One-Pot Mixed Vegetable Pulao with Ghee
This mixed vegetable pulao delivers perfectly separate basmati rice grains and tender vegetables, infused with whole spices and rich ghee in a simple open pot.
Getting pulao right in an open pot comes down to trusting the water ratio and leaving it alone. Too much water or too much stirring, and you end up with a mushy vegetable mash. I have found that a strict 1 to 2 ratio of rice to water is the absolute sweet spot for cooking this gently on the stove.
This version is a lifesaver for busy weeknights. The whole spices star anise, cloves, and cardamom bloom in hot ghee, building a rich, fragrant base before the vegetables even hit the pan. Frying a second onion until deeply golden for the garnish takes a few extra minutes, but it adds a sweet, crisp contrast that elevates the whole dish.
I always soak the basmati rice for exactly thirty minutes. It ensures the grains cook evenly and stay beautifully separate. If you want a richer finish, you can swap out half a cup of the water for coconut milk, but even plain water yields a fantastic, comforting one-pot meal.
Instructions
- Melt the ghee in a wide heavy-bottomed pot over medium heat, then add the cinnamon, bay leaves, star anise, cardamom, cloves, and peppercorns.
- Stir the whole spices for a few seconds until fragrant, then add the cashew nuts and roast until they turn light golden.
- Add the sliced pulao onion and a pinch of salt, cooking for 3 to 4 minutes until the edges turn golden brown.
- Stir in the green chillies and ginger-garlic paste, cooking for a minute until the raw smell of the garlic disappears.
- Add the chopped vegetables and optional chilli powder, mixing well and letting them cook for 2 minutes to slightly soften.
- Drain the soaked basmati rice and add it to the pot along with the mint leaves, folding gently so the grains do not break.
- Pour in the water and add the salt, tasting the liquid to ensure it is slightly salty so the final dish is properly seasoned.
- Cover the pot and cook on medium-low heat for 12 to 15 minutes, or until all the water has been absorbed and the rice is tender.
- Turn off the heat and let it rest covered for 5 minutes, then gently fluff the rice and top with the fried garnish onions.
Notes
If you want a richer, creamier flavor, substitute half a cup of the water with thick coconut milk.
Cooked rice can breed bacteria if left at room temperature. Cool any leftovers quickly and refrigerate them within one hour of cooking.
