Vegetable Pulao  Recipe (2024)

Add thinly sliced 2-3 cloves of garlic with the sliced onion. Garnish with fresh tomatoes, diced or halved if using small ones.

This was delicious! I prepped the vegetables ahead of starting the dish, as it comes together quickly. The only modification I made was substituting low sodium vegetable stock for the water in the recipe. I served with the NYT’s recipe for Cumin Lime Shrimp with Ginger, along with naan and a side of cantaloupe and berries. Will definitely make again.

They don't dissolve. You need to set them aside while eating.

When adding cardamom pods or whole cloves when I cook I always count how many Iput in and try to find them before serving. Works most of the time.

We enjoyed this delicious well spiced dish. Paired with a protein it is a full meal

Does one pick the whole spices out of the completed dish? Do they dissolve? Could one grind the spices first and then sauté them?

Make sure to add some pickles on the side (mango, sour) for a kick.

When I sub brown rice I partially cook it first. Instead of just soaking, gently simmer the rice for 15 minutes, then add to the dish at Step 5 and proceed as written.

This was a great recipe. Very easy and very flexible to make. Only took about ten minutes. I used leftover brown rice , butter instead of ghee, cumin powder because I didn't have seeds, green cardamom, red pepper flakes because I didn't have the chili and left out the potatoes. Next time I may add chick peas. I cracked the peppercorns and cardamom.

Really delicious! Added some tomato paste and minced garlic after cooking the onions which added even more depth of flavor

I have not made this yet but I intend to, and I plan to put the peas in only in the last few minutes off heat as I think they'll be very overcooked otherwise.

I did and found I should have pre-cooked it or doubled the cooking time at least.

I also used butter instead of ghee (which I did not have). And I separately pan fried some tofu, and just added it in after the dish was done. We ate it with yogurt and chutney.

No. Throw the whole pods in. You fish them out while eating it. Warn your guests.

You can definitely use a neutral oil instead of ghee. The taste will be less rich. You could add a pat of butter to the finished dish to get a richer taste.

Fabulous. Perfectly seasoned, I served it with tandoori fried chicken and it was great.

This turned out wonderful. Used 1/4 tsp ground cardamom and 1/4 tsp black pepper for the whole spices. Skipped the chile because we can't handle heat. Added 3 cloves minced garlic in with the onion. Used veggie broth instead of water for the rice. Added the peas (thawed) once the rice was done after the 15 min, then recovered and did the 10 min rest time. Added pan fried paneer cubes. Definitely serve with yogurt.

Instead of water I used Orrington Farms vegan chicken broth base. Used half a Serrano chili. Delicious!

so yummy but i would recommend making the rice with veg broth. we also added tofu/chicken and it was incredible

We really enjoyed this one pot dish! Lots of texture and color on a weeknight and leftovers were delicious. I added half a block of cubed tofu during the final stirring before adding water. I might hold the peas back and try adding them later since they didn’t stay vibrant. Served with Greek yogurt and Priya’s excellent Green Chile & Cherry Tomato Pickle which added spice, brightness, and richness.

The taste was not very robust in this recipe. Had to salt and spice it up. Didn't have the cardamom and cumin seeds though.

We enjoyed this, but it certainly does smell more fragrant than it tastes. Before serving, I added probably 2 to 3 more large pinches of salt to amp up the flavor. With a little sriracha, it worked for us. Recipe halves easily for two people, with one serving of leftovers.

This recipe was really delicious! The spices added a ton of flavor. A dear friend from southern India made this dish for us a month ago, but I have to confess that this version is better! I won't tell her, though!

Good, belly filling, not terribly exciting. Benefited considerably from a spritz of lime at serving time. Adding some chunks of protein would be nice, too.

Crazy delicious. It’s already been requested for next week! Used a bag of frozen mixed veg, as suggested.

Is the purpose of the chili, slit in half, solely for flavoring/heat? Does one eat it? Personally, I'm tempted to just slice a small jalapeno into half moons, as we always have jalapenos....

I found that even with the lovely whole spices this didn't taste like much. It's possible that my spices (though not old) aren't the best quality? I used Diamond Crystal kosher salt and I found that the recommended amount wasn't nearly enough for my taste. Given that they mentioned Morton, perhaps the recipe was developed with Morton, in which case I understand it might be best to use double the amount of Diamond Crystal.

I, too, thought shrimp was a good addition. Saute in garlic oil briefly before adding.Rather than trying to pick out whole spices, cook in cheesecloth (bouquet garni). Stir a couple of times during cooking.

How do I adjust this recipe for brown rice?

Used coarse ground peppercorns and chili flakes