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Vegetable Pulao

Photo by Vinita Punjabi


  • 1 cup whole brown rice (preferably whole basmati), rinsed well and soaked in water for ½ an hour
  • ¼ cup mint leaves
  • ½ cup chopped fresh coriander (cilantro) leaves
  • 1 onion, sliced
  • 1″ pc ginger, finely chopped
  • 1 clove garlic
  • 1 tsp garam masala
  • Green chillies (optional)
  • 2 bay leaves
  • 1″ pc cinnamon
  • 2 cardamoms
  • 2 cloves
  • 1 cup vegetables of your choice cut into small pieces (carrots, beans, peas, cauliflowers, potatoes)
  • Unrefined salt to taste
  • 2 cups water
  • 8 – 10 cashew nuts, for the garnish


Drain and rinse the rice.

In a blender, blend the mint, coriander, ginger, garlic, garam masala, chillies and half the onion to a fine paste. In a rice cooker or pan, add the paste and bay leaves and let it cook for a couple of minutes. Add cloves, cardamom, cinnamon, the vegetables & cook for a couple more minutes. Add rice & salt. Mix well, so that the rice is coated with the spices. Add water, cover with the lid and cook until the water is all absorbed. Fluff up the rice with a fork and transfer to serving platter.

In the same pan, ‘fry’ the remaining sliced onion with a little water until it turns translucent & brown.

Garnish the rice with the onions and cashew nuts.

Serves 3-4


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