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, 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.

You may also like: Soya Chunks Curry, Malai Kofta, Dum Aloo, Rajma Masala

How to make Masala Pulao (Vegetable Pulao Steps)

1. Heat 2 tablespoons oil or ghee in a pressure cooker over high flame, add the following ingredients:

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

Sauté for about 1 minute until the aromatic spices splutter and release fragrance, then add 2 chopped onions and green chilies, and cook on medium flame until the onions turn golden brown (4–5 minutes), forming the flavorful base for Masala Pulao.

2. Add ½ cup chopped carrots, green beans, and 1 diced medium potato to the golden onion mixture, mix well and sauté for 2–3 minutes until the vegetables are lightly coated with the aromatic masala base, then add ½ teaspoon turmeric powder, coriander powder, cumin powder, and 1 teaspoon garam masala, stirring everything together so the spices blend evenly with the vegetables.

3. Add 2 cups of basmati rice along with 3.5 to 4 cups of water, salt to taste, and 1 teaspoon ghee for enhanced aroma, then mix gently so the rice grains remain intact and absorb the flavorful masala base, setting the stage for a fluffy and aromatic Masala Pulao.

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

5. 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

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.

Frequently asked questions

Recipe Card

Masala Pulao Recipe

Masala pulao is a quick, one-pot basmati rice dish with vegetables and aromatic Indian spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 340 kcal

Equipment

• 1 Pressure Cooker
• 1 Spatula
• 1 Cutting board and knife
• 2 Measuring cups and spoons
• 1 Bowl

Ingredients

  

• 2 cups basmati rice washed and soaked for 20–30 minutes
• 2 tbsp oil or ghee
• 2 bay leaves
• 1 small stick cinnamon
• 1 green cardamom
• 1 tsp cumin seeds
• 4 cloves
• 2 medium onions finely chopped
• 2 green chilies slit
• ½ cup carrots chopped
• ½ cup green beans chopped
• 1 medium potato diced
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• 1½ tsp salt adjust to taste
• 4 cups water adjust depending on desired texture
• 1 tsp ghee optional, for aroma
• Fresh coriander leaves for garnish

Instructions

 

• In a pressure cooker, heat oil or ghee on medium flame.
• Add bay leaves, cinnamon, cumin seeds, and cloves. Sauté for 1 minute until fragrant.
• Add chopped onions and slit green chilies. Sauté Onions & Chilies and cook until onions are soft and golden.
• Mix in chopped carrots, green beans, and diced potatoes. Sauté vegetables for 2–3 minutes.
• Add turmeric powder, coriander powder, cumin powder, and garam masala. Stir well to coat the veggies. For crunch, you can add fried moong dal badi and mix.
• Add the soaked rice, water, salt, and a spoon of ghee (optional). Mix everything gently.
• Close the lid of the pressure cooker and cook on medium flame for 3–4 whistles. Let the pressure release naturally. Fluff the pulao rice with a fork. Garnish pulao with chopped coriander. Serve hot with raita or salad.

Notes

• You can use long-grain basmati rice for best texture.
• Adjust green chili and spice level to make it mild for kids.
• Swap fresh vegetables with frozen if in a hurry.
• Note: Calories may vary based on ingredients used to make pulao and portion size.

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