Vegtable pulao

Veg pulao

Vegetable Pulao is a beloved one-pot rice dish in India, celebrated for its fragrant aroma and subtle, layered flavors. It is a simpler, everyday alternative to the more elaborate Biryani.

The cooking of Vegetable Pulao is focused on ensuring each grain of rice remains separate and fluffy, while being infused with the flavor of spices and vegetables. Basmati Rice is a Must - The quality and aroma of Basmati rice are central to the dish. The fragrance and fluffy texture of the long grains are what give pulao its signature feel.

The dish, in its various forms (known as pilaf or pilav), was brought to India by the Mughal emperors and travelers, and it quickly became a part of the subcontinent's rich culinary tradition.

Over centuries, it was adapted and evolved in different regions of India, leading to many local variations, including the vegetarian version that we now call Vegetable Pulao. It is most strongly associated with the Mughlai and North Indian cuisines.

The vegetable pulao can be eaten by itself as a one pot rice dish or served with dal or any curry of your choice !

Our Vegetable pulao kit

We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.

You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.

As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade. The spices we import are all certified organic by the EU.

To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!

Your ready-to-cook kit contains the ingredients listed below, as well as a simple and practical recipe card, so that this dish will be the best you've ever tasted.

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  Native to Vietnam and Southern China, star anise has been used in Indian cooking for many years, likely arriving via trade routes. Star anise has a strong licorice flavor and is a key component of garam masala and other spice blends. It is often used whole to flavor biryani and other rich, meaty dishes.

  Star anise

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  Cashew nuts were not originally native to India but were introduced by the Portuguese in the 16th century. They brought the cashew tree from its native region in Eastern Brazil to Goa, India, where it was initially used for afforestation and soil binding to prevent erosion. The tree thrived in India's coastal climate and soil, and its commercial importance was recognized later, leading to its widespread cultivation. India is now one of the world's largest producers, processors, and exporters of cashews. Cashews, known as "kaju," are a versatile and integral ingredient in Indian cuisine, valued for their creamy texture and rich flavor. They are used in both sweet and savory dishes, often to add richness, body, and a nutty taste.

  Cashew nuts

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  Cloves are native to the Maluku Islands of Indonesia but have been a highly prized spice in India for centuries. Cloves have a strong, pungent, and sweet aroma. They are used whole in rice dishes and curries, and are also a key ingredient in many spice blends, including garam masala.

  Cloves

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  Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol.

  Cinnamon

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  Basmati rice is an aromatic long-grain rice variety that originated in the foothills of the Himalayas in India and Pakistan. Known for its nutty aroma and long, slender grains, it is the preferred rice for many Indian dishes, including biryani, pulao, and as an accompaniment to curries.

  Basmati rice

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  Black pepper is native to the Malabar Coast of Southern India and was a major driver of ancient global trade. Known as the "King of Spices," black pepper adds a sharp, pungent heat to food. It is used both whole and ground in a vast range of Indian dishes, from simple curries to complex marinades.

  Black pepper

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  While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.

  Cumin

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  The Indian bay leaf comes from a different tree than the European variety. It is native to the Himalayan region and has been a part of Indian cooking for a very long time. It imparts a mild, cinnamon-like aroma to dishes. It is most commonly used whole and added to the oil at the start of cooking to flavor rice, stews, and a variety of curries.

  Bay leaf

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  The lush, green mountains of Southern India are the native home of green cardamom. It is known as the "Queen of Spices." Cardamom has a sweet, floral, and highly aromatic flavor. Green pods are used whole in savory rice dishes like biryani and curries. The seeds are ground and used in desserts like kheer, and to flavor chai tea.

  Cardamom

The recipe requires the following ingredients, which are not included in your kit. We recommend purchasing these ingredients locally.

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  French beans

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  Carrots

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  Pot

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  Onion

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  Green peas

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  Oil

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  Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).

  Ginger

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  Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.

  Garlic