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Veg Pulao
Spiced rice with vegetables — one pot, one dinner
🔥 Intermediate🍛 Main Course🌿 Vegan🕑 45 min
Not to be confused with biryani: pulao is cooked in a single pass, everything goes into the pot together. It's the relaxed, reliable version of the same idea, and needs no layering.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep20 min
Cook time25 min
Total45 min
Serves4 portions
Contains:
Tree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 14✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Wash the rice until the water runs clear, then soak for 20 minutes and drain.
- Heat the oil, roast the cashews until golden brown and remove. Add the whole spices for 30 seconds.
- Fry the onion until golden brown for 6–8 minutes. Cook the ginger-garlic paste in for 1 minute.
- Add the vegetables and chilies and cook along for 4 minutes.
- Add the rice and toss gently for 2 minutes, until every grain is coated. Don't stir like a risotto — soaked rice breaks easily.
- Add the hot water and salt, bring to a boil once, put the lid on, lowest heat, 12 minutes. Turn off the heat, let it rest covered for 10 minutes, then fluff with a fork and fold in the cashews, mint and coriander.
Tips
- Ratio of 1 part soaked rice to 1.5 parts water by volume. For unsoaked rice, 1:2.
- Hot water, not cold. Cold water interrupts the cooking process and makes the grains uneven.
- The lid does not come off between minute 0 and minute 12.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
