This is a Bengali-style pulao rice that’s aromatic because of the spices used and wholesome because of the veggies and basmati rice. This dish is served in Bengal oil on almost all happy occasions.   Excerpt from The Essential Vegan Indian Cookbook by Priya Lakshminarayan, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.

Biye Barir Pulao (Bengali Vegetable Pulao) [Vegan]



Cooking Time




  • 1 1/2 teaspoons salt
  • 1 teaspoon garam masala
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil or vegan ghee
  • 1 cinnamon stick
  • 4 cloves
  • 2 bay leaves
  • 1 cardamom pod
  • 2 tablespoons cashews
  • 2 green chile peppers, halved
  • 1/3 cup peeled and chopped carrots
  • 1/3 cup green peas
  • 1/2 cup chopped green beans
  • 2 tablespoons raisins
  • 1 1/2 cups basmati rice, cooked


  1. Mix the salt, garam masala, and black pepper in a small bowl and set aside.
  2. Heat the oil in a medium kadhai over medium heat. Sauté the cinnamon, cloves, bay leaves, cardamom, and cashews for 1 minute. Add the green chiles and fry for 30 seconds. Add the carrots, green peas, green beans, and raisins. Sauté over high heat until they are cooked.
  3. Turn off the heat and spoon half the cooked rice over the veggies. Sprinkle with half of the prepared spice mix and then add the remaining rice. Sprinkle with the remaining spice mix.
  4. Using two spoons, lightly toss the rice so that everything gets mixed without mashing the rice.
  5. Cover the pot and cook over medium heat for another 6 minutes. Keep stirring to ensure that the rice doesn’t stick to the bottom of the kadhai.