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Spicy One-Pot Veg Pulao with Ghee & Whole spices

Spicy One-Pot Veg Pulao with Ghee & Whole Spices

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings

Equipment

  • Heavy-bottomed pot with lid A Dutch oven or large saucepan works beautifully. The key is even heat distribution so rice cooks evenly.
  • Wooden spoon or flat spatula For sautéing without scratching the cookware.
  • Knife and chopping board For slicing veggies, aromatics, and paneer.
  • Measuring cups and spoons Ensures spice balance and correct rice-to-water ratio.

Ingredients
  

Veggies & rice

  • 1½ cups long‑grain basmati rice rinsed until water runs clear
  • 3 cups mixed vegetables carrots, green beans, peas, bell peppers – about 1 cup of each, chopped into bite‑size pieces
  • ½ cup green peas frozen or fresh
  • ½ cup paneer cubes optional, adds a paneer pulao recipe twist

Aromatics & bold flavors

  • 3 tbsp unsalted ghee a key touch for that rich, buttery finish
  • 1 large onion finely sliced
  • 4 garlic cloves thinly sliced
  • 1- inch ginger julienned
  • 2 –3 green chilies slit (adjust level to your spice preference)

Whole and ground spices

  • 1 bay leaf
  • 4 green cardamom pods
  • 4 cloves
  • 1- inch cinnamon stick
  • 1 tsp cumin seeds
  • ½ tsp peppercorns
  • 1 tsp red chili powder or to taste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • Salt to taste (about 1 heaped tsp)

Liquid & finishing touches

  • 3 cups water or light vegetable stock can use yakhni pulao style stock for extra depth
  • ¼ cup fresh cilantro leaves chopped
  • Juice of half a lemon or lime

Instructions
 

Prep Your Ingredients

  1. Rinse and soak the basmati rice in cool water for 15–20 minutes, then drain.
  2. Chop the vegetables into even, bite-size pieces.
  3. Slice onions, garlic, ginger, and green chilies.
  4. If using paneer, cut it into small cubes and pat dry.

Toast the Whole Spices & Aromatics

  1. Heat the pot over medium heat and add ghee. When it’s melted and shimmering, add cumin seeds, whole peppercorns, cardamom, cloves, cinnamon stick, and bay leaf.
  2. Sauté for 30–45 seconds until fragrant, then add sliced onion.
  3. Cook onions until they turn translucent and begin to caramelize, about 4–5 minutes.
  4. Stir in garlic, ginger, and green chilies; cook for another minute.

Build the Spice Palette

  1. Lower the heat slightly, then add turmeric, coriander, and red chili powder. If you’d like to lean into more authentic pulao or a peas pulao vibe, this step layers in those warm, earthy flavors.
  2. Stir until the spices are aromatic—about 30 seconds.

Add Veggies & Paneer

  1. Add the mixed vegetables. Sauté briefly to coat each piece in spices.
  2. If using paneer, gently fold it in at this stage so it warms and absorbs flavor without breaking apart.

Rice & Liquid

  1. Stir in the drained basmati rice, ensuring each grain is coated in the spice mix and ghee.
  2. Add water or stock, along with salt.
  3. Bring the pot to a gentle boil.

Simmer & Steam

  1. Reduce heat to low, cover tightly, and let simmer undisturbed for about 15–18 minutes, or until rice is tender and liquid is fully absorbed.
  2. Turn off the heat. Let it rest, covered, for 5–10 minutes to finish steaming—this step is key for fluffiness.

Fluff & Finish

  1. Gently fluff the pulao with a fork. Sprinkle garam masala and lemon juice over the top, then finish with chopped cilantro. Cover and allow the aromas to settle for a couple of minutes.