Pulao (pulav) is a one‑pot rice dish where long‑grain basmati is cooked with whole spices and a colorful mix of vegetables for a gently spiced, aromatic meal. Onions, ginger‑garlic, and green chilies build a flavorful base, followed by carrots, beans, peas, and sometimes potatoes, all simmered with bay leaf, cardamom, cloves, cinnamon, and cumin/shahi jeera for a clean, subtle bouquet. Finished with coriander and mint, it’s lighter than biryani yet full of character—ideal on its own with raita or alongside curries.

Taste profile: mildly spiced, herby, and savory with delicate warmth from whole spices.
Texture: fluffy, separate rice grains with tender‑crisp vegetables.
Ideal for: quick lunches, tiffin, and as a versatile side to gravies.
Serving suggestion: top with fried cashews/raisins or a drizzle of ghee; serve with raita or salad.

What You Get

Veg Pulao portion with mixed vegetables and aromatic whole spices; raita add‑on available.

Key Highlights

One‑pot, balanced spice profile—never heavy or overly hot.
Fragrant basmati with classic bay leaf, cardamom, clove, cinnamon notes.
Fresh herb finish (coriander/mint) for brightness.
Travel‑friendly; reheats well with a splash of water.

Ingredients

Rice: aged basmati.
Vegetables: onion, carrots, beans, peas; optional potato/cauliflower/capsicum.
Aromatics: ginger‑garlic, green chilies, coriander, mint (optional).
Whole spices: cumin or shahi jeera, bay leaf, green cardamom, cloves, cinnamon; optional star anise, mace, pepper.
Fats & finish: oil or ghee; optional fried cashews/raisins, saffron.