Vegetable Pulao

Vegetable Pulao Thumbnail


  • 1/4 cup coconut oil
  • 6 green cardamom pods, cracked open
  • 5 cloves
  • 4 star anise pods
  • 1 cinnamon stick, broken in half
  • 1 whole nutmeg seed, smashed
  • 2 jalapeño peppers, cut in half
  • 1 medium onion, diced
  • 1 bay leaf
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon sea salt
  • 5 cups mixed vegetables (here I had potatoes, carrots, greens beans, and sweet peas)
  • 1 tablespoon garlic-ginger paste
  • 6 cups water
  • 1 can coconut milk
  • 1/2 bunch cilantro, minced
  • 2 tablespoons garam masala
  • 4 1/2 cups basmati rice, rinsed and drained


Preheat oven to 400°. In a large oven-roof soup pot with a lid, or large Dutch oven, heat the coconut oil over medium-high heat. Add the cardamom pods, cloves, star anise pods, cinnamon, nutmeg, and jalapeño peppers, and sauté until fragrant, about 2 minutes.

Add the onion and the bay leaf, and sauté until the onion is translucent, about 4 minutes. Add the turmeric and sea salt, and continue cooking for two more minutes.

Add the vegetables, garlic-ginger paste, 6 cups water, coconut milk, cilantro, and garam masala, and bring to a boil. Taste the broth and adjust seasonings, if necessary. Add the rice and return to a boil while stirring. Cover, transfer to the oven, and cook for 45 minutes. Remove from the oven and let steam 10 minutes. Serve with fresh cilantro, raita, and other curries.

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