This easy microwave recipe for vegetable pulao, an Indian rice dish, results in fluffy, flavorful rice with perfectly cooked vegetables. It takes only 18 minutes to cook, after a 10-minute preparation time, resulting in a wonderfully tasty Indian veg pulav made in a microwave oven. Here's how to make it!
I have shared many pulao recipes here, mostly cooked on the stovetop. Some are slow-cooked, like Basanti Pulao, Beresta Pulao, or Coconut Milk Pulao. Others are made in a pressure cooker, such as Soybean Pulao, Mutton Pulao, and Chicken Pulao. However, this particular recipe is for a vegetable pulao made in the microwave; I will share the traditional cooking method later.
Jump to:
- Alternative cooking methods without LPG -Debjaní's Note
- About the Recipe
- Ingredients for microwave vegetable pulao
- Step-by-step instructions - microwave vegetable pulao/veg pulav
- Substitutions & Variations
- Equipment needed to cook a perfect veg pulao in a microwave
- Storage
- Top tip
- Frequently Asked Questions
- Related Recipes
- Pairing Vegetable Pulao cooked in a microwave
- Recipe Card
- Have you tried the vegetable pulao in microwave recipe from Debjanir Rannaghar!
- Here's the veg pulao recipe in a microwave Pin for your Pinterest Board
Alternative cooking methods without LPG -Debjaní's Note
My microwave cooking series continues, and it's March 2026. Currently, at home, we are conserving LPG due to the present situation. Because of this, I'm remaking all my microwave recipes one by one to reduce LPG use. We regularly use a variety of electric appliances at home, such as ovens, microwaves, air-fryers, rice cookers, and induction cooktops. In fact, I even have an infrared stovetop. We've collected these items over many years. My 12-year-old daughter is not allowed to use the stovetop without supervision, but she often uses the microwave to prepare snacks or small meals, like instant noodles or sandwich spreads. It is all about how we manage things at home.
I usually do my microwave cooking at night after getting home from work. I felt this was the perfect time to share more microwave-friendly recipes with you. Following my basic chicken curry, plain basmati rice, and jeera aloo recipes in this series, I'm now presenting this microwave vegetable pulao recipe.
About the Recipe
Vegetable pulao, or veg pulav, is a classic Indian rice dish that has become almost globally popular. Even the stovetop version isn't complicated, and this particular microwave subz pulao recipe is incredibly simple. What's even better is that it's a healthy dish.
My method for making vegetable pulao in the microwave always results in fluffy, perfectly cooked rice. While I follow a general recipe, I do have some personal touches. For instance, I skip the onion and always opt for long-grain, fragrant basmati rice, along with fresh vegetables. Please refer to the details below for any substitutions you might want to make. This is a dish I often prepare at night, perfect for my office lunch the next day and as a healthy school lunch for my daughter.
Ingredients for microwave vegetable pulao
Making Indian-style vegetable pulao in the microwave requires only a few basic ingredients, which you'll find listed below.
- Basmati rice
- Salt
- Unflavored vegetable oil
- Ghee
- Ginger paste
- Vegetables
- Carrot
- French beans
- Green Peas
- Green chilies
- Bay leaf
- Green cardamom
- Clove
- Cumin seed
- Cinnamon stick
- Whole black pepper
- Black pepper powder
- Sahi garam masala powder
- Sugar
See recipe card for quantities.
Jump to RecipeStep-by-step instructions - microwave vegetable pulao/veg pulav
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Let's see how to make a simple vegetable pulao in the microwave.
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First, rinse basmati rice under running water until the water becomes clear; you'll need to wash it 2-3 times.
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Then, soak the rice in water for 30 minutes before cooking. This step is essential, but be careful not to soak it for too long. After soaking, drain the rice and throw away the water.
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For this pulao, I used sliced carrots, small carrot cubes, small pieces of French beans, fresh green peas, and sliced green chilies. You should prepare these vegetables while the rice is soaking. I do not use onion in this recipe. You can add it if needed.
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To cook the pulao, use a microwave-safe bowl with a lid.
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Add 2 teaspoons of oil to the bowl and heat it in the microwave on high for 30 seconds.
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Remove the bowl and add the whole spices for tempering: bay leaf, cumin seeds, cloves, cinnamon, green cardamom, and whole black peppercorns.
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Cook these on high in the microwave for one minute.
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Next, add the chopped vegetables to the bowl and cook them on high in the microwave for 2 minutes.
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Now, add the soaked rice and mix everything well.
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Cook this rice and vegetable mixture on high in the microwave for one minute, then take it out.
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Now add 1 teaspoon of salt to the mix.
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Now add ½ teaspoon of black pepper powder.
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Add a teaspoon of sugar, which is optional but helps balance the flavors.
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Next, stir in half a teaspoon of sahi garam masala powder.
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Add a teaspoon of ginger paste.
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Then, add a teaspoon of ghee.
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Once all the ingredients are in, mix everything well.
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Now, pour in two cups of hot water. The water-to-rice ratio is crucial; for every one cup of basmati rice, you need two cups of water, measured with the same cup.
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Give a mix.
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Place the uncovered bowl in the microwave and cook on high for five minutes.
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Remove the bowl and stir its contents to ensure even cooking, then put the lid back on to continue the process.
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Now, microwave with the lid on for 8-9 minutes on high.
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Keep the bowl covered for 2-3 minutes before opening the lid.
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See, the Veg Pulav is completely cooked and fluffy!
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Your vegetable pulao is now ready to serve. Mix it lightly before serving, though!
Substitutions & Variations
- Rice - For this recipe, I used fragrant, whole-grain Basmati rice. You can, however, substitute it with other types of rice like Gobindobhog or Tulaipanji rice from Bengal, or Indrayani rice from Maharashtra.
- Vegetables - I used fresh carrots, French beans, and green peas for the vegetables in this recipe, but frozen vegetables work just as well. You can also add other vegetables like bell pepper, capsicum, mushrooms, sweet corn, or baby corn. I do not use onion; you can, however, use it.
- Cooking medium - I used a mix of oil and ghee for cooking, but you can use either oil or ghee exclusively.
- Spices - Good-quality whole spices are essential for making a fragrant pulao. In my cooking, bay leaf, cloves, cinnamon, cardamom, and whole black pepper are a must for pulao, but you can adjust these to your liking.
Equipment needed to cook a perfect veg pulao in a microwave
Because this is a microwave recipe, you'll need a microwave-safe bowl or a traditional Indian handi with a lid to cook the pulao. I personally find a glass bowl with a handle and lid the easiest to use.
Storage
If you have any leftover pulao, you can store it in an airtight container in the refrigerator for one or two days.
Top tip
Keep in mind that microwave recipes are usually simple, and this microwave vegetable pulao recipe is no exception.
You can easily make perfect, fluffy, and flavorful pulao in a microwave if you follow my recipe. The long-grain basmati rice I used needed a 1:2 rice-to-water ratio, but this might change to 1:1.5 or 1:2.5 depending on the type of rice you use.
Frequently Asked Questions
If you're using basmati rice, a 1:2 ratio of rice to water is best, using the same cup or bowl for measuring. However, for varieties like gobindobhog rice, you'll need less water, so a 1:1.5 ratio is recommended. For other types of rice, such as sona masoori, you might need a bit more water, around a 1:2.5 ratio. Always adjust the water amount based on the specific kind of rice you are using.
Please do! I simply chose to leave it out for my own preference.
Here are two key tips: First, cook your vegetables with a little oil for about a minute to give them a nice crunch. Second, mix the rice with the cooked vegetables and cook briefly before adding the water. This method will help your pulao stay wonderfully fluffy.
Related Recipes
Looking for other recipes like this? Try these:
Pairing Vegetable Pulao cooked in a microwave
These are my favorite dishes to serve with this microwave vegetable pulao.
Recipe Card
Microwave Vegetable Pulao Recipe | Easy Veg Pulav in 20 minutes
Equipment
- 1 microwave-save handi with lid and handle
- 1 Chopping Board
- 1 Knife
- 1 cup / bowl for measuring rice and water
Ingredients
- 200 g Basmati rice one cup
- 2 cup water The same cup is used for the measurement of rice and water
- 1 teaspoon salt
- 2 teaspoon unflavored vegetable oil
- 1 teaspoon ghee
- 1 teaspoon ginger paste
Vegetables
- 1 carrot medium, thin slice
- 3 french beans small pieces
- ½ cup green peas
- 2 green chilies slice
Whole Spices
- 1 bay leaf
- 2 green cardamom
- 5 clove
- 1 teaspoon cumin seed
- 1 cinnamon stick small
- 6 black pepper
Spices
- ½ teaspoon black pepper
- ½ teaspoon sahi garam masala powder
- 1 teaspoon sugar
Instructions
- First, rinse basmati rice under running water until the water runs clear, usually two to three times.
- Then, soak the rice in water for 30 minutes before cooking; this step is essential, but don't soak it for too long.
- After soaking, drain the rice and throw away the water.
- For this recipe, I used sliced carrots, small carrot cubes, small pieces of green beans, fresh green peas, and sliced green chilies. You can prepare these vegetables while the rice is soaking.
- To cook the pulao, use a microwave-safe bowl with a lid.
- Add two teaspoons of oil to the bowl and heat it in the microwave on high for 30 seconds.
- Remove the bowl, then add whole spices for tempering: a bay leaf, cumin seeds, cloves, cinnamon, green cardamom, and whole black peppercorns. Cook these in the microwave on high for one minute.
- Next, add the chopped vegetables - carrot, french beans, green peas, green chilies to the bowl and cook them on high in the microwave for two minutes.
- Now, add the soaked rice and mix everything well.
- Cook the rice and vegetable mixture in the microwave on high for one minute, then take it out.
- Add 1 teaspoon of salt.
- Stir in half a teaspoon of black pepper powder.
- You can also add a teaspoon of sugar if you like, as it helps balance the flavors.
- Next, add half a teaspoon of sahi garam masala powder, followed by one teaspoon of ginger paste and one teaspoon of ghee.
- Mix everything together thoroughly.
- Now, pour in two cups of hot water, keeping in mind that for every cup of basmati rice, you'll need two cups of water, measured with the same cup.
- Place the bowl, uncovered, into the microwave and cook on high for five minutes.
- Take the bowl out, stir it for even cooking, then cover it again to continue cooking.
- Now, microwave the dish on high for 8-9 minutes with the lid on.
- Keep the bowl covered for 2-3 minutes before opening the lid.
- Your vegetable pulao cooked in a microwave is now ready to enjoy.
Notes
- For this recipe, I used aged, fragrant, whole-grain basmati rice. You can easily substitute this with other types of rice, such as Gobindobhog rice or Tulaipanji rice from Bengal, or Indrayani rice from Maharashtra.
- I included fresh vegetables such as carrots, French beans, and green peas. Feel free to use frozen vegetables instead, or add other options like bell peppers, capsicum, mushrooms, sweet corn, or baby corn.
- I prepared this dish using a combination of oil and ghee, but you can opt for either oil or ghee alone.
- Good-quality whole spices are essential for a fragrant pulao. In my cooking, bay leaf, cloves, cinnamon, cardamom, and whole black pepper are a must for pulao, though you can adjust these to your liking.
- You can easily make perfect, fluffy, and flavorful pulao in a microwave if you follow my recipe. The aged, long-grain basmati rice I used required a 1:2 rice-to-water ratio. However, this ratio might change if you use a different type of rice, ranging from 1:1.5 to 1:2.5.
- Keep in mind that microwave recipes are typically straightforward, and this microwave vegetable pulao recipe is no exception.
Nutrition
Have you tried the vegetable pulao in microwave recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the veg pulao recipe in a microwave Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Debjani Chatterjee Alam says
Try this easy microwave veg pulao recipe in case you wish to limit lpg consumption!