Masala Pulao Recipe (Indian Spiced Rice)

Masala Pulao (Indian Vegetable Pilaf) is a flavorful and easy one-pot rice dish made with basmati rice, mixed vegetables, and warm Indian spices. Pulav is known as masala pulao or spicy vegetable rice, this dish is similar to a vegetarian rice pilaf, but with bold, comforting flavors. It’s perfect one-pot meal for a quick lunch, dinner, or even a flavorful addition to your meal prep. Ready in under 30 minutes, this Indian rice recipe is full of flavor, and pairs wonderfully with raita, salad, or yogurt (raita), or pickled vegetables. Whether you’re new to Indian cooking or looking for an easy global-inspired dish, this veg pulao is simple to make and easy to customize with your favorite vegetables and spice blends.

Ingredients and Substitutes

• Basmati rice – I use long-grain basmati for its aroma and texture. Soak it for 20–30 minutes before cooking. If not available, you can use sona masoori or any non-sticky short-grain rice.
• Cooking Oil or Ghee – Ghee adds richness and a traditional flavor. For a vegan version, use any neutral cooking oil like sunflower or rice bran oil. I like to drizzle a little ghee at the end for aroma, but it’s totally optional.
• Whole Spices – I usually temper the oil with bay leaves, cinnamon stick, cumin seeds, cardamom and cloves. These spices bring warmth and fragrance to the rice. If you’re short on any, just use 1 tsp garam masala later in the cooking process for a similar depth.
• Onions – Onions give sweetness and texture. You can also use shallots or spring onions.
• Green Chilies – These add a mild heat. For a milder version, use black pepper or skip entirely.
• Vegetables – I typically add vegetables like carrots, green beans, and potato, all chopped. Feel free to include peas, capsicum, or cauliflower based on what’s in season.
• Ground spices – To season, I use turmeric powder, coriander powder, cumin powder, and garam masala. Together, they enhance color and flavor. If you don’t have all of them, even just garam masala works in a pinch.
• Salt to taste – I usually add about 1.5 to 2 teaspoons. Adjust based on your preference.
• 3.5 to 4 cups water – Use slightly less for firmer grains or a bit more if you like softer pulao.
• Moong dal badi (optional) – These add protein and crunch. You can skip them or use toasted paneer cubes or tofu instead.
• Coriander leaves – For garnish and freshness. Mint leaves can also be added for a refreshing twist.

How to make Masala Pulao (Vegetable Pulao Steps)

Prepare the Base

1. Heat 2 tablespoons of oil or ghee in a pressure cooker over high flame. Add:

• 2 bay leaves
• 1 small stick cinnamon
• 1 cardamom
• 1 teaspoon cumin seeds
• 3–4 cloves

Sauté for 1 minute until the spices begin to splutter in cooker and release aroma.

Add Aromatics

2. Add 2 medium onions, finely chopped, and 2 slit green chilies. Sauté on medium flame until the onions turn golden brown (about 4–5 minutes).

Add Vegetables

3. Now add the following vegetables:

• ½ cup chopped carrots
• ½ cup chopped green beans
• 1 medium potato, diced

Mix well and sauté for another 2–3 minutes so the vegetables coat nicely with the onions and spices.

Add Spice Powders

4. Add the following powdered spices:

• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 teaspoon garam masala

Stir everything together so the spices are well absorbed by the vegetables.

Add Crunch

5. (If using) Add ½cup fried moong dal badi for a traditional North Indian crunch. Sauté lightly.

Add Rice and Water

6. Add 2 cups basmati rice, washed and soaked for 20–30 minutes, and 3.5 to 4 cups of water depending on how soft or fluffy you want the rice.
Also add:

• Salt to taste (typically 1.5 to 2 teaspoons)
• 1 teaspoon ghee (optional) for enhanced aroma and flavor

Mix gently to combine without breaking the rice grains.

Pressure Cook the Pulao

7. Close the lid and cook on medium flame for 3–4 whistles. Turn off the flame and let the pressure release naturally.

Garnish and Serve

8. Open the cooker and gently fluff the cooked pulao with a fork. Garnish with 2 tablespoons of freshly chopped coriander leaves. Serve hot with raita, pickle, or a simple cucumber salad.

Serving Suggestions for Masala Pulao

Serving Suggestions for Masala Veg Pulao

Serve masala veg pulao with a side of raita to balance the spices. Cucumber raita is cooling and fresh, while boondi raita adds texture. You can also add roasted or fried papad for crunch. Plain curd or a glass of chilled chaas (spiced buttermilk) complements the meal perfectly.

To make it a full meal, pair pulao with a mild or creamy curry. Try kachumber salad made with chopped cucumber, tomato, and onion. For variety, go for grated carrot-beetroot salad or a simple sprouted moong salad.

A light salad refreshes the palate. Paneer butter masala, mixed vegetable curry, dal tadka, dal makhani, or even chole (chickpea curry) go well with the spiced rice. Complete the meal with a traditional Indian tea, masala chaas, sweet or salted lassi, or fresh lime soda.

FAQ

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