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Spicy Indian Vegetable Pulao Recipe

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Spicy vegetable pulao

Spicy vegetable pulao

Traditional Indian Pulao

I used a shortcut method to make this easy and simple spicy vegetable pulao. You only have to follow a few steps to make this yummy dish.

Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

Serves 4 people

Ingredients

For the pulao:

  • 3 medium size bowls cooked rice (I used basmati rice, but you can use any aromatic long-grain rice)
  • a fistful fresh or frozen peas
  • 1/4 cup carrot, diced
  • 1/4 cup French beans, cut lengthwise into 1-centimeter pieces
  • 1/4 cup cauliflower florets, diced to shape
  • 1 cup julienned onion, deep-fried in oil, plus more for garnish
  • 1/2 cup chopped coriander leaves, plus more for garnish
  • 2 teaspoons ghee
  • salt to taste

For the paste:

  • 3–4 garlic cloves
  • 1 inch piece ginger, cut in pieces
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon garam masala powder
  • 1 1/2 teaspoons kashmiri chili flakes or 4 chilies

Instructions

  1. Wash rice and soak in water for 20 minutes. Mix with peas. Add water and salt. Cook until al dente. Set aside to cool.
  2. Put cumin seeds, coriander seeds, ginger, garlic, kashmiri red chili flakes or chilies, and garam masala powder in a mixer grinder or blender. Add half a glass of water and grind to get a smooth paste.
  3. Deep-fry julienned onion in oil. Collect on an absorbent paper towel.
  4. Parboil carrot, cauliflower, and French beans together in just-sufficient water. This will reduce the cooking time in the future steps.
  5. Heat ghee in a deep-bottomed pan or kadhai. Pour ground paste into it. Sauté, stirring constantly, until it starts leaving ghee on the sides. It may take about 3–4 minutes on low heat.
  6. Add parboiled vegetables. Sauté for 2 minutes. Add cooked rice and salt. Gently mix with the veggies and the masala. Cook on low heat for few seconds until the ingredients combine well. Turn off the heat.
  7. Add 3/4 portion of fried onions and chopped coriander leaves. Mix well.
  8. Spicy vegetable pulao is ready to eat. Serve hot pulao with a less spicy and yogurt-based raita or any side dish. Enjoy the taste!

Important Tips

  • If you are using fresh or frozen peas, sauté them in the ghee before adding the masala paste. No need to boil them before adding.
  • Use either fresh peas or fresh hyacinth beans.
  • You can buy garam masala powder and kashmiri red chili powder from any Indian store.

Photo Guide

Step 1: Prepare the ingredients.

Step 1: Prepare the ingredients.

Step 2: Grind the ingredients as per instructions to make a smooth paste.

Step 2: Grind the ingredients as per instructions to make a smooth paste.

Step 3: Ground the masala paste.

Step 3: Ground the masala paste.

Step 4: Stir-cook this masala paste in ghee for a few minutes, or until it starts leaving oil on the edges.

Step 4: Stir-cook this masala paste in ghee for a few minutes, or until it starts leaving oil on the edges.

Step 5: Add par-boiled veggies. Continue stir-cooking on low heat for 2 minutes.

Step 5: Add par-boiled veggies. Continue stir-cooking on low heat for 2 minutes.

Step 6: Add cooked rice and beans. Gently mix.

Step 6: Add cooked rice and beans. Gently mix.

Step 7: Mix 3/4 portion of fried onion juliennes and chopped coriander to the pulao.

Step 7: Mix 3/4 portion of fried onion juliennes and chopped coriander to the pulao.

Step 8: Spicy vegetable pulao is ready to eat. Serve garnished with the remaining fried onions and chopped coriander. Enjoy the taste!

Step 8: Spicy vegetable pulao is ready to eat. Serve garnished with the remaining fried onions and chopped coriander. Enjoy the taste!