Veg Pulao
Garden spice, fragrant grain
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
How does this differ from Veg Biryani?
Pulao is cooked by simmering rice and vegetables together in a seasoned broth, making it lighter and milder than layered biryani.
What vegetables are included?
Typically, it features a mix of carrots, green peas, cauliflower florets, and green beans.
Is it very spicy?
No, it relies on the sweet aroma of whole spices like cinnamon and cardamom, rather than chili heat.
Do you use nuts or raisins in this recipe?
We do not standardly add nuts, but please inform the server of any allergies as they may be used in the same kitchen.
What is the best side to eat this with?
A cooling cucumber or boondi raita complements the gentle flavors of the pulao.
About Veg Pulao
Pulao is the older and simpler ancestor of biryani, a one-pot rice dish with roots reaching back through Persian and Central Asian cooking into the Indian kitchen. Where biryani layers separately cooked components and seals them for the dum, a pulao simmers the rice and its seasonings together in one pot, which makes it lighter, quicker and milder, an everyday rice rather than a celebration dish.
BHARAT makes its vegetable pulao in that traditional one-pot way. Aged basmati is cooked with diced carrot, peas and beans alongside whole spices, bay leaf, cardamom, cinnamon and clove, so the rice takes its flavour from the aromatics and the vegetables as it absorbs the seasoned liquid. A little turmeric gives it a light golden colour. It relies on the sweet warmth of those whole spices rather than chilli heat, which keeps it firmly mild, and it cooks in around eighteen minutes. The spices are ground and prepared fresh in a kitchen run by a chef from Uttarakhand trained in India, with no pre-made pastes.
In body it sits between plain steamed rice and a full biryani, more flavoured and substantial than the former but lighter and less intense than the latter. The grains stay distinct, the vegetables keep a little bite, and the overall character is gentle and fragrant. Nuts and raisins are not added as standard, though anyone with an allergy should tell the server, as nuts are handled elsewhere in the kitchen.
A cooling cucumber or boondi raita is the natural partner, complementing the gentle spicing. It also works as a calmer base alongside a richer curry when you do not want a second strongly spiced dish on the table.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Rice & Biryani menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.