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spicy vegetable pulao
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5 from 1 vote

Spicy vegetable pulao

Spicy vegetable pulao with masala ground together, so that you will never get any whole spices in your bite. What a relief!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 3 people


  • 1 Onion
  • 1 Carrot
  • 1 Potato
  • 8 Beans
  • ¼ Frozen peas
  • 10 Cauliflower florets
  • ½ teaspoon Sambar powder Red chilli powder
  • Salt - As needed
  • 2 tablespoon Coriander leaves
  • 1 tablespoon Ghee
  • 1 cup Basmati Rice

To grind

  • 10 Mint leaves
  • 4 Green chillies
  • 4 Garlic big variety
  • ¾ teaspoon Fennel seeds
  • 1 Cardamom
  • 1 cloves
  • ½ Star anise

To Temper

  • 3 tablespoon Oil
  • 1 teaspoon Cumin
  • 1 Bay leaves


  • Soak the rice for at least ½ an hour.
  • Grind the items given under ‘to grind’ table with little water to a smooth paste.
  • Chop the veggies to your desired size.
  • Slice the onion. Heat a cooker with oil/ghee and add the items given under ‘To Temper’ table in order.
  • Add onions and fry just transparent. Add the ground masala.
  • Add sambar powder and fry in medium flame for 2 minutes.
  • Add the veggies except cauliflower.
  • Fry for 2 minutes and add the drained, soaked rice. Give it a stir.
  • Add 1 and ½ cups water,salt and mix well. Check for salt and bring to boil.
  • Add the cauliflower at this stage and mix well and cover with the lid.
  • Keep the flame in lowest possible. Cook for 12-13 minutes, give a gentle stir in between if needed.
  • If you want to pressure cook with whistle, then give 2 whistles in medium flame.
  • Top with ghee and coriander leaves and serve hot with onion raita!


  • I added cauliflower in the end because, the cauliflower we get here in Singapore gets mushy soon. If you are using Indian variety cauliflower you can use it along with other veggies.