Vegetable Pulao


  • 1 cup whole brown rice (preferably whole basmati)
  • ¼ cup mint
  • ½ cup coriander
  • 1 onion
  • 1 inch piece ginger, chopped fine
  • 1 piece garlic
  • 1 cup vegetables of your choice cut into small pieces (carrots, beans, peas, cauliflowers, potatoes)
  • 1 tsp garam masala
  • 1 piece of cinnamon
  • 2 cardamoms
  • 2 cloves
  • 2 bay leaves
  • A few cashew nuts
  • Water
  • Green chillies (optional)
  • Sea salt to taste


 Soak rice in water for half an hour before cooking. Wash & drain the rice.

Blend mint, coriander, ginger, garlic, garam masala, chillies & half the onion to a fine paste. In a rice cooker or in a pan add the paste, bay leaves and let it cook for a couple of minutes. Add the cloves, cardamom, cinnamom, the vegetables & cook for a couple of more minutes. Add rice & salt. Mix well so that the rice is coated with the spices. Add the water & cover the lid.

In the same pan ‘fry’ the onions with a little water till it turns translucent & brown.

Garnish the rice with onions and cashews.

Serves 3-4