Company logo
Rated "Excellent" by our customers

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

Vegetable pullao

Make your own garam masala or use store bought for this delicious vegetable pullao. You can change the vegetables to what ever vegetables are in season ; try fresh or frozen peas, for example.

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.

Main Courses
Side dishes

You will need

4 tbsp coriander seeds More products
1 tbsp cumin seeds More products
1 tbsp black peppercorns More products
1 tbsp ginger powder More products
1 tbsp black cumin, or more cumin if you can't get black cumin
5 pods whole black cardamon OR
5 pods whole green cardamon if you prefer More products
1 tsp whole cloves More products
2 inches cinnamon stick More products
5 bay leaves, crushed More products
OR 3 tbsp ready-made garam masala More products
1 cup or 200g basmati rice More products
1inch piece fresh ginger root More products
2 tbsp olive oil More products
1 tbsp brown mustard seeds More products
2 green chillies, sliced thin More products
100g potatoes, cut into very small cubes

Sorry unavailable

More products
100g carrots or 2 carrots, chopped in very small cubes More products
100g french beans, cut into about the same size as the potatoes and carrots More products
1 tsp turmeric More products
1 cup plus quarter of a cup or 560ml water
quarter teaspoon sea salt More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • For the garam masala, put all the garam masala spices in a clean coffee grinder or other spice grinder and grind as finely as possible.
  • Store in a tightly lidded jar, away from heat and sunlight.
  • This makes about 10 tablespoons ; you can also buy pre mixed garam masala from realfoods.
  • For the pullao, wash the rice in several changes of water then drain.
  • Put the rice in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
  • Peel and finely grate the ginger.
  • Heat the oil in a heavy-based pan (with a tight-fitting lid) set over a medium-high heat.
  • When it's hot, add the mustard seeds.
  • As soon as they begin to pop - a matter of seconds - add the chilli, potato, carrot and green beans and stir.
  • Add the turmeric and garam masala and stir for 1 minute.
  • Add the ginger and saute, stirring, for another minute.
  • Drain the rice and add it to the pan.
  •   Reduce the heat to medium-low and stir the rice very gently to mix it into the other ingredients and coat it with the oil and spices.
  • Cook this way for two minutes.
  • Add the water and the salt and bring to the boil.
  • Cover the pan with a very tight-fitting lid (if you don't have a very tight-fitting lid then you can cover the pan with foil and a lid) and turn the heat to very low and cook for 25 minutes.
  • After this time try a grain of rice to see if it's cooked - cook for a few more minutes if necessary.
  • Once it's cooked you can leave it with the lid on and the heat turned off for up to half an hour before serving.
  • Or alternatively serve at once on a serving plate.

Please rate this recipe and/or send us your comments or questions

Write a review


Shopping List

Coriander Seeds ORGANIC
Real Foods
Cumin Seeds ORGANIC
Real Foods
Black Peppercorns ORGANIC
Real Foods
Ground Ginger ORGANIC
Real Foods
Whole Cloves ORGANIC
Real Foods
Cinnamon Sticks
Real Foods
Bay Leaves ORGANIC
Real Foods
Garam Masala
Real Foods
Basmati White Rice ORGANIC
Real Foods
Fresh Ginger ORGANIC
Real Foods
La Bio Idea (1l)
Brown Mustard Seeds ORGANIC
Real Foods
Chilli Pepper ORGANIC
Real Foods
Sante Potato ORGANIC
Real Foods
Sorry unavailable
Real Foods
French Beans UK ORGANIC
Real Foods
Fine Sea Salt
Real Foods
Turmeric Haldi
Real Foods
Whole Green Cardamom ORGANIC
Real Foods