Easy Mixed Vegetable Pilaf Rice Recipe

Ready to eat: 25 min
Nia Bennett | Aug, 27 2018

Mixed vegetable pilaf rice or pilau rice is a staple food in most Indian homes. Growing up this was my mother’s trick to ensure the family ate nutritious food filled with seasonal vegetables. By following this recipe, you can learn how to make mixed vegetable pilaf rice in a jiffy.

The greatest thing about this pilaf rice recipe is that it can be altered based on the vegetables in your kitchen or garden. Today I will show you something that can be prepared in twenty minutes. Everything about this recipe is creative and can be left to your imagination. Just make sure that you add a few handy spice blends. By doing this, you can even trick the notorious picky vegetable eater to try this, at least once.

To make this vegetable pilaf, I have used everything that was stocked up in my kitchen.


Serves: 4

  • 1 cup Basmati rice
  • 2 cups Water/Milk
  • 1-2 medium carrots
  • 1 cup sweet corn
  • 1 cup fresh or frozen peas
  • 1 onion
  • 1 teaspoon chopped ginger
  • 1 tablespoon oil
  • 1 tablespoon ghee (optional)
  • 1.5 teaspoon fresh garam masala
  • 1.5 teaspoon cardamom powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon salt or as per your preference


Prep: 10 min > Cook: 15 min > Ready to eat: 25 min

  1. Start by washing Basmati rice in cold water. This is a crucial step in making rice as you get rid of the starch and impurities. Repeat this step four to five times till the water looks clear.
  2. Soak your rice in cold water for 15 to 20 minutes. Doing this will speed up your cooking time.
  3. Now start assembling your vegetables.
  4. The ensemble of the vegetables in pilaf rice is completely dependent on what you or your family prefers, but the combination in this recipe always goes down as a treat in my family.
  5. Start by finely chopping ginger, onions, carrots, peas, sweetcorn and assemble them in a plate or a bowl.
  6. In a deep non-stick pan, pour some vegetable or extra virgin olive oil and sprinkle cumin seeds. Let them sizzle for a few seconds and then add your chopped onion. Once the onions start sweating and look a bit golden in colour, add ginger and the rest of the vegetables. Allow this to cook for one to
  7. Now add the spices: either homemade garam masala or you can add whole spices. Personally, I don’t prefer the whole spices in my rice but to retain the authentic flavour. I always keep a batch of homemade garam masala which can be found here.
  8. Add turmeric, salt, cardamom powder and a little bit of Kashmiri chilli powder if you prefer. One teaspoon should suffice. Stir this and let them all mix with the vegetables.
  9. Add rice and stir it into the vegetable blend and then add two cups water or milk. You could add one cup milk and one cup of water or just water or milk. Either way, the recipe will taste fab.
  10. Always make sure the water is double the quantity of the rice. So for one cup of rice, two cups water. Stir the mixture and taste the water to check if the salt is as per your taste. If you need more salt, this is the stage to add it.
  11. Now cover the pilaf rice with an aluminium foil to retain the flavours within the rice and then close it with a lid. Let this cook on low flame for ten minutes and check if there is sufficient water in the pan. If not, add half a cup and let this cook for another five to six minutes on medium and th

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