|April 29, 2023


Indian veg pulao is the most basic rice-based dish made frequently in many Indian homes. It's served along with yogurt raita or sometimes with some type of Kurma/korma/short. You will find it always on the menu list for parties, buffets, and celebration menus.

Pulao is a one-pot rice dish. It's made by cooking fragrant basmati rice with herbs, aromatic whole spices, pulao masala, and rarely, stock. 

There are many kinds of pulao made in India:

  • Vegetable pulao
  • Matar pulao
  • Tawa pulao
  • Coconut milk pulav
  • Zarda pulao
  • Kashmiri pulao
  • Yakhni Pulao, and
  • Chicken pulao

There are several methods of making vegetable pulao recipes. Each state/region has a different way of making it. This article gives you a simple generic veg pulao recipe that anyone can make at home. It is mouthwatering and very fragrant.

This pulao not only goes well with a special or regular meal but is also excellent for packing both school and office lunch boxes.

Since this pulao recipe is the simplest of Indian rice dishes made with very little preparation, it is super quick. It's ridiculously easy to make even for a party when you have a crowd.

A perfectly cooked vegetable pulao should have separate, fluffy rice grains that are not mushy and sticky. And yet the rice should be fully cooked. The dish must have a unique aroma of mint and whole spices like cinnamon, cardamom, and cloves.

You can use specially designed pulao masala like Alco Pulao Masala powder for quicker results. This elevates the flavor and aroma of your pulao to a whole new level!


Veg Pulao is a basic Indian-style rice dish that is delicious, aromatic, healthy, and quick to make for a meal.
Print Recipe

How to make Pulao?

This quick and easy pulao recipe can make this basic veg pulao in a pressure cooker or instant pot.

  • Prep Time - 15 minutes 
  • Cook Time - 20 minutes 
  • Total Time - 35 minutes 
  • Servings - 3


  • 1-½ cups - Basmati rice (aged rice)
  • 2 tbsp - Oil or ghee
  • Salt as needed.
  • 2-½ cups - Water for a pressure cooker
  • 1-½ tsp - Ginger garlic paste

Vegetables and herbs

  • 1 - Medium thinly sliced onion.
  • 2 slit - Green chilies (or as per requirements).
  • 1  - Medium chopped carrot (¾ cup)
  • 4 - Medium chopped French beans (½ cup to 1-inch long chops)
  • ½ cup - Green peas
  • 1 small - Cubed potato (optional)
  • 3 tbsps - Finely chopped mint (pudina; or coriander leaves)

Whole spices for veg pulao

  • 1 - Bay leaf (tej patta)
  • ¾ tsp - Shahi jeera (cumin seeds)
  • 4 - Green cardamoms (elaichi)
  • 4 - Cloves (laung)
  • 2 - inch Piece - Cinnamon (dalchini)
  • 1 - Star anise (optional, but recommended)
  • 1 - Strand of mace (javitri – optional)
  • A pinch of nutmeg (jaiphal – optional)
  • Two pinches of stone flower (dagad phool – optional)
  • ½ teaspoon - Fennel seed powder (saunf powder – optional)

Method of Preparation

  1. Add basmati rice to a bowl. Rinse it for a few times till the water runs clear. 
  2. Soak the pulao rice for a minimum of 20 minutes. Drain the water completely after 20 minutes. Set it aside.
  3. While the rice is soaking, rinse the following: Carrots, Beans, Peas, Potatoes, Onions, Chilies and Mint leaves.
  4. Peel the potatoes and carrots. Cut off both ends of the beans. Chop them all into bite-sized pieces.
  5. Slice onions and slit the green chill. Finely chop the mint leaves. (You can also make a fine paste of ginger garlic, green chilies, and mint if you want). Set all of these aside.

Making Veg Pulao

  1. Heat 2 tablespoons ghee or oil in a pressure cooker.
  2. Add all the whole spices. Saute for about 30 to 60 seconds or till they start to sizzle.
  3. Fry the chilies and onions till the onions turn golden.
  4. Sauté the ginger garlic paste till the raw smell vanishes. 
  5. Add all the vegetables and mint. Sauté these for around 2 to 3 minutes.
  6. Pour water. Add the salt too. The water should be slightly salty to taste.
  7. Boil the water. Add the previously drained rice. Stir constantly.
  8. If cooking in pot, cover and cook on a low heat till all the water is absorbed and the rice grains are well cooked. Turn off the stove when the rice is done.
  9. Cover the pot. Let the veg pulao rest for around 10 to 15 mins. This makes the rice grains fluffy.
  10. Cover your cooker with the lid if you're making pulao in a pressure cooker. Then cook the rice on a medium-high flame for one whistle.
  11. Switch off the stove. When the pressure is released, remove the lid. Using a fork, fluff up the rice in your veg pulao.
  12. Serve veg pulao hot or warm with simple raita or gravy.

Cooking Notes

  • Always use aged rice. It gives fluffy and grainy pulao.
  • If you're using frozen mix veggies, use 1-½ cups of the frozen mix.
  • Always adjust the water quantity depending on the rice type you use. If you're using regular rice, use more water.
  • Using stone flowers (data phool) makes the pulao very flavorful.
  • Adding too much nutmeg or mace can potentially make your pulao bitter.

Now, if you find the above cooking steps too daunting or are in a real rush, don't worry. You can make equally (if not more!) delicious Veg Pulao with Alco's Pulao Masala. It gives instant mouthwatering Veg Pulao without you breaking into a sweat working with all the above ingredients.

Besides Alco Pulao Masala, Alco Foods offers a vast range of masalas and instant gravy mixes. Try our products, and your food will be next-level delicious!


Is Veg Pulao healthy?
Why is pulao better than biryani?
What is the difference between biryani and pulao?
What is the origin of veg pulao?
Which is tastier biryani and pulao?