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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Vegetable Pulao with Whole Spices

Sabzi Pulao

(42 reviews)
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This was our weeknight dinner hero—one pot, ready in 30 minutes, and perfect with just a spoonful of yogurt on the side.

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Vegetable Pulao with Whole Spices
Prep time:10 mins
Cook time:25 mins
Total time:35 mins

Protein

6g

Carbs

45g

Fat

10g

Calories

300 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice1 cup
(rinsed and soaked for 20 minutes)
mixed vegetables1 cup
(carrot, beans, peas, etc., chopped)
onion1 small
(thinly sliced)
ginger-garlic paste1 tsp
cloves2
green cardamom2
cinnamon stick1 inch
bay leaf1
oil or ghee1.50 tbsp
water2 cups
saltto taste

Spices

cumin seeds1 tsp

Directions

Sauté the Base

  1. Heat oil or ghee in a large pot over medium heat.
  2. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté for 30 seconds until aromatic.
  3. Add sliced onions and sauté until golden brown, about 6–7 minutes.
  4. Stir in ginger-garlic paste and sauté for another minute.

Cook the Vegetables and Rice

  1. Add the mixed vegetables and sauté for 2–3 minutes.
  2. Drain the soaked rice and add to the pot. Stir gently to combine with the spices and veggies.
  3. Pour in water and season with salt. Bring to a boil.

Simmer and Serve

  1. Reduce the heat to low, cover the pot, and simmer for 15–18 minutes until the rice is cooked and the water is absorbed.
  2. Turn off heat and let it rest, covered, for 5 minutes.
  3. Fluff gently with a fork and serve warm.
Chef's tip: Avoid stirring too much after adding rice—it can break the grains and make the pulao mushy.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.