Masala Veg Pulao

Pulao is a one-pot Indian rice dish made normally with long-grained rice which is flavored with other spices. It is a comfort food which can be prepared quick whenever we are in hurry.

There are many variations in pulao- paneer pulao, beetroot pulao, veg pulao, peas pulao, shrimp pulao, chicken pulao and many others…. Masala veg pulao is one among them.

As the name suggests, we are going to cook the vegetables along with basmati rice, spices and masalas in a pressure cooker. When I said about vegetables, I have used those available normally in kitchen.

Though any rice variety can be used for pulao recipe, basmati rice tastes so perfect and it adds to the flavor too. So I highly recommend using basmati rice!! Soaking the rice in water for 30 minutes is a must.

I should add something here- when the pulao is getting pressure cooked, the rich aroma from the spices and masalas used will leave you hungry for sure!! Definitely, you are going to be tempted😊

If you do not want to pressure cook it, you can cook it in a pot covered with lid on. Just add half cup extra water more than mentioned in pressure cooking method.

This pulao just takes 30 minutes for the whole process making it a easy lunch or a lunch box recipe. Any raita- onion raita, boondhi raita, cucumber raita etc.., goes well with masala pulao.

Let us check the recipe of aromatic, mouth-watering, one-pot masala veg pulao❤


  • Basmati rice- 1 cup
  • Onion- 1, medium sized ( finely chopped)
  • Tomato- 1, medium sized ( finely chopped)
  • Ginger garlic paste- 3/4th tbsp
  • Green chilli- 1, slit lengthwise
  • Green peas- 4 tbsp
  • Carrot- 1 ( sliced to small)
  • Potato- 1/2 potato ( sliced to small pieces)
  • Red chilli powder with coriander powder mix- 1 tsp
  • Turmeric powder- 1/4th tsp
  • Fennel seeds powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Amchur powder- 1/2 tsp
  • Crushed Kasoori methi- 1 tsp
  • Bay leaf- 1
  • Cinnamon stick- 1 inch
  • Cloves- 3
  • Cardamom pods- 2
  • Cumin seeds- 1 tsp
  • Salt- as needed
  • Coriander leaves- 3 tbsp.


Clean the rice well and soak it in water for 30 minutes.
Heat 2 to 3 tbsp if oil in a pan. Add bay leaf, cinnamon stick, cloves, cardamom pods, cumin seeds.
Add the finely chopped onion and saute till it turns translucent.
Once the onion turns translucent, add ginger garlic paste and green chilli. Saute till the raw smell of ginger garlic goes away.
Once the raw smell of ginger garlic goes away, add the finely chopped tomatoes. Saute till the tomatoes turn soft.
Once the tomatoes turn soft, add red chilli powder with coriander powder mix, turmeric powder and salt. Saute them in oil for a minute.
Then add the finely chopped vegetables and saute it in oil for a minute.

Now add the garam masala, amchur powder, fennel seeds powder, crushed kasoori methi. Saute it along with vegetables for a minute.
Now add one and a half cup of water. Remember that the rice is soaked in water for 30 minutes. You can add 1/4th cup of water more if you want to. If cooking in a pan with a lid on, add 2 cups of water.
Let the water come to boil. Add the chopped coriander leaves on top.
Now drain the water out from the rice and add the rice.
Now pressure cook the rice in low to medium flame. Wait for one whistle to come and once it comes, switch off the stove. Move the pressure cooker and wait for the pressure to release itself.
Once the pressure is released. Rice is cooked well. You can garnish with coriander leaves on top.


  • Ghee can be used in the place of oil.
  • Any vegetables of your choice can be used.
  • Do not crowd the pulao with more vegetables.
  • Use the same cup used to measure rice to measure water.