IndianEasy · Hot
Carrot and Green Bean Vegetable Pulao
Basmati rice cooked with cumin and garlic until each grain is fragrant and separate, studded with tender carrots and green beans that hold just enough bite. It's the kind of rice dish that works as a main or alongside almost anything — understated, aromatic, and far more satisfying than plain rice has any right to be.
Prep
20 min
Cook
30 min
Rest
5 min
Total
55 min
Method
Prep
1
Rinse basmati rice under cold water until water runs clear. Soak in water for 15 minutes, then drain.
2
Peel and dice carrots into small cubes. Trim ends off green beans and cut into 1-inch pieces.
3
Finely dice the yellow onion. Mince the garlic cloves.
4
Roughly chop cilantro leaves and set aside.
Toast Rice
5
Heat sunflower oil in a large pot or Dutch oven over medium-high heat.
6
Add drained rice and stir for 2-3 minutes until grains are lightly toasted and smell nutty.
Build Aromatics & Spices
7
8
Add minced garlic and stir for 30 seconds until fragrant.
9
Sprinkle in cumin, turmeric, paprika, black pepper, and salt. Stir to coat the rice and onions evenly.
Cook Rice & Vegetables
10
Add 3.5 cups water to the pot and bring to a boil.
11
Once boiling, reduce heat to low, cover tightly, and cook for 10 minutes.
12
Uncover, scatter diced carrots and green beans over the top, re-cover, and cook for another 8-10 minutes until rice is fully cooked and vegetables are tender-crisp.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
558
per serving
Low sugar · 4gLow saturated fat · 1g
Protein
12g
Carbs
108g
Fat
9g
Sat. fat
1g
Fiber
6g
Sugar
4g
Sodium
645mg
VeganDairy FreeEgg FreeGluten FreeNut FreeLow CholesterolPlant ForwardFiber RichBudget Conscious
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.6m³
Land
18Pt
Runoff
0.06g P
Basmati Rice drives 78% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
1
Sour
2
Bitter
4
Spicy
Textures
Tender CrispFluffyToasted
Aromas
EarthyPungentHerbalSmoky
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cross Contamination
If preparing this dish after handling allergens (peanuts, tree nuts, wheat, soy, fish, shellfish, milk, eggs, sesame, mustard, celery, lupin, mollusks, or sulfites), thoroughly clean all prep surfaces, utensils, cutting boards, and pots to prevent cross-contact.
Storage
Cool cooked pulao to room temperature within 2 hours, then transfer to airtight containers. Refrigerate within 2 hours of cooking and use within 3-4 days.
Handling
When mincing garlic, ensure fingers are kept away from blade edge. Hold knife with proper grip and cut away from body on stable cutting board.
Cooking Temperature
Bring water to boil before adding rice and vegetables. Ensure rice reaches internal temperature of 145°F (63°C) minimum when cooked. Vegetables should be tender-crisp, indicating adequate heat penetration.
Allergen Warning
Although no common allergens are listed, sunflower oil is derived from sunflower seeds. Individuals with sunflower seed allergy should use alternative cooking oil such as olive oil or coconut oil.
High Risk Population
Leftover rice should be reheated to 165°F (74°C) before serving, especially when serving to young children, elderly, pregnant individuals, or immunocompromised persons, to prevent Bacillus cereus spore germination.
Pro Tips
Technique
Toasting the rice in oil before adding water is the single most important step — it locks in a nutty aroma and gives the grains a texture that tastes way more expensive than they are. Don't rush this part.
Substitution
No green beans? No problem. Frozen peas or cubed potatoes work beautifully in the same spot in the recipe. Keep carrots and you still have a vibrant, complete dish.
Storage
This pulao stores beautifully in the fridge for up to 4 days. Portion it into meal prep containers while it's still warm, and you have ready-to-go lunches that actually beat takeout.
Flavor Boost
Toss in a pinch of garam masala or a cinnamon stick while the rice simmers — both are pantry staples that elevate the whole pot without adding meaningful cost.
From the chef
Basmati rice toasted in the pan before a drop of water touches it — that is what separates a good pulao from plain rice. The grains pick up a nutty edge, then cumin, turmeric, and garlic bloom in the oil and coat everything before you add the liquid. Carrots and green beans go in partway through, steaming tender-crisp on top of the rice so nothing turns to mush. One pot, one dollar per serving, and the kitchen smells genuinely great. Solid as a main, even better alongside something saucy.
TagsVegetarianBudget FriendlyMeal PrepEasySpicedOne PotGluten Free
Source: generated · May 30, 2026