Ever open your fridge at 6 pm and wish a restaurant-style pulao would just appear?
This Andhra Style Veg Pulao does that for you: bold, aromatic whole spices, a green-coconut masala paste, and seasonal vegetables folded into perfectly cooked basmati. It’s lunch-box friendly, great for weeknights, and carries the tang and heat Andhra cuisine is famous for — without being fussy.
What this pulao tastes like
Imagine warm basmati fragrant with star anise and cinnamon, pockets of tender potato and cauliflower, pops of sweet peas and carrots, and a coconut-tomato paste that brings depth and a subtle tang.
Finish it with a tempering of ghee and cashews and you have a layered, satisfying rice dish — both light and richly spiced.
A little background
Andhra cuisine uses bold whole spices and bright, tangy masalas. This veg pulao borrows those characteristics: a freshly ground masala paste (cinnamon, cloves, marathi moggu, stone flower, coconut, herbs) gives it that distinctive Andhra aroma.
Instead of a plain pulao, here the rice steams with a cooked vegetable-masala base so every grain picks up flavor.
Why you should make it
- One-pot, minimal cleanup — perfect for busy days.
- Balanced nutrition — rice + mixed vegetables for carbs, fiber and vitamins.
- Scalable — feeds a family or a party with small adjustments.
- Great for lunchboxes — holds well and reheats nicely.
Ingredients — what each part does
- Whole spice mix (cinnamon, cloves, star anise, peppercorns, stone flower, nutmeg, mace): builds the warm, lasting aroma.
- Coconut + tomato + herbs (masala paste): gives body, natural sweetness and acidity so you don’t need heavy cream.
- Mixed vegetables (potato, cauliflower, carrot, beans, peas): texture, color and nutrients — also act as tiny flavor reservoirs.
- Basmati rice: long grains that stay separate and soak up masala without going mushy if soaked briefly.
- Ghee & cashews: finish with richness and crunch; you can use oil for a lighter or vegan version.
- Green chillies, coriander & mint: brightness and the characteristic South Indian punch.
Vegan Swap 🌿: Replace ghee with neutral oil (or coconut oil for extra aroma) and skip the cashew garnish or use roasted peanuts for crunch — the masala paste already gives deep flavor, so the dish stays satisfying.
How the dish comes together — think like a cook
First, you make a fresh masala paste — that’s your flavor engine. It combines warm roasted spices with coconut, ginger, garlic, tomato and fresh herbs; blend it smooth so it melts into the rice later.
Heat a mix of ghee and oil in your pot, brown the cashews and sauté onions and green chiles until the edges caramelize — that caramelization is key for depth. Add the veggies and steam them briefly so they’re just shy of done; you want them to finish cooking with the rice, not turn to mush.
Now the smart bit: add the masala paste and sauté until the raw smell goes away and the paste releases oil. That step builds a roasted, integrated flavor rather than a one-note tomato taste. Add the soaked basmati, gently fold so each grain is coated, then pour in measured water and simmer covered until the rice is done. Rest for 5–10 minutes, fluff with a fork, drizzle a little ghee, and you’re set.
This is not a dump-and-cook rice pilaf — you’re layering flavors (roast → steam → blend → cook) so the result is complex and fragrant.
Pro Tip 💡: Soak your basmati for 20–30 minutes and drain well. That short soak shortens cooking time and keeps grains distinct. Also, always sauté the masala paste until the oil separates slightly — that’s when the rawness is gone and the flavor is concentrated.
What goes along
- Cucumber-onion raita or plain yogurt to cool the palate.
- Mirchi ka salan or baingan masala if you want a richer curry on the side.
- Lemon wedges and chopped onions for brightness and crunch.
- Papad or roasted papadam for texture contrast.
How to serve & present
Spoon the pulao into a wide serving dish, fluff gently with a fork so the grains separate. Garnish with chopped coriander, fried cashews, and a drizzle of warm ghee. Serve hot with raita and a wedge of lemon — the squeeze of lemon wakes up the spices.
Packing & lunchbox tips
- Pack pulao and raita separately. If you must pack together, add raita in a leakproof container to prevent sogginess.
- To reheat: sprinkle a tablespoon of water per serving and microwave, or steam briefly to revive fluffiness. Avoid dry reheating — it toughens the rice.
Party & bulk-prep strategy
- Make the masala paste ahead and refrigerate for 3–4 days or freeze in ice-cube trays for quick weeknight pulaos.
- Par-cook veggies and store; on the day, assemble and finish in one big pot.
- Scale rice and water ratio carefully (1 cup rice : ~2 cups water as a starting point for this masala-rich pulao) and always rest the cooked rice 5–10 minutes before fluffing.
Other Related Recipes You Might Like:-
- Paneer Matar Pulao — fragrant pulao studded with soft paneer cubes and sweet green peas.
- Matar Pulao — simple, aromatic green-peas pulao with mild whole spices.
- Navratan Pulao — colorful pulao loaded with mixed veggies, nuts and subtle sweetness.
- Tawa Pulao — spicy, street-style stir-fried pulao with bold masalas and veggies.
- Masala Chitranna (Lunch Rice) — tangy, spiced lemon rice (Chitranna) — a bright alternate rice dish.
- Coconut Rice — mildly sweet, coconut-infused rice — pairs well with Andhra spices.
- Tomato Rice (Pressure Cooker) — tangy tomato-based one-pot rice, quick and flavorful.
- Palak Pulao (Spinach Rice) — nutritious spinach-flavored pulao with a fresh green hue.
Andhra Style Veg Pulao
Description
This Andhra Style Veg Pulao is a fragrant, one-pot rice dish bursting with flavor and color. Made with basmati rice, fresh vegetables, and a freshly ground masala paste of whole spices, coconut, herbs, and tomato, it delivers the authentic aroma and taste of Andhra cuisine. Lightly sauteed veggies blend perfectly with the spiced rice, making it a wholesome and satisfying meal on its own, or paired with raita, mirchi ka salan, or a simple curry. Quick to prepare, visually appealing, and full of flavor, it’s perfect for lunch boxes, family dinners, or any day you crave comforting South Indian-style pulao.
Ingredients
To make masala paste
To make andhra-style veg pulao
Instructions
Prep Work
-
Soak rice
Wash the basmati rice until the water runs clear and soak it for some time so the grains cook evenly
-
Grind masala paste
Add the whole spices, ginger, garlic, coconut, tomato, coriander and mint to a mixer and grind to a smooth paste using a little water
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Slice and chop onions
Peel and thinly slice the onions -
Slit chillies
Slit the green chillies lengthwise -
Chop vegetables
Chop potato, carrot, beans and break cauliflower into florets
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Measure ghee and oil
Keep ghee and oil ready in serving spoons -
Keep cashews ready
Separate cashews to roast later
Method
-
Heat fats
Take a deep pot. add ghee and oil and warm until ghee melts
-
Roast cashews and bay leaf
Once the ghee is fully melted, add bay leaf and cashew nuts and saute until they are slightly golden brown in color -
Sauté onions and chillies
Add chopped onions and slit green chillies and saute until the onions are golden brown in color
-
Add root and dense veggies
Add chopped potatoes and saute briefly, then add cauliflower florets and saute for a short time -
Add remaining vegetables
Add chopped carrots, beans and green peas and saute them together
-
Steam the vegetables
Add rock salt and mix, pour a little water, mix and cover the pot with a lid to steam cook the veggies for about 5 minutes on low flame. -
Add ground paste
Add the ground masala paste, mix well and saute so the raw smell goes off -
Add soaked rice
Add the soaked basmati rice and gently mix well with the vegetables and masala -
Cook the pulao
Pour water, mix, cover the pot with a lid and cook the pulao on a low flame for 15 minutes until the rice is done. Turn off the stove and let it rest for a few minutes
-
Finish and serve
Fluff the pulao gently and serve hot with raita or a gravy like mirchi ka salan or baingan masala
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 412kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 7.5g38%
- Sodium 42mg2%
- Potassium 350mg10%
- Total Carbohydrate 62.5g21%
- Dietary Fiber 6.5g26%
- Sugars 6g
- Protein 8.4g17%
- Vitamin A 2600 IU
- Vitamin C 8 mg
- Calcium 20 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
