Ingredients
Method
- Heat ghee, add cumin and whole spices, then fry the onion until golden.
- Add ginger-garlic paste and vegetables and stir for 3 minutes.
- Add the drained rice, garam masala and salt, and stir gently for a minute.
- Add water, bring to a boil, cover and cook on low for 12 to 15 minutes. Rest for 5 minutes before fluffing.
The spices that matter
The most common first spice in a tadka: crackle the seeds in hot oil or ghee before adding onions, dal or vegetables. Roasted and ground, it goes int…
No cumin? Caraway or shahi jeera are the closest whole-seed swaps. For ground cumin, use a little extra ground coriander with a pinch of chilli.
Fried whole at the start of pulao, biryani, rajma, chole and many North Indian gravies.
No indian bay leaf? European bay leaf works, though it tastes different. A pinch of cinnamon helps.
Fried whole with other spices for pulao, biryani and meat dishes, and ground into garam masala.
No cloves? A pinch of allspice is the closest swap.
Crushed into chai, simmered in kheer and halwa, fried whole in biryani and pulao, and ground into garam masala.
No green cardamom? There is no close substitute. A small mix of cinnamon and nutmeg works in baking.
A small piece goes into pulao, biryani, meat curries and garam masala.
No cinnamon and cassia? Cassia and true cinnamon can replace each other; use a little less cassia.
Nice to have
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does vegetable pulao take to make?
About 15 minutes to prepare and 25 minutes to cook.
What spices are in vegetable pulao?
The essentials are cumin, indian bay leaf, cloves, green cardamom, cinnamon and cassia. Nice to have: star anise.
Tips from travellers
Use Vegetable pulao differently at home? Share your tip. The first good one goes right here.