hot.
Cooking Time: 30-40 minutes
Sweet Corn and Capsicum Pulav
This pulav recipe combines the natural sweetness of corn with the crunch of capsicum, making it a perfect side dish for any meal. With its simple preparation and minimal ingredients, this dish is sure to become a family favorite.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium capsicum, diced
– 1 cup sweet corn kernels
– Salt to taste
– Optional: lemon wedges for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add capsicum; cook until tender (3-4 minutes).
4. Add rice, water, salt, and sweet corn kernels. Bring to a boil.
5. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. Fluff with a fork and garnish with lemon wedges if desired.
Cooking Time: 20-25 minutes
Broccoli and Cauliflower Pulav with Almonds
A flavorful and nutritious vegetarian dish that combines the health benefits of broccoli and cauliflower with the crunch of almonds.
Ingredients:
– 1 head of broccoli, florets only
– 1 head of cauliflower, broken into small pieces
– 2 cups cooked basmati rice
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– Salt, to taste
– 1/4 cup sliced almonds
– 2 tablespoons lemon juice
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the broccoli and cauliflower, cumin powder, salt, and cooked rice to the skillet. Stir well.
5. Cook for 5-7 minutes or until the vegetables are tender.
6. Stir in the sliced almonds and lemon juice.
7. Serve hot.
Cooking Time: 15-20 minutes
Hyderabadi Vegetable Dum Pulav
A flavorful and aromatic rice dish from the city of Hyderabad, this recipe is a perfect blend of spices, vegetables, and basmati rice. The dum pulav method adds an extra layer of flavor as the rice cooks with aromatics and spices in a sealed container.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 cup mixed vegetables (peas, cauliflower, carrots)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a pressure cooker and sauté onion, garlic, carrot, potato, and mixed vegetables until the vegetables are tender.
2. Add cumin seeds, coriander powder, turmeric powder, and salt. Mix well.
3. Add rice to the cooker and mix with the vegetable mixture.
4. Add water to the cooker and close the lid.
5. Cook for 10-12 minutes or until the pressure cooker whistles.
6. Turn off heat and let it rest for 10 minutes before opening.
7. Fluff the rice with a fork and garnish with cilantro.
Cooking Time: 20-25 minutes
Paneer and Peas Pulav with Ghee Drizzle
A flavorful and creamy Indian-inspired rice dish that combines the richness of paneer (Indian cheese) with the sweetness of peas, all wrapped up in a fragrant saffron-infused pulav. This comforting meal is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/2 cup paneer cubes (Indian cheese)
– 1 cup fresh peas
– 1 tablespoon ghee
– 1 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee in a large saucepan over medium heat. Add paneer cubes and cook until lightly browned, about 3-4 minutes.
3. Add soaked saffron threads and stir well. Then, add peas, rice, and salt. Mix gently to combine.
4. Cook for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Kashmiri Pulao with Dry Fruits
Experience the rich flavors and textures of Kashmir’s culinary heritage with this recipe for Kashmiri Pulao with Dry Fruits. This aromatic rice dish is a staple in many Kashmiri households, often served at special occasions or as a comforting meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee (clarified butter)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 cup dry fruits (almonds, cashews, pistachios)
– Salt to taste
– Fresh parsley or mint leaves for garnish
Instructions:
1. Heat ghee in a large saucepan over medium heat.
2. Add onion, garlic, and ginger; sauté until onion is translucent.
3. Add rice, cinnamon, cardamom, and saffron mixture; stir well.
4. Cook for 1 minute, then add water and bring to boil.
5. Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked.
6. Fluff with a fork, add dry fruits, and season with salt.
7. Garnish with parsley or mint leaves and serve hot.
Cooking Time: 25-30 minutes
Ginger Garlic Vegetable Pulav
A flavorful and aromatic rice dish infused with the warmth of ginger and garlic, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 onion, diced
– 1 carrot, peeled and diced
– 1 red bell pepper, diced
– 1 teaspoon cumin powder
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add garlic, ginger, onion, carrot, and bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add cumin powder and salt to taste. Stir for 1 minute.
4. Add the rice to the saucepan and stir to combine with the vegetable mixture.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
6. Turn off heat and let rest for 5 minutes before serving. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Lemon and Coriander Vegetable Pulav
This aromatic pulav is a perfect blend of citrusy zing, warm spices, and tender vegetables. It’s an ideal side dish for a variety of meals, from everyday lunches to special occasions.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon lemon juice
– 1 teaspoon grated ginger
– 1/4 teaspoon ground coriander
– 1/4 teaspoon cumin powder
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onion and sauté until translucent (3-4 minutes).
3. Add the remaining vegetables and cook for another 5 minutes or until tender.
4. Add rice, lemon juice, ginger, coriander, cumin powder, and salt. Stir well.
5. Add water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and rice is cooked.
Cooking Time: 25-30 minutes
Kerala Style Vegetable Pulav with Coconut
This aromatic pulav recipe combines the flavors of Kerala’s spices with the creamy goodness of coconut, making it a perfect blend of comfort and deliciousness.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and grated
– 1 cup mixed vegetables (such as peas, cauliflower, and bell peppers)
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 1 cup coconut milk
– Fresh curry leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, carrots, and potatoes. Cook until the vegetables are tender.
2. Add mixed vegetables, cumin seeds, coriander powder, turmeric powder, and salt. Stir well.
3. Add rice to the pan, stirring well to combine with the spices and vegetables.
4. Add water to the pan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked.
5. Once the rice is cooked, fluff it gently with a fork. Stir in coconut milk and garnish with fresh curry leaves.
Cooking Time: 30-35 minutes
Mint and Green Peas Pulav
This refreshing pulav recipe combines the sweetness of green peas with the cooling flavor of mint, making it a perfect side dish or light lunch option. With its simplicity and ease of preparation, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 1 cup green peas
– 1/4 cup fresh mint leaves, chopped
– Salt to taste
– Lemon wedges (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent.
3. Add green peas, mint leaves, and salt to the saucepan. Stir well.
4. Add soaked rice to the saucepan and stir gently to combine with the pea-mint mixture.
5. Add 2 cups of water to the saucepan and bring to a boil.
6. Reduce heat to low, cover the saucepan, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 25-30 minutes
Quinoa Vegetable Pulav for Weight Loss
This nutritious pulav recipe combines protein-rich quinoa with a variety of vegetables and aromatic spices, making it an ideal meal option for those looking to shed pounds. With its high fiber content and low calorie count, this dish is both filling and weight-friendly.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, green beans, etc.)
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse quinoa and cook according to package instructions using water or broth.
2. Heat oil in a pan over medium heat. Add onion and garlic; sauté until softened.
3. Add mixed vegetables and cook until they’re tender-crisp.
4. Mix cooked quinoa with the vegetable mixture, cumin powder, turmeric powder, and salt.
5. Serve hot, garnished with fresh cilantro.
Cooking Time: 20-25 minutes
Schezwan Vegetable Fried Pulav
A flavorful twist on traditional pulao, this Schezwan Vegetable Fried Pulav combines the perfect blend of spices and textures to create a mouth-watering dish.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 teaspoon Schezwan sauce
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add chopped onion and cook until translucent.
3. Add minced garlic and cook for 30 seconds.
4. Add mixed vegetables and cook until they’re tender-crisp.
5. Add Schezwan sauce, salt, and cooked rice to the pan. Stir-fry for 2-3 minutes.
6. Add water to the pan and bring to a boil.
7. Reduce heat to low, cover, and simmer for 10-12 minutes or until liquid is absorbed.
Cooking Time: 15-17 minutes
Serve hot garnished with fresh cilantro leaves
Beetroot and Peanut Pulav
This sweet and savory pulav combines the natural sweetness of beetroot with the nutty flavor of peanuts, making it a unique and delicious twist on traditional Indian rice dishes.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 medium beetroot, peeled and grated
– 1/4 cup peanuts
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon cumin seeds
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the ghee or oil in a large saucepan over medium heat.
3. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the grated beetroot, peanuts, and salt to the saucepan. Stir well.
5. Drain the rice and add it to the saucepan. Stir well to combine with the other ingredients.
6. Add 2 cups of water to the saucepan and bring to a boil.
7. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked.
Cooking Time: 15-20 minutes
One-Pot Vegetable Biryani Style Pulav
This recipe combines the flavors of traditional biryani with the convenience of a one-pot meal. With a medley of colorful vegetables and aromatic spices, this dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (e.g., peas, corn, cauliflower)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, red bell pepper, and carrot; cook for an additional 2-3 minutes.
4. Add mixed vegetables, cumin powder, coriander powder, and salt. Stir well.
5. Add rice and water to the saucepan; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid is absorbed.
Cooking Time: 25-30 minutes
Summary
Discover 18 mouth-watering vegetarian pulav recipes, each packed with flavor and nutrients. From classic combinations like mixed vegetable pulav with cashew nuts to more adventurous options like beetroot and peanut pulav, these dishes are sure to delight. Other highlights include spicy tomato and peas pulav, carrot and beans pulav with coconut milk, and quinoa vegetable pulav for weight loss. Whether you’re a busy home cook or a foodie looking to try something new, this collection of recipes is perfect for anyone seeking delicious and healthy meal ideas.
