30-minute One Pot Vegetable Pulao (Rice Dish) | Vegan/Vegetarian Recipe

30-minute One Pot Vegetable Pulao (Rice Dish) | Vegan/Vegetarian Recipe

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Vegetable pulao is a wholesome, delicious
and nutritious dish that does not actually require a lot of time to make. It looks intricate
but the process is really quite easy. My version for today is a 30-minute, or more
like 35 minute, one pot rice dish that requires minimal supervision and stirring. The ideal rice for this pulao dish
is basmati rice as it cooks in about 15 minutes. This
is about the same amount of time that the veggies will take to cook. Rinse the rice a few times
until the water runs clear. Then drain as much of the water as possible. Then cover the rice
with 3½ cups of water and let soak for about 15 minutes while we prepare the other ingredients. To deseed the tamarind paste, place it in
some warm water. Let it soak until softened. We have a more explicit video on how to deseed
tamarind. I’ll leave the link in the description if you’d like to watch it. If you don’t
have tamarind, you may substitute it with tomato puree.
While the rice and tamarind are soaking continue preparing the vegetables. I’ll be using
about ¼ of a cauliflower head cut into small florets. Instead of fresh vegetables, you can also
use mixed frozen veggies. They are just perfect for this dish and will cut the preparation
time to even less if you are really short of time, or you are making this on a week
night or just want to take the day off prepping. You may peel the carrot if you wish
and then dice it. I am using a couple of shallots for today.
You can use any types of onion of your choice — red, yellow or white; they all work fine
for this dish. Peel and finely chop or mince the garlic. It’s important to cut the potato into small cubes for this recipe so that it cooks well
along with the rice and other vegetables. If the pieces are too chunky, they may remain
a little crunchy. So cut it into cubes of about 2 to 3 cm or one inch. By now the tamarind would have softened enough. So mash it in between your fingers to dissolve
the pulp and strain out the seeds. Leave the tamarind juice aside for the moment. The spices that I am using for today are ground cumin, cinnamon. Instead of ground cinnamon,
you can also use a stick of about 5 cm or 2 inches. Garam masala is optional. Nutmeg, whole cloves, a few juniper berries. I’ll
also be adding whole cardamom and saffron threads later on.
You will need a thick bottom pot or pan for this dish. I am using a wok-style pan. You
can also make this pulao in a pressure cooker or instant pot if you have one.
Heat one tablespoon of coconut oil on medium temperature. Add the onions, garlic
and minced ginger. I usually keep pre-minced ginger on hand. I have another video where
I’ve shared a few tips on how to pre-mince and preserve ginger or garlic. Check the description
for the link. Sizzle for about 2 minutes until onions are
a little translucent. Then add the whole cumin. Roast for about 20 seconds. Next add the ground
spices (cumin, garam masala, nutmeg and cinnamon), the whole cloves and juniper berries. Roast for about
30 seconds. Add a little water if required. Then add the tamarind juice or tomato puree. Simmer and let the tamarind juice reduce. Then add the chilli and bay leaves.
Add all the vegetables. If you are using frozen vegetables add them in at this stage
directly from frozen. Add a little salt and water (if necessary). Stir and saute for about
5 minutes. Add the chickpeas and frozen green peas. I have used brown chickpeas but you
can also use regular chickpeas or other beans like red beans, black eyed peas, or black
beans. You can even use tofu or tempeh in which case, I would suggest that you pan-fry
them first before adding them in. Next add in the rice along with all the water
that it has been soaking in. If you decide to substitute the rice with
any other type like brown rice, you may need to half cook it beforehand depending on how
long the rice takes to cook. Add the whole cardamoms and saffron threads.
Saffron is optional but it does add another depth of flavour to this pulao. So, if you
can get hold of it, I do recommend it. It is one of the priciest spices that exists but
a little goes a long way. We only need about 4-5 threads. Distribute the threads around. Stir and mix the rice with the vegetables. Add a little more salt to taste. Now cover and simmer on low-medium heat for 15 minutes. If using a pressure cooker or instant
pot, it will only require about 7 minutes. Then turn off the heat and let the pan stand
covered for another 5 minutes. After 5 minutes, uncover and fluff the rice.
Garnish with fresh coriander or mint leaves. Serve hot accompanied with assorted pickles,
a cucumber raita and coriander chutney. We have videos of the raita and chutney,
I’ll leave these links in the description. This veg pulao keeps well in the fridge and is
even tastier the next day. To reheat, just add a little water in the pan, cover and heat
on medium-low temperature until steamy. This dish is so fragrant and delicious that
it actually does not look that it was made in just about 35 minutes. It is a nice dish to
even serve to guests. You can find a printable version of this recipe
on our website. If you’ve enjoyed this recipe don’t forget to give it a thumbs up. And
subscribe to our channel for more recipes. If you do make this recipe, send us a picture
and tag us on social media. We’d love to see what you are making.
You can also join our mailing list we’ll send you an email when we have a new recipe
or an announcement. This way you’ll never miss anything.
We hope you are having a great week so far. Until next time, take care.

65 thoughts on “30-minute One Pot Vegetable Pulao (Rice Dish) | Vegan/Vegetarian Recipe

  • Anne M Post author

    Hi,I am new to your videos and I love them I will be making them thanks Anne from Alberta

  • The Discount Vegan Post author

    Annnnddd now it's settled!…I NEED new pots and pans LOL….any recommendations?

  • LK Harding Post author

    Love the camera angle. ๐Ÿ™‚

  • Ducelia Cerpa Post author

    Me encanta arroz con verduras ๐ŸŒบ๐Ÿ’“

  • Green Life In Dublin Post author

    Love your videos, and this was no exception! This looks delish and I can't wait to try it ๐Ÿ™‚

  • Kay Brown Post author

    Looks fabulous! Another "must make"!

  • Teagan Post author

    Can't wait to try this! Thanks for the recipe ๐Ÿ™‚

  • Tonny Mata Post author

    Me encantan !!!!!tus videos eres excelente en la cocina felicidades!!!!!! Te mando un abrazo muy fuerte y que Jheova te bendiga Saludos!!!!

  • Persimmon Dancer Emilie Post author

    This looks wonderful! Would long grain jasmine rice work well? That's what I have on hand.

  • Marshall Cleveland Post author

    Your videos are amazing! It's so relaxing to watch everything get prepared and cooked, and always inspires me to get up and see what ingredients I have on hand. I only wish Youtube could transfer smells…
    Keep up the excellent work. ๐Ÿ˜€

  • Pooh Manchoo Post author

    Looks delicious. You are an awesome chef. Thanks so much!

  • tamcon72 Post author

    I have missed this channel! Hope you and Boyfriendlovlie are well and staying warm in Montreal, which must be a magical winter wonderland at this time : ) It's gotten downright frigid here in Southeast Michigan, after a very long, mild Fall, so I will be making this on Saturday to warm me belly! TFP : )

  • nutritionalyeast Post author

    I'm also new to your videos. Can't wait to watch all of them! They seem really well done and the food looks amazing. <3

  • Bumble Bee Post author

    This camerawork was hypnotizing to watch. Serious food porn at its best. Can't wait to make this! :o)

  • Syed Dillavez Naaz Post author


  • Mrs Plant Post author

    This sounds AMAZING! I make veg pulao, but you have more ingredients in yours. Sounds even better!

  • deebadubbie Post author

    The directions are so clear – absolutely a joy to follow! Cutting techniques are so nicely shown! This turned out just lovely! Thanks for sharing!

  • shabd Post author

    I tried this and it came out perfectly. I have never made a simple one pot dish like this, I am impressed. it was delicious and I was super hungry and didn't want to wait too long

  • The Viet Vegan Post author

    Wow you always make the must beautiful and fluffy rice dishes. =O

  • Renee Angelann Post author

    ๐Ÿ˜all the spices look soooo good! Can't wait to try this!๐Ÿ‘๐ŸผGreat video love! Keep the great content coming and Happy Holidays! ๐ŸŽ„๐ŸŽ

  • Ylva Wolf Post author

    hmmmm paret mari bon!

  • Aura Main Post author

    I am really enjoying your channel and recipes. Your voice is beautiful and soothing ๐Ÿ‘๐Ÿผ

  • Clockwork Post author

    I have to get a lot oh rest b4 I attempt to cook an Indian dish. .๐Ÿ˜ฃ

  • Crisscross Post author

    May you please make a vegan paneer butter masala recipe video? โค๏ธโค๏ธโค๏ธ

  • Janet C. Post author

    Great video ! Love the recipe :)))

  • yogiyoda Post author

    mmm, looks good!

  • Graceful4665 Post author


  • Rachel Hudson Post author

    This looks delicious. I am confused about coconut oil. I thought it was very high in saturated fat.

  • Trina Roy Post author

    Your videos inspire me to cook and eat healthy ๐Ÿ˜Š๐Ÿ˜Š !! Keep up the great work ๐Ÿค—!

  • Emina Mutapcic Post author

    oh my god! the editing , the camera angles…this is pure art

  • erosamuk Post author

    sweet… as usual!!

  • Androo Markham Post author

    Your videos and recipes are great! Thank you!

  • Rayhanna bella Post author

    I hope my friends on this channel are all well..WE MISS YOUR PRESENCE!..Xx

  • Pamela Rossetti Post author

    beautfiful and helpful video…thank you

  • Mayra Esquivel Post author


  • Infanta Fantasia Post author

    I like all your videos, this one is my favorite.

  • life long Post author

    love this site

  • StarFlower99654 Post author

    Is ginger a suitable replacement for garam masala? Or is that spice more a curry? Thank you.

  • Ria Post author

    More than 1/2 teaspoon of tamarind juice is listed on your website but you seemed to have added a lot more. Otherwise thanks for recipe.

  • Veganlovlie | Vegan Fusion-Mauritian Cooking Post author

    โœฟ Veganlovlie Recipes / One Pot Vegetable Pulao – Vegan : An easy 30-minute one pot vegetable pulao, a fragrant, delicious and wholesome rice dish. Much simpler than a biryani, this veg pulao dish is an equally ideal week night meal as it is for festive occasions. Can be made in an instant pot or pressure cooker for an even quicker rendition. โœฟ FULL PRINTABLE RECIPE โ–ถ http://veganlovlie.com/one-pot-vegetable-pulao-recipe-rice-dish

    — How to Deseed Tamarind:
    โ–ถ https://www.youtube.com/watch?v=zcBinFXXWc4

    — How to Pre-mince and Preserve Ginger/Garlic:
    โ–ถ https://www.youtube.com/watch?v=zcBinFXXWc4

    — Cucumber Mint Raita:
    โ–ถ https://www.youtube.com/watch?v=u3PVzQ7J1-Y

    — Coriander Chutney:
    โ–ถ https://www.youtube.com/watch?v=zcBinFXXWc4


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  • Rebekka De la Cruz Post author

    Hi..I'm a new subscriber. I found your channel very interesting!

  • myfairy talegimail Post author

    It looks like u used 2 c of basmati rice here. I'm preparing d ingredients n will cook later today. Thanku

  • crimsonspice72 Post author

    I'm so happy I found your channel. I'm going to try this recipe tonight.

  • Sky's the Limit! Forever Young Post author

    You are SO beautiful!

  • cathalia Tecson Post author

    Very nice ๐Ÿ‘๐Ÿป๐Ÿ™‚

  • ailse491 Post author

    Can you show how to make plain basmati rice please thank you I love your videos keep them coming

  • cynan pramis Post author

    In my pantry, I do have brown basmati rice that my husband prefer. I will probably add mushrooms as well but this looks absolutely scrumptious! Thank you!

  • Ana Lemus Post author

    Looks so delicious ๐Ÿ˜‹๐Ÿ‘๐Ÿผ

  • Ann Marie Post author

    I didn't know u can used all those spices for this food too. Is every Indians food used spices. I am.just wondering.

  • Elizabeth Sagewood Post author

    oh what a gorgeous, warm and deep Autumn recipe. I simply have to try this out.

  • Daniel West Post author

    What happens to the whole cloves? Do they soften and become edible once cooked? I've always fished out the cloves (very fiddly and time consuming) in any dish that calls for them, but if I don't have to that would be great.

  • Ashvimee Ramdhony Post author

    I tried and varied the vegetables a little bit

  • Lee Loves Lentils Post author

    Your videos are awesome…. makes me want to try them all.

  • Suzie B Post author

    beautiful recipe

  • Tahseen Experiments Post author

    love your channel and great choice of backing track!

  • janek49 Post author

    Love the camera work!

  • TameTusker Silly Post author

    Thank you, Merci beaucoup Mauritian chef. I am from India ( living in Canada) and this pulao has a tiny interesting twist to it-it uses tamarind in the recipe. Thank you and more recipes from you. Love ya!:)

  • aaarti choudary Post author

    To the same recipe,I add ground ginger,garlic,green chilies,corriander,mint…a minute more but really full of flavor…

  • Deidre Johnson Post author

    Tried this last night and it was delicious! Although I didnt have saffron and juniper berries. I imagine that would make it amazing though

  • Eugene Nyunt Post author

    Brilliant !

  • Mariana Mihai Post author

    What temperature are you using when add the spices ? Thanks

  • November Sky Post author

    : ))) like it!

  • ssky9009 Post author

    Thanks for the recipes.You have very sweet voice

  • Goldie O Post author

    Will you be my wife? Lol Seriously, your food looks amazing.

  • Leena Ahmed Post author

    Your channel is one of my favorite ๐Ÿ˜๐Ÿ˜๐Ÿ˜ because you make many savory dishes ๐Ÿ˜‹๐Ÿ˜‹

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