How to prepare South Indian vegetable pulao

South Indian vegetable pulao is a delicious and aromatic rice dish made with basmati rice, vegetables, herbs and spices. It is a one-pot meal that can be enjoyed with raita, pickle or papad. It is also easy and quick to make, especially if you have a pressure cooker or an instant pot. Here are the ingredients and step by step procedure to make south Indian vegetable pulao.


- 1.5 cups basmati rice
- 2 tablespoons oil or ghee
- 1 bay leaf
- 2 green cardamoms
- 1 inch cinnamon stick
- 4 cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garam masala powder
- Salt to taste
- 2.5 cups water (for pressure cooker) or 2.75 cups water (for pot) or 1.75 cups water (for instant pot)
- 1/4 cup green peas
- 1 carrot, chopped
- 10 french beans, chopped
- 1/4 cup cauliflower florets

How to prepare South Indian vegetable pulao



1. Wash and soak the basmati rice in enough water for 20 to 30 minutes. Drain and keep aside.
2. In a small blender, add the mint leaves, coriander leaves, ginger, garlic, green chilies, cardamoms, cinnamon, cloves and fennel seeds. Add some water and blend to a smooth paste. Keep aside.
3. Heat oil or ghee in a pressure cooker or a pot or an instant pot. Add the bay leaf, cumin seeds and saute for a few seconds.
4. Add the onion and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
5. Add the prepared green paste and saute for a few minutes on low flame until the oil separates.
6. Add the turmeric powder, red chili powder, garam masala powder and salt and mix well.
7. Add the water and bring it to a boil. Check the salt and adjust if needed.
8. Add the green peas, carrot, beans and cauliflower and mix well.
9. Add the drained rice and gently stir to combine everything.
10. If using a pressure cooker, cover with the lid and cook for 2 whistles on medium flame. If using a pot, cover with a lid and cook on low flame until the rice is done and all the water is absorbed. If using an instant pot, close the lid and set the valve to sealing position. Press the rice button and cook for 12 minutes on high pressure.
11. Once done, let the pressure release naturally for 10 minutes. Then open the lid and fluff the rice with a fork.
12. Serve hot with raita, pickle or papad.


- You can use any vegetables of your choice such as broccoli, capsicum, potato, corn etc.
- You can also add some cashews or raisins for some crunch and sweetness.
- You can adjust the spice level according to your taste by adding more or less green chilies and red chili powder.