Fragrant One-Pot Vegetable Pulao
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Basmati cooked with whole spices and mixed vegetables — veg pulao.
A good vegetable pulao is a weeknight rescue. One pot, one tadka of whole spices, basmati and whatever vegetables are in the house. The trick is the water ratio, not the spice list.
Ingredients
How to Make It
Prep ingredients.
Cook as directed.
Taste finish serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
DietGhar original with measured fat and fresh ingredients.
Cooking rice and vegetables together means the rice picks up the flavour of the vegetables and the whole spices. You use one tablespoon of oil for the whole pot.
Pro Tips
- →Taste as you go.
- →Serve fresh.
- →Adjust spice.
- →Rinse the basmati until the water runs mostly clear, then soak for 20 minutes.
- →Use 1.5 cups of water for each cup of soaked rice. Dry rice would need more.
- →Once it boils, cover and cook on the lowest flame. Do not lift the lid for 10 minutes.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Less oil.
- 2Herb swap.
- 3Add a spoon of curd with the water for a slightly tangy pulao, or swap the vegetables for paneer cubes.
Frequently Asked Questions
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