18 Flavorful Vegetable Pulav Recipes Exquisite

Craving a hearty, veggie-packed meal that’s as easy as it is delicious? Look no further! These 18 Flavorful Vegetable Pulav Recipes are your ticket to quick, wholesome dinners bursting with color and spice. Whether you’re a weeknight warrior or a weekend foodie, these aromatic rice dishes promise comfort in every bite. Ready to transform your pantry staples into something extraordinary? Let’s dig in!

Classic Mixed Vegetable Pulav

This fragrant one-pot rice dish is packed with colorful veggies and warm spices—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee (or butter)
• 1 tsp cumin seeds
• 1 small yellow onion, thinly sliced
• 1 medium carrot, diced
• 1/2 cup green beans, chopped into 1-inch pieces
• 1/2 cup frozen peas
• 1 bay leaf
• 1 cinnamon stick (2 inches)
• 3 cloves
• 1 tsp salt
• 1/2 tsp turmeric
• 3 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and sizzle for 10 seconds until fragrant.
2. Add onion and sauté for 3 minutes until translucent. Stir in carrot, green beans, peas, bay leaf, cinnamon stick, and cloves. Cook for 2 minutes.
3. Add rice, salt, and turmeric, stirring gently to coat the grains with spices (1 minute). Pour in water and bring to a boil.
4. Cover, reduce heat to low, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 more minutes.
5. Fluff rice with a fork, discard whole spices, and garnish with cilantro.

The magic here? Toasting the rice with spices before cooking gives every bite deep, layered flavor—no bland bites!

Tip: For extra fluffiness, soak rinsed basmati rice in cold water for 20 minutes before cooking, then drain well.

Spicy South Indian Vegetable Pulav

This fragrant, one-pot rice dish packs a punch with bold spices and tender veggies—perfect for a weeknight dinner with a kick!

Ingredients:

• 1 ½ cups basmati rice, rinsed and drained
• 2 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 1 green chili, slit lengthwise (optional for extra heat)
• 1 tbsp ginger-garlic paste
• 1 cup mixed vegetables (carrots, peas, green beans), diced
• 1 tsp turmeric powder
• 1 tsp garam masala
• ½ tsp red chili powder
• 1 tsp salt
• 2 ½ cups water
• 2 tbsp chopped cilantro (for garnish)
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Add onion and green chili; sauté for 3 minutes until soft. Stir in 1 tbsp ginger-garlic paste and cook for 1 minute.
3. Add mixed vegetables, 1 tsp turmeric, 1 tsp garam masala, ½ tsp red chili powder, and 1 tsp salt. Cook for 2 minutes, coating the veggies evenly.
4. Stir in basmati rice and toast for 1 minute. Pour in 2 ½ cups water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
5. Turn off heat; let sit covered for 5 minutes. Fluff with a fork, then drizzle with 1 tbsp lemon juice and garnish with cilantro.

The magic here? Toasting the rice with spices before cooking deepens the flavor, while lemon juice brightens every bite. Tip: For extra richness, swap water with coconut milk and reduce chili powder for a milder version.

Paneer and Vegetable Pulav

This fragrant one-pot rice dish is packed with tender paneer and colorful veggies—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 8 oz paneer, cubed
• 1 cup diced carrots
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup frozen peas
• 1 small red onion, thinly sliced
• 2 tbsp ghee (or butter)
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 2.5 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a deep pot over medium heat. Add cumin seeds, bay leaf, and cinnamon stick, sizzling for 30 seconds until fragrant.
2. Add onion and cook for 3 minutes until soft. Stir in turmeric, garam masala, and salt, then add carrots, green beans, and paneer. Cook for 2 minutes.
3. Add rice and water, stirring gently. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off heat, scatter peas on top, and let sit covered for 5 minutes. Fluff with a fork, garnish with cilantro, and serve.

The gentle spicing lets the paneer and veggies shine, while the rice cooks up fluffy and separate—no mushy grains here!

Tip: For extra flavor, toast the rice in a dry pan for 2 minutes before rinsing.

Cheesy Vegetable Pulav

This comforting one-pot wonder combines fluffy basmati rice with colorful veggies and a gooey cheese finish—perfect for busy weeknights when you crave something hearty but fuss-free.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 carrot, diced
• 1/2 cup green beans, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp salt
• 2 cups vegetable broth
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped cilantro

Instructions:

1. Melt 2 tbsp butter in a deep skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until soft. Stir in garlic, carrot, green beans, and corn, cooking for 4 minutes.
3. Mix in 1/2 tsp turmeric and 1 tsp salt, then add rice, stirring to coat. Pour in 2 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off heat, sprinkle 1/2 cup cheddar cheese over the rice, and cover for 2 minutes to melt. Garnish with cilantro before serving.

The magic here? The cheese forms a creamy crust on the rice while keeping the veggies tender-crisp—no mushy textures!

Tip: For extra richness, swap half the butter with ghee and top with a fried egg.

Coconut Milk Vegetable Pulav

This fragrant, one-pot rice dish is packed with veggies and simmered in creamy coconut milk for a subtly sweet, restaurant-worthy meal at home.

Ingredients:

• 1.5 cups basmati rice, rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, thinly sliced
• 1 cup diced carrots
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (13.5 oz) can full-fat coconut milk
• 1.5 cups vegetable broth
• 1 tsp salt
• 1/2 cup frozen peas
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook 3 minutes until soft. Stir in carrots, green beans, garlic, and 1 tsp ginger; sauté 2 minutes.
2. Add 1 tsp cumin and 1/2 tsp turmeric, stirring 30 seconds until fragrant. Pour in coconut milk, 1.5 cups broth, and 1 tsp salt. Bring to a gentle boil.
3. Stir in rice, reduce heat to low, cover, and simmer 15 minutes. Scatter peas on top, re-cover, and cook 5 more minutes until liquid is absorbed.
4. Remove from heat. Let sit covered 5 minutes, then fluff with a fork. Garnish with cilantro.

The coconut milk gives this pulav a luxurious creaminess without heaviness, while the turmeric stains the rice a sunny gold. Perfect for impressing guests with minimal effort!

Tip: For extra richness, toast 2 tbsp cashews in the coconut oil before adding onions, then use as garnish.

Masala Vegetable Pulav

This fragrant one-pot rice dish is packed with warming spices and colorful veggies—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee (or neutral oil)
• 1 tsp cumin seeds
• 1 small yellow onion, thinly sliced
• 1 medium carrot, diced
• 1 cup cauliflower florets
• 1/2 cup green peas (fresh or frozen)
• 1.5 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2.5 cups vegetable broth
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a deep skillet over medium. Add cumin seeds and toast for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until soft. Stir in carrot, cauliflower, and peas, cooking for 2 more minutes.
3. Sprinkle in garam masala, turmeric, and salt, tossing to coat the veggies evenly.
4. Add rice and toast for 1 minute, then pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
5. Turn off heat and let steam for 5 minutes. Fluff with a fork and garnish with cilantro.

The secret here? Toasting the rice with spices before simmering gives every grain an extra layer of depth. Serve with yogurt for a cooling contrast.

Tip: For extra richness, swap 1/2 cup broth with coconut milk.

Hyderabadi Vegetable Dum Pulav

This fragrant one-pot rice dish is packed with warm spices and tender veggies—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 2 tbsp ghee (or neutral oil)
• 1 medium onion, thinly sliced
• 1 medium carrot, diced
• 1/2 cup green beans, chopped
• 1/2 cup cauliflower florets
• 1/4 cup frozen peas
• 1 tsp cumin seeds
• 2 green cardamom pods
• 1-inch cinnamon stick
• 1 bay leaf
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp salt
• 2.5 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, cardamom pods, cinnamon stick, and bay leaf. Sizzle for 30 seconds until fragrant.
2. Add onion and cook for 3–4 minutes until soft. Stir in carrot, green beans, cauliflower, and peas, cooking for another 3 minutes.
3. Drain the soaked rice and add it to the pot along with turmeric powder, garam masala, and salt. Gently stir to coat the rice with spices.
4. Pour in water, bring to a boil, then reduce heat to low. Cover tightly and cook for 15 minutes (no peeking!). Turn off heat and let it rest, covered, for 10 minutes.
5. Fluff with a fork, garnish with cilantro, and serve hot.

The magic here? Letting the rice steam undisturbed (dum style) creates fluffy grains infused with every layer of spice.

Tip: For extra richness, swap water with vegetable broth and top with fried cashews.

Mint and Coriander Vegetable Pulav

This fragrant one-pot rice dish is packed with fresh herbs and colorful veggies—perfect for a quick weeknight dinner or a vibrant side at your next gathering.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee (or neutral oil)
• 1 small onion, thinly sliced
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 cup mixed diced veggies (carrots, peas, bell peppers)
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh coriander leaves, finely chopped
• 1 tsp salt
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1 3/4 cups water
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and 1 bay leaf, sizzling for 30 seconds until fragrant.
2. Add the sliced onion and cook for 3–4 minutes until soft. Stir in the mixed veggies, cooking for another 2 minutes.
3. Add the drained rice, 1 tsp salt, 1/2 tsp garam masala, and 1/4 tsp turmeric, toasting for 1 minute to coat the grains.
4. Pour in 1 3/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
5. Turn off the heat and let sit for 5 minutes. Fluff with a fork, then gently fold in 1/4 cup mint, 1/4 cup coriander, and 1 tbsp lemon juice.

The fresh herbs add a bright, cooling contrast to the warm spices, making this pulav as refreshing as it is comforting.

Tip: For extra texture, toast a handful of cashews in ghee and sprinkle on top before serving.

Cashew and Raisin Vegetable Pulav

This fragrant, one-pot rice dish is studded with golden cashews, sweet raisins, and colorful veggies—perfect for a quick weeknight meal with a touch of elegance.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee (or unsalted butter)
• 1 small yellow onion, thinly sliced
• 1/4 cup raw cashews
• 2 tbsp raisins
• 1/2 cup diced carrots
• 1/2 cup green peas (fresh or frozen)
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 3/4 cups water
• 3/4 tsp salt

Instructions:

1. Heat 2 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and 1 bay leaf, sizzling for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until soft. Stir in 1/4 cup cashews and 2 tbsp raisins, cooking for 1 minute until cashews turn lightly golden.
3. Add carrots and green peas, followed by 1/2 tsp turmeric, 1/2 tsp garam masala, and 3/4 tsp salt. Cook for 2 minutes, stirring to coat the veggies.
4. Mix in the drained basmati rice, then pour in 1 3/4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
5. Turn off the heat and let the pot sit covered for 5 minutes. Fluff with a fork before serving.

The contrast of buttery cashews, plump raisins, and fluffy spiced rice makes this pulav a crowd-pleaser—plus, it’s all done in one pot for easy cleanup!

Tip: For extra richness, swap half the water with coconut milk.

Saffron Infused Vegetable Pulav

This fragrant, golden-hued rice dish is a showstopper—infused with warm saffron and packed with colorful veggies for a cozy yet elegant meal.

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee (or butter)
• 1 small yellow onion, thinly sliced
• 1 medium carrot, diced
• 1/2 cup green peas (fresh or frozen)
• 1/4 cup chopped cashews
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 1/4 tsp saffron threads, soaked in 2 tbsp warm milk
• 1 tsp salt
• 2.5 cups water

Instructions:

1. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, and cinnamon stick, sizzling for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until soft. Stir in carrot, peas, and cashews, cooking for 2 more minutes.
3. Add drained rice, toasting for 1 minute. Pour in water, salt, and the saffron-milk mixture, stirring gently.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!). Turn off heat and let sit, covered, for 5 minutes.
5. Fluff with a fork, discarding the bay leaf and cinnamon stick before serving.

The magic here? Toasting the rice in ghee before cooking gives it a nutty depth, while the saffron-milk infusion ensures every grain glows with flavor.

Tip: For extra richness, swap water with vegetable broth and garnish with fried golden raisins.

Curry Leaf Vegetable Pulav

This fragrant, one-pot rice dish is packed with fresh curry leaves and colorful veggies—a simple yet vibrant meal that’s ready in under 30 minutes.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 1/2 cup chopped carrots
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1/4 cup fresh curry leaves (about 20 leaves)
• 1 tsp turmeric
• 1 tsp salt
• 1 3/4 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat ghee in a deep skillet or pot over medium heat. Add cumin seeds and sizzle for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until softened. Stir in carrots, green beans, and curry leaves, cooking for 2 more minutes.
3. Add turmeric and salt, stirring to coat the veggies. Mix in the rice and toast for 1 minute.
4. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
5. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

The curry leaves lend an earthy, citrusy depth to this pulav, while the veggies stay perfectly crisp-tender. Serve with a dollop of yogurt for a cooling contrast.

Tip: For extra flavor, toast a cinnamon stick and 2 cloves with the cumin seeds in step 1.

Lemon Vegetable Pulav

Ingredients:

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee or olive oil
• 1 small yellow onion, thinly sliced
• 1 medium carrot, diced
• 1/2 cup green beans, trimmed and cut into 1-inch pieces
• 1/4 cup frozen peas
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 2.5 cups vegetable broth
• Zest and juice of 1 large lemon
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep skillet or pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the onion and sauté for 3 minutes until soft. Stir in the garlic, carrot, and green beans; cook for 2 more minutes.
3. Add the rice, 1/2 tsp turmeric, and 1/2 tsp salt, tossing to coat evenly. Pour in 2.5 cups vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Sprinkle the peas on top, re-cover, and cook for 3 more minutes.
5. Turn off the heat. Stir in the lemon zest and juice, then let sit covered for 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? The lemon’s bright acidity cuts through the earthy spices, making every bite refreshing yet comforting. Tip: For extra depth, toast the cumin seeds until they pop—just don’t walk away!

Garlic and Herb Vegetable Pulav

This fragrant one-pot rice dish is packed with fresh veggies and aromatic herbs—perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients:

• 1 ½ cups basmati rice, rinsed and drained
• 2 tbsp ghee (or butter)
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1 carrot, diced
• ½ cup green beans, chopped into 1-inch pieces
• ½ cup frozen peas
• 2 ½ cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp cumin seeds
• 1 bay leaf
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint

Instructions:

1. Heat 2 tbsp ghee in a large pot over medium heat. Add 1 tsp cumin seeds and 1 bay leaf, sautéing for 30 seconds until fragrant.
2. Add 1 small onion and 4 garlic cloves, cooking for 3–4 minutes until soft. Stir in 1 carrot and ½ cup green beans, cooking for another 2 minutes.
3. Add 1 ½ cups basmati rice, toasting for 1 minute. Pour in 2 ½ cups vegetable broth, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in ½ cup frozen peas, then cover and let sit off heat for 5 minutes. Fluff with a fork and fold in 2 tbsp cilantro and 1 tbsp mint.

The trick here? Toasting the rice in ghee before cooking gives it a nutty depth, while the fresh herbs brighten every bite. Serve with a dollop of yogurt for extra creaminess!

Tip: For extra flavor, toast whole spices like cardamom or cloves with the cumin—just remove them before serving.

Peas and Carrot Vegetable Pulav

This fragrant, one-pot rice dish is a weeknight hero—fluffy basmati rice studded with sweet peas and carrots, spiced just right for a comforting meal.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 tbsp ghee or olive oil
• 1 small yellow onion, finely chopped
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 cup fresh or frozen peas
• 1/2 cup diced carrots (1/4-inch pieces)
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 1 3/4 cups water
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and bay leaf; sizzle for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until translucent. Stir in peas, carrots, turmeric, garam masala, and salt; cook for 2 minutes.
3. Add rice and toast for 1 minute, stirring gently. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
4. Turn off heat and let steam, covered, for 5 minutes. Fluff with a fork, garnish with cilantro, and serve.

The magic here? Toasting the rice with spices before cooking—it unlocks an extra layer of nutty aroma that’ll have everyone asking for seconds.

Tip: For extra richness, swap water with vegetable broth and add a cinnamon stick with the bay leaf.

Tomato and Onion Vegetable Pulav

This fragrant one-pot rice dish is packed with juicy tomatoes and caramelized onions, delivering cozy comfort with minimal fuss.

Ingredients:

• 1 ½ cups basmati rice, rinsed and drained
• 2 tbsp ghee or olive oil
• 1 large yellow onion, thinly sliced
• 2 medium tomatoes, diced
• 1 tsp cumin seeds
• 1 bay leaf
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 2 ¼ cups water
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep skillet over medium. Add 1 tsp cumin seeds and 1 bay leaf, sizzling for 30 seconds until fragrant.
2. Add the sliced onion and cook for 8 minutes, stirring occasionally, until golden. Stir in the tomatoes, ½ tsp turmeric, 1 tsp garam masala, and 1 tsp salt. Cook for 3 minutes until tomatoes soften.
3. Add the rice and toast for 1 minute, then pour in 2 ¼ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off heat and let sit covered for 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? Letting the rice steam undisturbed creates perfectly separate grains soaked in tomato-onion goodness—no mushy texture in sight.

Tip: For extra depth, swap water with vegetable broth and add a cinnamon stick with the bay leaf.

Ginger and Green Chili Vegetable Pulav

This fragrant one-pot rice dish packs a punch with fresh ginger and green chilies, making it a vibrant weeknight meal that’s as easy as it is flavorful.

Ingredients

• 1.5 cups basmati rice, rinsed and drained
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 medium onion, thinly sliced
• 1 tbsp finely grated ginger
• 2 green chilies, slit lengthwise (seeds removed for less heat)
• 1 cup mixed vegetables (carrots, peas, bell peppers), diced
• 2.5 cups water or vegetable broth
• 1 tsp salt
• 1/2 tsp turmeric
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and sizzle for 10 seconds until fragrant.
2. Add onion and sauté for 3–4 minutes until soft. Stir in ginger and green chilies, cooking for 1 minute.
3. Add mixed vegetables, turmeric, and salt, tossing to coat. Cook for 2 minutes.
4. Stir in rice and toast for 1 minute. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
5. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with cilantro.

The ginger’s warmth and the chilies’ bright kick make this pulav anything but ordinary—plus, the rice stays perfectly fluffy without sticking. Tip: For extra depth, toast whole spices like cardamom and cloves with the cumin seeds.

Sweet Corn and Capsicum Vegetable Pulav

This vibrant, one-pot rice dish is a weeknight hero—fluffy basmati rice tossed with sweet corn, crisp bell peppers, and warm spices for a meal that’s as colorful as it is comforting.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 1 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 1 green bell pepper (capsicum), diced
• 1 red bell pepper (capsicum), diced
• 1 cup sweet corn kernels (fresh or frozen)
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp salt
• 2 cups water or vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp ghee or olive oil in a deep skillet over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Stir in the chopped onion and cook for 3–4 minutes until translucent. Add the diced bell peppers and sweet corn, sautéing for another 3 minutes.
3. Sprinkle in 1 tsp turmeric, 1 tsp garam masala, and 1 tsp salt, stirring to coat the vegetables evenly.
4. Add the rinsed basmati rice and 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until liquid is absorbed and rice is tender).
5. Fluff with a fork, garnish with cilantro, and serve hot.

The magic here? The cumin seeds toast right in the ghee, infusing the rice with a nutty aroma that pairs perfectly with the peppers’ crunch.

Tip: For extra depth, toast whole spices like cardamom and cloves with the cumin—just remove them before serving!

Spinach and Broccoli Vegetable Pulav

This vibrant, one-pot rice dish is packed with fresh greens and warm spices—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee or olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1 3/4 cups vegetable broth
• 1 cup chopped broccoli florets
• 1 cup packed fresh spinach, roughly chopped
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the chopped onion and sauté for 3 minutes until soft, then stir in 2 minced garlic cloves, 1/2 tsp turmeric, 1/2 tsp garam masala, and 1/2 tsp salt. Cook for 1 minute.
3. Add the basmati rice and toast for 2 minutes, stirring constantly. Pour in 1 3/4 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
4. Scatter the broccoli florets over the rice, re-cover, and cook for 5 more minutes. Turn off the heat, fold in the spinach, and let sit covered for 5 minutes to wilt.
5. Fluff with a fork, garnish with cilantro, and serve warm.

The toasted cumin and garam masala give this pulav a cozy depth, while the spinach and broccoli keep it bright and fresh—no side salad needed!

Tip: For extra richness, drizzle with a little melted ghee just before serving.

Conclusion

With 18 deliciously unique vegetable pulav recipes, there’s something here for every taste and occasion! Whether you’re craving something simple or exotic, these dishes promise to bring vibrant flavors to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking—we can’t wait to hear which one becomes your go-to!