Veg Pulao
Veg Pulao (ข้าวพูเลาผัก)
Aged basmati simmered in one pot with mixed vegetables and whole spices. Lighter and milder than a layered biryani.
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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 for the pulao are ground and prepared fresh rather than spooned from a jar, in a kitchen run by head chef Santosh Shah, who is from Uttarakhand and trained in India.
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.
The rest of the vegetarian cooking — dals, sabzis, paneer, the thalis — is on our vegetarian menu, and the halal page explains the sourcing behind all of it. It sits in our Rice & Biryani menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Veg Pulao (ข้าวพูเลาผัก)
ข้าวบาสมาตีเมล็ดยาวคัดสรรหุงรวมกับผักสดตามฤดูกาลและเครื่องเทศหอมกรุ่น ตำรับดั้งเดิมอินเดียเหนือ ข้าวร่วนหอมซึมซับรสชาติผักและเครื่องเทศอย่างกลมกล่อม
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 chilli 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 flavours of the pulao.
