Quick Stovetop Vegetable Pulao With Basmati Rice

Quick Stovetop Vegetable Pulao With Basmati Rice is Pakistani dinner recipe, featuring fragrant long-grain basmati rice, a medley of vibrant vegetables, harmoniously blended whole spices, and a robust touch of garam masala powder.

Quick Stovetop Vegetable Pulao With Basmati Rice is a Pakistani pilaf recipe. It's made with various vegetables.

This dish will always remind me of my dad. No matter where he’s coming from, whether it’s a long trip or just a busy week away, his first request is always the same—either Vegetable Pulao or Moong Masoor Dal.

It’s his ultimate comfort food, the kind that brings him peace and makes him feel at home. Seeing him enjoy it after being away makes the whole meal feel even more special.

INGREDIENTS

• Vegetables- As I stated above, I used frozen veggies but you can use fresh ones.

HOW TO MAKE VEGETABLE PULAO?

Add oil, onion, and green pepper.

Next add whole spices.

Add ginger garlic paste.

Now add potatoes, carrots, salt, and Garam Masala powder.

Add water and cover for sometime.

Now add peas bring it to boil.

Add rice and some water.

Cover for sometime.

Enjoy!

Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

Let's Make Vegetable Pulao!!!

Print Recipe

5 from 1 vote

Quick Stovetop Vegetable Pulao With Basmati Rice

Quick Stovetop Vegetable Pulao With Basmati Rice is a Pakistani Pilaf. This recipe comes together in no time and is extremely flavorful.

Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Course: Main, Main Course

Cuisine: Indian, Pakistani

Diet: Gluten Free, Vegetarian

Keyword: pilaf, vegetable pulao

Servings: 6 people

Calories: 42kcal

Author: Sarah Mirza

1x2x3x

Ingredients

• 2 cups basmati rice
• 4½ cup water
• ⅓ cup olive oil
• 1 medium onion thinly sliced
• 2 tbsp ginger garlic paste
• 2 green pepper
• 2½ tsp salt
• ¼ tsp Garam Masala powder

Vegetables

• ½ cup baby carrots cut in little pieces
• ½ cup peas
• 2 medium potatoes cut into cubes

Whole spices

• 1 bay leaf
• 1 tsp cumin seeds
• 4 black peppercorns
• 1 cinnamon stick
• 4 green cardamoms
• 1 anise star

Instructions

• Soak the rice for 25-30 minutes, drain it's water. Set aside. 
• In a medium pot, on medium heat, add oil, and let it heat up. 
• Add onion and green pepper, sauté it until the onion is brown.
•  Next add whole spices and mix well. 
• Add ginger garlic paste.
• Mix well for 20 seconds.
• Now add potatoes and carrots and mix well.
• Add salt and Garam Masala powder and mix well.
• Next add 4 cups of water, bring it to a boil. Cover and let it cook for 10 minutes or until the veggies are done.
• Uncover the pot.
• Add peas and bring it to a boil.
• Next rice and ½ cup of water, lightly mix.
• Bring it to a boil on high for 3-4 minutes.
• Let half of the water evaporate this will take 4-5 minutes.
• Cover the lid and turn it to medium for 8 minutes.
• Next turn it to low heat for 5 minutes.
• Turn off the stove and let it sit for 5 minutes.
• Serve immediately.
• Serve with some chutney and raita.

Video

Notes

• While Vegetable Pulao isn't suitable for freezing, it can be preserved in the refrigerator for 4-5 days when securely sealed with an airtight lid.

Nutrition

Serving: 1cup | Calories: 42kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 99mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 172IU | Vitamin C: 5mg | Calcium: 6mg