vegetable pulao
Typical of the Hyderabadi cuisine, this sabzi pulao is a one-pot rice dish deserving of centre stage at a family gathering. Simply rice and vegetables cooked togther in spices and stock.
equipment
- wide pan with lid
ingredients
- 300 g basmati rice
- 2 tbsp gingelly oil
- ½ tsp cumin seeds
- ½ stick cassia
- 2 cloves
- 3 black peppercorns
- 2 green cardamom pods - broken open
- 1 indian bay leaf
- 1 red onion - chopped
- 1 tsp salt
- 20 g ginger - minced
- 2 cloves garlic - minced
- 1 green chilli - finely chopped
- 1 tomato - pulp removed and finely diced
- 50 g carrot - finely diced
- 50 g green beans - finely sliced
- 50 g peas
- 50 g cauliflower - cut into small florets
- ½ tsp garam masala
- ½ lemon - juiced
- 750 ml vegetable stock
instructions
- Wash the rice in several changes of water to remove excess starch. Cover rice with cold water and soak for 30 minutes.
- Heat the oil in a wide pan on medium heat. Once hot, add the cumin seeds, cassia, cloves, peppercorns, cardamom, and bay leaf. Fry for one minute, or until they sizzle.
- Add the onions and sprinkle with the salt. Fry, stirring continuously for about seven minutes, or until onions soften and become translucent, but without colouring.
- Add the ginger, garlic, and green chillies. Mix well and fry, stirring continuously for one minute.
- Add the tomato, carrot, beans, peas, and cauliflower. Mix gently, to not break up the cauliflower. Ensure vegetables are well coated in the masala. Fry for one minute, stirring gently.
- Add the garam masala and lemon juice and mix well, but gently.
- Drain the rice well and add to the vegetables. Stir gently to combine, and fry for two minutes, stirring frequently, but being cautious not to break up the vegetables.
- Add the stock, and very gently mix. Bring to the boil, mix again, and then reduce heat to very low. Cover and cook for fifteen minutes, or until all the stock has been absorbed into the rice.
- Remove pan from the heat and gently fluff the pulao with a fork. Cover the pan with a tea-towel and replace the lid. Allow to stand for another five minutes, then serve.
notes
- 300g of uncooked rice is approximately one and a half cups.
- Gingelly oil is Indian sesame oil. It is very different from the Asian sesame oil, being much less intense in flavour. Substitute with vegetable oil if unobtainable
- When dicing the vegetables, try to keep them about the same size. They should be kept quite small.
- The amount of vegetables refers to the amount after dicing.
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nutrition
Serving: 250 g | Calories: 403 kcal | Carbohydrates: 75 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 1399 mg | Potassium: 399 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 2936 IU | Vitamin C: 29 mg | Calcium: 64 mg | Iron: 2 mg
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Printed on 22 July 2026
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