Nepali-Style Vegetable Pulau with Aromatic Spices

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Fragrant basmati rice cooked with mixed vegetables and warming Nepali spices for a vibrant one-pot meal. This Nepali-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs basmati rice, vegetable oil, onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups basmati rice
• 2 tbsp vegetable oil
• 1 medium (110 g) onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 tsp ginger, minced
• 1 medium (100 g) carrot, diced
• 1/2 cup green peas, frozen
• 1 medium (150 g) potato, diced
• 1 small (2 inch) whole cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 bay leaf
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 1/4 tsp salt
• 3 cups water
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear; soak for 20 minutes, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy pot over medium heat. Add 1 small cinnamon stick, 3 cardamom pods, 3 cloves, and 1 bay leaf, frying for 1 minute until fragrant.
3. Step 3: Add 1 medium thinly sliced onion and sauté for 5 minutes until golden and translucent.
4. Step 4: Stir in 3 minced garlic cloves and 1 tsp minced ginger, cooking for 1 minute until fragrant.
5. Step 5: Add 1 medium diced carrot, 1/2 cup frozen green peas, and 1 medium diced potato; cook for 4 minutes while stirring.
6. Step 6: Mix in 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1 1/4 tsp salt, stirring well to coat the vegetables.
7. Step 7: Add the drained rice and gently stir for 2 minutes to toast the rice and blend flavors.
8. Step 8: Pour 3 cups water and bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water absorbed.
9. Step 9: Remove from heat, let stand covered for 5 minutes, then fluff with a fork and garnish with 2 tbsp chopped fresh cilantro before serving.