Bengali Style Veg Pulao

3.67 from 3 votes

Bengali-style Veg Pulao is a flavorful combination of Gobindobhog rice, vegetables, dried nuts and fruits, and spices. It can be served on its own or with a Bengali curry. Here is how to make it.

Here are some more rice and pulao recipes that you may like: Brown Rice Pulao, Veg Green Pulao, Peas Pulao, Basanti Pulao, and Paneer Pulao.

Bengali veg pulao served in a bowl.
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About Bengali Veg Pulao

Bengali Veg Pulao is an aromatic and flavorful rice dish made with Gobindobhog rice, loads of veggies, dried nuts, dried fruits, and spices.

Gobindobhog rice lends it a slightly sweet taste and fragrance, making it unique from other veg pulao recipes.

It is prepared in almost every Bengali household for festival meals or other special occasions. Serve it with fish fry, kosha mutton, or fish kaliya for an unforgettable experience.

Ingredients

Rice – This traditional Bengali recipe uses Gobindobhog rice (fragrant short-grain rice), which makes it unique.

If this rice is unavailable, you can use other short-grain rice varieties, but for the traditional taste, I recommend making it with Gobidobhog rice only.

Veggies – I like to keep it traditional and use veggies like cauliflower, carrots, green beans, potatoes, and green peas. You can add more veggies such as bell peppers, mushrooms, broccoli, etc.

Dried Nuts & Fruits – The addition of dried nuts and fruits such as cashews and raisins makes this Bengali vegetable pulao extra rich.

Whole Spices – You will need green cardamoms (hari elaichi), black cardamoms (badi elaichi), cinnamon sticks (dalchini), and cloves (laung).

Ghee – Make this pulao in ghee to add to its rich taste.

You can use oil to make it vegan.

Others – You will also need cumin seeds, green chilies, freshly squeezed lime juice, salt, sugar, and cilantro (fresh coriander leaves).

Adjust the green chilies as per your taste.

How To Make Bengali Veg Pulao

Rinse 1 cup of Gobindobhog rice with water 2-3 times until the water runs clear and soak it in 3-4 cups of water for 15 minutes.

Rinsed and soaked Gobindobhog rice.

Heat 2 tablespoon ghee in a pan over medium-high heat.

Ghee heating in a pan.

Once the ghee is hot, add 1 teaspoon cumin seeds and 2-3 green chilies (slit into half) and let them crackle for 3-4 seconds.

Cumin seeds and green chilies added to the pan.

Add 5-6 cashew nuts (halved) and 10-12 raisins and fry until slightly browned.

Cashew nuts and raisins added to the pan.

Add the following whole spices and fry for 3-4 seconds.

  • 2 green cardamoms
  • 1 black cardamom
  • 1-inch piece of cinnamon stick
  • 2-3 cloves
Whole spices added to the pan.

Now add the following veggies and cook for 3-4 minutes, stirring frequently.

  • ¼ cup cubed carrots
  • ¼ cup frozen green peas
  • ½ cup cauliflower florets
  • ¼ cup peeled and cubed potatoes
  • ¼ cup green beans (cut into 1-inch pieces)
Veggies added to the pan.

Drain the water from the rice and add the soaked rice to the pan along with the following ingredients.

  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon salt
  • 1 teaspoon granulated white sugar
  • 2 cups of water
Soaked rice added to the pan.
Lime juice, salt, sugar and water added to the pan.

Reduce the heat to low.

Cover the pan with a tight-fitting lid and cook undisturbed until the rice has absorbed all the water and is tender (20-25 minutes).

Pan covered with a lid.

Remove the pan from the heat and let the rice rest for 5 minutes.

Cooked pulao.

Open the lid, fluff the rice gently using a fork, and serve hot.

Ready Bengali veg pulao fluffed with fork and garnished with cilantro.

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Bengali Style Veg Pulao is a flavorful combination of Gobindobhog rice, vegetables, dried nuts & fruits, and spices. Serve it on its own or with a Bengali curry. Here is how to make it.
3.67 from 3 votes

Bengali Style Veg Pulao Recipe

Bengali Veg Pulao is a flavorful combination of Gobindobhog rice, vegetables, dried nuts & fruits, and spices. Serve it on its own or with a Bengali curry. Here is how to make it.
Prep: 10 minutes
Cook: 30 minutes
Soaking Time: 15 minutes
Total: 55 minutes
Servings: 3 people

Ingredients 

  • 1 cup Gobindobhog rice (of any other fragrant white rice)
  • 2 tablespoons ghee (use oil for vegan)
  • 1 teaspoon cumin seeds
  • 2-3 green chilies (slit into half)
  • 5-6 cashew nuts (kaju) (halved)
  • 10-12 raisins (kishmish)
  • 2 whole green cardamoms (hari elaichi)
  • 1 whole black cardamom (badi elaichi)
  • 1 inch piece of cinnamon stick (dalchini)
  • 2-3 cloves (laung)
  • ¼ cup cubed carrots
  • ¼ cup frozen green peas
  • ½ cup cauliflower florets
  • ¼ cup peeled and cubed potatoes
  • ¼ cup green beans (cut into 1 inch pieces)
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon salt
  • 1 teaspoon granulated white sugar
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
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Instructions 

  • Rinse the rice with water 2-3 times until the water runs clear and soak it in 3-4 cups of water for 15 minutes.
  • Heat ghee in a pan over medium-high heat.
  • Once the ghee is hot, add cumin seeds and green chilies and let them crackle for 3-4 seconds.
  • Add cashew nuts and raisins and fry until slightly browned.
  • Add green cardamoms, black cardamom, cinnamon and cloves and fry for 3-4 seconds.
  • Now add carrots, peas, cauliflower, potatoes, and green beans and cook for 3-4 minutes, stirring frequently.
  • Drain the water from the rice and add the soaked rice to the pan along with lime juice, salt, sugar and 2 cups of water.
  • Reduce the heat to low.
  • Cover the pan with a tight-fitting lid and cook undisturbed until all the water is absorbed by the rice and the rice is tender (20-25 minutes).
  • Remove the pan from the heat and let the rice rest for 5 minutes.
  • Open the lid and fluff the rice gently using a fork and serve hot.

Video

YouTube video

Notes

If Gobindobhog rice is unavailable, you can use other short-grain rice varieties, but for the traditional taste, I recommend making it with Gobidobhog rice only.
You can add more veggies such as bell peppers, mushrooms, broccoli, etc.
Replace ghee with oil to make it vegan.

Nutrition

Calories: 389kcal, Carbohydrates: 64g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 26mg, Sodium: 896mg, Potassium: 345mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1948IU, Vitamin C: 23mg, Calcium: 50mg, Iron: 2mg
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