Indian Vegetable Pulao

Indian Vegetable Pulao (Vegetable Basmati Rice)

NOTE: You can use 2 1/2 cups of frozen mixed veggies instead of the cauliflower, carrots, and peas.
Course: Side Dish
Cuisine: Indian
Author: Mrs. Plant


  • ½ t mustard seeds
  • 10 whole cloves
  • 2 cinnamon sticks
  • 1 cup cauliflower cut into tiny florets optional
  • 1 cup chopped organic carrots
  • ½ cup frozen organic peas
  • 2 cups basmati rice soaked in water for 30 minutes, then rinsed well in a fine-mesh strainer with cold water and drained well
  • 1 t. salt or more to taste
  • 3 cups of water


  • Heat a large saucepan on medium high heat. Add mustard seeds, cloves, and cinnamon sticks. Dry fry for 1 minute.
  • Add rice and the vegetables, stir and cook for 3 minutes.
  • Add salt and water and bring to a boil. Cover pot and simmer on low heat for 15-20 minutes. Check after about 10 minutes to see if more water needs to be added. Only add a tiny bit if needed. Rice should be separated and fluff easily with a fork when done. Add additional salt if needed.
  • Remove the cloves (count them!) and cinnamon sticks when transferring to a serving dish.

Leave a Reply