Discover Authentic Indian Recipes
Made With Kohinoor

Use ghee, fried onions, roasted nuts and dry fruits, a dash of saffron milk, and robust whole spices to add depth and richness without meat.

Carrots, beans, peas, potatoes and cauliflower work best. They hold their shape well and blend nicely with rice, giving good texture and balanced flavour.

Soak basmati rice for around 30 minutes. This helps the grains cook evenly and stay long, fluffy, and separate in the finished veg pulao.

Pair veg pulao with mild creamy curries (shahi paneer, korma), dal makhani, cucumber raita, salad, pickles or mango chutney for a balanced, festive meal.