Vegetable pulao is the dish to make if you want a festive meal that keeps the whole family full without any meat. The step-by-step method, published by TV9 Telugu and updated on November 6, 2026, walks home cooks through every stage, from soaking the rice to the final gentle stir.

The recipe is built around basmati rice, two cups of it, paired with ghee, oil and two tablespoons of cashews. The spice list is long and specific: bay leaf, cloves, cardamom, cinnamon, star anise, marathi mogga, mace, nutmeg, black stone flower, shah jeera and cumin. Those whole spices are what give the pulao its aroma, and the method leans on them heavily.

Onion, green chillies, ginger-garlic paste, potato, beans, carrot, peas and tomato make up the vegetable base. Fresh coriander and mint leaves go in near the end, along with salt, coriander powder and roasted cumin powder.

Start with the rice

Wash the basmati rice twice, then cover it with water and let it soak for 20 minutes. The soaking step is there for a reason. According to the recipe, it helps the pulao turn out loose and dry rather than sticky, and it lets the grains cook faster.

While the rice rests, chop the potato, beans, carrot, tomato, onion and green chillies. Set them aside in separate piles so the cooking moves quickly once the stove is on.

Fry the cashews first

Switch on the stove and place the cooker on it. Add ghee and oil and let them heat through. Drop in the cashews and fry until they turn golden brown. Lift them out into a bowl and keep them aside. They go back in at the end.

Do not clean out the pan. The same oil is used for the whole spices. Add the bay leaf, crushed cloves, cardamom, cinnamon, star anise, marathi mogga, mace, nutmeg, black stone flower, shah jeera and cumin. Fry them until the kitchen fills with fragrance. This is the stage that sets the flavour of the whole dish.

Build the vegetable base

Next, add the thinly sliced onion, green chillies and ginger-garlic paste. Fry until the raw smell fades. Then toss in the carrot, beans, peas, potato and tomato pieces. Stir them for about two minutes so they pick up the spices.

Once the vegetables have softened slightly, season with salt to taste. Add coriander powder and roasted cumin powder and mix well. The base should look thick and well coated before the rice goes in.

Add the rice and herbs

Drain the soaked rice completely, so no water comes along with it, and add it to the cooker. Scatter in the chopped coriander and mint leaves. Stir gently with a ladle, taking care not to break the grains. Keep the heat moving for about two minutes so the rice absorbs the masala.

Pour in enough water to cook the rice. Add the fried cashews back in, then close the lid. Let the cooker give one whistle, then turn off the flame.

Rest, open and fluff

Leave the cooker alone for five minutes so the steam settles. Then open the lid and mix the pulao gently. The rice should separate into fluffy grains, studded with vegetables and cashews.

Everyone eats it with great relish, and that is exactly why this pulao works so well for a festive table.

The method is simple enough for a weeknight, yet it reads like a celebration dish. The whole spice bloom, the golden cashews and the herb finish are what make it feel special. Cooked in one vessel, it also means fewer pans to wash after a big meal.

If you have been looking for a vegetarian main that does not feel like an afterthought, this recipe gives you a clear path. Follow the order of steps, keep the heat under control at each stage and resist the urge to stir the rice too hard. The result is a plate of pulao that smells like a restaurant kitchen and tastes like home.