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Epic Veg Pulao

Epic Veg Pulao

By OcadoLifePublished on 06 October 2026“What I like about this gluten-free Epic Veg Pulao rice dish is you can make it as impressive as you want,” says its creator, YouTuber and cookbook author Chetna Makan. This recipe uses potatoes, cauliflower and peas, but you can add whatever veg you have in the fridge, including carrots, peppers or beans. It’s brilliant for a feasting table – try it with Chetna’s Yoghurt Chicken Korma. Plus, it’s all cooked in one pan, so washing-up is a breeze.
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Time and servings

35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 3 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 onion, thinly sliced
  • 1 green chilli, finely chopped
  • 2 medium potatoes, cut into 2.5 cm cubes
  • 200g cauliflower, cut into florets
  • 150g frozen peas
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 250g basmati rice

Method

  • Step 1

    Heat the oil in a large pan over medium heat. Add the cumin seeds and cook for 30 secs until they start to sizzle and release their aroma.

  • Step 2

    Tip in the onion and green chilli; cook for 4 mins (approx.) until the onion begins to soften. Add the potatoes and cauliflower and cook over high heat for 5 mins, stirring occasionally.

  • Step 3

    Stir in the peas, ground cumin, chilli powder and 1½ tsp salt. Add the rice and mix well to combine. Pour in 500ml boiling water, stir once, then cover and cook over low heat for 15 mins.

  • Step 4

    Remove from the heat and leave to stand, covered, for 10 mins. Fluff up the rice with a fork and serve.